Archive for the 'fish tacos' Category


fish tacos and smoked salmon chowder.

I just had the most romantic reunion with my gym. After a rocky, 5+ year relationship, I realized a one month hiatus was necessary. I’d grown bored of the same three cardio machines, and my strength training had become entirely too predictable. I started dancing to restore some sense of endorphin release, and it was fun for a time. I crave the dependability and convenience of my gym, though, so by month’s end I was itching to get back. And, not to be cocky, but I had a feeling the gym missed me, too. We all but slow-motion ran to each other on November 1st, and it was straight magic from then on out. It’s good to be back.

tastebud assasin

Keeping with the theme of doing what I know, I made some fish tacos last week. Fish tacos are probably my favorite meal of all meals, so it’s far from my first time preparing them. I vary my recipe each time, though. This time, I bought some Tilapia at Whole Foods and marinated the fillets with this tasty and attractive Coconut Lime marinade you see to the immediate left.

Now, I’m an equal opportunity condiment-ingester, but I have to tout the benefits of this particular marinade. Not only is seafood an ideal match for citrus (lime), but it damn near explodes when combined with fruit (coconut). Just ask Bobby Flay. Combine that ideology with the fact that coconut is a rarely consumed and delightful addition to my repertoire, and I’m a fan.

I let that marinade for about an hour, and then I got on with it. I sauteed it in a skillet on medium heat for about four minutes each side, and then chopped the flaky fish into bite-sized chunks. The fish was done, and it was time to move on to the fillings.


tilapia fish tacos3 Tilapia fillets

1/2 cup Whole Foods’ Coconut Lime marinade
1 avocado, chopped
1 mango, chopped
1 red onion, chopped
Juice of one lime
2 tsp Cholula
whole wheat tortillas

I chopped some avocado, mango and red onion for a salsa, and I topped the whole mix with the juice of a lime, salt and pepper to taste. I folded the whole family in whole wheat flour tortillas, topped with Cholula, and enjoyed. Highly recommended, and they’re easy on the eyes, too.

I’m having an interchangeable love affair with fish and soup these days. When I’m not eating bisque, I’m taking in some sea bass, and vice versa. I’d never dreamed of combining the two, but I found this insane recipe for Smoked Salmon Chowder on Epicurious. My interest is piqued. I’m into the idea:


1 tablespoon olive oil
3 medium leeks, white and light green parts only
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
2 tablespoons tomato paste
2 cups milk
8 ounces smoked salmon, flaked
1/2 cup heavy cream
2 tablespoons chives, chopped

You start by heating the oil in a large pot over medium heat, and then add the garlic and leeks. Sauté for two minutes. Add the potato, celery, salt and pepper, and sauté for another minute. Add the broth and simmer for another 15 or so minutes, or until the potato softens. Add tomato paste and milk, and bring to a simmer. Stir in cream, remove from heat, and stir in some chives.

This is one delicious chowder. I want to take it behind the middle school and get it pregnant. I’m sure that’s a genetic improbability (for now), so I’ll settle on eating it for dinner. YUM.

smoked salmon chowder


shrimp salad with serrano-mint sauce.

My longest term relationship has been with the gym, and I have put a LOT of time into making it work. We first got together in high school, had a trial separation in college, and got back together right before I moved to New York. We’ve been going strong for four years now, and I am bored out of my skull. I’ve tried different things to keep it interesting, but there are only so many options within those confined walls. As a result, I’ve been looking elsewhere for satisfaction. The track and I have had a well publicized affair, but that’s not the only time I’ve strayed. I recently went to Mexico, and the pool and I had some really good times. We’re talking handstand contests, somersaults, et al. Also, what better way to rehydrate than with a swim up bar and giant frozen cocktails? Sorry, Poland Spring. I appreciate a good sport cap, but Pina Colada won this round.

gym assassin

Also, is it any accident that all the girls with the sickest bodies in Mexico were major yogis? Methinks not. I’m all about the yoga now. I was warned that it would change my body, muscle-y-wise, and I’ll be damned if it hasn’t already. I’ve gone maybe five times in the last two weeks, and I honestly look longer and leaner. Seriously, I think my spine went off and elongated itself. Or maybe it’s all in my head, but I’ll take it.

As far as the food goes, I had something like 20 Mexican meals in a row. Not only was I in Puerto Vallarta eating beer battered fish tacos daily, but then, without skipping a beat, I headed to Austin and had street truck tacos and queso for three days straight. Eventually, I returned to NYC with habanero swimming in my veins, and met a friend for brunch at the legit Mexican place down the street. Two days later, I met another friend for dinner and had – wait for it – Mexican food. Think I’ve had my fill? Nah. Although if my metabolism could talk, it would say, “Listen, my dear. Throw me a bone and deprive yourself of chips and salsa for, like, one day.” And I’d say, “You can handle this. Take it all, bitch.” And it would get all pouty and defiant, and I really hate when it’s like that. So to maintain peace, I’m taking a brief departure from all the huevos rancheros and the like.

