Fish Tacos on the Grill


Is it just me or can you never have too many quick and healthy dinner ideas in your pocket?

A favorite of mine is fish tacos topped with pineapple-mango salsa.

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I just love how all of the different flavors blend together in this dish.  Who’d have thunk that fish would taste so good inside a corn tortilla?

Pair with a lightly dressed slaw, and you’ve got dinner on the table in 20 minutes or less. (Unless you plan on catching and cleaning the fish yourself.)

Fish Tacos with Pineapple Mango Salsa

Let’s start with the salsa so that the flavors have time to marry.

(You could also make this a day in advance.)

For the salsa, you will need:

*1 cup cilantro, rinsed and roughly chopped

*1 medium tomato, diced

*1 cup fresh pineapple, diced

*1 large jalapeno, small-diced

*1 large mango, peeled, seeded and diced

*1/4 cup red onion, small-diced

*1 teaspoon salt

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Combine all ingredients thoroughly and set aside.  Makes approximately 4 cups.

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Now for the tacos!

For the tacos, you will need:

*4  3-ounce Tilapia (or Cod or Swai) filets

*8-10 corn tortillas (depending on how many people you are serving; Dave and I eat about 2-3 each.)

*1 lime

*Olive oil

*Salt, cumin and chili powder

First, prep the grill if that’s how you choose to cook the fish.  (Otherwise, preheat oven to 415 F.)

Grab a long piece of foil and on half of it, arrange four Tilapia filets.

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Season both sides of the fish with a brush of olive oil mayo, a dash of cumin and chili powder, a pinch of salt and a squirt of lime juice.

Now fold the other side of the foil over the fish, fold up the edges and seal tightly.

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Next, brush tortillas on both sides with olive oil.

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Place foil packet on the hot grill (about 450 degrees), cover grill and cook for 10 minutes.

Carefully remove packet from heat and set aside.  Do not open the package just yet, however.

Allow the fish to “rest” while you heat the tortillas.

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Heat tortillas for 30 seconds on each side or until they are soft and pliable.  Transfer to a plate and cover with damp paper towels to maintain pliability.

Open foil packet, and flake fish using a fork.

Divide fish among the tortillas, top with salsa and serve immediately.

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Happy grilling, everyone!

Homemade Soft Pretzels


ATTENTION SOFT PRETZEL LOVERS:

The days of waiting for trips to the mall for a soft pretzel are over.

Imagine pulling a batch of these out of your oven this weekend!

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You’ll be surprised by how easy it is to make your own pretzels.

You’ll also be surprised by how fast they disappear.

P.S.

If I could I would give you all bouquets of soft pretzels for your love and sweet words you poured on me this past week.  Thank you so much–I needed it. 🙂

Homemade Soft Pretzels

Ingredients

*1 batch of yeast dough

*1 large egg yolk, beaten with a teaspoon of water

*kosher salt

*large pot of boiling water

*1/3 cup baking soda

Fill a 4 to 6-quart pot with water, cover and bring to a boil over high heat.

Preheat oven to 450 degrees.

Meanwhile, form the pretzels.

Concerning the yeast dough, I prefer to use my Momma’s recipe for french bread.  To break up the process, I prepare the dough the night before.  Click here for recipe and step-by-step how-to.

However, if you are short on time and need a soft pretzel NOW, Pillsbury french bread or hot roll dough mix works just as well.

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Divide dough into 8 pieces and roll each piece into a 12-inch rope.

Take the left end of the rope in your left hand and the right end in your right hand and cross the ends to make a pretzel shape.

Pinch the edges as well as the place where the dough crosses to secure.

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When the water comes to a boil, add 1/3 cup baking soda.  (The water will become violent so be careful).

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Drop in 2-3 pretzels at a time (don’t crowd the pot!)….

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…and cook them for about 1 minute or until they begin to float:

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Remove pretzels with a slotted spoon, shaking off any excess water.  Place on a greased baking sheet.

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Repeat with the rest of the pretzels.

Brush tops with the egg mixture…

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…and sprinkle with kosher salt:

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Bake for 12-15 minutes until pretzels are golden.

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You may choose to dunk the pretzels in hot butter at this point, but they are just as delicious (not to mention less calories) “naked.”

Serve with honey mustard or even honey butter.

Mmmmm, this might just be my dinner….

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Thank you, Amy, at Afternoon Popcorn Snack for inspiring me to make these again!  For more tasty snack ideas, check out Amy’s blog.  🙂