Archive for the ‘Latin/Mexican/Spanish’ Category

It’s Taco (Soup) Tuesday!

March 5, 2019

Happy Mardi Gras, y’all!  What could be better than a Taco Fat Tuesday?!  I’ve been busy stuffing myself with the things I’m giving up for Lent (chocolate and Coke), so honestly, a not so fat dinner is pretty appealing.  This is one of those dinners that can be adjusted to pretty much any level of fat or spice and with any kind of toppers you want.

The recipe calls for beef or pork stew meat, but I used ground beef just like I would in tacos.  Well, actually, I cut the fat by using half Boca crumbles and half ground beef.  You could use all veggie crumbles to make it vegetarian.  Or chicken if you’re not a red meat person. Or extra beans and thrown in some shrimp at the end.  See?  You can do just about anything with this.  I’ve used black beans, but any beans you like, or no beans, will do just as well.  I used canned corn and canned tomatoes, per the recipe.  Then I realized there were no green chiles or jalapenos called for so I dumped in some salsa.  Finish with the taco seasoning packet of your choice.  Or use a home blend if you’re feeling industrious.

What else do we love?  This is a slow cooker recipe so you dump everything in the pot in the morning and come home to a house that smells like tacos!  Ground beef frozen?  Totally fine.  Throw it in there.  You’ll have to break it up when you get home, but that’s no big deal.  Using shrimp?  If they’re frozen, throw them in when you get home.  They’ll be done by the time you get your clothes changed and everyone gathered up for dinner.  If they’re fresh (or thawed), throw them in about 7-8 minutes before you want to eat.

What’s even better?  I keep Boca crumbles and salsa in the house pretty much all the time.  I got everything else at Lidl, including the toppings, so this whole pot of soup cost me about $5.

What about the toppings?  Sky’s the limit.  Sour cream, cheese, olives, hot sauce, pickled jalapenos, tortilla chips.  Think of this as a big bowl of nacho topping!  I’m using some chopped romaine lettuce, avocado, and plain yogurt.  I hear it’s good eaten with Scoops instead of a spoon!  Sounds like a crowd pleaser to me.

This is eighteen different kinds of good.  How could it miss?  It’s tacos in a bowl!  And it doesn’t disappoint.  Don’t wait for next Tuesday.  Make it tomorrow!

Here’s what you need:


  • 1/2 lb ground beef
  • 1/2 lb (equiv) Boca crumbles
  • 1 can beans, drained
  • 1 can corn, undrained
  • 1 can diced tomatoes, undrained
  • 1 onion, diced
  • 1 packet taco seasoning
  • 1/2 C salsa

Here’s what you do:

  • Dump everything in the Crock-pot
  • Cook on low 6-8 hours
  • Top with your choice of toppings





Green Turkey Chili with Corn Two Ways

January 28, 2019

I’m back!  I’ve been traveling for work (again).  I ate out 21 meals in a row.  I did pretty well with my choices for the first few days.  The last half of the week was a dietary train wreck.  Now I’m at home and starting my “do over.”  I need something to fill a few requirements:  1)  low fat, low calorie, low WW points; 2) enough leftovers to eat a few times this week; 3)  something to help my fight the polar vortex that’s about to descend on central Virginia.  Turkey chili!

I know that a lot of people lighten up their regular red beef chili by substituting ground turkey for ground beef.  To me, turkey chili is white chili.  No tomatoes.  If I want tomato chili I’d rather combine beef with veggie crumbles than abandon the beef.  This is green chili because I use a bunch of diced green chilis and a jalapeno instead of red chili powder.  It looks a tiny bit green.

Want to make really green chili for fun?  Add some of the green chilis and a bunch of cilantro to your bean puree.  A tip about the bean puree.  Most recipes will tell you to put all the beans in the pot and cook them with the rest of the chili.  Then you have to spoon a bunch out, add a little liquid, and puree.  I spend a lot of time chasing beans around the pot and picking out the other stuff.  I get it.  If you do it that way the bean puree has the same flavor as the rest of the pot and you won’t have to adjust the seasonings much.  But it’s kind a pain.  It’s much easier to just save some of the beans out from the beginning.  Besides, this way, if you’ve over-seasoned, you have a chance to use the bean puree to correct that.  Never a bad idea to give yourself an out like that.

