Crazy end of the school year stuff ruled my life yesterday, and before I knew it, it was 4:10 and I had absolutely no idea what we were going to have for dinner. Usually I know what I’m making by around 9am, but there were wacky errands to run and a messy house to contend with and a workout to fit in and dinner just wasn’t part of my grand plan.
When I finally did make it to the store at 4:20, I was on a mission to just pop in and keep to the task at hand, which was to grab the seven things I needed to make fish tacos for dinner. No idle chit chat, no goofing around, no loafing. (LOAFING, get it? grocery humor. har.)
The Mequon store is going through a remodel right now and yesterday they began unveiling their brand new CHEESE DEPARTMENT. Lord have MERCY, it is FABULOUS!! Stunningly beautiful in every way, and it’s not even 100% finished yet. A total WOW. Spectacular. You must go see it, although the displays are so gorgeous you may feel compelled to pile hunks of triple creme anything in your cart faster than you can say bocconcini.
But I guess that’s the idea.
So yeah, I was sidetracked because I stopped to ogle the goods and chat up my friends Crystal and Sarah, who had been working all day to move the department to its new location. I hope they’re proud of themselves. When you stop in, make sure to say HI and compliment them on the great job they did.
Now I’ve talked to much, and fish tacos have nothing to do with cheese.
These were supposed to be made with mahi mahi, but yesterday there was none to be had. I decided to give the swai a go – it’s a new fish Sendik’s just started carrying – and quite a bargain at 4.49 a pound. Thin and flaky like tilapia, it’s just as mild in taste. The mahi was supposed to be grilled, but I didn’t trust the swai to stay together, so I sauteed it instead.
Although it was completely different from mahi, I thought it made great tacos. I’d definitely buy it again. Hope you like it!
Keep in mind the slaw needs to marinate for at least 30 minutes before serving.
BAJA FISH TACOS WITH SOUTHWESTERN SLAW
Source: adapted from epicurious.com
2 lb. swai (on sale)
1/2 c. vegetable oil (Colavita Canola Oil is on sale this week, 6/8/11 – 6/14/11, if you’re running low)
3 T. fresh lime juice (limes are on sale this week, 6/8/11 – 6/14/11)
5 t. chili powder
1 1/2 t. ground cumin
1 1/2 t. ground coriander
3 cloves garlic, pressed
kosher salt to taste
8 flour tortillas, 8″ in diameter
Southwestern Slaw, recipe follows
Pico de Gallo
Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the fish with the marinade and set aside while you make the Southwestern Slaw.
Heat a non-stick saute pan over medium high heat. Place the fish in the hot pan and sear 3 minutes (undisturbed) on first side (it may be necessary to work in batches; do not crowd pan). Use a spatula to gently flip fish; cook and additional 3 minutes on second side. Transfer to work surface. Cut fish into 1″ thick slices.
Stack and wrap tortillas in a clean kitchen towel and microwave on high for 45 seconds to 1 minute, or until hot. Divide fish, slaw, and Pico de Gallo among the tortillas and serve tacos immediately.
Makes 8 servings
2 c. finely shredded green cabbage (I used a basic slaw mix)
2 t. fresh lime juice (limes are on sale)
2 t. honey
2 T. minced red onion
2 t. minced jalapeno
2 t. minced cilantro
Kosher salt to taste
Combine all ingredients in a medium mixing bowl and toss well. Allow to marinade for at least 30 minutes, and up to 8 hours. Serve with fish tacos.
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