I thought I’d try starting off the week with something on the savory side since typically I seem to lean towards the sweets on Mondays. I’m trying to start off the year being good. (Don’t worry though, I’ve got plenty of sugar on the horizon 😉 )
Is it just me or does it feel like we’ve been in this new year for way longer than we really have? It’s barely been a week but somehow it seems more like a month to me. So what’s been going on in your world? To give a little bit of real life updates on my life, it’s been fairly the same as always. Our house is still maintaining its usual level of chaos, which in all honesty is surprisingly low considering how many people are around, but it’s still crazy sometimes.
BF and I went to see Assassin’s Creed over the weekend. My opinion?….um, meh. I don’t exactly spend much time pushing around toggles. Haha, in my mind the game consoles in our house are just plan b’s for when the dvd players aren’t working or we want to watch Netflix. Aside from what the title told me I knew nothing about it, so maybe I can’t make a fair assessment. On the other hand, BF knows pretty much everything there is to know about the game and he was unimpressed, but I guess it could have been way worse. I’d say it’s a one-timer and leave it there.
Hmmm, what else? Well the weather is inconsistent as ever. I keep thinking I’m going to have a chance to wear my shorts and brand new flip-flops but it still hasn’t been warm enough, grrrr. Sophie and Ryder are both still enjoying some of the new gifts they got for Christmas. Oh my goodness, Ryder got so many fun toys and things, including a slide that he loves, but for some reason he’s been obsessed with these two fake hamburger buns that came with one of Sophie’s pretend food sets. Isn’t it hilarious how kids do that? Like when they get a huge gift but prefer to play inside the box instead? So funny. Sophie has been so proud of herself for learning how to skate in the pair of roller blades she got. She’s still at the stage where she requires carpet to practice on, so thankfully that eliminates the kitchen as a practice area….for now (yikes!).
Also, we went to a sushi place in town this past weekend. We’ve been wanting to try it for the longest time but always happen to go when they’re closed or slammed, so we were glad to finally catch a table. It was so good, and the service was amazing. In fact, the closest thing we had to a complaint was that the waiter insisted on wrapping up our leftovers as if they were a priceless gift. I mean, we’ve gotten used to the way restaurants here in Chile are about to-go boxes and we’ve figured out that they always like to wrap it up for you, but this was over the top. He taped the cute little soy sauces to the seamlessly folded package for crying out loud.
Sorry, these tacos had me thinking about Asian food, and speaking of that, I should probably get to telling you about these tacos. They’re not Mexican ones, but I’ve got high hopes that you’ll still love them.
They are the first fish tacos I’ve ever shared on the blog, what’s that about? I clearly need to do more seafood. The area I live in has some of the best and freshest fish and aquatic ingredients you can get so I don’t know why I don’t try more seafood recipes. Remind me that I need to be adding that to my resolutions this year. But anyway, these are fast, simple, and delish.
The slaw is the key to all the flavors so you have to make it, and I recommend doing it at least a day before eating these if you can because it’s better after it’s had time to do its thing. You can also add whatever sauces you like for serving. My mom did something that sounded sort of odd with her tacos, she added Mexican salsa, but surprisingly she said it was really good that way.
So that’s one option but personally I’d go for something Asian like some extra soy and maybe some spring roll sauce or duck sauce. Which, by the way, “duck sauce” is a name I always thought my parents had made up for the stuff, that is until I did an internet search and realized it’s a thing. Oh, and does everybody know that it’s also the name of a music two artist icons??? I had no clue and when I recognized some of their music I felt like I’ve been living under a rock my whole life.
Alright, so now that I’ve talked your ears off today I think it’s time we allgo and make some tacos. Who’s game?
- 1 1/4 cups shredded red cabbage
- 1 1/4 cups shredded napa cabbage
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon chili garlic paste
- 1 teaspoon freshly grated ginger root
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1/4 cup peanut oil
- 2 tablespoons black sesame seeds
- 1 pound white fish fillet, such as mahi mahi or hake
- 8 flour tortillas
- 1 cup cooked black beans, rinsed
- 1 medium avocado, pitted and sliced
- 1 cup lettuce leaves, roughly chopped
- 1/2 cup sliced radishes
- Additional lemons and black sesame seeds for garnish
- (Tip: Slaw is one of the rare things that gets better with age so making it at least one day in advance is always a good idea, however it is also good fresh.)
- Combine the cabbage, onions, and garlic in a large bowl and toss together until mixed. In a small jar with a tight fitting lid, combine all the other ingredients for the slaw. Screw the lid on tightly and shake very well to combine (alternatively you can whisk in a bowl but I find the jar method is faster.). Pour the dressing over the slaw and toss to coat well. Store the slaw in an air-tight container in the fridge until ready to serve.
- Preheat the oven to 400 degrees F (200C) and use foil to line a large rectangular baking tray big enough for your fish (such as a cookie sheet). Brush both sides of the hake with oil and season with sea salt and freshly ground black pepper to taste. Lay it flat on the tray and sprinkle with the minced garlic, then place tray in the oven. Bake for about 20 minutes until the fish is fully cooked and slightly golden brown on the top.
- While the fish is baking, use another piece of foil to wrap the tortillas and make a sort of packet to keep them from drying out. Place them in the oven near the end of the of the bake time for the fish, after about 15 minutes, and leave them in for 4 to 5 minutes until warm.
- Remove fish and tortillas from the oven and then it's time to assemble the tacos! Use a sharp knife to slice the fish into strips or pieces and fill each tortilla. Top the tacos with black beans, avocado slices, lettuce, and radishes, then finish with a generous amount of the slaw and garnish with extra black sesame and lemon.