Mexicasian Tacos

A few weeks ago I came across a call for entries for an Alaskan Fish Taco contest using fish native to Alaskan waters to create new taco recipes. I love fish tacos so this was a no brainer. I just had to give it a try and enter.

I love fish tacos for their lightness and balance of flavor. I never feel too stuffed after having one. It probably has to do with the lack of heavy salsa and cheese. Either way, a fish taco is a perfect combination of fried or grilled fish and fresh vegetables that provide it with some bite. For example, most fish tacos I come across have some radish slices or some picked cabbage.

I decided to head in teh direction of an Asian themed taco. I felt that the light crisp flavors  of summer rolls, or veggies stir fries would be similar to the picked vegetables that are often found in California based fish tacos. We always seem to have bok choy in the house ebcause it is a favorite for our rabbits. We cook it often in stir fries so I was familiar with the texture and flavor it would bring to the fish taco. Adding ginger to the bok choy would help it bring out more flavor and enhance the Asian flavor experience.

I used cod fish, a fish that was approved for the contest. This is light flavored fish that holds up well to light frying. It would work well with the taco because the texture would a nice contrast to the tortilla and softened bok choy.

Overall I think this is a successful Asian inspired taco because the flavors are distinctly Asian, the taco has texture, and the taco is flavorful from the sriracha, ginger, and cilantro. I knew it was a good taco recipe since Pricer, who is uneasy about fish, ate it and enjoyed it. Victory!

Mexicasian Tacos

Makes 8 fish tacos

Spicy Mayo Sauce
1/4 cup of mayonnaise
1 tablespoon of sriracha sauce
Juice of half a lime
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Stir fried Bok Choy
4 bulbs of baby bok choy
1 tablespoon of freshly grated ginger
2 tablespoons wok oil or canola oil
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Fried fish
1/2 pound of cod
1/4 cup of rice wine vinegar
2 tablespoons of soy sauce
Flour
1 egg
Panko bread crumbs
Oil for frying
_
8 corn tortillas
1/4 cup Cilantro
2 limes

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Preheat oven to 200 and place tortillas on baking sheet to warm. Warm until desired temperature, flipping at least once to evenly warm.

To make the spicy mayo, combine the mayo, sriracha, and lime juice. Let chill until ready to serve.

Cut your 1/2 pound cod fillet into 8 even taco sized pieces. Combine the rice wine vinegar with the soy sauce to marinate the fish. Marinate for approx 15 minutes, much longer will result in a bitter tasting fish.

Prepare a breading station with individual bowls for flour, beaten egg, and panko bread crumbs.

While fish is marinating, slice the bok choy parallel to the bulb base, creating thin ribbons, and grate ginger. Over medium heat, heat wok oil in a skillet. Add both the bok choy and ginger to the hot oil. Stir fry for a few minutes until the boy chow is tender, remove from heat.

Over medium, heat oil in a large deep skillet.  Coat each piece of fish with flour, then egg, then panko bread crumbs. Immediately place breaded fish into hot oil. Gently fry fish for 2-3 minutes on each side, careful not to burn the panko breadcrumbs. DO NOT overload the skillet, this will make flipping harder and reduce temperature of oil, effecting proper browning.  Place cooked pieces of fish on paper towels to remove excess oil.

Assemble tacos with fish, boy chow, spicy mayo, a few cilantro leaves, and serve with a lime wedge.

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1.28-30: How Martha Were You?

How Martha Was I This Weekend?

The majority of the weekend was spent doing, what we call, Adventures. This can be very silly little things like going to a new restaurant that is a drive away or something more planned and elaborate.

Friday Night

Tapas dinner with my friend Natalie at Tasca. We got together to ‘finally’ celebrate my birthday. We enjoyed 4 plates and a bottle of sangria.

Back home relaxing with the newly arrived Feb issue of Bon Appetite Magazine.

Saturday

unload dishwasher

make breakfast omelets

reload dishwasher

Price’s planned adventure involved taking me to Alta Vista Bison Farm to see Bison and get some meat

Quick trip to the next farm over to visit Flo’s Farm store. We got some local chocolate milk, goat cheese, and eggs. Who I assume to be, Flo told me that the eggs are from that property. We saw sheep, goats, and an alpaca… ekkk!!! 🙂

Stop off at Bill’s Pizzeria in Newton Center to share some pizza.

Visit a Realtor to discuss apartment option/availability for our 6/1 move.

Load of laundry

Blogged- Light Cheddar Broccoli Soup

Food shopping at the Asian Market

Made Asian inspired fish tacos (recipe to be posted asap!)

