It Takes Two to Taco.

16 Jul

Fish & Shrimp Tacos with Cilantro Lime Rice, Crema, & Black Bean Parmesan. Click for fish & crema recipe

><º> Tonight’s meal blew us right out of the water. So much so, that we decided to write a blog about it mid-digestion. How did this miraculous meal came aboat, you ask? Let us lure you into our experience.

The evening started like any evening when Middlest and Youngest are home together for a meal. Youngest called Middlest and suggested to have fish tacos, as they had stale taco shells from two weekends prior.

, expressed Middlest – but she proceeded to be agreeable to this suggestion. Just like most fish-related dinners, Middlest scoured the internet for a palate pleasing recipe for fish tacos. Within two minutes, a recipe from really caught her [wall]eye.

Meanwhile, Youngest voyaged over to Aldi to pick up the only items they did not have in their fully-packed refrigerator: a tomato, avocado, and a bag of medium shrimp. She also bought a pair of pillows for $8.99. Hell yeah, Aldi – you wallet-friendly store!

Once Middlest and Youngest were reunited on Bradford, they began a-cookin’. Youngest was in charge of the black beans & shrimp. Her recipes were as follows:

Black Bean Parmesan.
1. Mash one can of drained black beans.
2. Mince one clove of garlic.
3. Add 2 tablespoons of dried cilantro.
4. Mix in 1/8 cup of parmesan cheese.
5. Crack pepper to taste.

1. It’s all about the de-tailing! Remove tails from shrimp.
2. In medium sauce pan, add shrimp to 2 tablespoons of canola oil & 1/4 cup lime juice.
3. Stir in 1 teaspoon garlic powder and 1 teaspoon red pepper flakes.
4. Sauté on medium heat for 5 minutes or until shrimp curl.
5. Turn off heat & cover with lid for additional 5 minutes.

Middlest was in charge of the fish, sauce and rice. Recipes are as follows:

1. Combine 1 tsp ground cumin, 1 tsp ground corriander, 1/2 tsp paprika, 1/4 tsp ground red pepper flakes, 1/8 tsp garlic powder in a bowl. Set aside.
2. Spray baking sheet [cover with aluminum foil for easy cleaning] with non-stick spray.
3. Take spice mixture and rub onto both sides of 2 Tilapia fish fillets.
4. Place onto aluminum foil and bake at 425º for 12 minutes.
5. Leave out to cool. Shred with fork.

1. In a bowl, add 3 Tbs fat-free mayo and 3 Tbs reduced-fat sour cream.
2. Add in 1/4 cup minced green onion [tops and bottoms!] and 1/4 cup chopped cilantro [unfortunately we only had dry. Damn herb garden.]
3. Zest an entire lime and squeeze the juice. Add to mixture.
4. Mince 1 clove of garlic.
5. Mix, mix, mix!

Cilantro Lime Rice.
1. Prepare 1 cup of brown rice [One cup of rice to two cups of water]
2. Add 1/3 cup cilantro.
3. Stir in the zest of one lime and the juice of the lime.
4. Pepper and salt to taste.

There you have it! Simple recipes! Our condiments for the tacos were sliced avocados, diced tomatoes, & shredded artisan lettuce. Middlest found that adding some of the crema to the rice was a tasty treat. We’re very pond of these recipes! <º><


One Response to “It Takes Two to Taco.”

  1. Kara July 16, 2012 at 11:33 pm #

    thanks for making me hungry

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