One of wife Jan’s Noom recipes was Marinated Red Snapper with Fruit Salsa and, of course, I took exception to their take on the recipe. I personally think that bananas do not belong in any salsa or that—in a recipe which is supposed to limit sugar as much as possible—it needs all that brown sugar. However, it did give me an idea for new take on my fish tacos.
Tag Archives: fish tacos
This is a recipe that has evolved over time. Originally, my fish taco filling was simply broiled fish with spices. Recently, I have started making chicken fajita tacos—seasoned chicken with sautéed peppers. Jan is always encouraging me to be more vegetable forward—less meat, more healthy vegetables. I decided to try mixing the peppers with the broiled fish. It has turned into a frequent weekday meal at our house.
This dish has become a standard weekday meal at my house. Jan asks for it at least once or twice a month. This makes it a bit boring for me, so I am always tinkering with the recipe trying to make it even better.
I thought I would change up the seasoning for my fish tacos. I found some guajillo ground chili. I added that to the mix as well as some coriander seeds. I also decided to eliminate the non-Mexican Indian chili powder.
Note: If you are a Vegan this would go well on grilled tofu or tempe.
Two weeks ago, Chris asked for Veracruz-style Fish Tacos. He had had these at a restaurant and they claimed that they were just like the ones sold on the beaches of Veracruz, Mexico.
I looked on-line and what my search brought up was many recipes for Fish Veracruz (a baked whole fish smothered in a salsa of tomatoes, onions, green olives and capers. This could be a problem. Myr doesn’t like capers, and none of the girls think green olives belong in a tomato sauce.