Tomatoes

Fish Tacos

We are enjoying Mexico.  I thought why not enjoy one of my favorite Mexican meals in our room.  I love fish tacos.  I know you can make grilled or fried fish tacos but my favorite is fried.  And when you are doing  the cooking you get to make it the way you want it.

 

Fish Tacos

2 pounds of mild white fish cut in 1” by 3” strips
1/2 cup of flour
1 teaspoon salt
1/2 teaspoon pepper
5 to 6 Tablespoons of coconut oil
Package of flour tortillas
Sliced tomatoes
Sliced purple onions
Grated purple cabbage

Take the flour and put it in a gallon ziplock bag. Add the salt and pepper and shake.

Place the coconut oil in a large nonstick skillet. Put the skillet on the burner and heat it on high. As the coconut oil is heating shake the cut fish in the flour until they are lightly coated on all sides.

Test to see if the oil is hot enough for frying the fish. Sprinkle a little water in the skillet. If it sizzles it is ready for the fish. Place the fish in the skillet and cook on one side until it is brown. This could take 3 to 5 minutes. Turn and cook on the other side.  Drain on paper towels.

Wrap the fish in the tortilla and garnish with tomatoes, onions and cabbage. Top with the delicious Mexican sauce (recipe below) and you will be enjoying the flavors of Mexico right in your Ohio home!

Sauce for Fish Tacos

1/2 cup sour cream
1/2 cup mayonnaise
Juice from 2 small limes
2 Tablespoons Fajita Mixture (recipe follows)
8 teaspoons Chili Powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Mix all ingredients together and let refrigerate for several hours.

Until next time…from our Butcher Block to your Table! Adios Amigos!

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Basil Pesto

I love having an herb garden. Many times, I have beautiful herbs but I don’t take full advantage of them. Basil is one of the herbs that gets overlooked. I like to make a Caprese salad–sliced tomatoes, topped with sliced Mozzarella cheese and basil with a viniagrette dressing drizzled over the top, but I still have a lot of basil that needs harvesting. I am sharing a recipe today that will give you a cool meal on a summer night and can also be frozen and used to make more extravagant dishes. Let’s get started.Mauri-1

[amd-zlrecipe-recipe:31] This recipe is adapted from Food Network.Pesto sauce

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Mexican Market

Today we had a great adventure. We went to a Farmers’ Market in Jarretaderas. This is Mauri-1a neighboring colony to Nuevo Vallarta.  They have their market every Tuesday and it brings everyone together. I enjoyed watching the locals pick out their tomatoes, limes and pineapples. The items we purchased included avocados, peppers, onions, pineapples, tomatoes, bananas, mangos, jalapeños, cilantro, strawberrieimages and lettuce. We love to make salsa, guacamole, and fresh salads while we are on vacation.

If you have the opportunity to visit another country make sure you go off the beaten path. Ask around and find out where the locals shop and eat. We always imagemake a point to go to Titi’s, a local restaurant in Jarretaderas.  They make grilled red snapper that is amazing and their shrimp is delicious.  The prices are very reasonable!

well, for now, Adios Amigos.  Until next time…From our Butcher Block to your Table.

 

 

Make guacamole by peeling the avocados.  The avocados should be soft to the touch but not mushy.  Remove the “stone” from the center.  Dice 1/2 of an onion, 1/2 of a jalapeño pepper (more if you like your guacamole a little hotter).  Squeeze lime juice from 2small limes.  Mash this together with a fork.

 

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Cinco de Mayo!

Today is Cinco de Mayo–the 5th of May.  A day of celebration!  What better way to celebrate than with a fabulous 5 layer dip that can also double as a main dish!  Enjoy!

[amd-zlrecipe-recipe:12]

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