Friday, December 4, 2009

It's taco Night (oh what a night)

We had friends over for tacos last night. Taco night is just about my favorite thing to host in the whole world. There is something so relaxed about a taco shindig. We put everything out, let people make their own plate, and also have enough salsa and beer or margaritas to go around.

I am an equal opportunity taco eater. Carnitas, Chicken, Stake whatever...but I am beginning to think that fish just might be my favorite. There is something so amazing about slathering a fillet of fish in spices and lime juice and then wrapping it up in a tortilla with black beans, cheese and avocado. Each drippy, spicy, fresh bite is sooo good that it is hard for those other tacos to compete.

The night was perfect, low key but full of laughter and people talking with their mouths full of partial masticated deliciousness.

Thanks to the amazing, awe inspiring Molly Wizenberg (if you have not read her blog, which if you are into food I'm sure you have you have, its amazing and you have to. Seriously, like now. we have been making our own tortillas as of late. I suggest you try it sometime and you can find the recipe on the recipe index on Ms. Wizenbergs blog, but store bought work fine of course. Along with the fish and black beans (just canned with a little cayanne and chili pepper mixed in) we had avocado, queso fresco, purple cabbage, red onion and yellow tomatoes. Oh and of course lime.

The fish-
We tried basa swai for the first time because it was on sale and it cooked up really nicely, very tender, good taco fish. It is not a very fishy fish though it sort of takes on the taste of what you cook it with. Tilapia or another white fish would work well cooked this way also.

Before you think about beginning to cook you need to do two things:
Make a margarita or open a beer for anyone that is present and put on Rodrigo y Gabriela's album 11:11. Trust us on this one it will put you in the mood for tacos.

Fish Tacos: Serves four

  • 1 lb Basa Swai
  • 1 lime cut into thin slices
  • 1/8 cup thinly sliced red onion
  • 1/4 tsp chili powder
  • 1 tbl. Olive Oil
  • Salt and Pepper to taste
Preheat the oven to 400 degrees

Either spray a Pyrex with cooking spray or lightly coat with olive oil.

Coat the fish fillet(s) with salt and pepper and chili powder then place in the Pyrex and drizzle the oil over the fillets.

Place rounds of lime on top of the fish and scatter the onion throughout the pan as well as on top of the fish.

Cover the Pyrex with aluminum foil and put it in the oven. Let it bake for 20 minutes.

Remove the fish from the oven and set it to broil. Remove the aluminum foil and place the dish under the broiler. Watch the fish closely, it should take about 5-10 minutes for it to brown a bit on top depending on the placement of the rack and you oven.

Easy right? When the fish is done take it out and let it sit for a minute and then put it on a platter and let people serve themselves. Seriously, I am telling you: TACO NIGHT, do it.

Serve with black beans spiced with cayenne and chili powder, avocado, queso fresco, whatever veggies you want, and salsa. If we had sour cream we would have used that too, but sadly we were lacking in that department.

No comments:

Post a Comment