I can’t even. -SZ
Fish tacos are a fresh and light dinner option for hot summer evenings.
Plus, fish tacos are easy!
Any white flaky fish will work, but if you can find a Red Snapper… that’s the stuff. At my local grocer it’s rare to find Snapper. I can always find Tilapia fillets, so I usually end up with those. If you don’t mind the dreadful farming practices, Tilapia is great. You could also use Sea Bass, Cod, or Halibut.
Note: I would not suggest making these tacos with catfish. I had a bad experience with a grilled catfish taco and it continues to haunt me.
Fish Tacos with Classic Coleslaw
What you need:
4 Fish Fillets
(fillets vary in size(duh) you need about ⅓ pound per person)
½ cup diced onion
¼ cup chopped cilantro
½ cup olive oil
Dash of salt and pepper
8- 10 corn tortillas
Bag of pre cut slaw mix (some come with dressings, but you do not need that)
¾ cup mayo
1 tablespoon of sugar
¼ cup of white wine or apple cider vinegar
½ teaspoon of salt
Plenty of pepper
What to do:
First, make your slaw. To make life easy I use the pre cut slaw mix. If this offends you just substitute with 5 cups of shredded cabbage and 1 cup of shredded carrot. Judge me if you must… Once I even tried the pre-made slaw dressing mix. Not a good idea. Way gross. Like gag me with a spoon, worse idea ever, gross.
To make the slaw dressing just whisk all off the ingredients together in a large bowl before adding the pre cut slaw mix/ cabbage. Add cabbage mix and toss. After I add the cabbage is when I pepper to taste. I like “plenty” of pepper to balance the sweetness of the dressing.
Keep your coleslaw refrigerated while cooking the fish.
To grill your fish brush a little olive oil onto your grill grates. Be careful! Grease and fire can be dangerous. But without a little oil your fish will stick and possibly fall through the cracks and just pretty much be a disaster. I admit grilling fish isn’t always a 100% successful. But you can’t beat the grill flavor and fish odor free house.
Wrap your tortillas in some tinfoil and throw them on the grill to warm as you cook your fish.
To prep your fish for grilling squeeze on a couple of those limes and add a little salt and pepper.
On high heat, grill for 3 minutes on each side or until fish flakes easily.
One fillet makes about 2 tacos.
Garnish tacos with slaw, onions, cilantro, and lime. I also like a bit of hot sauce to add some kick to this simple taco.
Grilled Corn (Hello, the grill is already out)
Spicy Watermelon Salad
I couldn’t be more excited to announce the return of a true Tulsa gem, Las Americas Restaurant on 3rd Street!
I was grief- stricken after their closing in the fall of 2014.
So at seeing the big yellow sign,”We are back!”, my heart literally skipped a beat.
Apparently, they reopened mid June.
(Man, I’ve been off my taco game… gotta get my sh*t together.)
According to Alma Martinez, the general manager, it’s the original crew and everything. Not just original from before they closed in 2014, but original from when they first opened in 2002. How amazing is that?!
There are a few noticeable differences though. The largest being the addition of a buffet. The buffet occupies the space that was previously a small Mexican grocery store. I used to enjoy looking at all the pinatas and other exotic imported items. However, a grander Los Americas Grocery Store is only three blocks away and owned by the same man. I’m sure the logistics of running a smaller second store, just down the street, were complicated and not worth the hassle.
Even with the loss of the grocery store, the place feels the same. The salsa taste the same and still comes in little disposable clear cups. They have the full original menu in addition to the new buffet. I’m not much of a buffet lady myself, but I will note that there were about 20 construction worker types savoring the buffet offerings… I may not be the demographic they were going for… odd… Hard to believe the world doesn’t revolve around me.
In all seriousness, if you’ve never been, make it happen. Las Americas is open each day for lunch at 10:30. You should go. Soon.
Alrighty friends, I’ve made you a Taco Map!
Well it’s more of an all encompassing Midtown Mexican Food Map. I’m sure that I have missed a couple, but this map is full of gems. I included a few of my favorite Tex- Mex spots, but no chain restaurants have been added. Don’t get me wrong, I can tear up some Chimi’s. However, this map isn’t to help locate the nearest franchised food spot, but meant to aid you in dining off the beaten path.
As most Tulsa Midtowner’s will tell you, nothing past 51st or Sheridan counts as Midtown. I’ve heard some pretty hardcore opinions on this subject. That being said, I’ll be putting together a South City Taco Map as well.
Up next is the Downtown Taco Map.
I imagine the last, definitely not the least, will be the East Tulsa Taco Map.
So many tacos and so little time.
Here’s the downtown agenda for Cinco De Mayo.
12pm- 4pm: El Guapos Cantina
This annual street party starts at noon. So go for lunch and stay a while. Can’t go for lunch?… Well, you still need to stop by after work, enjoy a margarita, and grab your new party shirt. This year’s party is featuring live music and the game “PLINKO DE MAYO”. Uhh, Fun!!
Next Stop Soundpony Bar
This stop is especially important because it’s Soundpony’s Tenth Anniversary. Tenth!!
If your night starts and ends here, there will be no judgement. This place has become a staple in Tulsa’s night scene and for all the right reasons.
