Tasty Tuesday–Salmon Tacos

I love tacos, and I love salmon, but for some reason, I’ve never thought of putting the two together! I happened to watch Ina Garten make salmon tacos on the Food Network earlier this summer, and I knew I’d have to try the recipe. I made some changes to the recipe after the first time we tried them, and I think they’re now one of my favorite dinners…and I finally found a way to prepare salmon that even Bunny and Ladybug enjoy!

Slaw

Salmon

Avocado Smash

  • 2 Tbsp. freshly squeezed lime juice
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

At least an hour before you plan to serve the tacos, prepare slaw. Toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.

When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.

Wrap the tortillas in 2 foil packets and place them in the oven with the salmon.  While the salmon is baking, roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.

To serve, place a dollop of the avocado smash on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

Tasty Tuesday-Fish Tacos

This is probably our family’s favorite Mexican recipe…it is almost guaranteed to make an appearance for birthdays (especially Ryan’s and Ladybug’s), Cinco de Mayo, and other holidays/celebrations (like Father’s Day) throughout the year! We like it so much that I always double the recipe, and sometimes, I have to make a triple batch! The fish is great on its own, if tacos aren’t your thing, and the cabbage mixed with the sauce also makes a nice salad on its own…I love a versatile recipe!

For the tacos:

  • 1 cup flour, plus extra for lightly dusting the fish
  • 2 Tbsp. cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 cup beer
  • 1 lb. cod or tilapia fillets, cut into small chunks
  • oil for frying
  • tortillas
  • shredded purple cabbage

For the sauce:

  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 minced jalepeno
  • 2 tsp. minced capers
  • 1/2 tsp. dried oregeno
  • 1/2 tsp. cumin
  • 1/2 tsp. dried dillweed
  • 1/2 tsp. cayenne pepper

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

Heat oil in deep pan or deep-fryer to 375 degrees.

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Serve in tortillas and top with shredded cabbage and white sauce.

Tasty Tuesday–Ideas for Cinco de Mayo

Cinco de Mayo is just around the corner! I love an excuse to make a Mexican meal, authentic or Americanized, and my family loves an excuse to enjoy eating it! Here are some of my favorite Mexican recipes (mostly Americanized, I suppose) that I’ve shared over the years…main dishes, a side, and desserts. Some of them even use leftovers!

What are your favorite Mexican recipes?

Tasty Tuesday–Pan-Fried Asparagus

It’s almost Easter!

I almost always serve asparagus with our Easter dinner…this is the best time of year to buy it, and it’s pretty easy to find local asparagus around here at Easter time, which is a bonus. I’ve prepared it different ways in the past, but this is the recipe that I’ve used for the last few years, because it’s my very favorite!

  • 1 lb. fresh asparagus, trimmed
  • 1/4 butter
  • 2 Tbsp. olive oil
  • 5 cloves of garlic, minced
  • salt and pepper to taste

Melt butter in a skillet over medium-high heat. Stir in the olive oil.. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for about 10 minutes (less if your asparagus is very thin), turning asparagus to ensure even cooking. Season with salt and pepper.

Tasty Tuesday–Cherry Cola Jell-O

Since Easter is rapidly approaching, I decided to share our family’s favorite Jell-O recipe. It’s been something of a family secret until now, but since it’s been so popular with everyone who has tried it, I decided I could part with it!

  • 15 oz. can dark sweet cherries (pitted)–I use Oregon Fruit brand
  • 20 oz. can crushed pineapple
  • 1 large package (6 oz.) cherry Jell-O
  • 13 oz. cola

Drain fruit from both cans of juice AND SAVE. Add water to juice (if needed) to make two cups. Heat juice to boiling; add Jell-O. Stir until dissolved; pour into bowl and cool slightly. Add cola and fruit; pour into 1 1/2 quart mold if desired (I use a trifle dish). Refrigerate until set.

Tasty Tuesday–Salmon Pasta

Lent means fish sales. I especially love it when salmon goes on sale, because I love to bake it will a little lemon juice and olive oil. I love it even more when I have salmon leftovers, because then I get to make one of my very favorite pasta dishes! If you don’t love capers as much as I do, feel free to reduce the amount in the recipe.

  • 16 oz. fettuccine
  • 2 Tbsp. butter
  • 4 garlic cloves, minced
  • 2 cups heavy cream
  • 2 Tbsp. lemon juice
  • leftover salmon, flaked
  • 1 to 2 cans of artichoke hearts, quartered or chopped
  • 1 cup shredded parmesan cheese
  • 3 Tbsp. minced fresh basil
  • 7 oz. capers, drained
  • 2 tsp. lemon zest
  • salt and pepper to taste

Cook pasta according to package directions.

In a large skillet, heat butter; add garlic and cook for one minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat and simmer two to three minutes until thickened, stirring constantly. Add salmon, artichokes, salt, and pepper.

Drain pasta and add to skillet. Stir in cheese, basil, capers, and lemon zest. Serve when heated through.

Tasty Tuesday–Beef Barley Soup

Our family loves pot roast, and we also love using leftover pot roast to make beef barley soup. It’s such a hearty, filling meal, especially on a cold winter night!

  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 cup chopped onion
  • 1 1/2 tsp. salt
  • 2 Tbsp. butter
  • 10 cups beef broth (if you don’t have enough, make up the rest with water)
  • Approx. 2 cups chopped leftover pot roast
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 11 oz. box quick-cooking barley
  • 1/2 tsp. pepper
  • 1 Tbsp. minced fresh rosemary
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano

In a large saucepan, saute carrot, celery & onion with salt in butter until translucent.

Add the broth, beef, tomatoes, barley, pepper, rosemary, basil, and oregano; bring to a boil.

Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.