Category: mexican food

Tilapia Tacos with Pickled Radish and Jalapeno

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This recipe is a play on one that is in The Portlandia Cookbook. I purchased this book because I wanted something that would help give me some inspiration for celebrating the ingredients that are local to the Pacific Northwest. Growing up in a place surrounded by mountains and lakes gives you ample opportunity to source the freshest proteins. We are also an area that prides itself on our culinary craftsmanship. You will find many small scale breweries and artisanal shops selling anything from local made jams to popcorn. A perfect place to pick up a food based gift to take home to your family.

Ingredients

  • 1 pound Tilapia fillets (cut into strips)
  • 2 cups shredded cabbage (green or red or a mixed bag)
  • 4 small radishes (thinly sliced)
  • 1 jalapeno (thinly sliced)
  • oil for pan frying the fish
  • 2 tbsp of a sweet vinegar for pickling (I used a spanish variety)
  • salt to taste
  • sour cream and guacamole for garnish

Directions

  1. Place your radish and jalapeno in a bowl with the vinegar. Set it aside.
  2. In a medium sauce frying pan on medium high heat put 2 tbsp neutral tasting oil. Heat the oil till it shimmers and moves like water in the pan.
  3. Cook the fish on one side for three to four minutes. Then flip the fish and cook for three to four minutes on the other side. You want a nice even browning without overcooking the fish.
  4. When the fish is cooked put one piece in each tortilla.
  5. Garnish with cabbage, sour cream, guacamole, and your pickled veg.

Chicken Taco Pie

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Hello everybody and welcome to another entry in the pantry panic series. Today we went Mexican which is one of my favorite cuisines to cook and to eat. This pie came together super easy and with only a few pantry and fridge ingredients.

Ingredients

  • 4-5 chicken breast tenders
  • 1 can black beans, rinsed
  • 1 can tomatoes, with juices.
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 3 sprigs thyme, chopped or 1/2 tsp. dried thyme
  • 1 sheet puff pastry
  • olive oil for cooking
  • salt/pepper to taste

For Cheese Sauce

  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 cups cheese blend
  • 2 cups milk

Directions

  1. Brown chicken in a pan with olive oil. Season with salt, pepper and cumin.
  2. Add onion, beans, tomatoes and thyme and cook for five minutes.
  3. While that is cooking melt your butter in a sauce pan. Then add flour and whisk until combined. Add milk and cheese blend. Continue whisking until cheese is melted and the sauce starts to thicken. Salt to taste.
  4. Preheat oven to 400 degrees.
  5. Combine cheese sauce with chicken mixture and stir to combine. Put in a pie dish and cover with puff pastry.
  6. Cook for 25 minutes until golden brown and flaky.

Tip: Put a baking sheet under your pie plate. I over filled my dish and it bubbled over.