Sunday

Adventure day with Emily… Started at 8am, we drove hours and hours to take a photo of a sign (because we are weird like that), brunch at Adagio Trattoria in Brattleboro VT, quick stop in at Knit or Dye.

Back home at a little after 4pm

Price and I had some salad to carry us over until dinner

Worked on my craft for the Stumpet’s Crumpets Valentines Day swap while enjoying some wine

Office clean up… Scrapbooking Supplies Giveaway!

Watched Pro Bowl while crafting

Dinner- PRICE made dinner! Pulled pork with corn muffins and cole slaw

Cleaned rabbit cage

During Morning Living on Martha Radio, the hosts hold a segment called How Martha Were You? every Monday morning where you recap your weekend’s activities.

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Craft Room Clean Up: Ribbon Storage Giveaway

I have been in the process of cleaning out the office/my craft room. We are facing a move in the next few months so now is the time to purge out some of my goodies to make moving a bit easier.

So I am going to start the next few weeks with some giveaways/sales to help purge out my stuff. The first items to go are my ribbon keepers from Stampin’ Up! I love how they hold the ribbon while allowing it to roll out easily. I’d def keep these but I’m purging out some ribbon and heading towards stacked bin organization.

Large Ribbon Keepers - by Stampin' Up! Medium Ribbon Keepers - by Stampin' Up! Small Ribbon Keepers - by Stampin' Up!

Large Ribbon Keepers– $18.95

Medium Ribbon Keepers– $15.95

Small Ribbon Keepers– $11.95

That is a value of $46.85! And these ribbon keepers are in like new condition. You would get 2 of each ribbon keeper sizes.

Entry #1- Comment on what you are looking forward to this week.

Entry #2- Share this blog post on Twitter by using the button below.

I will pick a winner on 2/6/11. Good luck!

Light Cheddar Broccoli Soup

While driving back from a recent trip to Montreal, we stopped for lunch at Park Row Cafe in Waterbury, VT. This place served amazing sandwiches on home made bread, hot sandwich specials, and homemade soup. Price got a cup of their cheddar broccoli soup to go with this 1/2 a BLT. I had never had cheddar broccoli soup before. Why? Because I hate the smell of steamed broccoli. Any time I hear of broccoli as a side dish I think of overcooked cafeteria broccoli. But I tried and anyway and I LOVED IT. It was creamy, thick, cheesy, hearty, and the broccoli was not a stinky mess.


So I had to have this soup again. However the drive to Waterbury VT from Boston is not every convenient so I had to create a homemade version that would satisfy my craving. But, to make this soup more figure friendly I made it in the lightest way that I could, without having it watered down or using some (gross) non-fat cheese.

Since this soup is on the lighter side I felt it was best to cook the broccoli in the milk, compared to just added steamed broccoli to the soup. Why? I did not want to loose any flavor, or nutrients, in the discarded water used for steaming. While I have found that blending a light soup is the easiest way to make it “richer”, I decided not to do that since I wanted to have a bit more texture to the soup, but there is no restriction about blending the soup.

Light Cheddar Broccoli Soup

*serves 4-6*

Ingredients

  • 2 heads of broccoli
  • 3 cups of skim milk
  • 2 cups of chicken stock/vegetable broth
  • 1 large onion, finely chopped
  • 2 tablespoons butter
  • 1/4 cup of whole wheat flour
  • 3 cups of skim milk
  • 2 cups of chicken stock/vegetable broth
  • 8oz of shredded reduced fat cheddar cheese (I prefer to use Cabot Creamery Brand)
Process
 
  1. Finely chop 2 heads of broccoli, including steams. In a large pot, combine the milk broccoli and simmer until broccoli is tender.
  2. In a small pot, saute the onions with 2 tablespoons butter. Once the onions are translucent, sprinkle the flour in and mix with a wooden spoon until the flour has evenly covered the onions. Add the broth slowly and mix until all lumps of flour are broken down.
  3. Add the broth mixture into the large pot. Lastly, add in the cheese and mix until the cheese is melted and completely incorporated. Serve immediately.

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Oh, another storm

Image courtesy of Boston.com

I’m getting really sick of this snowy winter. Yes, Boston did not see snow until late in the season, but that just means the 60.3 inches we have recieved so far has come upon use quickly. Storm after storm, week after week.  Sure, we have not yet come close to the record, but it’s the frequency of the snow storms that is getting to me. There is little melting between storms so there is no where for the snow to go at this point!

This is what we woke up to today…

I’m sick and tired of it!

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.