Ancho Chili Rubbed Fish Tacos w/Lime Ginger Slaw and Avocado Crema

This is kind of long!

I recently dealt with a situation with a Recent Friend that made me think about a similar issue I had early last year with a Former Friend, and how vastly different they were handled.

I’ve spoken about Former Friend:  she and I had been friends for years.  She was fun and funny and I really enjoyed hanging out with her.  She didn’t like something I said about her, to her.  Instead of coming to me with her issues with what or how I said something she did it maliciously, behind my back. With Recent Friend the situation was handled so much better and, most importantly, the relationship was preserved.  

A group of us went out to dinner one Friday night.  Let me back up…

The preceding Thursday I lost my debit card. I didn't realize it until Friday when I was trying to buy lunch.   I cancel the card but since my bank is not local it will take a couple of business days to get a new card to me.  No big deal.

So I get the text about Friday night dinner and I am hyped!  Not only do I get to hug her neck (she'd recently gotten married!!) but, I also get to meet up with another one of my favorite couples, and another mutual friend who’s in town for a conference!  All the win right?!  

I ended up working late and never gave a second thought about my card.  Well, I get downtown and it hits me that I don’t have my card.  I was already late for dinner and I didn’t want to simp out and cancel.  So I found free parking, made sure I had my emergency $20, that E insists I keep on me, and I head out.

I enjoy hanging with my peeps, I’m mindful of my meager cash budget and have the most delicious fish tacos at the tapas spot.  When the bill comes I hand over my $20 and failed to ask for change!  Waiter thanks us for being great customers and leaves.  I tell Recent Friend that he failed to bring me change.  I THOUGHT she felt some kind of way about me asking for change; she and her husband ended up giving it to me.  It bothered me for two or three days before I finally sent her a text message explaining, hoping we were OK.

She basically told me to get my entire life! LOL She said that we were cool, she apologized if she gave any impression that she was “put off” about anything, she appreciated me addressing how I felt and expressed how she hated misunderstandings too.  We e-hugged it out and all is well!  Reading the text made me smile real big and made me thankful for having for real good people in my life.

So in honor of those happy feelings I made my version of those delicious fish tacos I had at the tapas restaurant.  Remind me to tell you how Recent Friend and her Husband always choose the BEST places for us to hang out. 

Chili Rubbed Fish Tacos w/Lime Ginger Slaw and Avocado Crema

What you need:

• 1 Tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt or to taste
• 3-4 Firm white fish fillets (tilapia, cod, etc.) 
• 3-4 Tablespoons of oil. Enough oil to lightly pan sear the fish
• Flour or *corn tortillas

 
For the slaw (while fresh is always best, bagged slaw mix saves time during the workweek):

• Juice of 1-2 limes
• 1-2 teaspoons ground ginger
• 1/4 cup rice wine vinegar
• 2-3 Tablespoons sugar
• 2 Tablespoons extra-virgin olive oil
• 3 cups bagged slaw mix

For the Avocado Crema:

• 1 cup yogurt
• 1 ripened avocado
• 1 de-seeded jalapeno, chopped
• Juice of one lime
• Salt, pepper and granulated garlic to taste

What to do:

Make the Crema

• In a blender or food processor, puree the yogurt, avocado, jalapeno, lime juice and seasonings. 
• Cover and place in fridge until ready to build tacos

Make the slaw

• In small bowl, whisk the first five ingredients for the dressing. Cover and place in the fridge.
• Right before serving the fish drizzle the dressing over the slaw and give it a good stir to coat.  Add directly on top of tacos!

For the fish

• Place all of the spices and herbs in a small bowl and mix well.  Test for flavor and adjust accordingly
• Sprinkle a generous amount of the spice blend onto the back and front of the fish  
• Gently rub the seasoning on the fish
• Heat a tablespoon of the oil in a pan, over medium heat
• Add the fish, 1 or 2 fillets at a time, and sear 3-5 minutes per side or until cooked through.  Try to only flip it once
• Continue cooking, adding additional oil as needed, until all fish is cooked through.
• Build your tacos: fish, slaw, crema, cheese!
• Enjoy!

*If using corn tortillas, heat them in a tiny bit of oil for few seconds per side to make them more pliable

Lime and Ginger Scones w/Butter Lime Glaze

I am not a big sweets eater. I've said that many times.  However, sometimes I will make something that I absolutely DO NOT want to share...these scones were one of those desserts! I straight up wanted to hide these from E and B...not even kidding!

