Sky loves Mexican food. I like it quite a bit, but he absolutely loves it. Every now and then, he’d say “we need to make fish tacos.” And I always thought that was kind of odd – aren’t tacos made with ground beef? 😀
This recipe is very easy. In fact, it is so simple that I considered not posting it at all – but it’s such a tasty combination and such an easy solution for a weekend lunch/dinner, that I thought it’d be a great addition to our Sea Tertulias!
For two hungry people, you’ll need:
For the fish:
400 g boneless fish filets – we used corvina, but choose whichever fish you prefer!
Salt, lemon, pepper, and paprika, for seasoning
Cherry tomatoes, halved
Red onions, cut in thin half-moon slices
Pineapple, cut in small chunks
As I said before, this recipe is super easy! Season the fish filets with salt, lemon, pepper, and paprika. Set it aside for 15-20 minutes, and then fry them in a hot skillet with a couple Tbsp of oil – no need to deep fry it! When the fish is fried, chop it into medium-sized chunks and reserve.
While the fish is frying, heat up the tortillas on another skillet – make sure it’s nice and hot, and you won’t need any more than 40 seconds on each side!
When the fish is fried and the tortillas are warm, it’s time to assemble it all. Place one tortilla on a plate. In the middle of it, put some pieces of fish, a little bit of sour cream, salsa, onions, cherry tomatoes, pineapple, and the cilantro. Fold the tortilla in half and serve! 🙂
A friend of mine has an Asian-inspired closed-door restaurant here in Punta. When I went there for the first time, I saw “spring rolls” on the menu and I ordered it, thinking I’d get the Chinese fried version. Instead, he brought pockets of raw vegetables. I tried them, skeptically, but I loved it! Very fresh and light!
To end our Summer Tertulias, I decided to make that recipe. It isn’t hard, but it takes a while to roll everything. It’s totally worth it, though, and they last a few days in the fridge – a healthy snack option. They are very versatile: you can fill them however you want. I made the vegan version, but you can add boiled shrimp, for example.
The rice paper used for these spring rolls can be found in health/Asian stores. Here in Uruguay, I found them on the gluten-free section of the supermarket (the celiac population here is surprisingly big: we had a gluten-free section before it was cool 😀 ).
The quantities listed here are simply a suggestion – adjust however you like!
1 packet of rice paper wraps
1 cucumber, julienned – I still haven’t mastered the cut, though…
1 carrot, julienned
1/3 green bell pepper, julienned
1/3 red bell pepper, julienned
1/3 yellow bell pepper, julienned
1/2 red onion, thinly sliced
1 packet of bean sprouts – alfalfa sprouts work nicely too, but I didn’t find them in the market! 😀
4 Tbsp soy sauce – traditionally, fish sauce is used, but then the recipe is no longer vegan. I tested both and they are equally good.
1 Tbsp sugar
Juice of half a lemon
2 garlic cloves
1 cup of water
Start by prepping all the vegetables.
Then, set up your workstation: the veggies, the sprouts, the mint, the rice paper, a deep plate with water (to soften the rice paper), a clean dish towel, and a plate to place the finished rolls.
Place one wrap on the plate with water and let it sit for a minute. It will be quite soft! Carefully, remove the wrap from the plate and place it over your towel, trying to keep it from curling. The first few times it may be a little troublesome, but you’ll get the hang of it in no time!
Place the filling on the center of the wrap, being careful not to overfill. Fold the bottom part of the wrap over the filling, fold both sides into the center, making an envelope, and fold the top part over, closing the roll. Repeat until you run out of wraps or filling! 😀
Mix the sauce ingredients and serve!
January in the Southern Hemisphere is always the same deal: it’s too hot, “this year I’ll eat healthier, I swear,” “did I mention it’s hot in here?,” etc. So, nothing better than starting the year with Summer Tertulias – a series of light recipes that go hand in hand with the hot weather! 😀
Today’s recipe is a very very tasty LETTUCE-FREE salad (I don’t really care for lettuce). The coolest thing is that you only get the cutting boards and the plates dirty, no need for a salad bowl! Deb’s original recipe called for feta, but I’ve never found it here in Uruguay – I used hard ricotta and it worked great. You can also use goat cheese, it’s excellent!
For two people, you’ll need:
1/2 green bell pepper
1 cup of cherry/grape tomatoes
1/4 cup of black olives – you can skip it, if you want. I won’t understand it, but you can do it, it’s your salad after all!
1/2 medium-size red onion – mine was big, so I used 1/4.
Thick slices of feta, ricotta, goat cheese, or grilled tofu for a vegan version
juice of 1 lemon – I got carried away and used 2, but the original recipe calls for just one 😀
olive oil, salt, black pepper, oregano (fresh oregano would be the ideal thing here, but I only had dried leaves, so that’s what I used)
Assembling this salad is super easy.
If you think that raw onions are too strong, you can slice it thinly and let it soak in the lemon juice while you chop the rest of the ingredients. I love raw onions (mom will tell you all about how I used to steal raw onions from the fridge when I was five), so all I did was slice it thin! 😀
Cut the cucumber into medium-size bits, the bell pepper in small cubes, and the cherry tomatoes in half. I placed the ingredients on the plates as I chopped them, to spare one dish! #lazypeoplehack
Place the olives and the cheese slices on the salad, and dress it with the lemon juice (even if you’ve soaked your onions in it), olive oil, salt, pepper, and the oregano leaves.
Eat and feel virtuous that you are sticking to your new year’s resolution (for now…) 😀