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Tacos With A Twist

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Thresher shark wasn’t readily available for Fish Taco Friday this week so when I went to the seafood counter the butcher/fish monger suggested “swai” {pronounced sw-eye} for grilling on a cedar plank. I had never heard of it, but he likened it to tilapia and it looked like tilapia, so I said, “Swai not?” ~ I know, bad joke!

I got home and Googled it…basically it’s a farmed river catfish from Asia. Hmmm, I’m not a catfish person, but figured we’d try it anyway. I decided to do an asian inspired marinade ~ 2 tbsp. honey, 2 tbsp. soy and 1 tbsp. toasted sesame oil. {for a pound of fish}

Jay grilled it on a plank along with some red pepper and red onion and I made angel hair coleslaw with rice vinegar, canola oil, sesame oil, brown sugar and fresh ginger {dressing measurements here}.

We just heated our corn tortillas, put a little bed of slaw, grilled peppers & onions, fish and a healthy squeeze of Sriracha.

You know what….they were actually really good ~ reminded me of our favorites from the Kogi Taco Truck!

I love the idea of taking a taco or burrito and mixing it up with asian ingredients. I’d like to try some Korean beef {bulgogi} and use some kim chee instead of a slaw. YUM!

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Happy Saturday and Happy Spring Break for those who are off!

Enjoy!

Fruit Of The Sea

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“You can barbeque it, boil it, broil it, bake it, sauté it, there’s shrimp kabobs, shrimp creole, shrimp gumbo, pan fry, deep fry, stir fry, there’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burgers, shrimp sandwiches, That… that’s about it.”

Private Benjamin Buford “Bubba” Blue forgot one important thing you can do with {the fruit of the sea}…

SHRIMP TACOS!

That was what was for dinner this Lenten Friday evening. I followed this recipe for the marinade.

{1 chipotle in adobo, chopped * 1 Tbsp. Olive Oil * Zest & juice of 1 lime * 1 tsp. cumin * 1 Tbsp. brown sugar * 2 Tbsp. cilantro, chopped}

Marinate 1 pound peeled & deveined shrimp for 20 minutes. Skewer it up and grill for a couple minutes on each side.

Chop shrimp and then build your taco from the tortilla up! I would prefer these with small flour tortillas, but we’re trying to be more healthy so we used corn. Warm your tortilla on the stove top and then pile with shredded lettuce or cabbage, black beans, shrimp, chipotle lime crema drizzle {sour cream [I used reduced fat], juice of 1 lime & one chipotle pepper, chopped ~ mix together. Will be runny so you can drizzle it on…you don’t need much}, lowfat shredded cheese, cilantro confetti, avocado chunks, a squeeze of lime and a shot of Sriracha!

These were absolutely delish. The slight sweetness from the brown sugar is balanced out by the heat from the chipotles. Sweet & spicy shrimp tacos are a must for your Lenten Friday meals or just whenever! We will be eating a lot of these this summer, I’m sure. This shrimp would be excellent on a salad or in a burrito, too!

Now to find a recipe for that coconut shrimp Bubba was talkin’ about!

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Next Friday we hope to make thresher shark tacos ~ hopefully it won’t be too hard to find. If you haven’t had shark, you must try it.

Off to pour a little Friday night sumpin sumpin….

Have a great weekend!

Givin’ Rubio’s A Run For Their Money

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Last night for our Lenten Friday meal we had tilapia fish tacos.

At the risk of sounding totally stupid, I am going to have to say they were {thebomb.com}.

Jay grilled them on a cedar plank {along with garlic, coriander, cumin, paprika, chili powder, salt & pepper} which gives the fish an awesome smokey flavor.

We added shredded lettuce, grilled red & yellow peppers, a little cheese, some pineapple salsa, a shot of Sriracha and a squeeze of lemon.

Here is one all loaded up…

Finally found some corn tortillas that don’t fall apart ~ La Banderita {from Ralphs}. This meal was not only delish, but it was very affordable…the fish was $3.65 and the tortillas were $1.99 for 30. Elliott even loved the fish so that was one less short order I had to fill! Next Friday we’ll be making grilled shrimp tacos with chipotle lime crema.

Stay tuned for more Lenten recipes.

Happy Saturday!