Failures and fish tacos

So if you’ve been following along in the saga that is my life, you noticed I failed my Christmas Confections Challenge ’13. Failed miserably… and I also failed at keeping up with this in general…

 

BUT it’s okay, I’ve found a new thing to attempt to blog regularly about.

 

Food!

More specifically – recipes. Some healthy, some for the sweet tooth or a first time try. One thing is for sure – they will all be delicious – it’s kind of my thing.

 

So for my first recipe… (drumroll please)

 

Spicy Fish Tacos with Cool Red Cabbage Slaw and Sriracha Aioli

 

Serves: 2

Time: 25 minutes, give or take

 

Tacos:

2 tilapia loins (thawed if frozen)

Cajun seasoning (or chili powder and Old Bay seasoning – you can really improvise here and season the fish however you want – I LOVE improvising)

Pinch of S&P

Tablespoon or two of olive oil to coat the pan

 

Tortillas as a vessel for your fish (corn, flour, whatever they are all delish)

Avocado for topping (optional)

Lime for squeezing on top (optional)

Frosty margs (mandatory, several)

 

Slaw:

4 to 5 cups-ish of shredded red cabbage (you can buy a smaller one from the grocery and chop it up real nice at home for super cheap)

1/2 cup chopped onion (white, yellow, red – whatever, it doesn’t really matter in my chefly opinion)

1 cup sour cream

1/4 cup hot sweet, stone ground mustard (with the little seeds – if you don’t have this, Dijon or spicy brown will also work)

1 tsp of honey

2 splashes of apple cider vinegar

1 splash of lemon juice

1 splash of olive oil (sorry I’m terrible at keeping track of what splashes equal – I just make, I don’t think too hard about it at the time)

Pinch of S&P

 

Sriracha Ailoi:

1/2 cup mayo

Couple splash of lime juice

1 tsp-ish Sriracha (more or less depending on fire preference)

4-5 dashes of cumin

Pinch of S&P

  1. Chop your cabbage/onion and put in a med- large mixing bowl
  2. Put the rest of the ingredients in and mix
  3. Set in fridge to marinate in yummiest until your fish is done
  4. Season your fish on both sides while the pan and oil heat up on high on the stove top
  5. When your pan is nice and hot toss in your loins and turn the heat down to medium
  6. Cover and let cook 5-6 minutes
  7. Flip and let cook 4-5 minutes until cooked through (time is kind of arbitrary, I still have to cut my fish in half to tell if they’re done and I’ve made this dish a million times)
  8. Put in tacos, top with delicious slaw, a drizzle of aioli and enjoy with an icy marg! OM nom nom

 

unnamed

 

 

Day 8: 12 Days of Christmas Confections Challenge

DAY 8 — Multi-chip Cookies (Butterscotch, White Choc., and  Milk Choc.)

photo

Recipe here:

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups of a mixture of white and milk chocolate and butterscotch chips

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.