Spring has lured me in. All the color and longer days have put me in a spring coma.
I’ve always been one to enjoy all four seasons, including the cold, stark and quiet winters. But this spring…I don’t know it’s just so much more inviting than ever before. All I want to do is be outside and take in all the color in the budding trees and new life everywhere.
Mostly everything we planted in the garden is now coming up. The greens especially are coming in so rich and healthy looking. Tatsoi, Mizuna Mustard Greens, Kale, Swiss Chard, Lettuces, Spinach, Arugula, Collards, and Cabbages all cold weather crops, are loving the sun during the day and a nip in the air at night. Can’t wait to make some of our favorite recipes with these fresh greens.
Our family has 3 birthdays in late April that usher in springtime for us. A Fish Taco party was the perfect celebration, and with all the different ages and food preferences, it’s a festive way to meet everyone’s wants and needs. I mean, who doesn’t love tons of guacamole on their taco’s and it makes everything delish!
For those who are grain free there is always the option of using romaine lettuce leaves instead of corn tortillas.
And I offered cheese for those who aren’t dairy intolerant. But with so many choices of toppings, who misses the cheese?
These Grilled Fish Tacos are so festive, easy and quick. You can make all the sides ahead and refrigerate until before serving. All that’s needed is to marinate and grill the fish, and then dinner is on. For sides we had Pico de Gallo, and an easy and light Cabbage Slaw, both recipes along with the Fish Taco recipe are included below.
The frozen Costco wild caught Mahi Mahi work beautifully in this recipe. They are so easy to work with and affordable!
Next, each piece was cut into halves or thirds, depending on their size. Add the marinade and let them sit refrigerated for anywhere from 15 minutes to a couple of hours. Whatever works for you. Notice I omitted the cilantro in the marinade. Some people don’t love it, so I put it on the side to add if they desired.
For the party I also had some pulled pork in the freezer ready to thaw, heated and crisped under the broiler to serve as another filling option. Homemade guacamole, plus a creamy non-dairy Mexican sauce was also a great addition to the spread. YUM!!
We wrapped the night up with our traditional splurge and oh so delicious Chocolate Peppermint Roll Cake gathered around the fire pit while the kids romped in the green hills. Divine… and it beats eating out.
I want to wish a Happy Mother’s Day to my dear Mom friends. It is a high calling and a role of greatest honor. We are life bearers (no easy task right there), home creators, teachers, spiritual mentors, designers, nutritionists, time managers, nurturers, cheer leaders, psychologists, givers of unconditional love, life supporters and the list goes on. I for one am so honored and delighted in my role as a grandmother, mom and a mother in law. It is the greatest and most challenging job ever. These are my dearest daughters- all now mommies. And they are all doing such an amazing job.
And this is our crew…
Okay, enough gushing. Now go make some Fish Tacos.
1 lb. skinless white flakey fish (I use wild caught Mahi Mahi from Costco)
1/4 cup avocado oil
1 lime juiced
1 tablespoon chili powder
1 jalapeno, seeded and coarsely chopped
1/4 cup chopped fresh cilantro leaves (optional)
8 tortillas (corn or flour, or romaine lettuce leaves if grain-free)
Preheat grill to medium heat. Cut filets in pieces 1 1/2 inches wide and about 4-5 inches long. Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro, if using. Pour over the fish. Let marinate in the fridge for 15 – 20 minutes.
Remove fish from the marinade and place on a hot grill. Grill fish for 4 minutes on the first side and flip. Grill for 30 seconds more and remove.
Cabbage Salad with Lime – Cilantro Vinaigrette
5 cups shredded green cabbage
1 jalapeno chili, seeded and finely chopped
2 tablespoons fresh lime juice
1 tablespoon fresh minced cilantro
1 tablespoon minced fresh chives
1/2 teaspoon coarse sea salt
4 tablespoons extra virgin olive oil
In a small jar combine the lime juice, olive oil and fresh herbs. Add sea salt.
Place the cabbage in a large bowl and add the vinaigrette. Massage the cabbage for 3-5 minutes, thoroughly coating it with the dressing. Add the jalapeno, mix well with a fork…not your hands, cover and chill for at least 30 minutes or overnight. Remove from fridge 10 minutes before serving. Adjust seasonings if necessary.
Pico de Gallo
1/2 medium white onion, diced
2 cups diced tomatoes
1/4 cup chopped fresh cilantro
1 tablespoon minced seeded jalapeno (optional)
Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice and drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeno, if desired. Season with salt.