Is bean puree the only way to thicken this chili?  Nope.  You could make a slurry of masa or ground corn and water.  Let it sit a little while before you add it, but that should work.  A regular corn starch slurry would work too.  Just remember to bring the pot to a boil if you’re using corn starch.  Otherwise it won’t thicken.

So, what’s with this corn two ways thing?  I add hominy and white corn.  What is hominy?  It’s just corn kernels that have been soaked in an alkali solution.  The solution removes the hull and puffs up the kernel.  You start with field corn, which is different than the sweet corn you buy to eat as is.  The hominy adds heft and just a hint of corn flavor, more like masa or ground corn than like kernels.  And the kernels add sweetness.  Normally I’d use frozen corn.  It keeps its texture a little better than canned.  Today I could only find the white corn in a can.  Feel free to use yellow corn instead.  I just prefer the look of the chili with the white corn in it.

There are lots of options for topping this chili too.  It’s great with sour cream and a squeeze of lime juice.  If it’s not chili for you until you add the cheese, add some grated pepper jack.  Add some diced avocado and chopped cilantro or a dollop of guacamole.  And don’t forget the pickled jalapenos and green Tabasco for folks who need some extra heat. Or make a whole bar of toppings and let everyone dress their own!    Great addition to your Super Bowl party next weekend!

“This sounds amazing, but I’m a vegetarian!”  No worries.  There’s enough stuff in here you won’t even miss the turkey if you leave it out.  Add an extra can of beans and use vegetable stock instead of chicken.  Or throw in some tempeh to add another texture.

Here’s what you need: serves 4-6


  • 1 1/2 T canola oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 lb ground turkey
  • 2 cans white beans, drained (cannellini or great northern)
  • 3 C chicken stock
  • 1/2 bag frozen pearl onions
  • 1 can white hominy, drained
  • 2 small cans diced green chiles
  • 1 can white corn, drained
  • ground cumin and salt to taste
  • cliantro, sour cream, pepper jack, avocado, limes for garnish

Here’s what you do:

  • Heat the oil in a heavy soup pot
  • Add the onions, garlic, and jalapenos.
  • Saute until they begin to soften, stirring constantly.  Do not brown.
  • Add the turkey.  Break it up with a wooden spoon as it browns.


  • Add the beans, reserving 1/3 of a can for the puree
  • Add the stock, reserving 1/8 C for the puree
  • Add the onions and the hominy


  • Bring to a simmer and cook uncovered 1 hour, stirring occasionally
  • Season with cumin and salt
  • Puree the reserved beans and stock


  • Add to the pot
  • Adjust seasonings to tastee
  • Add the corn
  • Simmer 15 more minutes


  • Serve with toppings





Fish Tacos with Broccoli Slaw

January 6, 2019

I probably wouldn’t have bothered to write up yet another evening of fish tacos except for two things.  One, I’m trying to be more consistent about writing.  And two, the broccoli slaw is new and it’s fantastic.  To see previous incarnations, see here.

There’s not a ton to say really.  The pre-shredded cabbage didn’t look good at the grocery store, but you can’t have fish tacos without something crunchy on them.  I was actually in the pre-cut vegetables section, which I never go to, looking for butternut squash noodles. (Talk about something not worth your time and energy when you can buy them pre-spiralized).  Right next to the “noodles” was a contained of broccoli slaw.  Crunchy.  Pre-cut.  Done.

I have no idea how people usually make broccoli slaw.  I don’t actually like raaw broccoli so my first step was to blanch the vegetables.  Cooking them just a touch takes that bitter rawness out, but leaves the crunchiness in.  Then a little mayonnaise, much less than I would use for regular slaw, and a few dashes of white vinegar.  Some salt and a little of the seafood seasoning I used on the fish, and voila!  Yummy topping for my tacos.


