This week's ingredient is....
I was having trouble making a grocery list a couple weeks ago and I saw that Mike was reading his Racing Weight book by Matt Fitzgerald. I asked him if it had any recipes in it and he said it did and that he would look through them and mark the ones he was interested in.
Lucky for me, he picked this recipe for fish tacos with avocado, tomato and corn salsa! How perfect for this round of Feeding Friendship! Here's the recipe:
- Two 7-ounce fillets of firm white fish (I actually used one fillet of tilapia)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp olive oil
- 1 cup fresh corn kernels (or canned corn, drained)
- 2 small tomatoes, chopped roughly
- 1 avacado, chopped
- 1 lime, juiced
- Salt and pepper
- Small red chili, finely chopped
- 1 tsp of cilantro
- 4 small whole wheat tortillas
1. In a shallow dish, combine olive oil, ground cumin and paprika to make a paste. Brush the paste onto the fish and set aside.
|Put a small bowl upside down in a large bowl. Cut the tip of the corn off to get a flat edge. Stand corn on top of small bowl and use a knife to shave kernels off the cob. Kernels will fall into large bowl for easy collection!|
(For what it's worth, I actually made the salsa ahead of time. I'd say you could leave this in the fridge for up to 2 hours before it starts getting kind of watery.)
4. Heat a shallow pan to medium-high heat. (I sprayed it with some olive oil, too.) Add fish to pan and cook for 2-3 minutes on each side.
5. Top warm tortillas with pieces of fish and salsa and enjoy!
Since the Hatch festival is going on at Central Market, we enjoyed our tacos with a side of hatch pepper tortilla chips and Native Texas salsa!