Wednesday, March 23, 2011

CSA cooking: blackened tilapia tacos w/ hot mexi pickles

basket inventory: 2 bags of strawberries (lasting approximately 20 minutes), chard, radish, carrots, limes, lettuce, kale, beets, leeks, oranges, blood oranges, kumquats, avocados

We have had some frozen tilapia in the freezer for a little bit and i thought that we might use those with a few of the CSA items to make something super yummy-fish tacos! This is a great recipe, not only is it incredibly good (like double-take-did-I-just-make-this), but it used a number of things from the basket and is pretty quick to make (you might need about 1 hr prep for the veg). The following recipe is good for 2 people pigging out or 4 people w/ an appetizer. What is also great about making the pickles is that you can enjoy them for the next few months in the fridge.

(for the pickles)
  • #1 carrots, radish or combination of sliced (we had about #3 total)
  • 1-2 white onions sliced (if you like onions then do 2)
  • 4 jalapeno peppers sliced
  • 4 cloves garlic smashed
  • brine: a mix of 1c water and 2 c vinegar (add more vinegar if you need more liquid)
  • 1T ea: salt & black peppercorns
While slicing the carrots and radish, start cooking the onions and peppers in a pot with some olive oil. Add the carrots and radish and cook for a few minutes more. Add s & p, garlic and over with brine. Simmer for 10 minutes. Store in a glass container in the fridge where it will keep for a month and then some.
 (pouring the veg in to marinate & stuffing the leftovers in canning jars for the fridge)

 (for the salsa)
NOTE: freestyle means i used whatever crap i had left over in the fridge you dont have to do this and buy your own
  • minced: 1 red onion, 4 cloves garlic, 4 tomatoes/cucmbers, 1 jalapeno or other peppers (we added 2 Hungarian peppers) and mix together in a bowl.
  • squeeze the juice of 2 limes and 1T salt
(for the tacos)
  • 3-4 fillets of tilapia defrosted
  • olive oil 
  • 3T grill seasoning (i used something my sister made me for Christmas)
  • corn tortillas (you can use flour, just don't let me find out)
  • a mix of chard, kale and lettuce shredded
  • toppings: cheese, avocado slices, sour cream, cilantro
     Wash the fish and toss with oil and seasoning, let it marinate for a 5-10 minutes. Preheat a skillet on the stove over medium heat, add the oil and then the fish, turning after 2 minutes. Warm the tortillas on a comal or another skillet. Assemble the tacos with fish, add shredded greens, top with freestyle salsa, top with avo, add a few pickles (i like them on the side) and whatever else you have.

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