I used catfish, as per usual.  It’s cheaper than most other fish in my part of the world and it has more flavor than something like tilapia.  A little seafood seasoning and a little canola oil.  2 minutes on each side.


Corn tortillas, always. I did try a new thing with these too.  I was watching Pioneer Woman earlier today and she was making a taco skillet dish.  She put her tortillas on her gas burner to char them.  Let me say, that’s a great idea for adding flavor to a taco skillet.  However, it makes a tortilla you’re planning to stuff a little bit tough.  Not terrific.  I ate them anyway of course.


Finish with some salsa or pico de gallo and some hot sauce and enjoy!


Snow Day 2: Slightly Lighter Tacos

December 10, 2018

Snow days do not bring out the healthy food choices in me.  They bring out the stretchy pants in me.  True confessions, I’m heavier than I’ve been in a while and not thrilled about it.  But even less thrilled about dieting.  I don’t do food sacrifices very well.  So, I’m trying to make some tiny choices, that are better, and hopefully slide ever so slowly back to better habits.  Yes, I know.  I’ve picked the worst possible time of the year to start this.  My other choice is to go for broke until January and see if I can make myself so sick of eating that a diet will be a blessed relief.  Stay tuned for the final decision.

But for tonight – tacos.  I love tacos.  I like fancy fish tacos.  I like swanky carne asada tacos.  But at my heart, I like tacos like we had when I was a kid.  Yep, it’s true.  I have a secret (less secret now) love for Old El Paso beef tacos with cheddar cheese and crunchy shells out of the box.  The heart wants what it wants.

So, tonight, an experiment.  A few little changes, with limited loss in taco satisfaction.  Here’s what I did. First, I used half ground beef and half ground turkey.  I’ve tried all ground turkey in the past and it doesn’t make the grade.  So, half and half to reduce some fat.  And the Old El Paso taco seasoning, but the low salt version.  Then, black beans so I could use less meat all together.  Beans are a good way to cut fat, but also to stretch meat a little further if you’re watching your pennies.  Regular cheddar, salsa and hot sauce.


I gotta say, this works.  I did miss the crunch of the hard shells, but that’s easy to remedy.  For tonight I only had regular tortillas.  It might also work to mash the black beans and add the other stuff to the top, ala tostados.

There you have it.  It’s not rocket science for sure.  And it’s definitely not a diet.  But it is baby steps.  Once I get the baby steps down I’ll move on to even better choices.  And I’m totally giving myself credit for eating my lasagna soup for lunch without the mozzarella topping.

Chicken and Rice Bowl from a Box

November 15, 2018

I’ve used a good many meal services – Blue Apron, Plated, Hello Fresh, Purple Carrot – but not in a long while.  I like meal planning and grocery shopping so I’m mostly not the target audience for these.  Still, I have plenty of days too full of other things to get much meal stuff done.  I was very fortunate this week.  The day I ran out of food and leftovers a friend texted to say she’d gotten two identical Hello Fresh boxes!  Lucky me!

If you’re considering starting a meal subscription there are lots of things to consider – price, menu, quality, portions, calories, packaging, choice, dietary preferences.  They all have their strengths and weaknesses.  Hello Fresh is good for family friendly selections and a nice variety of choices.  This box included a pasta with chicken sausage, corn and potato chowder, and tonight’s selection – chicken and rice bowls.  I have no way of knowing what the other options were for this week, but these are all things that interest me.

Here’s what I don’t like about meal services, any of them.  And you can lump online grocery orders in here too.  I don’t like other people selecting my produce.  No one else knows exactly how ripe the bananas should be.  If I’m planning guacamole for Friday I don’t want an already ripe avocado to arrive on Monday.  And if I decide to make salsa, but I get to the store and the tomatoes don’t look good, I change my  plan!

