or should i say.....wahoo fish tacos....


Before i let you in on the recipe for these yummy looking bundles of flava, i must tell you that i would in fact change a few things, it wasn't the best it could be!
1) i used soft CORN shells....next time i will use flour
2) i used wahoo fish, which was very good, but a little firm for tacos, next time i will use tilapia or trout maybe
3) i used all green cabbage, pre-cut....next time i will use a mixture of red and green cabbage and i will shred it myself

so, on to the ingredients.  the main ingredients in this recipe are actually in the GREEN sauce...everything goes in the food processor to get pureed...

flesh from one ripe* avocado
1/2 cup fat-free sour cream
juice from one lime
1 large clove garlic
one jalapeno, ribs and seeds removed
one large handful of fresh cilantro
one (a little smaller) handful of fresh basil
one (even a little smaller) handful of fresh mint
1/2 tsp salt
pepper
*a ripe avocado gives a little when pressed gently, but is not mushy.  if you can only find hard avocados, place it in a paper bag until ready to use, then microwave it for 10-20 seconds right before putting it in the food processor.  do not keep it in the fridge!  cut the avocado open lengthwise, remove the big pit, and scoop out flesh with a large spoon.
puree until smooth and creamy!

2-3 cups of shredded cabbage
12-16 ounces white fish
2 tbsp olive oil
optional C-trinity of spices - cumin, coriander, cayenne - mostly cumin (about 1/2 tsp), a little less coriander (about 1/4 tsp), and just a pinch(1/8 tsp) of cayenne. 
9-12 soft flour taco shells
, whole wheat if possible


Prep fish by either cutting it into strips or bite sized pieces or leaving it in fillets to break apart after it is cooked.  This depends on the type of fish.  Wahoo is a pretty dense fish, so i cut it into strips about 2 inches long and one inch thick before i cooked it.  for a tilapia or similar textured fish, you may want to leave it in fillets and break it up after it is cooked.  marinate fish in oil and spices (you do not need to use the C-trinity, just do salt and pepper if you prefer!) for at least an hour.  Cook in hot pan 3-5 minutes per side until done.  again, time depends on type of fish.  combine most of the green sauce with the shredded cabbage (i did not use it all!), it is up to you how much you want to use.  save the rest**



i also made a simple beans and rice side dish.  one can black beans, drained and rinsed, 1 cup cooked rice, 1 cup canned diced tomatoes, a little diced jalapeno, lime juice, salt and pepper.



like i mentioned above, next time i do this dish, i will definitely used flour tortillas.  the corn ones kept falling apart and were a little dry.  our friend Keith ate with us......do you have anything else to add about the highlights and lowlights of the dish Keith???
the best part was definitely the green sauce.  **we had some leftover, so ryan used it the next day as a dip for raw veggies.


Saturday night i made gnocchi...it was OK!  i think i used a little too much potato.  i am undecided on a blog posting!

this week i am traveling north to visit family, so it will be a slow week of posts, sorry!