Posts Tagged ‘tortillas’

Unrecipe of the Week: Fish Tacos

August 21, 2013

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Here is a light, summery variation on tacos. They are simple and healthy, and rely on fresh, zesty flavors, rather than the heavy beans, sour cream and cheese often found in the meat variety. The fish is marinated, and they are served with a simple slaw and diced vegetables. A typical “unrecipe”, they are easily customizable to suit your tastes.

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For the fish:

Marinate any white fish (Cod, flounder or tilapia for example. I used tilapia ) in the juice of 2-3 limes, a tablespoon or two of oil, a clove of garlic finely chopped, and cumin, cayenne pepper, salt and black pepper to taste.  Coat the fish and allow it to marinate in the refrigerator for at least 15 minutes, or up to an hour or two. If you try to marinate it too long, the citrus may cause it fall apart.

Grill or broil the fish until cooked through. Set aside.

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For the slaw:

Finely shred 1 napa cabbage and chop a big handful of cilantro. Toss with a little lime juice and olive oil and season with salt and pepper.

You can add a bit of chopped red onion to the slaw, but I chose to serve them on the side, since I dislike raw onions so much!

Dice avocado, and fresh tomatoes for additional fillings, or use guacamole and salsa if you prefer.

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To serve:
Heat flour or soft corn tortillas and cover with a kitchen towel to keep warm.
Place a piece of the fish on the taco, add some slaw, and avocado, and tomatoes, sprinkle it with a little hot sauce, roll it up, and enjoy!!
If you are feeling ambitious, try our recipe for fresh flour tortillas here:

The highlight of our meal was someone seeing these shots on instagram, and running over to join us for dinner!

photos: indigo jones instagram

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Unrecipe of the Week: Homemade Tortillas

August 20, 2012

My family loves Tex-Mex inspired dishes and anything in a tortilla seems to get eaten. Tonight, I served homemade tortillas and they were a big hit!

Surprisingly easy to make, these flour tortillas are a bit smaller and more rustic than the machine formed ones, and taste much better. You can always size them up and make a few less, if you prefer larger ones.

Homemade Tortillas

Mix together 3 cups flour, ½ teaspoon baking power and 1 teaspoon salt. Add 1/3-cup canola oil and mix it with your hands until it resembles fine crumbs. Add 1 cup hot water and knead the dough into a ball. Cover with plastic wrap for at least 30 minutes before using. You can leave the dough out for several hours, or refrigerate it overnight, if you like to plan ahead.

When you are ready to make the tortillas, divide the dough into 12 equal pieces.

Roll them into balls and flatten them on a lightly floured surface. Gently roll them into circles.

Cook them  in a hot, ungreased frying pan over medium high heat until one side is blistered. Stack them up and keep warm until ready to serve.

I filled them with lime-marinated chicken breasts, diced fresh tomatoes and homemade guacamole. Even B loved them!


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