Summer is here (or at least it feels that way), can you taste it? No, seriously can you taste it? I can...
I taste the sweetness of the fresh raspberries and strawberries I'm going to pick from our neighborhood farm. I taste the smoky flavor of the veggies I love to grill. I taste the coolness of the crisp salads I am going to eat throughout the warmer months.
No matter where you are, it seems as though you're experiencing a good dose of vitamin D right now....soak it in (metaphorically speaking, always wear sunscreen)! I, for one, have my flip flops ready, my toes are freshly pedicured and my shorts are packed (oh wait, that's because I'm headed on vacation)! Maybe that's why I'm in the mood to eat like it's August!
Either way, I thought I would pass along a favorite recipe to help you keep the warmth lingering just a little longer.
Fish Tacos with Cabbage Slaw serves 6
For the Fish:
1 lb piece of Atlantic Cod, or other white, flaky fish
1 shallot, minced
1 clove of garlic, minced
zest of one lime
juice of half of the lime
1/2 t chili powder
1/4 t paprika
1/4 t cumin
salt and pepper
For the Slaw:
1 medium head of cabbage, cored and sliced thin
1 medium carrot, shredded
1/4 c sour cream
juice from other half of lime (might need a little more if the lime was small)
fresh or pickled jalepenos, minced (optional)
salt and pepper to taste
Place the fish in a baking dish. Top with shallot, garlic, lime zest, lime juice and spices. Bake at 350 degrees for 20 minutes. When done, shred fish with a fork.
I taste the sweetness of the fresh raspberries and strawberries I'm going to pick from our neighborhood farm. I taste the smoky flavor of the veggies I love to grill. I taste the coolness of the crisp salads I am going to eat throughout the warmer months.
No matter where you are, it seems as though you're experiencing a good dose of vitamin D right now....soak it in (metaphorically speaking, always wear sunscreen)! I, for one, have my flip flops ready, my toes are freshly pedicured and my shorts are packed (oh wait, that's because I'm headed on vacation)! Maybe that's why I'm in the mood to eat like it's August!
Either way, I thought I would pass along a favorite recipe to help you keep the warmth lingering just a little longer.
Fish Tacos with Cabbage Slaw serves 6
For the Fish:
1 lb piece of Atlantic Cod, or other white, flaky fish
1 shallot, minced
1 clove of garlic, minced
zest of one lime
juice of half of the lime
1/2 t chili powder
1/4 t paprika
1/4 t cumin
salt and pepper
For the Slaw:
1 medium head of cabbage, cored and sliced thin
1 medium carrot, shredded
1/4 c sour cream
juice from other half of lime (might need a little more if the lime was small)
fresh or pickled jalepenos, minced (optional)
salt and pepper to taste
Place the fish in a baking dish. Top with shallot, garlic, lime zest, lime juice and spices. Bake at 350 degrees for 20 minutes. When done, shred fish with a fork.
Meanwhile, place cabbage, carrots and jalepenos in a mixing bowl. Combine sour cream, lime juice, salt and pepper and pour over cabbage mixture. Mix well and let sit while fish is cooking so that the flavors marry.
Assemble fish in tortillas and top with slaw.
Enjoy the sunshine!
XO,
Nicole
XO,
Nicole
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