I admit, I am still missing Mexico. When we were landing in Cleveland and I saw the white on the ground, I tried to convince myself that it was white sandy beaches.  When I stepped outside I knew we weren’t in Mexico anymore.  I have been feeding the Butcher a steady stream of Mexican dishes since our re-entry on March 2nd. Enough is enough; However, I could not resist sharing a recipe we made while we were on vacation. It was fast, easy and delicious. Not only that, everyone got to do their part.

We took some liberty with a recipe from The Food Network.  This is the link for the original recipe:  http://www.foodnetwork.com/recipes/bobby-flay/fish-tacos-recipe/index.html

Vacation Version of Fish Tacos                                                         IMG_0062

Ingredients

Tacos

  • 1 pound white flaky fish, such as mahi mahi
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 tablespoon chili powder
  • 1 jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas

Garnish:

  • Shredded white cabbage
  • Hot sauce
  • Crema or sour cream
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
  • Pureed Tomato Salsa

Directions

Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.  Preheat burner to medium-high heat.  Put about 2 Tablespoons of Extra Virgin Olive Oil in a 12 inch skillet.

Remove the fish from the marinade place into the heated skillet, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas in the skillet for 20 seconds (you can also heat in the microwave).  Divide the fish among the tortillas and garnish with any or all of the garnishes.

We had as much fun making these as we did eating them.  Our friend Deone, her husband Dave, her sister Debbie and Debbie’s husband, Michael went to an authentic fish market in Puerto Vallarta to get the fresh fish.  What did the Butcher and I do?  We hung around the pool and relaxed.  Maybe that’s why I enjoyed this meal so much.

Do you have a recipe from a country you love to visit?  I would love for you to share it with me.

Until next time…From our Butcher Block to your Table.