Rockfish Tacos with Carrot-Bean Slaw and Avocado Cream

24 03 2016

So here I am, This Girl is back…from a LONG break after having a baby! Bare with me as I get back to real cooking and blogging (enough with the frozen pizza, to-go orders and week-old leftovers, although I can stretch a leftover now like you wouldn’t believe)!

These tacos were inspired by last night’s baby food, homemade of course, and admittedly my son has been eating better than me lately. I made him pureed avocado and corn. I love the silky smooth texture, which is different then my usual chunky guac. Here I pureed avocado with sour cream making a “sauce” for these tacos, although his combo with the corn would be delicious as well. Too bad he ate it all! Next time I’m doubling, half for him and half for us!

Rockfish Tacos with Carrot-Bean Slaw and Avocado-Sour Cream

The following makes 4-5 large tacos (compliments of This Girl’s Gotta Eat):

  • 1 large poblano pepper
  • 1 lb skinless rockfish, cubed
  • ½ Tbsp ancho chile powder (you could use regular chile powder, I just wanted to match the smokey flavor in the poblano)
  • ½ tsp each ground cumin and garlic powder
  • ¼ tsp each salt and onion powder
  • Olive oil
  • 1 heaping cup matchstick carrots
  • 1 can (15.5 oz) blank beams, rinsed well
  • ½ cup sliced green onions
  • 1 lime
  • 1 Tbsp rice vinegar
  • 1 avocado
  • 2 Tbsp sour cream
  • Salt and pepper
  • Tortillas (I used multi-grain soft taco tortillas)
  • Shredded Mexican cheese blend

Char the poblano pepper over an open flame on your stove. Continue to turn and char until all sides are done. Place in a medium bowl and immediately cover tightly with plastic wrap. This will trap the steam to make peeling easier.

Combine chile powder, cumin, garlic, salt and onion powder in a small bowl. Season fish liberally all over using spice blend. Add olive oil (few turns of the pan) to a large skillet over medium-high heat. Add seasoned fish and saute until cooked through, about 5-6 minutes.

While the fish is cooking, uncover the pepper once cool enough to handle and peel the skin. Don’t take too much time removing, leaving some of the char on will add flavor. Cut in half, remove seeds and rough chop/large dice. Add back to the bowl along with the carrots, beans and green onions. Season to taste with salt and pepper, any spice blend you have leftover from seasoning the fish, juice of half the lime and the rice vinegar. Mix well and set aside.

Add the avocado and sour cream to a small food processor along with salt and pepper to taste and juice from the rest of the lime. Pulse until smooth and set aside.

Warm tortillas in the microwave, or if you have time you can char them over an open flame on your stove or on the grill.

Finally, build your tacos. Spread some of the avocado-sour cream on the bottom of a tortilla, top with some cheese, the carrot-bean slaw and fish. Enjoy any leftover slaw as a side dish along with the tacos.

Advertisements




Beef “Kofta” Burger With Minted-Cucumber Yogurt and Slaw

8 07 2014

These burgers are a riff on the popular Middle Eastern skewered meat, Kofta, which you may often see in the form of a kabob. The spiced beef paired with the mint and cucumber yogurt is awesome! Serve with whole wheat naan and a quick slaw for a super healthy dinner! Another creative meal thanks to the wonderful ingredients from our Fresh Fork Market share!

Beef "Kofta" Burger With Minted-Cucumber Yogurt and Slaw

The following serves 2 with leftovers (adapted from eat. live. travel. write):

  • ½ cup fresh cilantro, finely chopped
  • 3 green onions, finely chopped
  • 1 lb organic ground beef
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 egg
  • ½ cup panko breadcrumbs
  • Salt and pepper
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp fresh mint, finely chopped
  • 1 small cucumber, peeled, shredded and liquid squeezed out through a paper towel
  • 1 small carrot, julienned
  • 1 small beet, julienned
  • ½ cup julienned cabbage
  • ½ red onion, julienned
  • 1 Tbsp olive oil
  • Zest and juice of 1 lemon
  • Whole wheat naan, sliced

In a large bowl, combine the cilantro, green onions, beef, ground coriander, cumin, paprika, egg and breadcrumbs. Season with salt and pepper to taste. Mix with your hands until all ingredients are combined, but don’t over mix. Form between 2 and 4 round burger patties (depends how big you want the patties). Using your thumb, press an indent into the center of each patty. Cover with plastic wrap and store in the fridge until ready to grill.

For the slaw, combine half the cucumber, the carrots, beets, cabbage and red onion in a medium bowl. Add the olive oil, lemon zest and juice. Stir to combine and store covered in the fridge. Before serving, season with salt and pepper to taste.

Preheat grill to medium-high. Grill the burgers to your desired temperature. Grill the naan until warmed through and just beginning to char. Remove burgers from the grill and let rest. Remove naan.

Combine the yogurt, mint and the remaining cucumber. Season with salt and pepper to taste. Store covered in the fridge until ready to serve.

Serve burgers on naan topped with some of the yogurt sauce and a side of slaw.




