happy mother’s day

May 8, 2011 at 6:06 pm Leave a comment

so, it’s spring.

which is nice.

did you have a cookout this weekend? did you do something nice for your mom?

mine requested a mexican fiesta in honor of the sunshine. so i made this:

fish tacos with homemade salsa, guacamole, and red sangria

let’s break this one down piece by piece, shall we?

my favorite homemade salsa

what you’ll need:

tomatoes (i like to use all different kinds and colors for different colors and tastes), diced

tomatillos (if available), diced

red onion, minced

garlic cloves, minced

avocado, diced

cilantro, chopped

jalapenos, diced (i like to use 2-3 for some kick)

lime juice

salt and pepper

cumin

mix it all together. season to taste.

my mom’s favorite guacamole

4 ripe, avocados, peeled and seeded, diced

1/2 tsp. ground cumin

1 ripe, medium roma tomato, seeded, diced

1/2 cup minced onion

2 chilis or jalapenos, minced

1/2 cup of cilantro leaves, chopped

sea salt, to taste

pepper, to taste

lime or lemon juice, to taste

red (sugar-less) sangria

what you’ll need:

1 bottle of red wine (i always use cheap wine, up to you how good you want to use)

3 shots of brandy, preferably fruit flavored brandy

sliced fruit (apples, berries, oranges, whatever you have is probably delicious), as much as you can eat!

juice from 1 lemon

100% fruit juice (i usually pour in about 2-3 cups of mango, pineapple, or orange blend)

1 small bottle of seltzer or sparkling water

directions:

combine wine, brandy, lemon juice, fruit juice, and sliced fruit in a pitcher. put into the fridge and let sit for at least 3 hours (even longer is better!). when ready, add the seltzer water and serve over ice.

(make sure to eat all of the alcoholic fruit when the liquid is gone…)

U.S. tilapia fish tacos

what you’ll need:

tilapia fillets

olive oil

salt

pepper

lemon juice

tortillas

directions:

(1) heat up the grill to medium heat. coat the tilapia with olive oil on both sides. follow with salt, pepper, lemon juice, and whatever other seasonings you like best.

(2) i personally liked using this grill cage for the ease of flipping without the fishy sticking, but it’s not a necessity. put the tilapia on the grill and cook for ~10 minutes. be watchful though that it doesn’t overcook. finished tilapia will be flakey and the juices will surface and run clear when it’s done.

(3) add to tortillas with plenty of salsa and guacamole.

(4) could this be any easier?

added bonus: skewered shrimp for the tacos

happy may 8th! ❤

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Entry filed under: Meals.

mussels 12 miles

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“It’s an empowering idea. The entire goliath of the food industry is ultimately driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities and whimsies of what we load into our shopping carts or farmers’ market bags.” - Jonathan Safran Foer ..............................................................

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