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! 🙂
For the third recipe of the Summer Tertulias, I decided to make the first drink of the blog! 🙂 While researching “summer recipes” on Pinterest, I came across “agua fresca,” a very refreshing Mexican drink – the middle point between juice and flavored water 😀
Among the several options of agua fresca, I decided on this Epicurious version, which has an interesting detail: homemade mint syrup. I had never made syrup before, and was surprised at how easy it is! The coolest thing is that you can use the same syrup to make pineapple agua fresca!
For a big pitcher of agua fresca, you’ll need:
5 cups of watermelon, seeded – I used half a medium-sized watermelon and decided that was 5 cups 😀 For the pineapple version, I used roughly 2 cups of fresh pineapple, chopped.
1/4 cup of lemon juice
A LOT OF ICE (I used two trays)
For the mint syrup:
1/4 cup mint leaves
1/4 cup sugar
1/4 cup water
In a small saucepan, place all the ingredients of the syrup and bring to a boil over medium heat, stirring well to dissolve the sugar. Remove from heat and let it chill completely.
While the syrup cools down, remove the seeds of the watermelon and chop it. When I was done chopping, I remembered I had a pineapple that needed to be used as well. As I had doubled the syrup recipe, I decided to make pineapple agua fresca – the method was exactly the same, but I only used 2 cups of chopped pineapple.
Place the watermelon, the lemon juice, and the mint syrup in a blender and blend until smooth. Strain the contents directly over the pitcher. Add two cups of water, mix well, and add plenty of ice. Serve ice cold!
Freezer: Place the agua fresca in a popsicle mold and freeze – it will be a hit! 🙂