It’s still Catie here, guest posting for my mom!
I’m sorry for the absence in posting, but this past weekend was Fall Break for me, and I took the break part very seriously!! However, I did manage to pull it together for some pretty awesome (if I do say so myself) fish tacos! Did I mention the Mexican food addiction problem I have? But it’s just so good I can’t help myself!
(Sorry for the picture quality. I was working with a camera phone. I gave my trusty photographer a break–Thanks Mom!)
The recipe came from the book SkinnyTaste by Gina Homolka, who I now feel is a sort of animal spirit guide leading me through this new world of cooking, because every recipe has been mouthwatering-ly delicious!
This recipe was a little bit more involved than I was anticipating, as in it took MUCH longer than the 30-40 minute prep time I’m used to.
The fish is, and I quote, “gently” poached over Rotel, onions, and chiles while the shredded red cabbage marinates in lime juice and cilantro. I also prepared the blended jalapeno and avocado cream to top the tacos. And getting all fancy with it, the tortillas were toasted in the skillet so that they could better hold the delicious filling. Whew, I’m a bit tired just remembering it and my mouth is salivating!
Although these tacos were very good, I think I’m gonna stick with the quicker recipes for now!
Until next time,