What's For Dinner: Baked Whitefish Tacos

This past weekend, D and I, along with his parents who were in town for a visit, travelled up to Bayfield, Wisconsin, a small town located along the shores of Lake Superior. The goal of our trip was to pick some blueberries (goal achieved!, post to come) and we spent the remainder of the afternoon exploring Bayfield's cute downtown area.

When it came time for dinner, I had a serious craving for whitefish tacos. We found a little hole-in-the-wall place that had several whitefish options on their menu, but alas, the fish tacos were fried (not my favorite preparation). I opted instead for the grilled whitefish sandwich (which was quite delicious), while D ordered, and thoroughly enjoyed, the whitefish tacos.

I decided to recreate our Lake Superior dining experience at home (sans the Pac-Man machine, sadly) and made whitefish tacos for dinner. D requested breaded fish, so I added a breading before baking the fish. (Personally, I think it would be just as tasty (maybe even moreso), without the breading, but I was too lazy to make separate portions for the two of us.

I used frozen whitefish (from Bodin Fisheries, which actually hails from Bayfield), and my quick-thawed fish had a little bit of a fishy odor. I had recently read a tip about soaking fish in milk for 20 minutes to remove the fishy smell, and the trick worked well for me. (You can watch a short video about this technique from America's Test Kitchen here.) Note: if your fish is both smelly and slimy, it has probably seen better days, and your best bet would be to toss the fish and order some takeout instead. :)

The jalapeño-lime-cilantro marinade gives the fish plenty of flavor and pairs perfectly with the coleslaw recipe I featured recently. While the view out my window may not be quite as blue as the one from Bayfield, if I close my eyes as I eat these tacos, I can almost hear the water lapping against the shoreline. I think another trip to Bayfield is in order -- apple season, here we come!

Baked Whitefish Tacos (printer-friendly version)
makes 2 servings

1/2 lb whitefish fillet
1 cup organic milk (whole, low-fat, or skim) [optional]
fine sea salt
freshly ground black pepper
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon chili powder
1/2 jalapeño, seeds and ribs removed, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
1/2 cup breadcrumbs (I used whole wheat, but panko or white bread crumbs would work just as well)
4-6 white corn tortillas

1. Preheat the oven to 425 degrees. Cover a baking sheet with aluminum foil, spray with cooking spray, and set aside.
2. If your fish is fresh (i.e., it smells like the sea and not "fishy"), you can skip this step. If you have thawed your fish from frozen or it has a fishy smell, place the fillet in a shallow dish and cover with milk. Set in the fridge for 20 minutes. After 20 minutes, drain the fish and pat dry. (Rinse out the shallow dish so that you can reuse it for the marination step.)
3. Place the fish fillet back into the rinsed shallow dish. Season both sides of the fish with salt and pepper.
4. In a small bowl, whisk together the olive oil, lime juice, chili powder, jalapeño, and cilantro.
5. Pour the marinade mixture over the fish and place in the fridge to marinate for 20 minutes.
6a. If you prefer to not bread your fish, move it directly onto the prepped baking sheet.
6b. If you do want to bread your fish, place the breadcrumbs on a large plate. Coat each side of the fish fillet evenly with the breadcrumbs, then place the fillet onto the prepped baking sheet.
7. Bake the fish for 10-15 minutes (or until the fish is flaky and the internal temperature reaches 145 degrees).
8. Serve with coleslaw (and your favorite taco toppings, such as crumbled cheese, sliced avocado, or salsa).



(adapted from this food comas recipe)

What's For Dinner: Slow Cooker Shredded Chicken Tacos (It's Super-Simple!)

Given how simple this recipe is, it's kind of ridiculous how delicious the resulting shredded chicken tacos turned out to be. Because this recipe features only three ingredients, the key is to use the best options you can get your hands on. In my case, I used one of my favorite salsas -- my new go-to salsa is Chef Rick Bayless's Frontera brand -- and a good-quality taco seasoning blend. Note that a lot of those taco seasoning pouches, while rather convenient, are often high in sodium and full of preservatives.

I served our shredded chicken tacos on corn tortillas with cilantro-lime coleslaw and a couple of quartered fresh limes on the side. Shredded (or crumbled) cheese, avocado slices, sour cream, or fresh salsa would also make great accompaniments.

Slow Cooker Shredded Chicken Tacos (printer-friendly version)
makes 4 servings (or enough for at least 6 tacos)

1 - 1.5 pounds boneless, skinless chicken thighs, trimmed of fat
1 16-ounce jar of salsa (I used Frontera Double-Roasted Tomato Salsa)
3 tablespoons taco seasoning (I used Penzey's)

1. Add the salsa to the bowl of a slow cooker. Stir in the taco seasoning. Place the chicken thighs into the salsa mixture, covering them completely.
2. Cook on high for 4-6 hours or low for 6-8 hours.
3. Once the interior of the chicken reaches 165 degrees, use two forks to shred the chicken into small pieces.
4. Serve on corn tortillas with fresh coleslaw and your favorite toppings, such as cheese, guacamole, or sour cream.

