My husband left this week to spend a few weeks at rehab, and that has absolutely no bearing on this post at all, except that it means I can cook whatever the hell I want now. I can also see whomever I choose. I can eat my dinner in a fancy restaurant, but I am never, ever shaving my head bald, so don’t ask.
My husband really doesn’t like eating fish tacos, which explains a lot about the state of my marriage right now. Also, his cholesterol levels.
Naturally, now that he’s in another country for the next few weeks, I am going to eat all the fish tacos I can get my hands on while I can. When the cat’s away, yo.
I make my fish tacos with tuna-safe dolphin. Please do not tell my children this.
So, all I do is grill or pan-fry mahi-mahi, and after it’s done, I soak it in lime juice and sprinkle it with blackening seasoning. My personal favorite that’ll-do blackening seasoning is Emeril’s Original Essence. While not exactly officially blackening seasoning in the strictest sense of the word, it’s freaking delicious and an excellent thing to keep laying around in the pantry. I use it in almost everything seafood, from these fish tacos to this shrimp scampi. (I just buy it in the spice aisle, but here’s the recipe on Food Network.)
Then the fish goes into corn tortillas (I use two per taco, because they crumble) with shredded cabbage, diced tomatoes, black beans, a little mild cheddar, and a lime wedge. Sometimes I throw some rice in the mix, especially if I’m making fish bowls instead of tacos.
And that’s really it. What makes it interesting, however, it what goes on it. That little side bowl up there? Avocado salsa. Here’s how you make it:
- Dice up three avocados, the large, chunky kind of dicing
- Also dice up 1 1/2 roma tomatoes, into slightly smaller than the avocado chunks
- Throw those in a bowl and sprinkle with salt and pepper
- Drizzle that whole mess with just a leeeeettle oil, and a smidgeon of honey
- Little-kid-friendly: Toss in one totally insanely crazy-minced de-seeded serrano pepper
- Big-kid-friendly: Toss in 1 1/2-2 totally insanely crazy-minced serrano peppers, with the seeds
- Drown it in lime juice (well, maybe just waterboard it; you get the idea)
- Die from delicious
You can toss that on top of fish tacos, or serve it with chips at a party, or live on it for a week straight because, oh, your husband, like, went to rehab and you keep forgetting to cook yourself food or something.
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☆I’ve Never Met a Cookie I Couldn’t Ruin
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