Chef Monsta: I cook, therefore I blog

Hello all! Sorry for the delayed posting…had some technical difficulties….but no difficulties in the kitchen! A few weeks ago I made a healthy, delicious meal with fresh and easy summer ingredients. Fish TACOS!!! I know I have posted a previous fish taco recipe, but here is my latest adventure on the south of the border treat.

I purchased white fish at the grocer (bass, tilapia, and cod all work), limes, fresh jalapeno, and cilantro for the marinade and made a side cabbage slaw with a spicy kick! Rounding out the meal was salsa verde, which included tomatillos, more lime, onion, and jalapeno (plus salt n pepa).

As a side dish, I whipped up green beans in a garlicky tomato sauce. Below are the step by step photos!!

I cut up the fish into taco friendly sized pieces.

Added some sliced jalapeno. Remember, the SEEDS are the spicy part, so use as many or as little seeds as you like.

The juice from a few limes.

Let it sit for a bit (up to 30 minutes) for the fish to absorb the flavor of the marinade, and add salt and pepper as desired.

While the fish marinades, chop up some purple cabbage.

This vinaigrette consists of 2 parts red wine vinegar to one part lime juice, salt, pepper, and siracha (or jalapeno/cayenne pepper) for KICK!

Roast up a few tomatillos for the salsa verde. Use your broiler for 10 minutes, or an oven on 400 degrees for 20 minutes. Another way to roast em would be on a grill or over an open flame, which is difficult for us urbanites in small kitchens, of course.

Chop the roasted tomatillos and throw em into the blender or food processor with-you guessed it- lime juice, salt, some onion, jalapeno, and salt and pepper and puree.

Here is a blurry photo of the tasty topping-oops.

Green beans were on sale so I do what I do- make a sauce and drench them in flavor. Boil the green beans in water. After about 10 minutes, take them out of the boiling water and SHOCK THEM. This means to run them under ice cold water, which enables the color to stay green and halts the cooking process.

Sautee garlic in olive oil.

I added cherry tomatoes, salt, pepper, and a can of tomato sauce and simmered.

Lo and behold, the green beans have met their sauce and have fallen in love with one another.

Here is the beginning of the final product! The cabbage slaw, salsa verde, green beans, and sliced avocado all ready for the eating.

Taco…….

Get in my belly.