Asian Lo Mein and Snow Pea Slaw

7 07 2014

Lots of great Fresh Fork Market veggies featured in tonight’s meatless Monday supper including snow peas, cabbage, kale, green onions and garlic scapes! I love quick Asian dinners like this that can also serve as a fab potluck or picnic item. You can save yourself time day-of by doing most of the prep ahead of time, like all the chopping and shredding that’s needed. If you have leftovers, be sure to enjoy them for lunch the next day!

Asian Lo Mein and Snow Pea Slaw

The following serves 4-6 (compliments of This Girl’s Gotta Eat and taste love & nourish):

  • 1 quart snow peas, ends snapped and string removed
  • 10 oz package lo mein
  • 1/4 cup soy sauce
  • 3 Tbsp lime juice (about 1 really juice lime) and zest of 1 lime
  • 1 Tbsp fresh grated ginger (save time, use the minced tube kind!)
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 Tbsp olive oil or vegetable oil
  • 1/4 tsp salt
  • 2-3 cups shredded cabbage
  • 1 cup shredded kale
  • 1 cup shredded/matchstick carrots
  • 4 green onions, sliced
  • 2 garlic scapes, chopped
  • 1 Tbsp sesame seeds, toasted
  • 1/2 cup almond slivers, toasted

Bring a large pot of water to boil. Add snow peas and blanch for 1-2 minutes. Remove with a spider or small strainer and set aside. Make sure the water is still boiling and add the lo mein (the water will be green from the peas, but no worries that just adds flavor). Cook according to package instructions. Mine took 4 minutes. Drain and run cooked lo mein under cold water. Drain well.

In a large bowl, whisk the soy sauce, lime juice and zest, ginger, vinegar, sugar, sesame oil, olive oil and salt. Add the snow peas, cabbage (start with 2 cups, if you end up having enough dressing you can add the last cup), kale, carrots, green onions and garlic scapes to a large bowl. Mix well. Add the cooled lo mein and toss everything together, making sure the lo mein is coated in the dressing. Store in the fridge 20-30 minutes.

Mix well and garnish with toasted sesame seeds and almonds before serving.





Fish Tacos with Carrot and Cilantro Chimichurri Slaw

30 04 2014

Friends often ask me how I’m able to cook nearly every night after long work days. The trick is to meal plan for the week, use similar ingredients in different dishes and utilize leftovers. The other night I made a steak dinner with a chimichurri sauce. I saved some of the chimichurri on purpose to use with this taco, to add flavor and finish the dish. By using leftover sauce with quick cooking fish and pre-shredded carrots, I’m able to get dinner together super fast on a busy weeknight.

Fish Tacos with Carrot and Cilantro Chimichurri Slaw

Fish Tacos with Carrot and Cilantro Chimichurri Slaw

The following makes 2 large tacos (compliments of This Girl’s Gotta Eat):

  • Extra-virgin olive oil
  • 2 cod filets, skinless
  • Kosher salt
  • Ground cumin
  • Ancho chile powder
  • Garlic powder
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/4 cup thinly sliced red onion
  • 1 Tbsp chopped cilantro
  • 1/3 cup leftover cilantro chimichurri
  • 2 whole-grain tortillas, soft taco size
  • 2 Tbsp whole cilantro leaves

Heat a Tbsp or so of olive oil in a medium skillet over medium heat. Season fish filets on both sides with a little salt, cumin, chile and garlic powders to taste. Saute until fish is opaque, cooked through and starting to brown, 4-5 minutes or so per side.

Meanwhile in a bowl, combine the carrots, green onions, red onion, chopped cilantro and all but a little of the leftover chimichurri until combined.

Warm the tortillas in the microwave 10-20 seconds.

To serve, divide the carrot slaw among warmed tortillas, top with a piece of fish and garnish with remaining chimichurri and cilantro leaves. To make the taco easier to eat after you plate it, gently break up the fish into bite-size pieces with a fork.





Smoky Chipotle Chicken Tacos

18 03 2014

Taco Tuesday’s never been easier, and not because you’re eating out….you just need a fast recipe! Using a crunchy slaw mix, such as broccoli slaw, is a great time saver when you’re trying to get dinner on the table quickly. It also adds the necessary textural contrast to soft tortillas, helping create a great taco!

Smoky Chicken Tacos

Smoky Chicken Tacos

The following makes 4 tacos (adapted from Everyday Food):

  • Olive oil
  • 2 large boneless, skinless chicken breasts, cubed
  • 2 cups broccoli-slaw mix
  • 2 Tbsp non-fat plain Greek yogurt
  • 2-3 tsp chopped chipotle in adobo
  • Zest and juice of half a lime
  • Salt and pepper
  • 4 multi-grain tortillas, charred
  • 1/2 cup fresh cilantro leaves

Add a little olive oil to a large skillet over medium-high heat. Season chicken with salt, pepper and a tsp of chipotle. Saute until browned and cooked through, 7-8 minutes.

Meanwhile, combine slaw, yogurt, chipotle (use 1-2 tsp depending how much you like chipotle), lime zest and juice. Season with salt and pepper to taste.

Char the tortillas over the flame of a gas burner, flipping constantly.

Top each tortilla with chicken, slaw and cilantro.