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.)

Well.

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
Serves:  8
Source:  adapted from epicurious.com

2 lb. swai (on sale)
1/2 c. vegetable oil (Colavita Canola Oil is on sale if you’re running low)
3 T. fresh lime juice (limes are on sale)
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.

SOUTHWESTERN SLAW
Makes 8 servings
Source:  epicurious.com

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.

Wait! Don’t run away. You have no idea what deliciousness you’ll be missing if you give up on this post based on the title. Please, hear me out – these are fantastic! I can nearly guarantee that by the end of this post, you’ll have these tacos on your brain for the rest of the afternoon.

Unless you don’t like mushrooms. Or peppers. Or tacos.

The DamFam ended a caloric-laden Halloween weekend with these veggie tacos last night. I should say rather, my husband and I ate them; I’ll not “candy coat” it (post Halloween pun, LOL) and tell you that my punks were exactly tickled pink over mushroom tacos. They had the regular out’ the box kind; that’s how they roll. I did bust the Pickle for snagging julienned red bell peppers out of the prepped veggie pile while my back was turned. I cut her some slack. She couldn’t resist, that kid never met a pepper she didn’t like.

Anyway, I found this recipe it in the current issue of Bon Appetit yesterday morning, while I was lazing around nursing a Snickers-Almond Joy-Peanut Butter Cup hangover. VEGGIES. They’re good for what ails ya’.

These unique little tacos come to together in a skinny minute, but their preparation is a bit unusual. After all of the veggies are sautéed, the tacos are built and finished in the same skillet, resulting in melty, gooey cheese, and crispy corn tortilla shells. Topped with cilantro, crumbled feta, and a little hot sauce, these tacos could possibly be my new favorite veggie main course! I’m even toying with using the same filling for vegetable enchiladas sometime.

Now, aren’t you glad you stayed?

BUENO! Happy Monday, everyone!

POBLANO & MUSHROOM TACOS

Serves: 4

Source: Bon Appetit Magazine, November 2009, p. 67. Also available on epicurious.com

• 2 T. vegetable oil, divided
• 2 fresh poblano chiles, halved, seeded, and thinly sliced into long strips

• ½ red onion, julienned
• ½ red bell pepper, seeded and thinly sliced (I added this; it’s not in the original recipe)
• 1 container sliced cimini mushrooms (on sale this week)
• 1 t. ground cumin
• 4 corn tortillas (I had enough filling for 6)
• 4 thin slices of Monterey Jack cheese (I used shredded Mexican Blend because I had it on hand)
• Chopped fresh cilantro
• Crumbled feta or Cotija cheese

• Assorted toppings: shredded lettuce, diced tomatoes (both on sale this week), hot sauce, salsa

Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium high heat. Add poblano chile, red onion, bell pepper, and mushrooms; sauté mixture until mushrooms are browned, 5 to 7 minutes. Mix in ground cumin. Season to taste with salt. Transfer vegetables to medium mixing bowl.

Heat remaining 1 tablespoon vegetable oil in same skillet over medium high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortilla, mounding only on one side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbed feta or Cotija cheese, and toppings.

(Sad, isn’t it?  Maybe if a sale at the grocery store is enough to get me this excited, I need to get a new hobby.  Maybe I need some new friends.  Maybe if I serve these tacos, I’ll get some new friends.  Maybe those new friends can introduce me to some alternate interests….hhm…it’s worth a try.  And  I’m not above  - beneath? – bribing people for their friendship in exchange for tacos.)

I digress…I’ll try to pull myself together.

I don’t usually cook dinner on Fridays, but those sale chuck roasts were just so darned tempting, I gave in to my carnivorous side and headed for the kitchen.  It seemed like the right thing to do.  Plus, the chores on my ‘to do’ list aren’t all that attractive today: vacuuming, folding whites, scrubbing crusty blue goo out of my kid’s sinks, etc…I think not.  The obvious choice is to while away a rainy afternoon in the kitchen.  C’mon, let’s go!

If you choose not to make these tacos today  – like for instance, if you HAVE interesting hobbies and a whole gaggle of friends who are tempting you with other activities – they would make a great Sunday supper!  And a bonus:  your house will smell divine!

BEEF SOFT TACOS WITH SALSA

Serves: 4

Source: epicurious.com

• 1 T. oil
• 1 ½ lbs. boneless beef chuck, cut into ¾” cubes  (on sale this week, 10/7/09 – 10/13/09)
• 1 c. bottled chunky salsa (I used the medium hot Pace Salsa that’s on sale this week, 10/7/09 – 10/13/09)
• ½ c. beef broth (or slightly more; you’ll want enough liquid to cover all of the beef)
• 2 T. chopped garlic
• 2 T. packed brown sugar
• 1 T. soy sauce

• ¼ c. chopped fresh cilantro
• 1 T. fresh lime juice

• 12 6” flour tortillas
• Shredded cheese (or, use the sale pepperjack and shred it yourself)

Heat the oil in a large pot over medium high heat.  Saute half of beef until browned on all sides, about three minutes.  Using slotted spoon, transfer beef to a bowl.  Saute remaining beef until brown, about another three minutes.  Return all beef to the pot.  Add salsa, broth, garlic, brown sugar, and soy sauce and stir to blend.  Bring to a boil.  Reduce heat to medium low, cover pot and simmer until beef is tender, stirring often, about 1 hour 10 minutes.

Uncover pot and simmer stew until sauce thickens, about 5 minutes.  Mix in cilantro and lime juice.  Season with salt and pepper.  Heat tortillas and wrap in a clean dishtowel to keep warm.  Serve stew with tortillas and shredded cheese.

Note:  Just a thought (and only a thought; I’ve never actually tried this), but if you didn’t feel like futzing with cubing all of the beef, you could probably sear the whole roast on both sides, cover it with the remaining ingredients, and then cook it off like a regular pot roast.  I think it would be good shredded on tostadas, or sliced and served over rice with the gravy.  Just a thought.  If you try it like this, let me know!