Fish Taco’s

I love Mexican…a lot!  Especially chips and salsa- definitely my weakness.  So this might seem weird- I have never had fish taco’s until about a month ago.  When I did try them, I was already thinking how we could recreate some at home.

Flipping through the Mexican cookbook, I liked how the picture looked, and decided we should have some for dinner.  We’ve made taco’s once that had the red cabbage in it, and I fell in love with the crunchiness of the cabbage with the soft tortilla.  Sam made the fish, so he gets all of the credit- the tilapia was tender and flaky.  Mexican food is great since there aren’t any concrete rules.  You can add any ingredients which you like (extra cilantro for me!).

Lastly, Sam’s Special Sauce was wonderful- we’ve had some in our fridge for a couple of days now and have been using it whenever we could.  (Perfect on panini’s!)

Fish Taco’s with Sam’s Special Sauce
Inspired by: Mexican Cookbook: A Practical Guide to Preparing and Cooking Delicious Mexican Meals

1 lb tilapia
2 tbsp butter
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp cayenne
1/4 head of red cabbage, thinly sliced or shredded
4 tortillas
1/4 cup cilantro
1 cup salsa (we make our own, but that’s another post)
1/4 cup cheddar cheese, shredded
1 cup Sam’s Special Sauce*

Mix together the salt, pepper, chili powder and cayenne in a small bowl.  Then use all of the spice mix to sprinkle both sides of the fish.  In a pan melt the butter, and then add the olive oil.  Cook the fish for 2 minutes on both sides over medium-high heat.

Assemble the taco: 1 tortilla, some fish, small handful of red cabbage, pinch of cilantro, 2 tbsp salsa, 2 tbsp cheese and 1-2 tbsp of Sam’s Special Sauce.*

 

* Sam’s Special Sauce

1 cup mayonnaise
1/4 of an onion, chopped
1 canned chipotle

In a food processor, add 1 cup of mayo, onion, and 1 canned chipotle.  Blend, until smooth.  Taste, and add more chipotle’s if you want it to be more spicy.

Book Club Pt 4- Spicy Peanut Brittle

There were two desserts during Book Club- this being the second one.  Since I wanted to something which I could make ahead- peanut brittle seemed perfect!  I made it the night before, and it was fresh and tasty as if I had made it right before everyone came over. It is a little tricky since you have to heat up the sugar, and then quickly form it. It was the first time I’ve heated sugar like this, so I was surprised how quickly it turns hard! Cooking is definitely chemistry. 

I came across this spicy peanut brittle by accident.  I was intrigued, and that’s how it made it on the menu.  It definitely has a specific flavor- when you take the first bite, it feels like the back of your throat is warming up.  Weird, but cool, sensation nonetheless.  Worth a shot if you want a small sweet snack (I can’t eat too much of this at one time).  Whatever was left over I had brought to work to nibble on around 3pm…the time I get sleepy.     =)

Spicy Peanut Brittle
Adapted from:Eat Make Read Blog

1 cup sugar
1 1/3 cup roasted peanuts
1/4 tsp cayenne (optional)
parchment paper

If you don’t have roasted peanuts, roast them for about 10 minutes in the oven, set for 300 degrees.  Let them cool before proceeding.

In a food processor, chop the peanuts.  Some will be more ground, while others will still be in tact.  Add them to a large bowl, then add the cayenne and stir.

In a small saucepan, over medium heat, add sugar.  Watch closely as the sugar will begin to melt quickly.  Stir it often as it changes into a liquid for about 10 minutes.  When the mixture is completely melted, quickly pour over the peanuts.  Then pour onto parchment paper, and spread.  You can put another pieces of parchment paper on top, and then using a rolling pin roll it into shape.  You will have to be fast, once the sugar cools, it hardens, and it’s difficult to form it into shape.

Let cool for at least 30 minutes, then using a knife cut the brittle in various sized pieces.  Most of them should be around 1-inch or so.  They will still be delicious after a couple of days- feel free to make ahead.