Here’s the selection of ingredients from the box for Pulled Chicken Rice Bowls:


This is the tomato that Hello Fresh sent.  It has two problems.  First, they’ve sent one, small Roma tomato to make salsa for two people.  Really?  I’m not sure a bowl of unripe tomato, green onion, and lime juice can legitimately called salsa, but still.  Second, this is so far from ripe it’s embarrassing.  They’d have been better off to send a fully green one and have green tomato salsa.


Either no one is paying attention as they pack these boxes or they figure close enough is close enough.  At about $10 per serving, I feel like the produce should be good.  Shame on you Hello Fresh.  Fortunately I had a container of grape tomatoes I could use instead.

Moving on.  I also used my own rice.  I had to make some for the dogs anyway, so I made a bunch.  The box had 1/2 C, so cooked you’d have about 1/2 C per person.  Probably enough.  The chicken provided is generous.  Once the chicken, peppers, and onions are all together there’s really enough for 3 servings, so the extra rice is going to come in handy.

Besides the produce, my other issue with this meal, and many meals from these services,  is the calories.  They add fat and calories where you don’t need them or get much out of them.  This meal prepared as instructed is 740 calories per serving.  Not horrible, but let’s take a look.  That’s 1480 calories total.  So, if you make 3 servings out of it you’re already down to 493 calories.  Even if you add extra rice to the third serving you’re under 600 calories.  Then, the recipe calls for 2 T of butter.  You don’t need it.  The rice is perfectly fine without butter and the chicken has plenty of flavor and smoothness from the stock concentrate.  A tablespoon of butter has 100 calories or so.  Gone.  Then there’s the sour cream.  They give you 4 tablespoons.  One tablespoon per bowl is enough.  They only give you 1 ounce of cheese per serving so I didn’t even bother with it.  That’s another 100 calories down.

So without really sacrificing anything, my bowl, even with some extra rice, is about 400 calories.  Much better!  Leaves me room for a beer with calories to spare!



Fish Tacos, Southern Style

November 12, 2018

It’s dark and rainy and there are new episodes of the Great British Baking Show waiting for me.  That translates to about 15 minutes of interest in making dinner.  Fortunately these fish tacos only take about 15 minutes to make!

Fish tacos usually have halibut or cod – maybe fried, maybe grilled.  They’re often topped with shredded cabbage, queso fresco, lime juice and salsa.  And I love them that way.  But in this house they come with catfish and the cabbage comes in slaw form, as all good cabbages do.  Not much else to them.  Some Tony Chachere’s on the fish and some hot sauce on the top.  Corn tortillas.

Catfish is cheap.  And you don’t need big gorgeous filets.  You’re going to chop them into pieces anyway so if you can get catfish nuggets for half price, get those.  It takes about 1 filet for two tacos.  Once it’s cut up, put it in a bag with the seasoning.   I use Tony Chachere’s.  Shake.  You’re ready to go.

Cabbage is cheap too.  Even if you buy it shredded in a bag.  Not a kit, just the cabbage.  In my world, passed down from my MeMa to my mom to me, slaw has 4 ingredients:  cabbage, Duke’s mayonnaise, salt, and pepper.  Make the slaw ahead of time if you can.  If not, it takes less than 10 minutes.

Heat a little canola oil in a cast iron skillet.  When it starts to smoke add some of the catfish pieces.  Don’t crowd the pan.  You want them to cook quickly.  Turn them in 1-2 minutes, depending on how thick they are.  Cook them another minute. Remove from the pan and finish the rest of fish.

While the fish is cooking, heat the tortillas in the oven.

Pile some fish, slaw and hot sauce in a tortilla!  I had some cilantro and green onions left from the other night so I threw that in too.  SO GOOD!

I could eat these many more days than not.  The house does smell slightly of fish for the evening, but there’s minimal cleanup.  I’ve been known to eat these sans plate just standing over the sink. The lunch leftovers, if you have any leftovers, are pretty darn good too.


