Saturday, May 7, 2016

Fish Tacos

Plan ahead... needs to chill...
Pickled Red Onions
1 jalapeno pepper, cut into 1/4 inch rings
2 large red onions, finely sliced
1 c. distilled white vinegar
2 tsp. kosher salt
1 c. water
1 c. sugar

Fish Tacos
8 corn tortillas, warmed
8 breaded white fish fillets or high-quality fish sticks, cooked
1/2 c. mayo
3-4 Tbsp. sriracha sauce
1/4 of a head of green cabbage, shredded
pickled red onions (recipe above)
1/2 c. cilantro, chopped

To make the picked red onions: Place jalepeƱo and onions in a medium mixing bowl.

Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions.

Press onions down with a spoon until submerged. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes.

Onions will keep indefinitely in a sealed container in the refrigerator.

The best way to eat these onions is to let them sit at least 24 hours in the fridge before using them on the tacos.

To make the tacos: Take a warmed tortilla and layer 1 fish stick or fillet in the center. Flake it up with a fork.

In a small bowl, combine the mayonnaise and sriracha. Stir. Spread a good amount over the fish stick.

Layer with a bit of cabbage, pickled red onions, and cilantro. Wrap and eat.

Do this 7 more times. You won't be disappointed.

Here is a link to the pickled red onion recipe I used:

Copycat Panera Broccoli Cheese Soup

2 Tbsp. butter
2 Tbsp. flour
1/2 c. yellow onion, chopped
1 c. half and half
1 small head broccoli, chopped into tiny pieces
12 oz. Velveeta
29 oz. chicken broth
1 c. carrots, julienne, chopped, or shredded
12 oz. cheddar cheese, shredded
salt and pepper to taste

In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute, then slowly add the half-and-half, whisking until thickened and smooth. 

Add the broccoli and Velveeta. When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed. 

Add the carrots and simmer for about 10 minutes. 

Stir in the cheddar cheese and cook for 10 minutes more. Season with salt and pepper to taste. Serve when all the cheese is fully melted and blended through.

This soup goes fabulously with these biscuits: Quick and Easy Homemade Biscuits

Here is a link to the recipe I adapted: Broccoli Cheddar Soup


Quick and Easy Homemade Biscuits

2 1/4 c. flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1/3 c. butter
1 c. milk
extra flour for rolling the dough out
1-2 Tbsp. butter, melted, for brushing

Preheat oven to 425 F.

Grease a baking sheet. Set aside.

Add flour, baking powder, salt, and sugar to a large bowl. Mix together.

Using a cheese grater, grate in the butter. Stir until the mixture resembles coarse crumbs.

Add half the milk and mix. Add the remaining milk and stir again.

Put on a floured surface and knead gently 15-20 times.

Only roll the dough briefly and then cut out biscuits. I used a floured rim of a glass.

Place on prepared baking sheet and bake for 13-15 minutes.

Brush tops with melted butter as they come out.


Yield: 8-10 biscuits

Super easy recipe. These biscuits go well with soup!

Here is a link to the recipe I used: