Better late than never….

 
Monday:
Grilled Chicken
Potato Salad
Garden Salad

Tuesday:
Out to Dinner with Friends
(Big River Grille)

Wednesday:
Shrimp and Asparagus Risotto

Thursday:
Out to Dinner for Anniversary (#9!)
(St. John’s Restaurant)

Friday:
Either Pizza or Burgers

 

And now for your dining pleasure…

Fish Tacos

From Food & Wine Magazine, June 2008

Ingredients:

  • 2 Hass avocados—halved, pitted and peeled
  • 1/4 cup low-fat sour cream or Greek yogurt
  • 1 small jalapeño, seeded and thinly sliced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped cilantro
  • 5 tablespoons fresh lime juice
  • Kosher salt and freshly ground pepper
  • 1 small head of napa cabbage, shredded (4 cups)
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
  • Ten or twelve corn tortillas, warmed
  • 2 medium tomatoes, thinly sliced
  • Hot sauce, for serving
  • Lime wedges, for serving

    • Directions:

  • Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
  • In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
  • Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
  • To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.
    •