Pot Roast Take 2: Taco Tuesday!

August 28, 2018

Yesterday I told you that the pot roast would be really versatile if you used pretty neutral seasonings.  Today I’m going to prove it!  Pot roast tacos.  These take about 15 minutes to do so they’re perfect for Taco Tuesday.  Or any other day when you’re short on time!

All you have to do is shred the pot roast and warm it up in a pan with some salsa.  It’ll be easiest if you cut off a hunk of the pot roast and then scrape the pot roast gravy off the edges.  If there’s some it’s not a big deal, but you probably don’t want a lot of it.  I’ve been known to rinse it off.

Use two forks to pull the roast into shreds.  This part is important.  It makes the tacos easy to eat with roast in every bite.  If you leave it in big chunks two bad things will happen.  First, the salsa won’t flavor the meat very much.  Second, when you eat it you’ll have some bites with big chunks of meat and some bites with no meat.  No one wants that.

I chopped some lettuce to put on the tortillas.  I like to put the lettuce on the bottom because it helps protect the tortilla from the juice coming out of the meat and salsa.  It gives you a fighting chance of finishing the taco before the tortilla comes completely apart.  I topped these with thinly sliced radishes for a fresh bite.

These could really have used a little dairy to put them over the top – sour cream, crema, shredded jack cheese.  I had none of the above so I forged ahead without.

Damn fine tacos.  And pretty cool that they started out as a pot roast!taco

Vegetarian Enchiladas ala Gourmet

August 6, 2018

It’s August in Central Virginia which means that there’s fresh local produce in spades.  I try to take advantage.  Over the weekend I went to my two favorite farmers’ markets and picked up some zucchini, squash, corn, sweet onions, hot peppers, and tomatoes amongst other things.  There’s also eggplant, mixed baby tomatoes and local goat cheese for another day.

My giant Gourmet cookbook is one of my favorite resources for meal planning.  I’ve had a bookmark on this recipe for vegetarian enchiladas for a while now.  Tonight I decided to tackle it.  It’s  more than a full page in the big book, so I figured it would be a commitment.  You make your own sauce and filling from scratch.  We’ll get to that in a sec.  Here’s what it looks like.


Safe to say we’re out of the land of 20 minute meals for tonight.  I’m sure this was a lot faster for Ruth Reichl and staff, but it took me two hours.  I made the sauce and the filling and then took a beer break before I took on the tortillas and assembly.  The recipe does mention that you can make the sauce and filling and do the rest on another day.  Believe me, I thought about it.

Not only did it take me two hours to make this, it took me another 30 minutes to wash the dishes and mostly clean up the mess.  Anyone else play kitchen jenga with their dishes?


Well, now that I’ve completely discouraged you from ever doing this, let’s take a look at the recipe.  I’ll give you some shortcuts as we go.

You make the sauce first.  It’s a green chili white sauce and it’s super good.  The good news is that you don’t have to do much chopping.  All the stuff you’d have to chop – onions, garlic, poblanos – goes in a blender or food processor.  Then you cook it down, add the cream and set it aside.  It take about 15 minutes to do.  I did roast and peel my own poblanos.  You don’t have to do that.  Get some in a jar if you want. Just make sure they aren’t pickled.  Or, if you want to take out the heat just use a can of diced green chiles instead.

I did substitute for the Mexican crema.  You have a few options.  You can use sour cream with a little extra water.  I didn’t have any.  I did have heavy cream.  If I’d had buttermilk I would have added that to the cream.  Well, when you don’t have buttermilk you squeeze lemon juice into milk and let it sour for a bit.  So, I squeezed some lime juice into the heavy cream and it worked just fine.

