Tuesday, August 16, 2011

Fish Tacos with 2 Fresh Salsas

Whether you prefer meat, chicken, fish or beans/tofu as the protein in your tacos, summer is the perfect time for tacos. You won't overheat your kitchen putting this meal together and -- best of all, I think -- you'll use a lovely array of peak-of-the-season produce in the salsa accompaniment.
Here's the step-by-step for delicious tacos:
1. Be sure to use trans-fat free taco shells. Put as many as you intend to use -- we went with three per person -- on a baking sheet and heat in low (300 degree) oven or toaster oven for 5-7 minutes. Keep warm until ready to serve.
2. Cook fish (I used tilapia) or other protein in a frying pan, seasoning just with salt and pepper.
3. Make fresh salsa #1 (this one is served cold or room temperature): Cut kernels off one ear of corn and mix with one seeded, minced jalapeno, juice of 1 lime, 1/2 cucumber (peeled, seeded and diced) and 1 clove minced garlic. Add salt stir well. Place in serving bowl.
4. Make fresh salsa #2 (served warm or hot): In pan where you cooked the fish, add 2 cups cherry tomatoes (halved), 1 minced chipotle or other hot chili pepper and stir well. Cook just until tomatoes heat through. Add 1 cup chopped cantaloupe and 2 T chopped cilantro. Remove from heat and place in serving bowl.
5. Put everything on the table and let folks make their own tacos. Include shredded cheese and lettuce as options, if desired.
Serve with cold beer, iced tea or any other cold beverage of your choice.

1 comment:

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