Recipe: Fish Tacos with Cilantro Lime Slaw

fish taco recipe (with cilantro lime slaw)

fish tacos with cilantro lime slaw

I’m pretty sure that tacos are the answer to all of life’s problems. They’re certainly the easiest answer to “What’s something easy we can make for dinner?” You can load ’em up with cheese and sour cream and guacamole (or as we call ’em in this house, “supreme style”), or go a healthier route and make them with grilled chicken, seafood, and a citrusy slaw. The latter option is one we turn to regularly when we want all the satisfaction of Mexican food at home, but none of the guilt of ordering takeout enchiladas. I’ve made lots of varieties of these fish tacos with fresh cilantro lime slaw, but I’d never written down what I did, and figured it was high time to add this one to my official recipe box.

I mention this at the end of the recipe, but I really love this particular recipe with shrimp. It’s not always Joe’s fave though, so recently for dinner, we swapped in a cod filet and it was just as good. If you’re new to cooking with fish, for something like this taco dish, you want a fish that will hold up well as you cook it — if it’s too flaky and fine, it’ll all just fall apart in the pan. A thick cut filet of cod or mahi mahi is great; if you can get a good deal on it, snapper or halibut will be delicious too!

I’m a huge fan of adding a final dollop of sour cream on these (sometimes I’ll thin sour cream out with a little milk or cream, add a bit of lime zest in it, and presto, you’ve got a “lime crema” that you can drizzle over the top). The only reason you don’t see it here is the other night, when I popped open a container of sour cream we had on hand, it had molded over. #FridgeCleanoutFail. Even without it though, these tacos are delicious and satisfying (and pretty guilt free, in my opinion!). Here’s how to make ’em: Read the full post +

"All we wanna know is where the stars came from, but do we ever stop to watch them shine?" - Jon Bellion

Recipe: Shrimp and Orzo Salad

shrimp salad recipe

summer shrimp salad

Because sometimes, when you’ve been eating a lot of takeout and drinking way too much wine, your body finally taps you on the shoulder and is like, “Um, hello? Can we please have something light, fresh, and healthy today?”

That’s basically what my body said to me recently (or was it my liver?), and who I am to ignore that nagging internal voice that wants you to load up on high quality foodstuffs? So I whipped up this light but satisfying salad, and immediately felt better. What is it exactly? The perfect summer meal: shrimp sauteed in olive oil and lemon, mixed with freshly chopped raw vegetables, tons of herbs, and orzo pasta. Dress it in a light vinaigrette, and dig in. I like this dish because you can make the shrimp and orzo salad on its own and eat it as is, or pile it high on fresh greens (I love it with peppery baby arugula). The shrimp salad itself can be zhushed up with any veggies you have on hand, and you can swap out the herbs for whatever your favorites are. In my version, I used fresh tomatoes, basil, parsley, peppers, and a few other goodies, but I think this would be good with dill, sun dried tomatoes, and even summer corn. You can finish the salad with a little crumbled feta, or omit it if you’re being extra good.

We have a bunch of the shrimp and orzo salad left over, and it’s the perfect thing for a take-to-work lunch, or for a picnic with friends. Give it a try and let me know what you think! Here’s how to make it:  Read the full post +

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Recipe: Pea, Pistachio, and Mint “Pesto”

recipe - pea pesto with pistachio and mint

easy spring recipe - pea pesto with pistachio and mint

pea pesto with pistachio and mint

Random fun fact about Joe and me: we really like to watch cooking shows while we eat. I think this tradition was actually born in college, when all the roommates in this big house we lived in would gather around the common living room TV during lunch time, and Food Network was the only thing that was universally agreeable. After school, we went for years without watching much cooking-related TV, but recently have been on a kick again. We’ve been watching lots of old episodes of Everyday Italian, which totally take us back to that time, as many of the episodes have air dates in 2004 and 2005. Giada’s pea pesto is a classic, and I was thinking about it the other day for this season’s recipe swap.

You read that right! A bunch of other gals and I are swapping delicious spring-inspired recipe like we did with cookies last winter, so this recipe was a perfect inspirational starting point. It’s basically the easiest thing ever: throw ingredients into a food processor and blend. Serve with crackers, crostini, veggies. Toss with pasta or dab a dollop on top of roasted chicken. It’s delish. What I love about this “pesto” is how surprising it is, on so many levels. The peas lend a slight sweetness to it; the pistachios, a wonderful creaminess; the garlic, that spicy, savory edge. I promise, you will love this.

If you can find fresh peas, by all means, use them. Frozen peas are just going to be a lot easier — no shelling involved, and you can scoop what you need out of the bag, lightly defrost them in warm water, drain them, and they’re ready. Like many other dips and pestos, this one gets better as it sits, so if you can, make it about an hour before you serve. Here’s what you do:

Pea, Pistachio, and Mint “Pesto”

Makes about 1.5 cups of pesto
Inspired by Giada De Laurentiis’ Pea Pesto recipe, though the below is my own reinterpretation

1/4 cup packed mint leaves (about 15-20 leaves)
1/4 cup shelled, roasted, salted pistachios
1 clove of garlic
1 cup of frozen peas, thawed
Juice of half a lemon
5 tablespoons extra virgin olive oil
— kosher or sea salt and freshly ground black pepper

Combine all the ingredients except the salt and pepper in a food processor. Blend and pulse until the pesto is smooth, but still has a bit of texture, like a hummus or regular basil pesto. Taste — you will need to add salt and pepper, but the amount of salt can really vary based on how salty the pistachios are. Season appropriately, transfer to a serving dish, and cover and chill until you’re ready to serve. Just before serving, drizzle a little extra virgin olive oil over the top, and if you like, garnish with a sprig of mint.

Note: the measurement for the pistachios indicates nuts that were already shelled.

Springtime Recipe Swap!

Don’t forget to stop by these lovely ladies’ blogs and check out their recipes:

Clara Persis: Orechiette with Kale Walnut Pesto & Lemon Broiled Asparagus
Lemon Stripes: Paleo Strawberry Ice Cream
The Average Girls Guide: Strawberry Avocado Tacos
House of Earnest: Lemon Petit Fours


Images and recipe by Victoria McGinley for vmac+cheese