Here’s what you need (for my version):

  • 2 T vegetable oil
  • 2 poblano chiles, roasted, peeled, seeded and chopped
  • 1/3 C chopped onion
  • 1 garlic clove
  • 1 1/4 C water
  • 1 C heavy cream with juice of 1/2 lime squeezed in

Here’s what you do:

  • Put the chiles, onion, garlic and water in a food processor and process until smooth
  • Heat oil in heavy skillet (cast iron if you have it) until it shimmers
  • Carefully pour in the chile mixture
    • Seriously, be careful.  You’re pouring water into hot oil.  SPLATTER!
  • Cook about 8 minutes, until much of the water cooks out
  • Add the cream
  • Remove from the heat and set aside

Sauce done.  Whew!  Congrats!

Ok, on to the filling.  I think you could use any number of vegetables in this.  I mostly used the ones in the recipe, but I added a can of black beans for protein.  I also added a package of Goya seasoning because I always use it when I cook black beans.  And, because it’s August and the tomatoes are amazing, I used fresh instead of canned.

There’s nothing difficult about making this filling, but there’s some real chopping involved.  That took me a while.  You could save yourself a lot of time buying frozen chopped vegetables.  I don’t think you’d sacrifice a ton in flavor.  And you’re cooking the vegetables until they’re tender so the texture should work out okay as well.

You can see that I missed the part in the instructions where you cook the onions and garlic first.  I had everything in one bowl and had to try to separate out the squash and corn.  Oh well.  I probably didn’t even need to bother.

For the filling, here’s what you need:

  • 2 T vegetable oil
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 package Goya seasoning
  • 2 small zucchini, diced
  • 1 small yellow squash, diced
  • kernels from 2 ears of corn
  • 1 can black beans, drained and rinsed
  • 2 medium tomatoes, diced

Here’s what you do:

  • Heat the oil in a large pan
  • Cook onion, garlic and seasoning until tender, about 5 minutes
  • Add zucchini, squash, and corn – cook another 7-8 minutes
  • Add black beans and tomatoes, with the juice
  • Cook over medium/high heat, stirring frequently, until most of the liquid is absorbed – about 10 minutes
    • TIP:  if you’re adding salt, do that at the beginning of this step.  The salt will pull moisture out of the vegetables and you need to cook that out.
  • Pour the mixture in a bowl and set aside


Filling done.  Getting closer!



Now you’re ready to put it all together.  Do all the tortillas first.  Your hands get super messy once you start filling and rolling enchiladas so you don’t want to be back and forth to the pan on the stove.

Set up a little station with your sauce in a shallow dish; your baking dish; and your filling.  When you roll them make sure you put the seam on the bottom so they stay rolled.  You could absolutely do this in layers instead.  It would be quicker for sure.  And I found that the cheese covered up the enchiladas so I couldn’t see where to cut them anyway.  It was a mess on the plate.

Here we go.  Here’s what you need:

  • 10-15 corn tortillas
  • 2-3 T vegetable oil
  • a baking sheet
  • paper towels for blotting

Here’s what you do:

  • Heat the oil in a heavy skillet until it shimmers
    • If you warm your sauce and then transfer it to a shallow dish, you can clean up that pan and use it for this
  • Place one tortilla in the pan, turn it once, remove it to the baking sheet
    • This should take 4-6 seconds
  • Repeat until all the tortillas are soft

Tortillas done.  One more step!

You’re in the home stretch now!  You’re going to sauce the tortillas; fill them; roll them; and cover them in cheese.

Here’s what you do:

  • Preheat your oven to 450F degrees
  • Place a tortilla in the dish with the sauce and flip once
  • Move the tortilla to the baking dish
  • Put 1/4-1/3 C of filling in the middle of the tortilla
  • Fold one side of the tortilla over the filling
  • Roll the tortilla and filling over onto the remaining section of tortilla so the seam is on the bottom of the dish
  • Repeat until you run out of space in the dish
  • Pack them in tightly!
  • Cover with shredded cheese – I used pepper jack
  • Place the dish in the over and bake 15 minutes until the cheese is brown and bubbly


And that’s it!  Two hours later and you’re done.  Or take those shortcuts and cut that time in half!

