Category: Salsas


IMG_8871

Cilantro and Lime Fish Tacos  by Closet Cooking

Fresh, healthy and tasty cilantro and lime marinated grilled fish tacos.
Servings: makes 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40minutesIngredients

  • 1 pound white fish such as tilapia, cod, etc.
  • 1 tablespoon oil
  • 1 lime, juice and zest
  • 1 jalapeno, finely diced
  • 1 clove garlic, chopped
  • 1 green onion, finely sliced
  • 1 handful cilantro, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 8 (4 inch) corn tortillas or flour tortillas
  • 1 batch tomatillo pico de gallo
  • 3 cups cabbage, shredded
  • 1 batch cilantro lime crema – see below
  • 2 large avocados, sliced
Directions
  1. Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.
Put marinaded fish on aluminum "boat" and cook on preheated 400 degree grill or oven and cook 5-8 mins or until fish "flakes" off when separated with fork.  **When I grilled this I did NOT flip it over**

Put marinaded fish on aluminum “boat” and cook on preheated 400 degree grill or oven and cook 5-8 mins or until fish “flakes” off when separated with fork. **When I grilled this I did NOT flip it over**

  1. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
Here is the finished product, ready to be brought in and be the main attraction of the fish taco!

Here is the finished product, ready to be brought in and be the main attraction of the fish taco!

 

  1. Flake the fish and serve in tortillas garnished with your favorite toppings.
Here it is....ready to go! Dig In!!! I used a flour tortilla that I heated in a hot pan on both side, spread the sour cream sauce all over then added cole slaw ( from bag in the salad isle)  next the fish and then topped with the tomatillo pico de gallo salsa and then more sour cream !!

Here it is….ready to go! Dig In!!! I used a flour tortilla that I heated in a hot pan on both side, spread the sour cream sauce all over then added cole slaw ( from bag in the salad isle) , then sliced Avocado, next the fish and then topped with the tomatillo pico de gallo salsa and then more sour cream !!

Cilantro and Lime Sour Cream

Crema filled with the freshness and brightness of summer; the perfect garnish for fish tacos.
Servings: makes 1/2 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients for Sour Cream with fresh herbs
  • 1/2 cup crema or sour cream
  • 1 green onion, sliced
  • 1 handful cilantro
  • 1/2 lime, juice and zest
  • 1/2 jalapeno pepper, seeded and diced (optional)
Directions
  1. Puree everything in a food processor.

A fresh and mild tomatillo salsa.
Servings: makes 2 cups

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Ingredients for Tomatillo Pico de Gallo from Closet Cooking
  • 2 cups tomatillos, seeded and diced
  • 1/4 cup onion, diced
  • 1 clove garlic, chopped
  • 1 jalapeno, seeded and diced
  • 1 lime, juice
  • 1 handful cilantro, chopped
  • 1/4 teaspoon cumin, toasted and ground
  • salt and pepper to taste
Directions
  1. Mix everything and refrigerate 30 minutes.

Closet Cooking is one of my FAVORITE sites to get recipes!!!!

Advertisements

INGREDIENTS:

  • 6 tomatillas
  • 1 jalapeno
  • 1 garlic clove, whole
  • 1/4 c chopped onion
  • salt
  • 1/2 c water
  • ***sugar if it is too hot for you****

DIRECTIONS:

  1. Get a blender or food processor and put aside
6 Tomatilla & 1 Jalapeno into pot of water.  Cook for 20 minutes of until Tomatillas have lightened in color.

Put 6 Tomatilla & 1 Jalapeno into pot of water. Cook for 20 minutes of until Tomatillas have lightened in color.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once done, taste it.  If it is too hot add some sugar to it and blend again.  Then put into bowl and enjoy!!!

Once done, taste it. If it is too hot add some sugar to it and blend again. Then put into bowl and enjoy!!!

Now seriously, FOLKS….how simple is that???????

Black Bean & Corn Salsa

BLACK BEAN & CORN SALSA

Ingredients:
1 14.5 oz can black beans, drained and rinsed
1 14.5 oz can corn kernels
1/2 medium sweet red pepper, chopped (opt)
1/2 medium red onion, chopped
3 roma tomatoes, seeded and finely diced
1/4 cup (50 mL) chopped cilantro
¼ cup jicama, chopped
2 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
2 small Mexican limes (30 mL) lime juice or more, depending on taste
1 tsp (5 mL) salt, cumin, garlic, other Mexican seasonings you have on hand, and even some hot sauce, if you are so inclined…just season to taste!!

DIRECTIONS:
In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.
Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.
Servings: Makes about 4 cups
*** This is good with chips, or on taco’s, or as a side dish, even in tuna fish!!! It is extremely versatile**

Pico De Gallo

Basic Ingredients for Pico De Gallo

INGREDIENTS:

  • 1 med onion diced fine
  • 4 roma tomatoes. seeded then julienne
  • 1 jalapeno, seeded and minced
  • 1/4 c chopped cilantro
  • 1 lime, juiced
  • salt, cumin, to taste
  • refrigerate for 1 hour, then serve with tortilla chips or whatever you like!!!

How to seed tomatoes

Cut tomatoes in half, then scoop out seeds with spoon and discard.  Julienne tomatoes then dice

All ingredients diced & chopped

Add all ingredients to bowl and add seasonings & lime juice and refrigerate for 1 hour

Your Finished Product!!!

***** you can add all sorts of things to this basic Mexican Salsa.  Jicama, Apples, Mango, Black beans, Corn…you name it!

 

 

 

 

Shrimp Tacos

(serves 4)

INGREDIENTS:

  • 1 lb shrimp, peeled & deveined
  • 4 TBS butter
  • 4 TBS honey
  • 1 pkg flour soft taco shells (10 to a pack)

DIRECTIONS:

1.      Melt butter & honey in sauce pan

2.      Saute shrimp in pan, cooking until pink, then turn over and do same. Approx 4-5 mins

3.      Heat soft tacos in dampened paper towel in microwave for 30 seconds

4.      Take “2” taco shells and put together then spoon cooked shrimp on ½ and add salsa.

Mango Salsa

INGREDIENTS:

  • 2 roma tomatoes seeded & diced
  • 2 mangos, peeled & diced
  • 1 small red pepper, cored, seeded & chopped coarsely
  • 1 small red onion, diced
  • ½  small Jicima peeled & diced
  • ¼ c chopped fresh cilantro
  • 1 med garlic, peeled & minced
  • ½ jalapeño chili, seeded & minced (more if you want!!)
  • 2 limes juiced
  • ¼ c of mango or orange juice
  • *** 1 tsp of Lupitas secret hot sauce***** (another recipe!!)

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

Mango Salsa

INGREDIENTS:

  • 2 roma tomatoes seeded & diced
  • 2 mangos, peeled & diced
  • 1 small red pepper, cored, seeded & chopped coarsely
  • 1 small red onion, diced
  • ½  small Jicima peeled & diced
  • ¼ c chopped fresh cilantro
  • 1 med garlic, peeled & minced
  • ½ jalapeño chili, seeded & minced (more if you want!!)
  • 2 limes juiced
  • ¼ c of mango or orange juice
  • *** 1 tsp of Lupitas secret hot sauce***** (another recipe!!)

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!