Since yesterday was go-go-go, the name of the today’s game was take it slow.
Sloth slow! I can happily say I did a whole lot of nothin’ besides a little freelance work and prepping dinners for the rest of the week.
Well, I guess I also helpfully supervised the construction of a new bed frame I got for the guest bedroom on Black Friday. It looks SO good with the new bedding I got at IKEA a couple weeks ago. I’m going to do some DIY artwork for the walls, and paint the bedside table, then I’ll give ya’ the grand tour!
Throughout the afternoon I also got a couple elements ready for Fish Tacos for dinner!
Fish Tacos are one of Ben’s and my favorite thing. We are obsessed with all kinds, but especially the grilled fish tacos we’ve had a couple times at Tin Fish in San Diego. Feeling a bit festive and inspired this weekend, I decided to recreate!
I used Bobby Flay’s recipe, which calls for marinating fresh filets of mahi mahi in a smoky marinade before searing on the grill.
The marinade was super simple. Just chili powder, vegetable oil, lime juice, cilantro, jalapeno and salt.
Mix everything up and marinate the filets for 15-20 minutes.
Meanwhile, heat up the grill or a grill pan. We’re talkin’ to rip roarin’ levels. Like, having to temporarily take down your smoke detector in the kitchen because the fish created so much steam and smoke when it hit the grill that the fire alarm wouldn’t stop going off and you wanted to rip your hair out, hot.
Bobby’s recipe said to grill the mahi mahi for 4 minutes on one side and 30 seconds on the other, but I’m not sure how big his filets were, ’cause mine took about 15 minutes total.
Totally worth the wait though!
Flake the cooked fish up, quickly grill some flour tortillas, then get topping happy!
One of the best things about fish tacos, in my opinion, is all the great toppings you can add.
I started with thinly sliced cabbage, green onions and sharp cheddar cheese.
It’s usually a big no-no to pair fish with cheese, but I think it really makes these babies.
Next I piled on a trio of homemade toppings, starting with pickled jalapenos & red onions, (LOVED these!!!)
and lime sour cream, which is just reduced fat sour cream mixed with salt, pepper and lime juice.
All together now!
Looooved these tacos! The fish tasted to fresh, and those toppings were incredible. Especially the pickled red onion and jalapenos. Only took about 5 minutes to make, and was so flavorful but not too spicy. Love!
Think I’ll bust out a Blue Bunny Hot Cocoa Ice Cream Sandwich next, then get ready to watch the season finale of The Next Iron Chef. Who do you think will win – Chef Zakarian or Chef Faulkner?!
I think Faulkner should win, but I think they’ll give it to Zakarian for political reasons. He scares me.
Hope you had a great weekend!
PS thank you to everyone who voted for my brother for Social Czar of Des Moines! If you have 5 seconds to spare would you consider clicking here, and voting for Justin Wise for the position? Rock the vote! :D
Do you like cooking reality shows? What’s your favorite?
I heart Top Chef because Tom Colicchio keeps it totally real. He doesn’t care about the drama that may be going on with the contestants and votes purely on the food produced.