Taco Tuesday

  Now that we are far enough into January that all of our New Years Resolutions have died a cruel and horrible death, it is time to talk about food.  Today we had one of our favorite meals, Fish Tacos with Mango Salsa and an order of Sweet Potato Fries on the side. This is one truly tasty meal that is not a huge time drain and won't bust the diet of any of you out there who still have some willpower left.
  It pays to start early to marinate the fish. We use haddock, but I see no reason why another white fish wouldn't work as well. Please let us know if you try any others how it turned out.

Fish Taco

Marinade

        4 TBSP olive oil

        4 TBSP fresh lime juice(2 limes)

        4 TBSP fresh orange juice(1 large orange)

        4 garlic cloves finely minced

        1 large onion finely sliced

        2 TSP oregano

1 lb haddock or other white fish.

2 TBSP canola oil

8 corn tortillas

1 cup shredded cheddar

Fresh salsa( recipe to follow)

  Chop onion and garlic and place in glass pan. Add other ingredients  and mix well. Add fish of choice, toss well to coat, cover pan and refrigerate.

  When ready to cook fish, heat your frying pan and oil then add just the fish to the pan and fry until cooked.  Remove the fish from the pan and add the ingredients remaining from the marinade and cook until the liquid is reduced and the onions are tender. Remove from the pan and put in a serving bowl.

  Heat your tortillas in the microwave or oven covered in a damp cloth to soften them. Keep them covered until use so they remain soft.

  Place some fish in the middle of a taco, then some of the cooked onions. Top with cheddar, sour cream and salsa. Roll the tortilla and eat.

  This recipe is easily doubled and the remainder will keep for a day or two in the fridge and reheats well for a no muss, no fuss lunch or supper.

Mango Salsa

1 ripe mango finely diced

1 ripe avocado finely diced

1 ripe tomato with seeds removed,  finely diced

2 jalapenos finely diced

1/2 green pepper finely diced

juice of 1/2 lime

pinch of salt

Combine all the ingredients in a glass bowl. This salsa will keep for a day in the fridge and is great on nachos if you have too much.

Curry Dip

1/2 cup Miracle Whip

1/2 tsp or more of curry to taste

1 tsp sugar

lime zest grated

1/4 tsp ginger

For the Sweet Potato Fries, we slice our sweet potatoes and toss them in olive oil and rosemary and bake them in the oven on 425F for 20-25 minutes.  Add on a nice Curry Dip and you have a meal that can't be beat.

  This meal is great for a retired couple any day of the week but you may want to do this on a weekend to have the time to enjoy the cooking.  Enjoy!!