I made a beautiful little salad the other night that had a fair amount of Mexican flavors, though. It called for:


1/4 lb pre-cooked shrimp

2 cups baby spinach

1/4 sliced avocado

5 sliced roma tomatoes

chopped cilantro

1/4 lb baby portabella mushrooms, sliced

It started with some shrimp that I bought pre-cooked at Whole Foods. I sauteed some baby portabella mushrooms in olive oil, salt and pepper, and then heated the shrimp in there as well. I sliced the avocado and tomatoes, threw those on top of the spinach, and then added the mushrooms and shrimp as well. I topped the whole mix with the chopped cilantro, and then made this Bobby Flay serrano-mint sauce to use as dressing. It was the spiciest thing I’ve made in ages, and it calls for:


1 c mint leaves

2 serrano chiles, chopped

4 cloves garlic, chopped

1 piece fresh ginger, peeled and chopped

2 teaspoons Agave nectar (Bobby calls for sugar; I didn’t have)

1/4 c white wine vinegar


You throw all ingredients in a blender and pulse until mixed. I drizzled it atop the salad. Even after my two week Mexican food bender, I found it to be just slightly too spicy. I added a little more agave nectar, but the mint, ginger, white wine vinegar and chiles quadruple-teamed each other to make a pretty potent sauce. Anyways, see below for the delicious final product. It may have sacrificed half my stomach lining, but what a way to go:

shrimp salad with serrano-mint sauce


tabbouleh and fish tacos.

I’m not usually a proponent of short-term anniversaries, but this is the third straight week that my track and I have been together. I may celebrate with some sort of homage to the track. Maybe a long overdue iPod holder since I broke the clip on mine more than a year ago and have since been running with it in my sports bra? I don’t want to go all out, but I do think it’ll do wonders for my track rep.

Outdoor running totally has the potential to transform one’s body in half the time of gym cardio stuff. I have little to no legit proof of this, but I’m convinced I see effects much sooner. In order to expedite the beach body in my sights, I have decided to eat a little lighter. Cue last week’s tabbouleh.

I’ve always loved Mediterranean food, and I was all hopped up on this awesome episode of No Reservations I saw last week. Anthony was in Greece, and there was this hilarious part in which he went to the hills of Crete with a bunch of men to slaughter a lamb. They shot it, salted it, filled the small intestine with its spleen, and then roasted it over a fire. If I wasn’t a vegetarian before….Then, they ate it cavemen-style (no utensils, no mint jelly, etc.), and drank what looked like quarts of alcohol each. Then, they played with handguns for a while, and wrapped up the day with some highly effeminate ritualistic dancing.

I was inspired, so I decided to make tabbouleh. What? That’s a natural transition. Trader Joe’s was all, “bulgur what?”, so I had to make it with couscous, though. I chopped mint and parsley, cherry tomatoes and cucumber, and tossed that into the mix. I added a few lemons, salt and pepper, and then stuffed the mix into a toasted whole wheat pita with some feta cheese:

pita stuffed with tabbouleh and feta

pita stuffed with tabbouleh and feta

It was pretty delicious, and it really didn’t get old after five straight days. Impressive.

There was nothing spicy about it, though, so come this week I got the shakes from cayenne withdrawal. It happens. I decided to make fish tacos with mango-jicama slaw, because I’m fancy.

I found some cheapo mahi-mahi at TJ’s which was excellent, but I could not find a jicama any which way. I was so unwilling to compromise my mango-jicama slaw, because that would have really destroyed my fancy factor. Long story short, I had to hit up Whole Foods and shell out like $5 for a 2 pounder. It was absurd:

a jicama

a jicama

I hate to do anything without involving my panini press, so I decided to grill the fish on it. If that thing doesn’t have a million different uses, I don’t know what does. I seasoned the fillet with old bay seasoning, salt, pepper, lime juice, and delicious cayenne pepper. Then, I grilled it for five minutes max. It smelled amaaaazing.

Meanwhile, I chopped up some mango and jicama into thin strips. I grilled a low-carb wrap (don’t knock it), and then cut the fish into strips as well. Then, I topped the whole thing off with this great corn chile salsa stuff from TJ’s.

All the flavors/textures blended so amazingly well together. Also, it was pretty easy on the eyes. Some dishes DO have it all. See below:

fish taco with mango-jicama slaw and corn chile salsa

fish taco with mango-jicama slaw and corn chile salsa

July 2020