Monday, May 7, 2012

Fish Tacos with a Zesty Southwest Sauce

What a glorious day! Spring, it seems, has sprung and after a day spent in the yard with Dash (yardwork was attempted but mostly we just checked out bugs and worms and crawled around in the freshly cut grass that Grampa mowed), it seemed that grilling was the most fitting way to enjoy the evening. After staring blankly into the fridge for a while, my brain slowly managed to organize the ingredients I had on hand into what ultimately became fish tacos. Joseph, our household's burgeoning grillmaster, cooked a couple of cajun-rubbed tilapia fillets to perfection (his first time, no less!) and I whipped up a pico-de-gallo/chunky guacamole and a delicious (if I do say so myself) southwest sauce. The result? A refreshingly tasty meal reminiscent of summer evenings and cookouts with friends. Quite satisfactory indeed.


Fish Tacos w/Zesty Sauce
Serves: 2(ish)

For the fish:
2 tilapia fillets
cajun seasoning

Sprinkle fillets with cajun seasoning. Grill over medium heat for 3-5 minutes on each side or until fish begins to flake. Remember that the fish fillets will continue to cook for a couple of minutes even after they've been removed from the grill so be sure to take them out before they're over cooked. 

Pico de Gallo/Chunky Guac:
1/2 avocado
1/4 yellow onion
3 TBL roughly chopped cilantro
1 jalapeno, seeded
1 small tomato
1/2 lime, juiced
salt and pepper

Roughly chop the avocado, onion, jalapeno, and tomato and combine together in a bowl with cilantro. Sprinkle with lime juice and mix thoroughly. Add salt and pepper to taste.

Sauce:
1/4 cup plain nonfat greek yogurt
1/4 cup mayonnaise (I use the olive oil kind, half the calories!)
1/2 lime, juiced
1/2 tsp minced capers
1/2 tsp cayenne pepper
1/4 tsp oregeno
1/4 tsp dill weed
1/4 tsp cumin

Combine all the ingredients in a bowl and whisk together until thoroughly incorporated. Chill for at least 15 minutes but if you have the chance to make this a couple hours or even a day in advance it will be even better as the flavors will have had time to blend.
This makes kind of a lot of sauce so be sure to refrigerate the leftovers. You can use the remainder to liven up sandwiches or even add it to scrambled eggs for breakfast. So zesty!

Assemble fish, pico de gallo, and zesty sauce in desired increments atop corn tortillas, et voila! You are all set to savor your summer evening (friends, family, and/or a nice microbrew are recommended additions).

Windows open and sun shining! Summer evenings are at our door step.
Freshly mown grass. Thanks Grampa!

2 comments:

  1. ohhhhh i love that u have plenty of throw blankets ... no comfy chair is complete with out one!

    ReplyDelete
  2. throw blankets and pillows! a necessity for a comfy living room.

    ReplyDelete

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