Menu-Plan May 19, 2008 and Fish Tacos

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.