Spiced Mahi-mahi Tacos with Salsa Fresca and Chipotle Crema

LYONMahiTaco

Yield: 6 servings

 

Salsa Fresca:

¼ pound cherry tomatoes, diced small

¼ cup red onion, diced small

3 tablespoons finely chopped fresh cilantro

1½ teaspoons freshly squeezed lime juice

1 small garlic clove, peeled and minced

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Mix to combine ingredients together in a small bowl.

 

Chipotle Crema:

¼ cup organic sour cream

1½ teaspoons adobo sauce

1/8 teaspoon kosher salt

 

Mix to combine ingredients together in a small bowl.

 

Mahi-mahi:

1 pound mahi-mahi, 1-inch thick

2 teaspoons ground cumin

2 teaspoons ground coriander

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1½ tablespoons extra-virgin olive oil

 

Remove mahi-mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi-mahi with the spice rub on all sides. Discard any excess spice rub.

In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi-mahi and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi-mahi to a plate. Flake the fish into bite-sized pieces.

 

Assembling the Taco:

6 corn tortillas, warmed through

2 avocado, pitted and sliced

½ cup shredded green cabbage

 

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi-mahi, cabbage and finish with salsa fresca. Eat. Repeat.

 

NOTE: use the Seafood Watch App or check Seafood Watch online to choose sustainable seafood

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Drought Friendly Vegan Migas

A longer story covering our (Super Sous and my) Drought Friendly Recipes has been posted on the Central Valley NPR site and is  running on KVPR!

Screen Shot 2015-05-21 at 9.47.32 AMPLUS~here’s a NEW Drought Friendly Recipe that Super Sous has created. Being from Texas, Super Sous gets a hankering for Tex Mex now and again. The other day, she was craving migas, which in Tex Mex language is a scrambled eggs dish made with tortilla chips. To make it drought friendly, Super Sous subbed crumbled organic tofu for the eggs. The rest is all veggie and spice goodness. Enjoy!

Migas1

Sauteing the onions, bell pepper, potatoes and poblano.

Migas2

Tofu Potato Migas

 

Drought Friendly Tofu Potato Migas

Yield: 4 servings

 

2 tablespoons grapeseed oil

1 large yellow onion, peeled and diced small (2 cups)

1 large red bell pepper, diced small (1 cup)

½ pound potatoes, scrubbed and diced small

1 small poblano pepper, seeded, deveined and diced small

4 2-inch sprigs fresh thyme

1½ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper

5 large cloves garlic, peeled and minced (1½ tablespoons)

1½ teaspoons ground cumin

1 teaspoon Hungarian paprika

1 teaspoon turmeric

1 teaspoon ground coriander

¼ teaspoon ground chipotle powder

1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

14-ounces organic extra firm tofu, patted dry and crumbled

1¼ cup broken organic corn tortilla chips

1 lime, halved

2 haas avocados, pitted and thinly sliced

½ cup picked fresh cilantro leaves

1 bottle of your favorite hot sauce

1 jar or batch of your favorite salsa, optional (try my tomatillo tomato salsa)

 

Place a large nonstick sauté pan over medium-high heat and add oil. Let heat for 1 minute until hot. Add onion, red bell pepper, potato, poblano, thyme sprigs, salt and pepper. Cook, stirring occasionally, until the potatoes are cooked through, approximately 15 minutes.

Add garlic, cumin, paprika, turmeric, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.

Add tomatoes. Stir and cook for 1 minute, until liquid has mostly evaporated. Add tofu, stir and cook for 5 additional minutes.

Turn off heat. Add in tortilla chips, squeeze over half a lime, stir to combine and season to taste with salt, pepper and additional lime as needed. Remove thyme sprigs.

Serve on plates with slices of avocado, cilantro, a few dashes of your favorite hot sauce and some salsa.

Recipe Review: Week of July 1

Just a reminder of the great recipes posted on my blog last week.

Time to get shopping!

Recipe Review Week July1

 

Grilled chicken thighs with homemade barbecue sauce (top lef)

Homemade barbecue sauce (left middle)

The bacon makes everything better burger (bottom left)

Tomatillo tomato salsa (top right)

German-style potato salad (bottom right)

Tomatillo Tomato Salsa

It’s Fourth of July week, so all week I’ll be posting recipes perfect for your party on the Fourth. Here’s a highly addictive, delicious salsa that’s easy to make and has a wonderfully complex flavor on account of the roasting. Get your salsa on!

Toma

Tomatillo Tomato Salsa

Yield: 2 cups

¾ pounds tomatillos, husks removed

1 small orange bell pepper

1 head garlic, cloves separated and skins left on

1 medium jalapeno

1½ tablespoons grapeseed oil

1 small heirloom tomato, cut into medium sized chunks

1 cup fresh cilantro, stems and leaves, chopped roughly

½ teaspoon ground cumin

½ teaspoon kosher salt, plus more to taste

2 tablespoons freshly squeezed lime juice, plus more to taste

Set an oven rack to the upper middle position and put oven on broil.

Line a sheet pan with aluminum foil.

Place tomatillos, bell pepper, garlic cloves and jalapeno on the sheet pan. Drizzle over the oil to coat everything. (You may have to rub the produce around on the pan to coat it with oil on all sides.)

Place sheet pan under broiler. Set timer for 5 minutes.

After 5 minutes, take a peek. You are looking for blistered, blackened skin. Once the produce is blackened, using metal tongs, flip items to achieve the same effect on the other side.

Once all sides are blackened, remove from oven and place on a plate to cool.

All of my garlic was blistered by 8 minutes and my tomatillos and jalapeno were out of the oven by 15 minutes.

The pepper will take the longest. Flip until all sides have some blackened, blistered marks. My pepper was done in 20 minutes.

Once produce is cool, cut stem off jalapeno and cut into large chunks, remove garlic from skins (discard skins) and remove stem and seeds from the bell pepper and cut into large chunks.

At this time, place all the ingredients in a food processor and pulse until desired consistency is achieved, around 10 to 15 1-second pulses. Taste salsa and add additional salt and lime juice as needed. Stir to combine (do not process anymore so you can maintain a nice texture to your salsa). Transfer to bowl and serve.