There is no butter or oil in the cake recipe but the cake is moist and tender thanks to an entire cup of ultra rich coconut milk!  This cake is heavy on the lime zest and lime juice and it pairs so nicely with the ginger.  It is a winner!
Lime and Ginger Scones w/Butter Lime Glaze   What You Need:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 Tablespoon baking powder
• 1 Teaspoon ground ginger
• 1 Tablespoon lime zest
• 1/2 teaspoon salt
• 1 cup coconut milk (not cream of coconut)
• 1/2 cup heavy cream
• 2 Tablespoons fresh lime juice

For the glaze:

• Two Tablespoons melted butter, cooled
• Two Tablespoons fresh lime
• 1/2 Teaspoon ginger
• 1 cup powdered sugar

What To Do:

• Preheat the oven to 375 F. Line a large baking sheet with parchment paper or use nonstick spray
• Place the first six ingredients in a large mixing bowl. Whisk well.
• Make a well in the center of the bowl and pour the coconut milk, cream and lime juice into the center.  Use a large rubber spatula to fold the milk and cream and juice into the dry ingredients. Don't over-work
• As soon as the dough starts to come together, turn it out onto a lightly floured surface.  Knead the dough a few times, gently.
• Pat the dough into a 9-inch circle that's about 1/2-inches thick. Cut the circle into wedges like a pie.  
• Place them onto the prepared baking sheet.
• Bake 20-25 minutes, or until the tops are firm and the bottoms are just beginning to brown
• Cool completely before adding the glaze

For the glaze: 

• In a medium-sized mixing bowl, combine the confectioners' sugar, melted butter, lime juice and ginger
• Whisk everything together until smooth
• Smear the glaze onto the cooled scones and enjoy!

Fresh Lime Tarts

 

   I say this often, but I work with, not only super smart people, but folks who grow stuff!  The Southern Girl in me loves this....cause I can't grow a doggone thing!  however, I do have fond memories helping my grandmothers in their gardens!  I love it even more that they know how much I love cooking and baking and happily share their bounty with me.   Such was the case with these limes that were picked from my co-worker's tree.  She bought a grocery bag full of these beauties for me.  So guess what this week will be full of? That's right, lime inspired dishes.  First up, these really delicious tarts.   I used my regular recipe for a tart crust that can be found here and the lemon curd that can be found here.  I simply subbed the lemon for lime.  I also added lime zest to the crust after I took the dough mixture out of the oven.  My colleague had never had a lime tart before so I made sure I bought one for her lunch time pleasure! 

Now Churning: Strawberry Blackberry Sorbet

More sorbet and a little (only a little) less ice cream. That's what I'm aiming for this summer. Fresh frozen berries, lime simple syrup equals all kinds of deliciousness!

Edited to add: There's not a real recipe for this because it is as simple as dumping your semi-unfrozen fruit, lime simple syrup into a blender, pureeing it, letting it get cold, then churn based on your ice cream maker instructions.  You can make as little or as much as you want!

I put some of the puree aside and made a cocktail. It was all kinds of awesomeness as well.

Originally posted on May 31, 2011 on my old site

Jerk Pork Chops

These were really as good as they looked!

I was in the grocers over the weekend and these 

chops looked so amazing I had to get them! 

They were calling me!

This jerk marinade is one I use for chicken, shrimp and now pork! 

The marinade is really easy to put together 

and the chops takes no time to cook!When I grill them, 

I reserve some of the marinade (before putting the 

raw meat/seafood in it) and brush it over as it cooks.

Jerk Pork Chops

What you need:

• 1 jalapeno pepper, seeded and coarsely chopped
• Zest and juice of one lime 
• 2-3 large cloves garlic, coarsely chopped
• 2 Tbs. powdered ginger
• 2 Tbs. dried thyme
• 3/4 tsp. ground allspice
• 3/4 tsp. ground cinnamon
• 1 small onion chopped
• 1/4 cup soy sauce (I used low sodium)
• 1-2 Tbs. brown sugar
• 4 Tbs. extra-virgin olive oil
• 4 bone-in center-cut pork chops, 3/4 inch thick
• salt and pepper to taste

What to do:

• In a blender or food processor, puree all of the ingredients except the pork chops, salt and pepper. Adjust flavor to your liking. The marinade will be a little thick
• Pour all of the marinade over the chops
• Marinate for at least 1 hour and up to 24 hours
• Preheat your oven to 450 degrees
• Remove chops from marinade and place on a shallow baking sheet. Sprinkle chops with salt and pepper (I always line my baking sheets with aluminum foil for easy cleanup!)
• Roast chops for about 7 minutes per side or until cooked through and lightly browned.
• Allow the chops to rest for several minutes before cutting