at home with ann

We've never met a taco around here we didn't like.  These fish tacos were no exception.  The last time we had fish tacos , I broiled the fish.  Our oven is in even worse shape than it was a few days ago, and needs to be pulled out from the wall to access some sort of wires in the back to install the new heating element.  Needless to say, no broiling was happening last night.  The cover of this month's Cooking Light has a picture of fish tacos, which look amazingly good, and inspired this dinner.  Fish Tacos recipe inspired by Cooking Light 3/4-1 pound tilapia 1 Tablespoon cumin 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon ground black pepper 1 garlic clove, minced, or 1/2 teaspoon garlic powder 1 Tablespoon canola oil 8 tortillas, flour or corn Toppings: 1 mango, chopped Guacamole: 2 avocados, 2 Tablespoons finely diced red pepper, juice of 1 lime, 1/4 teaspoon salt Pickled jalapeno slices 1-2 chopped green onions Hot sauce Heat...

I will start this post with a disclaimer: unless you REALLY like hot and spicy food, you may want to modify this recipe a bit. It met with good reviews at our house, but also trips to the fridge for milk midway through the meal. The cabbage I bought all the way back for Stuffed Cabbage Soup was still kicking, and starting to bug me by it's ever present position in the produce drawer, so I knew I wanted to include it for dinner.  A few quick google recipe searches later, and I settled on an easy stir fry.  In a saucepan with a lid went the thinly sliced cabbage (about a third of a head), and two carrots cut into ribbons with the vegetable peeler.  A couple tablespoons of water, some rice wine vinegar, and a dash of soy sauce, and steamed for about 5 minutes until slightly tender but not at all mushy.  Mushy cabbage is a bad thing. Meanwhile, preheat your broiler.  One of the things I really enjoy about cooking fish is how fast it is, 10 minutes in the oven and...

I have really only discovered fish tacos in the last couple years. The idea of fish in a taco just never did it for me before, but now I can't get enough of them.  They have all the good stuff associated with tacos, but the fish somehow lightens it up a bit so you don't feel like you have a rock in your stomach after eating.  Also, wild cod was on super sale at the market yesterday, so I bought an entire pound.  Start by preheating your broiler to high.  Cover a broiling or baking sheet with tin foil (for easy clean-up, and also to get rid of the rest of the roll you accidentally unrolled onto the floor and shoved back in the cabinet).  Coat lightly with cooking spray.  Pat your fish dry.  I used about half a pound.  Top with a mixture of spices, I sprinkled somewhat liberally with chili powder, cumin, coriander, cayenne and salt. Broil for 6-8 minutes, or until fish is opaque and flakes easily with a fork.  Use a fork to completely flake...