Friday Dinner: Fish Tacos

You know what I loved about this Friday Dinner? Well, actually, I loved a few things. But you know what was the best thing? The fact that Trix and I both made fish tacos, and yet almost everything about them was different. We both used tortillas, salsa, and fish, but none were the same. The other things I loved: 1) it's a healthy meal; and 2) it was delicious, yet fast and easy to prepare.



Trix used corn tortillas; I used flour. She used regular cabbage; I used Napa cabbage. She added shredded carrot to hers; I didn't. (The recipe we were basing this meal off of used shredded carrot and jicama -- I didn't feel like using carrot and I couldn't find jicama at the store, even though I've bought it before.)

I pan "grilled" my fish (flounder) using my new Le Creuset grilling pan:



She broiled her fish (halibut) in the oven:



I made a traditional tomato salsa while Trix adapted an avocado and mango salsa to an avocado and pineapple salsa. Mine was OK; she said hers was excellent. I think when mangoes are in season I'm definitely going to be trying that salsa!



We both warmed our tortillas -- she in the oven, me in the microwave -- then piled on the goodies. Since there isn't much of a recipe for this, the recipes I'll share are the two salsas!



Mango Avocado Salsa

Ingredients

• 1 ripe and firm mango, peeled and chopped
• 1 red pepper, diced
• 1 tomato, diced
• 2 avocados, peeled and chopped
• 1/4 red onion, diced
• 1 dash garlic salt (optional)

Method

1. Combine all the ingredients in a medium bowl. Cover and chill 20-30 minutes before serving.

Tomato Salsa

Ingredients

• 1 14.5oz can petite diced tomatoes
• 1/3 cup diced red onion (about half a small-sized one)
• 2 tbsp lime juice
• 1 tbsp extra virgin olive oil
• 1 tbsp chopped cilantro
• 1 tbsp fresh jalapeno, diced (about half a medium-sized one)
• 2 tsp garlic, minced (about 2 cloves)
• 1 tsp sugar
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper

Method

1. Combine all ingredients in a medium bowl.

Tu Casa Es Mi Casa?

Tu Casa is one of my favorite standbys. It's good, it's inexpensive, and they bring your meal out in a jiffy. At lunch, $7.75 gets you a huge plate featuring an enchilada, a taco, rice, and beans, with melted cheese strewn liberally about.



And of course, there's the requisite all-you-can-eat chips and salsa (with a decent amount of heat).





It's always way too much food for one person, but then, that's part of the experience. I like knowing when I walk in that I'm going to walk out totally stuffed, with a box of food that's filled with enough food for an entire second meal.

With every entree you're able to choose between cheese, chicken, ground beef, and shredded beef picadillo (which is what I recommend). Some call it Mexican, though others contend that it's more accurately called Tex Mex, it's comfort food in a comfortable setting. And sometimes, that's all you need.