Best Fish Tacos Ever

I made fish tacos last night and they were ridiculously good - right, Colin? (I expect to see a comment to this post from you!) I found the recipe on CookingLight.com and then tweaked it a bit - added avocado to the mango salsa, downsized the oil, etc.
Below is the recipe:

Fish Tacos
- 1 lb. of tilapia (cut into strips)
- 3/4 cup flour
- 1 cup beer (I used Labatt Blue Light)
- 1 tsp salt
- 1 tsp garlic powder
- Grapeseed oil to coat a pan

Heat the oil over med/med high heat. Combine flour, beer, salt and garlic powder. Toss the tilapia strips in the mixture. Fry in pan for about 5 minutes, turning occasionally. Make sure to heat the oil where it is not boiling but sizzles when you put the fish in there. Once fish is down, place on paper towels to dry.

Mango Avocado Salsa
- 1 Avocado (cubed)
- 1 Mango (cubed)
- 1/4 Red Onion (finely diced)
- Handful of Cilantro (finely chopped)
- 1 Lime (juiced)
- Pinch of Salt

Combine all ingredients and serve on top of fish in corn tortillas. MMM... so good!!

The fantastic meal I made last night!

Snow day yesterday so I thought I'd throw together a dinner worthy of the blustery weather outside. Super easy - super scrumptious - super beautiful! I have never made farro before - it's very easy to make and tastes rustic and perfect (especially when paired with wild mushrooms and really good parmesan)! Recipe was complements of food52.com. Entree was a roasted chicken with prosciutto and rosemary - so moist and wonderful! This is possibly the start of my homely culinary career! :)

CookOff Battle Begins

Last night we (who else?  Blachnos and myself - and a stray neighborhood man/boy) started a new Food Battle - I made Fish Tacos for the first time and think they turned out pretty damn good.  Recipe As Follow:

For the Fish (I used tilapia but meatier white fish would be even better - think Mahi Mahi):

- Salt & Peppered the Tilapia and then soaked in marinade

- Marinade (pureed first):  OJ, lime juice, basil, cilantro, oil

Side 1 - Avocado Salso

- Avocado, Cherry Tomatoes, Mango, Jalepeno, Lime Juice, Cilantro, salt & pepper

Side 2 - Red Cabbage Slaw

- Red Cabbage, Carrot, Cilantro, Rice Wine Vinegar, Little Oil, Sugar, salt & pepper

Serve in corn tortillas with some hot sauce :)

Chipotle Sweet Potato and Chicken Tacos

INGREDIENTS : sauce

• 1 clove garlic, roughly chopped
• 1-2 chipotle peppers in adobo (these vary in heat)
• 2 limes (about 4 tbsp.)
• 2 tbsp. sherry vinegar
• 1/2 tsp. salt
• 1/2 cup olive oil

INGREDIENTS : filling

•  2 lbs. sweet potatoes
• 2 large chicken breasts (about 1-1.5 lbs.)
• 1/2 red onion, thinly sliced
• 2 bunches chard, stems removed

TO SERVE

• Tortillas
• 1/2 cup cilantro, chopped
• Greek yogurt or sour cream
• Salsa or Rick’s Picks Handy Corn

DIRECTIONS

1. In a blender, mix garlic, chipotle peppers, lime juice, vinegar, and salt. Slowly add the olive while blending. Set aside.
2. Preheat oven to 400 degrees. Thinly slice the sweet potatoes (I use a mandolin). Place on cooking sheets (try not to overlap), drizzle with olive oil and salt. Bake the sweet potatoes until nice and done, about 15-20 minutes.
3. While the sweet potatoes are cooking, cook the chicken breasts in boiling water. When cooled, shred into small pieces with your hands or a fork. 
4. Wash the chard, remove the stems and roughly chop. Sauté chard in 1 tbsp. olive oil with a little salt.
5. Combine sweet potatoes, chicken, chard and red onion in a large bowl. Pour on sauce and mix well.
6. To serve, warm the tortillas (I used my gas burner) and pile high with the chicken/sweet potato mix. Garnish with cilantro, yogurt, and salsa

a recipe from stiletto nyc's julie hirschfeld

20 Super Foods!

1. blueberries  2. apples  3. sardines  4. quinoa  5. yogurt  6. steak  7. pomegranates  8. olive oil  9. buckwheat pasta  10. almond butter  11. wild salmon  12. goji berries  13. tarragon  14. chiles  15. eggs  16. kale  17. oats  18. lentils  19. parmesan  20. avocado  |  read article