Archive for July 27th, 2008

Fish Tacos

I know you may be thinking what I first thought when I heard of fish tacos. GROSS! But they are actually good!  I think the problem with fish tacos is really the image the name creates in our head.  When I think of a taco, I think of something beefy, slightly spicy, with lots of cheese and lettuce.  Throw fish into that mix and it just seems disgusting.  Maybe we need to rename the fish taco.  So lets call it a Crunchy Fish Wrap.  Now doesn’t that sound better?  Last week I made fish tacos, er…crunchy fish wraps, at home for the first time.  They were delicious and right on par with some of the fish tacos I have had in texmex or calimex restaurants.  I forgot to take a picture but I didn’t want you to go without so I drew one.

Here is what you need!

1-2 Breaded Frozen Cod Fillets per person depending on size and cooked according to package.
2 Tortillas per person, warmed slightly
1 medium to large cucumber, peeled and chopped into pieces about the size of the tip of your pinky
1 bunch of cilantro
1 can of purple hull peas or pinto beans, heated
3 Tbs. Mayo
3. Tbs. Thousand Island Dressing
Sprinkle of Celery salt
Sprinkle of Cayenne or ground red pepper
Lime wedges

In a small bowl, combine mayo, dressing, celery salt and cayenne pepper.  Store in fridge until ready to use.
Chop cooked hot fish into bit sized chunks.  Spread tortilla shells with a little of the sauce mixture.  Top with fish, a spoonful of beans, cucumber and cilantro.  Top with a lime wedge and serve.

These are really tasty and make a great light lunch.


Chicken Enchiladas with Tomatillo Sauce

I mentioned that I had some wonderful chicken enchiladas with tomatillo sauce when I was in San Antonio.  Last week I tried my hand at these and they turned out pretty yummy.  Again I forgot to take a picture but here is a drawing!

2 – 3 cups of cooked shredded chicken
1/4 cup sour cream
dash of hot sauce
1 small can green chilies
4 cups shredded cheese (I used extra sharp cheddar and montery jack)
2 tbs. olive oil
1 small onion, minced
2 cloves of garlic, whole
10-12 large tomatillos
1 whole lime
6 Tortillas
Sour Cream for topping

Peel and rinse the tomatillos.  Chop the tomatillos into bite sized chucks.  Heat a saucepan over medium heat and add the olive oil and 2 whole cloves of garlic.  Add the onion and saute until the onion is translucent.  Remove and discard the two cloves of garlic.  Add the tomatillos to the pan along with the juice of one lime, half a small can of green chilies and bring to a simmer.  Add salt and pepper to taste.  Allow to simmer at least 15 minutes to allow the tomatillos to cook through and begin to break down.  Use a potato masher to slightly break up the sauce yet leave it quite chunky. 

Combine cooked chicken, sour cream, 2 cups of cheese, dash of hot sauce and remaining half of the green chilies in a bowl.  Mix well and divide between 6 tortillas, rolling tightly. 

Pour a little of the tomatillo sauce into the bottom of a baking dish and arrange chicken tortilla rolls.  Top with remaining cheese and pour the tomatillo sauce over the entire dish.  Bake in a 350º oven until cheese in melted and enchiladas are heated through.  Top with Cilantro and sour cream. Serve with refried beans and rice. (Zatarain’s Yellow Rice is a good match with all texmex foods.)


*A note about Tomatillos.

Tomatillos have been around for ages but a lot of people seem intimidated by them.  Tomatillos, or ground cherries as they are also referred to, were a common staple on the American frontier and come in orange, yellow and purple varieties as well.  Traditional Tomatillos are NOT green tomatoes but are similar distant cousins in the same family but different genus.

When looking for tomatillos in the store there are a few things to look for.  The fruit should be firm with no mushy spots.  The papery husks should be fairly tight on the fruit and not shriveled and wilted.  Tomatillos should have an all over green color.  Avoid any fruit that smells funny, is off color, soggy or wet.

Tomatillos can be stored in their husks, in a paper bag in the fridge for about 3 weeks.  They also freeze well.  To prepare the tomatillos you will need to first remove the papery husk and stems.  The fruit will be very sticky.  This is normal.  You can place your fruits into a colander and rinse before chopping.


These recipes are part of Cook It! Blog It!.  Click the Cook It! Blog It! link in the sidebar to find out more and to find tons of other great recipes.

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