– silver lining no.26
{pic courtesy of here}
stepping out to a warm and sunny day has this monday already surpassing my expectations. so inspired, i scooted out for a short and sweet lunch on the company cafe terrace and soaked in some sunshine. and that, has made all the difference ๐
tonight my favorite guy, doggie and i are going to celebrate summer with a favorite and easy baja recipe – grilled fish tacos – and a few bottles of crisp, chilled cerveza. yummy!
here’s to the beginnings of a glorious summer……
xo,
s
Ingredients
2 Hass avocados โ halved, pitted, and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeno, 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 7-inch flour 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, jalapeรฑo, 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.
cerveza is the only word i remember from spanish class! ๐