Hey-o! Happy Wednesday!
Guess what friends? I got my car back! Yippee! I'm very excited to have my car back. We picked it up from the evil dealership yesterday morning, and it drove like a champ all the way home. Can't say I'd ever recommend these people, nor will I ever buy a car from them. But the car is retrieved. Hopefully, we can now put this whole ordeal behind us.
Normally I'd be even more exhilarated to have my car back. However, we are supposed to get another 6-10 inches of snow tonight. Lord, have mercy! It's funny because it rained like a monsoon all night and it finally melted a lot of the snow, leaving patches of grass showing. The dogs were so excited this morning. How sad it's only going to last for today. So, I won't quite be returning to my normal routine of going to the gym a couple times a week, at least not while there's a foot of snow on the ground.
Now for fish tacos. These are some of the simplest tacos I make, and one of my favorites. It's one of my pantry meals. You know, meals where I always keep the ingredients on hand. I always have salsa, cheese, sour cream, and tortillas on hand. Staples of Jessica's diet! This time, I was lucky enough to have an avocado in the fridge, and some leftover cilantro from making salsa. I usually have fish in the freezer as well, and under cold water, I can defrost a fish fillet in no time flat. The only thing I do to said fish fillet is sprinkle with my homemade Taco Seasoning, and then sear on the stove till it flakes. Warm up your tortillas and set out the toppings, cause you're done! A super easy, fast, and healthy dinner in 30 minutes.
I heart fish tacos. Believe it or not, there was a time this was not true. I remember the very first time I ever heard the term "fish tacos" and I thought it sounded like a joke. Seriously, I thought the person was joking. No one would ever put fish in a taco, right? How disgusting, I thought (keep in mind I was 11 or 12 at the time!). Indeed, this immature mindset and palette kept me from trying fish tacos until I was well into college. I remember trying them for the first time on a Spring Break trip to Los Angeles because my native-to-California friend had ordered them. Even at first bite, I was a goner. Over-the-moon for fish tacos.
I've tried them just about everywhere since that day. I love crunchy fish tacos, but given the choice, I'll take grilled almost every time.
Someday I may even want to live in Mexico. Definitely not near the border or any drug cartels. Maybe just in a hut on the beach where I can wake up to Huevos Rancheros. Eat a couple of avocados for lunch, with a side of rice and beans. Margaritas and fajitas in the evening. And tequila with everything!
Ok, so I might be getting a little carried away :)
Time to sit back and wait for our next winter storm. Actually, no, not really. I have a doctor's appointment this morning, but the hubby and I are hoping to be back to the house by the time the storm hits at 1. I'm guessing I'll be stuck here at the house for a week after this. Grrrr. Where is spring?? To look at the bright side of things, though-
1. I have my car.
2. Physical therapy is helping my back. I should at least be able to do yoga during this next stretch of cabin fever.
3. We are stocked on food and water.
4. The hubby has a couple of days off!
All right friends, I hope y'all have a great day and that you don't get as much snow as we do!
Ingredients (serves 4):
1/2 cup mayo
1 tbsp lime juice
1/2 tbsp milk
2 cod fillets (you can sub any white fish such as tilapia, snapper, roughy, halibut, mahi mahi, etc.)
2-3 tsp Taco Seasoning
2 tsp canola oil
8-10 flour tortillas, soft taco size
toppings: shredded cheddar cheese, sliced avocado, chopped cilantro, Homemade Salsa
1. Prepare the crema- in a small bowl, combine mayo, lime juice, and milk. Whisk until well combined. Set aside.
2. Preheat oven to 200º. Wrap tortillas in a damp dish towel. Wrap damp dish towel with foil. Place foil package in preheated oven for 20 minutes. Turn oven off, leaving foil package inside until tacos are done.
3. While tortillas are heating, prepare the tacos- season cod fillets with taco seasoning. Heat oil in a small pan over medium-high heat. When hot, add fillets. Sear 3-4 minutes on each side, or until fish is done (cook time will vary with thickness of fish). Fish is done when it flakes easily with a fork. Remove from heat, and shred fish with 2 forks.
4. Serve shredded fish with lime crema, warmed tortillas, and desired toppings.
|Lime Crema recipe by Epicurious.|