I thought the mango salsa would really liven up the often mild fish. I can’t stand to hear him cry especially during my “relaxing” cooking time so I’d much rather do it in stages since Daddy doesn’t get home in time to help hold him. If I didn’t, we might not have dinner on the table. Having a 7 month old makes you plan ahead. Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach 1/2 medium red sweet pepper, seeded and finely chopped 2 tablespoons thinly sliced green onion 1/2 jalapeo chile pepper, seeded and finely chopped 1-1/2 teaspoons. By dinner time, everything was ready and I just had to grill the fish and tortillas. Spoon some of the coleslaw mixture into each taco shell add fish slices and top with Mango Salsa. Then when the kids were resting I made the cilantro cremeand seasoned the fish. Like I almost always do, I started a few of the items early in the day- i.e. So here is what I did- bought some super fresh fish, then I made a simple rub, an easy mango salsa and cilantro crema sauce. I will definitely use that method from now when possible. The outdoor grill was so easy and required less time then setting up my indoor grill pan. I also wanted to test out cooking the tortillas on the BBQ grill since last time I used the indoor grill. LOVE that they are unprocessed and have no preservatives. My favorite part, the ingredient list: flour, water, canola oil, salt and sugar. If you missed my last review of them, they are fresh, just like homemade, uncooked tortillas that you cook yourself at home. I immediately thought I wanted to make fish tacos using their flour tortillas instead of my usual corn tortilla. The nice folks over at Tortilla Land, who know by now how much I love their tortillas, sent me another few packages to cook with. Attended a closing party and met Ree from The Pioneer Woman and Jaden from Steamy Kitchen.Attended a great party hosted by the folks from Silk.ate delicious, fun food- my favorites were the mini pots of Greek yogurt with preserves, the Gazpacho served at lunch and the snack bar of caramel popcorn.chatted with some awesome sponsors of the conference like AllRecipes, Chobani, Starbucks, Bobs Red Mill….attended some great sessions that will hopefully help me improve my blog and allow it to grow.stayed in a gorgeous room at the Fairmont Olympic in downtown Seattle…by MYSELF (still can’t get over that I was without kids for 48 hours).So here are the highlights of my experience: I decided against writing a whole post about it. I didn’t take any real pics of the conference except during my Pike’s Place Market tour because I didn’t want to be that annoying person who was in everyone’s way trying to figure out how to make the gorgeous display of food set in a dimly lit corridor look good. I can’t complain though- I’m in Hawaii after all (excuse me while I squeal!!!) Leaving for our vacation to Hawaii approximately 24 hours after I returned home hasn’t helped the tired factor. Serve with the salsa and fresco cheese.I had such a fabulous time at the BlogHerFood Conference and am still a bit exhausted from the excitement of it all. Remove fish and divide evenly among the tortillas.Flip and cook for another 2-3 minutes, until cooked through. Cook the fish for 4 minutes, until browned on one side. Brush the tops of the fillets with the spice mixture. Add the remaining olive oil to the hot pan.Brush one side with the reserved spice mixture. Heat a large skillet over medium-high heat.For the salsa: Combine the salsa ingredients.Rinse fish an pat dry coat in olive oil with your hands on both sides. In a medium bowl, combine the lime zest, lime juice, 2 tablespoons olive oil and 2 teaspoons of the spice mixture. Combine first 7 ingredients in a small bowl to make blackening seasoning. Place the fish fillets in a large baking dish. For the fish: In a small bowl, combine the spices, reserve. How to Make Fish Tacos with Mango Salsa: Place the cod in a ziplock bag and add the avocado oil, chili powder, sea salt, onion powder, lime zest, and garlic.
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