I couldn’t see where to cut the enchiladas so it’s a wreck on the plate, but it’s awfully good.  As hard as I worked on this I’m really glad to have leftovers.  Honestly I probably wouldn’t do this for myself again, but I might do it if company was coming!


Tuna Taco Tuesday!

July 24, 2018

One Woman’s Kitchen, and the rest of her house, is in chaos!  A 5 month old Dogue de Bordeaux pup has been added to the two adult Bordeaux who already live here.  There was a three day road trip to pick her up from the wonderful people at Dog Ranch Rescue in Anna, TX.  That means three days of eating meals in the car.  Gross.  Meanwhile, back in Virginia, there’s been nothing but rain for days.  That means endless mud in the yard and 3 slimy dogs.  Gross.  And it means house training said pup.  Gross.  I really need a decent meal.

Fortunately for me it’s Taco Tuesday and it’s National Tequila Day.  So, seared tuna tacos with tequila guacamole salad for the win!  These take about 20 minutes start to finish so completely do-able on a weeknight.

Here’s what you need to feed one person (plus a lime and a jalapeno, which I forgot until I got started):


  • 1 small to medium tuna steak
  • chile powder
  • cumin
  • garlic powder
  • onion powder
  • salt
  • 1 avocado, diced
  • 1/2 C diced sweet onion
  • 1/4 C diced tomatoes
  • 1/2 jalapeno, seeded and minced
  • chopped cilantro
  • juice of 1/2 lime
  • 2 T tequila
  • corn tortillas

Here’s what you do:

  • Combine equal parts (maybe 1/4 t each) chile powder, cumin, onion powder, garlic powder and salt in a small bowl
  • Rub spice mixture on both sides of the tuna steak
  • Combine avocado through tequila in a medium bowl, stir, add salt to taste


  • Heat heavy pan until it smokes
  • Add the tuna steak.
  • Sear 2-3 minutes on each side
  • Heat tortillas in the broiler
  • Cut tuna into slices


  • Top tortillas with tuna slices and avocado salad
  • ENJOY!


You’ll note that I made a little salsa rice for the side.  This wasn’t necessary or good. I’m the world’s worst rice maker.  It turns out gummy or burned on the bottom every damn time.  Tonight was a burned on the bottom night.  Even with my new simmer burner, somehow I can’t get the heat right.  Ugh.  I can’t even blame this on the puppy.

What I can say is that the cooking around here is going to be of the 20 minute meal variety over the next many weeks while I get the canine pack pulled together.  And you may see a review or two of a meal kit delivery.  Wish me luck!

Fish Tacos!

July 7, 2018

The fresh corn salsa is also amazing on fish tacos!  Hard to beat fish tacos, and topped with this salsa they’re darn near perfect.  The only drawback I can think of is that your house temporarily smells like fish.  A sacrifice totally worth making!

There are a lot of ways to make fish tacos.  You can fry the fish.  You can blacken the fish.  You can grill it.  You can pan sear it.  I mostly go the easy route and pan sear.  Add some chopped cabbage for crunch, some salsa, and a little lime crema. Heaven.


I cut the fish into pieces and coat them in Tony Chachere’s.  It’s a spice combo that works well on tacos and pretty much anything else.


When you pan sear pretty much anything just make sure you leave enough room in the pan.  You want the pan to be super hot so you get a nice sear.  If the pan is too full the pieces will kind of steam each other.  Not what you’re going for.  Also resist the urge to move the pieces around.  The get a sear from the contact with the pan.  Just let them sit 2-3 minutes and turn them once.  2-3 more minutes and you’re minutes away from tacos!


For the crema, just squeeze some lime juice into some plain yogurt and add a little salt.  Maybe a little cumin.  You want it to be just thin enough to spread easily on the tacos.

Choose your delivery vehicle and stuff!  I like corn tortillas best.  For beef tacos I like the crunchy shells, but for fish tacos I like the soft white corn ones.  Use yellow corn if you prefer, or even flour.

One final tip.  Before you shake the hot sauce, make sure the top is on good.  Just sayin’.