Why, hello there!
We had a visitor over the weekend: Peter’s brother, “Death Sauce” Dave, came to sample all Eastern-Central Illinois had to offer. We enjoyed Golden Harbor and Papa Del’s pizza, checked out Allerton Park, played a ridiculous number of board games, and had a great time hanging out.
We also paid a visit to Springfield, IL, a.k.a. the land of Lincoln. I didn’t take many pictures during the weekend, but I did get a snapshot of the three of us in the Abraham Lincoln Museum.
Just before the shutter clicked, I elbowed my way between the two brothers so I could have a permanent record of plaid bookends. I wish I could say this exceptional matching style was an anomaly — alas, no. I once saw them independently wear the same unique printed T-shirt and shorts outfit. It’s even better when their dad gets in on it.
You know what’s not plaid? Tacos.
(Have I just won an award for the worst segue ever? I’ll bet I can do worse. Also, space pandas.)
Peter and I made these cilantro-lime fish tacos for a board game night a few weeks ago.
Grilled fish rolled in corn tortillas with slaw and a creamy white dressing make a quick and delicious meal. We used mahi mahi, a classic fish for tacos, but you can use any kind of mild white fish.
Of course, I have to show you my awkward overhead shot with our classy chipped plate. Shabby chic?
Cilantro-Lime Fish Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: grill entree fish
Ingredients (4 servings)
- 1 pound mild white fish, such as mahi mahi
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1/2 cup low fat plain yogurt
- 1/4 cup light sour cream
- 1-1/2 tablespoons lime juice
- 1/2 tablespoon lime zest
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 1/2 small green cabbage, finely shredded
- 8 six-inch corn tortillas
- 1/2 cup fresh cilantro, chopped
Preheat grill. In a shallow dish, mix together olive oil and lime juice. Add fish and turn to coat. Allow to sit while preparing the remaining ingredients.
Combine yogurt, sour cream, lime juice, zest, cumin, red pepper flakes, and salt and pepper to taste. Cover and refrigerate. Remove fish from marinade and place on preheated grill. Cook for 4 to 5 minutes, flip, and continue cooking for another minute, or until fish can barely be flaked. Remove.
Warm tortillas in skillet over medium heat for 10 seconds per side. Portion fish between tortillas and add cabbage, sauce, and cilantro. Serve immediately.
Variation: Serve with a mango or tomato salsa instead of or in addition to the sauce.
I’m out like a light.
Q: What’s your favorite kind of fish?
How many plaid shirts do you own?
P.S. With record high temperatures across the US making us sweat, stay cool — and safe! Check out these articles for hot weather tips: