It felt so good to not work this weekend. I got so much done on both Saturday and Sunday! I tried out a new yoga studio (review to be posted either this week or next); dinner and drinks with a client; laundry; paid bills; and movie date and dinner with my good friend Lauren and her husband Rob on Sunday evening.
Lauren and Rob found this fish taco recipe on Epicurious (click on the link and it will take you to the recipe, so that you can read reviews, and other tips. Another great site for finding delicious recipes). I’ve been craving Mexican for a couple of weeks and when Lauren suggested fish tacos, I was pretty excited. We had ourselves a feast. Fresh guacamole, different salsas, and chips were munched on before dinner was served. There were no margaritas this evening, but they will be when the weather is warmer. 🙂
Thanks Lauren and Rob for picking up all the ingredients and having me over at your beautiful new home! I cannot wait to come over and cook more delicious recipes in the upcoming months. Maybe a slow cooker one…. 😉
Try out this delicious, healthy, fresh, and light recipe sometime this week. Let me know how it turns out, what kind of fish you used, and take some pictures, to send my direction.
2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt
1 cup Greek yogurt
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes.
Turn fish; cover and chill 30 minutes longer. Whisk Greek yogurt, milk, and remaining 2 tablespoons lime juice in small bowl.
Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
Coarsely chop fish; place on platter. Serve with lime Greek yogurt, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
What is your favorite Mexican recipe? Do you like to have a Margarita or a cold beer with your Mexican feast?