I love fish tacos! Aaron made fish tacos the other night and I made some couscous and I have combined them all week long into different left over meals. Yummy!
Aaron made the MY OH MAHI, THAT’S A GOOD FISH TACO from Rachel Ray’s May 2008 magazine. This is a classic favorite at our house and I love it! My favorite is the cabbage and cilantro mixture. Long after the tacos are gone and the guest have gone home I will eat this stuff ! I eat it on chips. I eat it on eggs. I eat it on a tortilla. My lunch today was a whole wheat tortilla, the couscous (that I’ll get to in a minute) mixture and the cabbage mixture. Oh my goodness it was good! Here’s the recipe for you fish taco lovers:
- 1/4 cup vegetable oil
- 1 jalapeño chile, seeded and finely chopped
- 1 small red onion, one-quarter finely chopped, the remainder thinly sliced
- 1 clove garlic, grated or finely chopped
- One can black beans (15 ounces), rinsed
- 1 teaspoon ground cumin
- Salt and pepper
- 3 tablespoons honey
- 2 tablespoons hot pepper sauce
- Juice of 2 limes, plus 2 teaspoons grated peel
- 1/2 head red cabbage, shredded
- 1/3 cup finely chopped cilantro (a generous handful)
- Four mahi mahi fillets (6 ounces each)
- 8 corn taco shells
- 8 flour tortillas
- 1 cup crème fraîche or sour cream
In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeño, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover.
In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss.
Pre-heat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes.
Warm the taco shells and tortillas on the grill. Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.
Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the crème fraîche and extra slaw on the side.
Since Aaron makes this each time I have no idea what he changes or alters! All I know is that it is GOOD!
I searched online for a good side item and came across this COUSCOUS SALAD. If you don’t know about couscous or don’t know how to make it, let me tell you it is:
A. So good
B. So easy
C. So much can be done with it!
Here’s what I found:
- 1 box of plain couscous
- 8 oz vegetable broth
- 2 cups of cooked broccoli florets
- 1 large carrot grated
- 1 small red onion, about 1/2 a cup
- 1/3 cup golden raisins
- 1/3 cup chopped cashews
- 1 8 oz package of Feta cheese
- 1 can of garbanzo beans or chick peas drained and rinsed
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 1/2 teaspoons curry powder
- 1 teaspoon minced fresh ginger
- 3/4 teaspoon salt
WHAT TO DO:
- Put raisins in a small bowl of water and set aside.
- Steam broccoli in the vegetable broth until tender, but still al dente. Set aside to cool off
- Cook couscous as instructed on the box.
- Fluff couscous with a fork and put in a large bowl.
- Once couscous is cooled off, add broccoli, carrots, onions, raisins, garbanzo beans and cashews.
- In a small bowl whisk together olive oil, vinegar, sugar, ginger, curry and salt.
- Toss dressing in with the couscous salad
- Fold in crumbled feta
So easy and so yummy! Here’s what I did differently …. No raisins in ours. Aaron said he didn’t like them in there so we didn’t do them. I think it would make this even more of a hit for kids if there were raisins! I also didn’t have very much red onion on hand and wasn’t sure how to do the ginger so I didn’t do too much. I loved this and so did everyone in our house except Deacon. In fact I have sent this to school with Amos two days in a row now and he raves about it!