Wednesday, May 26, 2010

Fish Tacos with Esquites - otherwise known of as "Day 2 of the LGRFSaDaB diet"

Hi everyone (and by everyone I mean Mary and Bryon... apparently the only 2 people who read and follow my blog...).

Sorry I haven't done any posts lately, but I haven't been cooking much... instead I've been entertaining a visiting friend, taking her around the city eating and drinking everything in our path (ooohhh so much lobstah & chowdah... no complaints here!)

The real horror of this story is that I feel like I've gained a thousand pounds during all of the traveling, weddings, visits, etc... my man claims to feel the same way.  So I'm putting us on a diet.  Not a boring salad and baby carrots diet, more of a "Let's Get Ready For Summer and Detox a Bit" diet.  Although, I'd like to note that I think summer is already here, seeing as we've been having record highs lately... it was 87F yesterday and 85-ish today... in MAY!?!  Unheard of, but again, no complaints here.

On with the food talk, I mean, this is a food blog, no?

Day 1 of the LGRFSaDaB diet - I made Bulgogi-style marinated chicken, served with Boston lettuce leaves, sliced cucumbers, kimchi, and brown rice.  Wonderfully delicious, super low-fat, high in probiotic (thanks kimchi!), fiber and lean protein. What's lacking you might ask?  A picture.  Yeah, I forgot to take one.  Oops!  You can, however, see a picture and the recipe here, where I got my inspiration.

Moving on...

Day 2 - Grilled Fish Tacos with Esquites


First, the Esquites.  Esquites is basically a mexican-style corn salad.  It's been so hot the past couple days that this menu seemed perfect to me... plus, it really took me down memory lane... oh how I occasionally miss the sweltering heat of an Arizona summer... occasionally :)

On with it! I thawed and drained some frozen corn kernels, mixed in some greek yogurt (1/4 cup?), 1 minced garlic clove, a heavy pinch of chili powder, diced red onion (1 tbsp-ish), juice from 1/2 a lime, cheese (artisan mexican cheese blend from Sargento... couldn't find cojita or ricotta salata anywhere but would have preferred one of those), salt and pepper.


Next, I made some creamy guacamole by mashing together 2 small avocados, 1/2 a diced tomato, 1/4 cup greek yogurt, some more red onion (maybe 2-3 tbsps), a fistful of fresh cilantro (chopped), the juice from 2 limes, some cumin (tsp?), salt and pepper.  Man I loooove me some guac!

For crunch I shredded the last of my napa cabbage (leftover from dumplings, spring rolls, etc... I tell you what, this stuff lasts forever) and tossed it with a little vegetable oil and more lime juice (1 lime).


The fish. The grocery store had a sale on tilapia so that what I got and used.  Any "sturdy" white fish would do as long as it can stand up to grilling (snapper, sole, etc).  All I did was sprinkle the fillets with salt and pepper, thrown them on the panini press, close the lid... done in 2-3 minutes.

After the fish was done I heated up some flour tortillas and began the taco-making assembly line:

tortilla
cheese
fish
guac
cabbage

Plated the tacos with a lime wedge (lots of limes in this recipe, eh?) and my Esquites.  Hot sauce on the table.  Glass of Chardonnay would have been perfect - we drank Harpoon's Leviathan Imperial IPA instead (it's just so good!)


PERFECTO!

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