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Tukten’s Fish Tacos
The unseasonably warm weather has allowed us to get a jump on summer eating. For Andy and me, this means fresh fruits, veggies, and grilling! Fish tacos are one of my favorite Tukten dishes. So easy, so refreshing, so clean, and so delicious!
These fish tacos include corn tortillas, cotija cheese*, chopped red cabbage (or pre-chopped coleslaw mix), extra chopped jalapenos (if you want the extra heat), extra lime wedges to juice over the taco concoction, fish, and salsa. Oh – you’ll want a side of taco chips! There are only two things to “make”: the salsa and the fish.
* According to Cheese.com, cotija is “a Hispanic-style cheese, known as the “Parmesan of Mexico”. It was originally made with goat’s milk but today cow’s milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili or lasagna. In Mexico, it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. See for yourself how much zestier any pasta or even simple macaroni and cheese will taste with a sprinkle of Cotija. It is typically shredded onto cooked foods, also in salads and with fruit.”
SALSA
Ingredients and Directions:
- one red onion, chopped
- two regular sized jalapenos chopped
- 3/4 of a pineapple cubed
- 1 mango cubed
- handful of cilantro, chopped
- the juice of 6 limes
- 2 large tomatoes chopped
- salt and pepper to taste
*Mix all of the above together and BAM! Salsa!*
Fish
Tilapia is one of the sturdiest grilling options but this time and in these pictures, you are looking at Dover Sole from Whole Paycheck Foods.
Directions
1. Coat the grill with oil to prevent sticking
2. Heat to low heat
3. Coat both side of the fish lightly with olive oil and then season with your favorite seasoning. Tukten likes to use La Plata Peak Latino Spice. Any Latin spice will do.
4. Slice three limes
5. If you have an upper level on your grill use it or use indirect heat by turning off some burners on your grill and do not place the fish directly over the flame.
6. Place fish on the grill and place several limes atop the fish and let cook for approx 3-4 min. Remove limes.
7. Using great care, (fish is flakey) flip your fish to the other side. Place new limes, if desired, and cook for another 3-4 min or until fish is cooked – it should be opaque white
Tukten’s Chicken Vindaloo
We are always looking for great recipes for the crockpot. The problem becomes avoiding a bland recipe. I find that most crockpot recipes produce less than strong flavors. Unfortunately, this was no different. Tukten, the Digital Outlaw, and I absolutely adore Indian food. This recipe sat in the crockpot for 5 hours. It filled the house with an AMAZING smell and thus, it promised an absolutely delicious meal. We were disappointed. If anyone reading this has any suggestion on what we can add or change to turn up the volume on this – please let us know!
Ingredients
6 tablespoons vinegar
6 garlic cloves, minced
3 tablespoons fresh ginger
1.5 tablespoons curry powder
2 tablespoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne pepper
2 tablespoons mustard seeds
4 tablespoons olive oil
2 cups tomato sauce
2 cinnamon sticks
2 small onions, chopped
3 boneless, skinless chicken breast halves chopped into large chunks
2 tablespoons freshly chopped parsley
Basmati Rice and Naan (we used flatbread)
Directions:
Puree the first first 10 ingredients in a blender. Pour the mix into a crock pot and mix with tomato sauce, onions, and cinnamon sticks – mix well. Add chicken and mix to cover.
Cook on low for 5 hours.
Serve with rice and naan.
