Thanks again for checking out my blog. I appreciate everyone who takes the time to read it, and hope you enjoy my recipes, tangents, and various life goals I share. Once again, if you have tried to make a dish featured in this blog let me know how it turned out! Also, if you have any suggestions as to what I should try to make, hit up the comments section and tell me. I'm all ears.
Now that summer is quickly approaching, I'm always on the lookout for fresh ingredients to make simple dishes. Today I found out these dishes can be prepared when i made my Fish Tacos with Black Bean Salsa & Chipotle Cream. It may sound like a lot of work but honestly it was a simple dish to prepare. You can make the chipotle cream & salsa ahead of time, and when you're ready, cook up the fish. Put all the components together, and you've got yourself a lunch, dinner, or maybe even a midday snack. Here's how I made it.
Black Bean Salsa
Recipe found at : http://www.foodnetwork.com/recipes/paula-deen/black-bean-salsa-recipe/index.html
*Note: The recipe states to let the salsa sit overnight to let all the flavors meld together, but if your like me, you don't always plan ahead of time. I made the salsa today, let it sit for an hour, and it was still extremely flavorful. No matter how long you let it sit, the salsa will still taste great. Also, I didn't pay attention to how much the recipe yielded( 12 servings) so I will be having a lot of chips & salsa this week. If you don't want all 12 servings, scale back the recipe. Here are the list of ingredients I used:
2 (15 oz) cans black beans, rinsed & drained
1 (17 oz) package frozen corn, thawed
2 lg tomatoes, seeded & diced
1 sm red onion, diced
1/4 C chopped cilantro
2 tbsp lime juice
1 tbsp red wine vinegar
salt & pepper
*Toss all ingredients together in a large bowl, and keep in fridge until needed.
Fish Tacos & Chipotle Cream
Recipe found at:http://www.foodnetwork.com/recipes/ellie-krieger/fish-tacos-with-chipotle-cream-recipe/index.html
For the Chipotle Cream:
2 tbsp mayonnaise
2 tsp adobo sauce
1/2 C plain nonfat yogurt
* Drain yogurt over a strainer lined with paper towel until thick, about 20 minutes
*Mix yogurt with mayonnaise & adobo sauce
* Cover & keep in fridge until needed
For the Fish(enough to make 2-3 tacos)
3 tilapia fillets
2 tbsp olive oil
2 tbsp fresh lime juice
salt & pepper
* Mix the oil, lime juice, and salt & pepper
* Pour marinade over tilapia fillets, and let sit for 20 minutes
* Cook fish over medium heat on grill pan ( I used a griddle and it was fine) for 3 minutes per side until cooked through
* Set fish aside for 5 minutes & then flake fish with a fork
Putting it all together
*lay down a flour or corn tortilla on a plate
* lay down 1 tbsp of chipotle cream on one side of the tortilla
*on the opposite side of the tortilla, lay down the fish & top fish with the salsa
*Roll it all up like a taco and you've got yourself a fish taco!
they got this dish served to them?
Thoughts on the dish: This dish really surprised me. I wasn't sure how I would feel having a taco without traditional meat (beef or chicken). I have to admit though this dish blew the traditional taco out of the water. The combination of flavors in this dish was unbelievable. The fish has a nice seasoning after being in the marinade mixture, but it doesn't overpower the dish whatsoever. I may not have left the black bean salsa in the fridge for as long as I could have, but the amount of flavor that developed in one hour was a pleasant surprise. The combination of the tomato, onion, and black beans was awesome, but to me the real kicker was the cilantro. To have that fresh herb in the mix really brought the salsa to another level. The chipotle cream brought a little spice to the dish without overwhelming your palate. I didn't miss traditional meat at all, and would recommend this to meat eaters and non meat eaters alike. I said I would make two dishes today, but I really wanted to get this blog post up quickly so I will make my second dish on Monday. Stay tuned next time for a Turkey Burger with Balsamic Arugula and Goat Cheese.
See you all next time & thanks for reading!
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