Good morning! First a few bits of housekeeping. I hope everyone likes the new design! After more than 80 posts and 15 months of writing, I was getting terribly tired of my look, so consider this cutting my curls and getting a new hairdo!
Secondly, I received a question last week about fiddleheads and what they look like. Here is a picture of the fiddleheads I used in the soup. Fiddleheads are “baby ferns”; when a fern grow, they start out as these small cylinders and slowly unfurl into the beautiful feathery leaves you find in the woods.
So, now down to business. Fish tacos. I’m sure I’ve said this before, but I have a tendency on work nights to be on the slow side of making dinner. I work in the garden, take a walk, or mow the lawn, so I don’t start making dinner until after 7 p.m. So I really need something quick to fix. I decided to make fish tacos one night and this virtually came together in 15 minutes. So fast, in fact, that I was asked, “Dinner’s ready? Now?!” And it’s hardly a recipe; just cook some fish in a skillet with some spices, place on top of a warmed corn tortilla with some vegetables, squirt some lime juice, and dinner is served!
- 1 pound white fish
- 1-2 teaspoons olive oil
- A dash or two to taste, cumin, coriander, and cayenne (or a mixture of all three)
- Corn tortillas
- Corn (fresh or if frozen, thawed)
- Chopped scallions
- Chopped avocado
- Fresh lime juice
1. Chop or slice the fish into pieces, about one inch in width. In a medium-sized skillet, add a little bit of olive oil to grease the pan so the fish doesn’t stick. When warm, add the fish and stir. Add what spices you’d like to use. I liked the flavorings of all three: cumin, coriander, and just a pinch of cayenne for heat, but you can use whatever spices you prefer. The fish is done when it is flaky.
2. Meanwhile, warm the corn tortillas in the oven at low heat on a cookie sheet. When warmed, add a little bit of lettuce and corn. Add the fish, and top with scallions, avocado, and squirt with fresh lime juice.