Grilled Fish Tacos with Radish Cabbage Slaw

 

Tried this last night and it was good!  Very healthy and fresh!

Tacos

adapted from Martha Stewart Living

Ingredients:

1 garlic clove, minced
1/2 teaspoon coarse salt
1/4 cup finely chopped fresh cilantro, plus extra leaves for serving
1 teaspoon chili powder
1 teaspoon dried oregano
2 limes, zested, and juiced, plus wedged for serving
1 teaspoon olive oil
4 red snapper fillets (5 ounces each) or tilapia
8 radishes, julienned
6 ounces green cabbage, finely shredded (2 cups)
3 scallions, julienned
1 ripe avocado
*instead of just an avocado, I used the trader joe’s guacamole kit instead for extra flavor
4 eight inch flour tortillas

Directions:

1.  Mash garlic and salt into a fine paste using a mortar and pestle (or the side of a chef’s knife) and transfer to a bowl.  Stir in cilantro, chili powder, oregano, lime zest, and olive oil.  Cut 2 slashes in the skin of each fillet.  Flip and rub half the spice mixture onto fish; reserve the remaining half.

2.  Heat a grill pan over medium high heat.  Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side.

3.  Remove skin from fish, and discard.  Flake fish into large pieces, discarding any bones.  Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice.

4.  Toss radishes, cabbage, and scallions in a bowl.  Mash avocado in a bowl; stir in 1 teaspoon lime juice.

5.  Using tong, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side.  Or, heat the tortillas in a skillet over high heat.

6.  Spread 1/4 of the mashed avocado onto each tortilla.  Top with fish, slaw, and cilantro leaves.  Fold tortillas over filling, and serve with lime wedges.

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Updated Chicken Noodle Soup

Soup

This is a huge favorite with our family!  It’s delicious, makes awesome
baby food, and takes half the time of regular chicken noodle soup – but
the best part?  No yucky chicken carcass to deal with. I’ve got it
cooking on the stove right now and it smells great!


Updated Chicken Noodle Soup
(from Cooks Illustrated Magazine)

Stock:

1 tablespoon vegetable oil
1 pound ground chicken
1 small onion, chopped medium about 1 cup
1 medium carrot, peeled and chopped medium, about 1/2 cup
1 medium celery rib, chopped medium, about 1/2 cup
1 quart water
2 quarts low sodium chicken broth
2 bay leaves
2 teaspoons salt
2 bone in, skin on, chicken breast haves (about 12 ounces each) cut in half crosswise

Soup:

3 tablespoons cornstarch
1/4 cold water
1 small onion, halved and sliced thin (about 1 cup)
2 medium carrots, peeled, halved lengthwise and cut crosswise into 3/4 inch pieces (about 1 cup)

1 medium celery rib, halved lengthwise and cut crosswise into 1/2 inch peices (about 1/2 cup)
1 medium russet potato (about 8 ounces) peeled and cut into 3/4 inch cubes (about 1 1/2 cups)
4 ounces egg noodles (about 1 cup)
4-6 swiss chard leaves, ribs removed, torn into 1 inch pieces (optional)
1 tablespoon minced fresh parsley leaves

salt and pepper

FOR THE STOCK:

Heat oil in large dutch oven over medium high heat until shimmering.  Add ground chicken, onion, carrot, and celery.  Cook, stirring frequently, until chicken is no longer pink, 5 – 10 minutes (do not brown the chicken).

Reduce heat to medium low.  Add water, brother, bay leaves, salt, and chicken
breasts; cover and cook for 30 minutes.  Remove lid, increase heat to
high, and bring to a boil.  (If liquid is already boiling when lid is
removed, remove chicken breasts immediately and continue with recipe.)  Transfer chicken
breast to a large plate and set aside.  Continue to cook stock for 20
minutes, adjusting heat to maintain gentle boil.  Strain stock through
fine mesh strainer into large pot or container, pressing on solids to
extract as much liquid as possible.  Allow liquid to settle about 5
minutes and skim off fat (leave a little bit on the surface to enhance
the soup‘s flavor).  This stock can be refrigerated for 2 days or frozen for up to 3 months.

FOR THE SOUP:

Return stock to
Dutch oven set over medium high heat.  In small bowl, combine
cornstarch and water until smooth slurry forms; stir into stock and
bring to a gentle boil.  Add onion, carrots, celery, and potato and
cook until potato pieces are almost tender, 10-15 minutes, adjusting
heat as necessary to maintain gentle boil.  Add egg noodles and
continue to cook, until all vegetables are tender, about 5 minutes
longer. 

Meanwhile, remove skin and bones from reserved cooked chicken and discard.  Shred meat with fingers or 2 forks.  Add shredded chicken, swiss chard (if  using) and parsley to soup and cook until heated through, about 2 minutes.  Season with salt and pepper, serve.