Tag: Tex Mex cuisine
Fish Tacos with Tomato Salsa and Avocado Chunks
I love ordering fish tacos in Mexican restaurants. I remember eating my first fish tacos years ago in Los Angeles when my husband was on a project there for a few months and I would go visit him every few weeks.
Those tacos were out of this world. I have never had better ones since- especially here in the Northeast.
Since I have no plans on going to California any time soon, I decide to make the tacos at home.
I went to our local fish monger and got my daughter’s favorite fish- cod. She loves any white fish- especially if it is not too fishy tasting.
I marinated the fish in lemon juice, salt and some olive oil. I then drenched the pieces in some flour and lightly sauteed the fish. The ones you get in the restaurants are fried. I wanted mine lighter and healthier so I merely sauteed them.
I made a fresh, delicious tomato salsa and cut up some avocado chunks. Since my daughter doesn’t like anything very tart, I served her the fish in the tortillas without the condiments.
We enjoyed the tacos with all the condiments and a delicious bean salad on the side- recipe to follow tomorrow.
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Migas Tacos- An Austin, TX Favorite..
I made these tacos for the New York Times, Local a few weeks ago. It was right after my daughter and I returned from our trip to Austin. We go there almost every year to visit family and really enjoy the Mexican food- it tastes a lot more authentic and it is available almost everywhere.
One of the things I really enjoyed was something called migas tacos. Eggs were cooked with onions, jalapenos, tomatoes and topped with cheese. The one ingredient that makes these tacos different are the tortillas chips- yes thats right- crunchy tortillas strips are added to the eggs while cooking. The chips provided a great texture and flavor to the eggs. The cooked eggs are placed on a tortilla and topped with cheese- what could be better than that? Well, how about a roasted poblano and avocado crema…
I made this yummy, creamy sauce to complement the tacos. It was delicious on top of warm, savory tacos.
Overall, the meal was a big success. I made some vegetarian refried beans and roasted potatoes on the side. I made them for dinner and everyone loved them- including my daughter. For her, I skipped the jalapenos and tomatoes. She had some of the beans but doesn’t like potatoes.
Try these tacos for a brunch or dinner – you will love them.
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