Fish Tacos

I can tell you difinitively the first time I heard of fish tacos: on a trip to San Diego for my uncle's wedding when I was a sophmore in high school.  My great uncle David was on a quest for fish tacos, and I remember being incredulous that such a thing even existed.  It just didn't sound right!  However, this was before I had ever been to Mexico or really experienced latin culture or cuisine.  I didn't try the mysterious fish taco on that trip, and every time I saw it on a menu I shied away.  Then, a few summers ago, my mom prepared some fish tacos and I tried them for the first time.  To my surprise, I enjoyed them, but I DID think I could make some subtle improvements.  My homemade mango salsa is just the ticket!  The ground chipotle seasoning also adds a smokey flavor as well as some spice.  I'm sure there are fish tacos out there that are made with battered and deep fried fillets, but this recipe is made with non-battered pan-fried fish, making it a healthy as well as g-free meal.  I like to serve it with an avocado salad (like guacamole, but instead of mashing the avocado, cube it instead), and some refried black beans.  Ole!

Tacos de Pescado

1 lb white fish fillets, I use lake perch (thanks Dad!)
2 cups shredded red cabbage
1 ripe mango, diced
1 large red or orange bell pepper, diced
1 small red onion, diced
1 jalepeno, minced
juice of 1 lime
1-2 tbsp cilantro, chopped
low fat sour cream
corn tortillas
seasoning for fish: salt & pepper, chipotle seasoning

I like to prepare the salsa a day ahead or the morning of to let the flavors meld a bit.  Simply combine the mango, bell pepper, onion, jalepeno, cilantro and lime juice and store it in the fridge overnight.  Before cooking the fish, I gently sautee the cabbage in a little olive oil until it becomes slightly tender.  To prepare the fish, season to taste and pan fry in olive oil over medium heat.  When the fish is cooked, use a spatula to flake it into smaller pieces.  Warm the corn tortillas and fill them with small amounts of cabbage, fish, salsa and sour cream.  This is a fresh, light meal that evokes tropical climes.  It's a perfect summer dish, or a great break from the winter doldrums!

Serves 4.

A fish taco with avocado salad and delicious refried black beans.

Soup (#2)

Today's post is one I've been saving for awhile.  Over the summer, I decided to turn a carton of tomato & roasted red pepper soup into a seriously souped-up and delicious main dish.  This straight forward meal is inspired by flavors I've experienced in soups of Mexico, and it's not only tasty but also nutritionally balanced.  The tomato & roasted red pepper soup that I got from my grocery store's natural food section was gluten free, but you'll have to check the label before you buy (like any of your other ingredients).  Hint: Trader Joe's low sodium version of this soup IS g-free.  The thing that makes this soup simple is that other than a few fresh ingredients, you mostly just have to open cans!  (But shhhhh, you can still tell your guests it's gourmet)

Anita's Latin Chicken Soup

1 quart carton tomato & roasted red pepper soup
1 quart carton (g-free) chicken broth
2 cooked chicken breasts, pulled into small pieces
2 cups (roughly) cooked brown rice
1 14.5 oz can black beans, drained
1 14.5 oz can diced fire roasted tomatoes
4 large carrots, peeled and chopped
1 zucchini, sliced into half circles
1/4 cup cilantro, chopped
hot sauce, salt and pepper to taste
lime wedges
chopped avocado

Add carrots and a little olive oil to large stock pot.  Sautee on stove top over medium heat 5-10 minutes until they begin to soften.  Next, open all cartons and cans and add to stock pot, bringing to a simmer.  Then, add zucchini and rice, continuing to simmer until zucchini is cooked.  Season with hot sauce, salt and pepper.  Add cilantro right before serving.  Top with some chopped avocado and serve with lime wedges and toasted corn tortillas.

Serves 4 as a main course, 8 as a starter, plus leftovers.