Fish Tacos!

In this recipe, I've combined two of my great loves: seafood and tacos. 

You know you want a bite! 

This past Saturday, Rich and I had the ingenious idea to make tuna tacos for dinner.  Since we were out doing some shopping for the afternoon, we decided to drop in to our local Whole Foods.  Surely, they would have some fresh, yummy tuna.  We rolled in and the line for the fish market was pretty steep.  I spied just one lonely (and tiny) tuna medallion sitting under the glass.  As I waited in line, I crossed my fingers and hoped they would have more tuna in the back.  After all, what are tuna tacos without the tuna?

It was finally my turn.  I stood face to face with the fish monger standing behind the counter holding my dinner fate in his plastic-gloved hands.  I asked the dreaded question, "Is that all the tuna you have?"  Sigh.  Alas, it was the last soldier standing.  I decided to take it, but knew it wouldn't be enough for the both of us.  I glanced across the fish display and decided upon some tilapia.  Ahhh, tilapia...the old stand-by.  Inexpensive, moist, mild flavor...it would have to work. 

And, by george, did it work!  Rich (tuna taco connoisseur) admitted he thought the tilapia tacos were just as delicious as the tuna!  Yee-ha!

Here's the recipe:

4 soft corn tortillas
4 flour tortillas  (you can use hard, soft, corn, or flour - variety is the spice of life!)
1 16oz can black beans
2 cups shredded cabbage
Fresh fish (about 1 lb - use tuna, tilapia, swordfish, or any grill-able fish)
3 tbs lemon juice
1 tbs olive oil
1 tsp dijon mustard
1 carrot (peeled into shavings)
1 tsp honey
1 tsp chili power
1 tsp paprika
salt, pepper, hot sauce (I love sriracha)  to taste
1 avocado, diced
1 ball fresh mozzarella, sliced


1. Whisk together lemon juice, olive oil, mustard, and honey in bowl
2. Toss half the dressing in a separate bowl with cabbage and carrot for a crispy slaw.
3. Add remaining dressing to fish.  Rub chili power, paprika, salt, and pepper on the fish (no more than 10 minutes marination required).
4. Wrap tortillas in foil.
5. Warm black beans in small pot (add hot sauce, chili power, adobo, paprika, cayenne - to taste)
6. Grill fish until it easily flakes.  For tilapia, about 3 minutes on each side does the trick (caution: it will fall apart and slip through the grates if you are not careful).  For tuna, you'll want a nice medium rare pink color in the middle - it may take a little bit longer than the tilapia.  Warm foil-wrapped tortillas in grill while fish cooks.
7. Shred fish between two forks to get a nice consistency for taco filling.
8. Fills tacos generously with fish, beans, avocado, slaw and mozzarella.  Drizzle with hot sauce for a kick!

Arriba Arriba! Eat while it's hot!

Tacos are just fabulous.  They are colorful, customizable, edible little contraptions!  Make some for yourself!

Cheers,
Emily

Homemade Sushi for your Valentine!

This year, make sushi together for V-day! 

In my opinion, it is much easier to come up with a Valentine's day gift for a girl.  When it comes to traditional gifts: flowers, chocolate, jewelry, perfume - ALL are way more girl appropriate.  So I was faced with yet another V-day conundrum this year when brainstorming what to do for Rich.  Here's what happened:


Friday February 11

7:30am:  Rich and I talk about getting some take-out for dinner.  I suggest sushi (one of our favorites), and his eyes light up. 
10:30am: Sitting at work, I brainstorm what I could possibly get Rich for Valentine's day.  Then I remember our earlier conversation and it came to me: sushi.  But not just any sushi, let's make it at home!
1:15pm: Since I have never delved into the art of sushi-making before, I realize I am going to need to stock up on some essentials before I can even get cooking.  I look to my co-workers for inspiration and get some great ideas for ingredients and local shops to pick up the goodies.
4:30pm: Off from work and t-minus 2.5 hours until Rich gets home.  I have some shoppin' to do!
4:45pm: My first stop - the local fish monger.  Assured by co-workers that this is the place for sushi grade fish, I am inspired by the beautiful tuna I find.  I also pick up some great sushi rice and noori. 
5:10pm: I arrive at World Market, one of my favorite stores.  They have a great selection of Japanese groceries and I pick up hot chili oil, sriracha, a rolling mat, ginger, wasabi, and this adorable sushi dinner set.
5:40pm:  I arrive at the dreaded Barracks Road Shopping Center to pick up the rest of the groceries that I will need for dinner.  Normally, I try to avoid this bustling zoo of UVA students and retail-crazed C-villians, but I was on a time crunch and Kroger was the closest grocery store in the vicinity. I pick up some sesame seeds, lump crab meat, veggies, shrimp, an orchid, and a bottle of champagne because I'm classy.
6pm:  I arrive home to a hyper pup that needs a walk and his dinner.  He had no concept of the kind of time crunch I was working with.  I take him for a power walk around the block and fill his bowl with kibble.
6:15pm:  Forty five minutes left!  Ahhh!  I quickly cook the rice, chop the veggies, slice the fish, fry some shrimp (tempura style), set the table, and light some candles.  My dreams of completing the dinner before 7pm are no longer realistic and I decide that Rich and I will roll the sushi together.
7pm:  Rich gets home and is surprised by his Valentine's Day gift!

Who wouldn't want to come home to this?

  Types of rolls we made:

1. Spicy tuna - diced tuna, sriracha, hot chili oil, scallion
2. Spicy shrimp - Shrimp tempura, sriracha, cucumber, red pepper
3. Crab roll - lump crab, tempura crunch, cucumber, avocado
4. Tuna Avocado - tuna, avocado, cucumber

 Sushi-making was both fun and challenging.  Rolling was certainly the hardest part and gave me a great respect for sushi-chefs.  Next time I go out for sushi, I am eating at the bar and observing the chef's skills!  Making your own sushi also allows for creativity.  Get enough ingredients and make your own delightful combinations!  Try it yourself for your valentine, or invite friends over for a sushi-rolling dinner party! 

Cheers,
Emily