7pm is essential because that’s when the Chihuahua Races start. Like El Guapos, Elote is having a whole street festival of fun.
If you still have not eaten, you should really make that happen. I suggest puffy tacos. For my vegetarian friends they will be serving sweet potato puffy tacos. Delish.
Last Stop: Hodges Bend
Get yourself out of the street party chaos and head over to Hodges Bend. They have an amazing drink on their menu, the Abeja. It contains both tequila and Irish whiskey.
Uh, yyeesssss!, both Irish and Mexican. Soooo Goood.
If you still have energy and you aren’t driving or adulting Friday moring, revisit Soundpony .
The Soundpony, much like The Colony, is always a bad idea at this point in the night. If you’ve never made this mistake, you haven’t lived.
I’ve been an artist as long as I can remember. As a first grader, I always won the class coloring contest. By high school I had broadened my skills and practiced multiple mediums, besides crayon. I received a scholarship for art even.
As an adult, I do not practice my art as much.
I find myself more interested in choosing paint colors for my walls, despite my day job as an art teacher. I’m not sure if it’s more of a time issue or a lack of inspiration.
None of my ideas are original…Or at least it feels that way.
I’m sure many artist have felt these same woes.
I can’t imagine trying to write and original song or design a new basketball shoe. I mean Air Jordans. The Beatles. Hello?
There’s even better taco blogs than mine. I know. It’s shocking.
But are there better Irish Mexican Taco Blog Recipe Makers?
I think not.
Clearly, I was feeling quite smug after creating the Irish Michelada, so I decided to make an Irish Taco, with corned beef of course.
This week after slow cooking a traditional corned beef and cabbage dinner for my family, I started to work on my Irish Taco recipe.
I was pumped, not only for the fun and original concept of this recipe, but with the end result. #winning
Below is my masterpiece.
Doesn’t it look great?!
After finalizing my recipe and taking a picture, I had a strange thought. A sense. That’s when I Googled Corned Beef Taco.
After my latest visit to Mexico I was feeling self conscious about my red hair and ivory complexion. I just did not blend with my people.
Like at all.
I was the whitest girl on the Quinceañera dance floor. Admittedly, that could have something to do with my lack of moves. Either way, I have some undeniable non-Hispanic traits.
So, I’ve decided that I’m Irish Mexican.
In honor of my self proclaimed Irish Mexican heritage, I’ve created a new drink. The Irish Michelada made with Guinness Draught.
WTH, you say?
Maybe it’s just my eclectic taste buds, but the Irish Michelada is delightful.
I went lighter on the lime than I do with my normal (aka boring) Michelada and I added a few dashes of Worcestershire Sauce. Worcestershire isn’t an uncommon ingredient and can be found in Micheladas all across Mexico. Micheladas can also be made with bouillon cubes, but those are high in sodium and weird.
What you need:
1 can of Guinness Draught
1/4 lime or about 1/2 tablespoon of lime juice
1/2 cup of bloody mary mix or regular old tomato juice could work
2-4 dashes of a hot sauce of your choosing
3 dashes of Worcestershire sauce
Optional: salt and chili powder for glass rim, and more lime for garnish
What to do:
First salt the rim of your glass by combining some salt and chili powder on a small plate. Rub a lime wedge along the rim of the glass and then dip into your salt. Avoiding the rim of the glass pour in your Bloody Mary mix, hot sauce, Worcestershire and lime. Stir. Next pour in your can of beer. Don’t be timid about this step. Don’t worry about holding your beer or glass at an angle. The Guinness Draught is best when just dumped upside down into the glass. Wait for it to settle. Then drink.
Now I just need to decide what pairs best with an Irish Michelada.
Tequila or Irish Whiskey?
Grilled Corn Salsa can be eaten as a dip or can also be used as a taco topping. I especially like these flavors atop a beef taco. Real good.
What you need:
6-8 medium to large ears of corn, husked
1 cup of diced red onion
I little tub of cherry tomatoes, halfed
or about 2 cups of diced tomatoes
1 bell pepper, diced
3/4 cup of olive oil
Lots and lots of cilantro
Cilantro is kind of like cow bell… You can never have too much
One large lime
2 tablespoons of balsamic vinegar
Salt and pepper
What to do:
First off you need to grill the corn. Brush the ears with olive oil and season with salt and pepper before putting them on the grill. They shouldn’t take longer than 10- 12 minutes to cook. Make sure to turn the ears periodically. Let cool.
While your corn is cooling is an ideal time to chop and dice your other ingredients. Add your tomatoes, onion, bell pepper and cilantro into a large mixing bowl. Toss together.
Once your corn is cool, cut it from the cob and add it to the salsa mix. Add the juice from the lime, and the balsamic vinegar. I think the balsamic really pulls this salsa together, it brings out the sweetness in your corn and adds some depth to this composition. Lastly, salt and pepper to taste.
Keep chilled until serving.
This recipe serves four (or one in my case).
A few images from my recent trip to The Motherland…
also known as Mexico.
Obviously, all of the tequila was drank and I ate every taco I could get my hands on.
Can’t wait to go back.