Summer Fish Tacos / Corn with Cream and Goat Cheese

It’s been a while, folks, but I’m back with a great dish for two or three in the summertime. A clean preparation of fish and veggies paired with a deceptively tasty corn side dish.

[A little messy, yes, but I ate a whole plate before I realized I hadn’t taken a picture yet.]

SUMMER FISH TACOS

8 tortillas
4 tilapia fillets
1 cup bread crumbs
3 tbsp paprika
1 tbsp Mrs. Dash’s Extra Spicy
1 tbsp red curry
2 tbsp olive oil
Shredded cabbage
Cucumber ranch dressing
1 vine stem tomato
1 jalapeno
¼ cup finely chopped red onion
1 tbsp lime juice
1 tsp cilantro
Warm tortillas on a griddle and set aside. In a large freezer bag, combine bread crumbs, paprika, Mrs. Dash, and red curry thoroughly. Pat dry tilapia. In a large skillet, heat olive oil over medium heat. In batches, place tilapia fillets in bag, shake until well coated, dust off excess coating and cook in skillet. Cook for 3-5 minutes on each side. Remove from heat into a serving dish when done.

Quarter the tomato and remove the seeds and membrane. Chop the remaining tomato into very small pieces. De-seed the jalapeno and do the same (chop very small). In a small bowl, combine tomato, jalapeno, red onion, lime juice, and cilantro. Set aside to top the tacos.

To make each taco, hold a tortilla in a wide U-shape. Place a thin stripe of ranch down the center. Top with some cabbage, then half a tilapia fillet, then a spoonful of the tomato mixture (called “pico de gallo”). Enjoy!

CORN WITH CITRUS CREAM AND GOAT CHEESE

4 ears corn, whole but de-husked
¼ cup sour cream
1 tsp lime juice
¼ tbsp cayenne pepper
¼ tbsp chili powder
Coarse sea salt to taste
Fresh ground black pepper to taste
2 oz goat cheese

Roast four ears of corn on a gril for 20 minutes, turning occasionally, until some kernels are charred. Remove from grill, slice off a small part of each end and cut the kernels off the cobs into a shallow bowl. In a small bowl, whisk together sour cream, lime juice, cayenne, chili powder, sea salt, and pepper. To serve, dole out some of the corn, top with sour cream mixture, and finish with a few goat cheese crumbles.

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About Gerard

Fun-loving, well-read foodie.
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