As a child attending a bilingual school, I was exposed to foods from different cultures starting at a young age.
The potlucks were diverse, always offering a host of new flavors.
The first time I had flan, I secretly spit it into my napkin and quickly washed the taste from my mouth. While not all of the flavors agreed with my developing taste buds, one combination that instantly clicked was my third-grade teacher's homemade tacos.
Her mother made fresh corn tortillas that would perfectly envelop the tender marinated chicken, yet leave enough room for a sprinkle of iceberg lettuce and pico de gallo. They were so simple, but always satisfying.
While my love for tacos has remained the same, the recipes have evolved to take on a completely new identity. The once simple choice of chicken or beef has since opened the culinary floodgates and introduced a new kind of taco, the gourmet taco: cilantro-infused, hand-pressed blue corn tortillas, dry-aged steak, not to mention a wealth of toppings to choose from. It is safe to say, that whatever type of taco you are craving, it is out there somewhere.
As September progresses, you may find yourself in a bit of a seasonal limbo. The humidity from summer still lingers, but the leaves have yet to fall.
This healthy recipe is the perfect bridge between the seasons. A refreshingly sweet option to the heaviness of a traditional taco, this recipe is great for all ages, and the perfect addition to your next taco Tuesday.
Baked fish tacos with
and tequila crema
Yields: 8 tacos
1 package of white corn tortillas
Marinade for fish
1 1/2 pounds mahi mahi or white fish of your choice
Juice of 1 lime
1 teaspoon smoked chili powder
2 cups diced
1 cup diced cucumber
2 tablespoons small-diced jalapeno
3 tablespoons rough chopped cilantro
1 tablespoon lime juice
6 ounces plain Greek yogurt
1/8 cup good tequila
1/2 teaspoon lime juice
Zest of 1 lime
1 cup finely shredded red cabbage
Sprig of cilantro, optional
Pre-heat the oven to 325 degrees.
In a shallow baking dish, begin marinating your fish in the lime juice and spices for 20 to 25 minutes.
For Watermelon salsa
Once your ingredients are diced, combine them in a medium sized bowl and allow the salsa to steep and absorb all the flavors.
For Tequila crema
Whip the Greek yogurt with the tequila and lime juice until fully incorporated, then mix in the lime zest and set aside.
Once the oven is pre-heated, bake your fish for 8 to 10 minutes until fully cooked.
While the fish is baking, begin shredding the cabbage.
Once the fish is done, simply assemble the tacos with as much or as little of each garnish and enjoy.
Green was first diagnosed with gluten intolerances as a teenager. Soon after, she developed a blog to share her struggles and successes of adapting to a gluten free life. Over the years, her passion for wellness has turned into a profession.
A 2012 graduate of The Culinary Institute of America in New York, she is continually networking with other gluten-free experts and expanding her knowledge.
Her goal is to make gluten-free an option for everyone, not just those in need.
Green may be reached at firstname.lastname@example.org.
Her column is published on the second Wednesday of each month.