Sunday, March 30, 2014

Ice Fishing to Delicious Fish Tacos! Bring it on!

Fish Tacos with Creamy Lime Guacamole and CabbageSlaw

  My first foray in ice fishing at our local pond brought me one beautiful rainbow trout not possible without the expert help of my good friend JoAnn Darling who brought the equipment and Chaga Chai. We spent a good hour cutting through almost 2 feet of ice and it paid off with 3 beautiful fish.  I learned how to gut the fish right away and in the freezer it went.  It has helped me remember my first trip south of the border in Mexico, where I went to celebrate my brother's big 60!  The colors there were a balm to my snow-blind eyes.
Pacific Coast.. San Pancho, Mexico  BLUE GREEN MAGIC!
I am so grateful for this tip toe into the transition of spring.  Tip toe yourself to the fish market through this burgeoning mud season and rustle up some fish tacos soon. This recipe from Food and Wine is the delicious! A perfect way to bring on the colors of spring and dream the warm breezes from the sea. It goes really well with a fresh massaged Kale salad or a light onion soup.

Serves: 10

Cook Time: 45 min


         2 Hass avocados, halved, pitted, and peeled
         1/4 cup(s) low-fat sour cream or Greek yogurt
         1 small jalapeño, seeded and thinly sliced
         2 tablespoon(s) minced red onion
         2 tablespoon(s) chopped cilantro
         5 tablespoon(s) fresh lime juice
         Kosher salt and freshly ground pepper
         1 small (4 cups) head of napa cabbage, shredded
         2 tablespoon(s) vegetable oil, plus more for brushing
         2 pound(s) thick red snapper fillets with skin, cut crosswise into 10 2-inch-wide strips
         10 (7-inch) flour tortillas, warmed
         2 medium tomatoes, thinly sliced
         Hot sauce, for serving
         Lime wedges, for serving

1.            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.
2.            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.
3.            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.
4.            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.

Marie and JoAnn, Early March Ice Fishing!

Feel Free to Pass on to a Friend.    Join us this summer for the first ever Herbal Garden Retreat on July 18-19-20.  Discount price available through April.   Reserve your spot soon.   Learn more about this event and my health coaching and food as medicine workshops at
My Medicinal and Culinary Herbal Garden 2013

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