What's For Dinner: Slow Cooker Spicy Shredded Pork Tacos

Yeah, it's officially hot here in Northern Wisconsin, and without air conditioning in our vintage 1960s cottage, any desire to turn the stove on has been reduced to nil. Hence, another slow cooker recipe for you today! My original plan was to make spicy shredded chicken tacos, but all that was left in the freezer section of my favorite local natural foods store were two packages of chicken drumsticks, so I had to come up with a new plan, stat. As an alternative, I grabbed the last package of fresh pork chops and decided that my tacos would instead have pork as the featured ingredient. This recipe requires taco sauce; you can easily "cheat" and use your favorite store-bought brand, or take the extra 20 minutes to whip up your own from scratch (trust me, it's easy!).

These tacos are spicy, hearty, and definitely make for a satisfying dinner. Add an icy-cold cerveza on the side, and you've got yourself a great meal for a hot summer evening.

Slow Cooker Spicy Shredded Pork Tacos (printer-friendly version)
makes 6-8 servings

For the taco sauce:
extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chopped jalapeño
1 cup organic tomato puree
1 cup low-sodium vegetable stock
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste

For the pork chops:
1 pound boneless organic pork chops, trimmed of any excess fat
1 onion, diced
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon coriander
1 cup taco sauce (see above)

1. Heat 1-2 teaspoons of olive oil in a medium sauce pot over medium-high heat. Add the onions and saute until softened and golden brown. Add in the garlic and saute until fragrant, about 30 seconds. Stir in the chopped jalapeño, tomato puree, vegetable stock, chili powder, cumin, and oregano. Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly. Season to taste with salt and pepper. Remove from the heat.
2. Season both sides of each pork chop with salt and pepper and place the pork chops in the bottom of a 2-quart slow cooker bowl. Top the pork chops with the chopped onion, crushed garlic cloves, chili powder, cumin, paprika, and coriander. Pour one cup of the taco sauce over top everything. Place the lid on the slow cooker and cook on high for 2-3 hours (or low for 4-6 hours), or until the pork chops reach 140 degrees.
3. Once cooked, remove the pork chops from the slow cooker and shred with a fork. Return the meat back to the slow cooker and stir to coat in the sauce.
4. Serve the spicy shredded pork with your favorite taco fixings -- my spread included flour tortillas, avocado slices, queso fresco, baby spinach leaves, salsa, and Greek yogurt.

What's For Dinner: Citrus-and-Spice Marinated Fish Tacos

Summertime and tacos just seem to go hand-in-hand. It doesn't hurt that heirloom tomatoes (the only tomatoes I will buy; most tomatoes sold in the grocery store are tasteless and just plain terrible) are finally on sale up here in the north. These fish tacos get a little extra flavor kick with the help of a spicy marinade -- feel free to add more or less fresh peppers to the mix depending on how spicy you like things.

When it comes to the type of fish to use in this recipe, choose one with a mild flavor. I used cod, but walleye, haddock, or halibut are all good alternatives. I highly recommend checking out the Monterey Bay Aquarium Seafood Watch page when making choices about which type of fish to purchase at the store or order at a restaurant -- this website provides great information about sustainable seafood options.

Fish Tacos (printer-friendly version)
makes two servings

For the fish:
2 6-oz cod fillets (or other whitefish; avoid US/Canadian-caught Atlantic cod)
2 tablespoons chopped red onion
1 teaspoon chopped habanero pepper (remove the seeds and ribs for a "gentler" spiciness)
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/8 teaspoon ground black pepper
1/8 teaspoon fine sea salt
2 cloves garlic, minced

For the tacos:
mixed greens
queso fresco
mango-tomato salsa
chopped avocado
Greek yogurt or sour cream
[insert your favorite taco topping here]

1. In a zippered bag, combine the chopped onion, chopped habanero pepper, cumin, lime juice, olive oil, pepper, salt, and garlic. Add the two cod fillets and remove excess air from the bag before zippering it closed. Place on a plate and let the fish marinate in the refrigerator for at least two hours.
2. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.
3. Place the prepped fillets on the baking sheet. Bake in the oven for 13-15 minutes, or until the internal temperature is 140 degrees and the fish flakes when touched with a fork or knife.
6. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. I also served cumin-spiced black beans and cilantro-quinoa on the side.

What's For Dinner: Spice-Rubbed Salmon Tacos

It has been way too long since I last featured a recipe with Alaskan wild-caught salmon. Truth be told, it is really difficult to get Alaskan seafood in Northern Wisconsin. (Lake fish (musky, bluegill, walleye) abound in this region, but mercury content makes it a little skeevy to eat.) Our local natural foods store sells wild-caught Alaskan salmon in their freezer section, but in larger than 1-pound portions, which is a bit much for just two people. I haven't had much luck at our local grocery store chain, either. However, Trig's is currently undergoing a major re-do of their interior, and it looks like in addition to major cosmetic changes, they're also upping the ante when it comes to what they're stocking on their shelves. (I have to say I was a bit excited when they implemented a whole organic/natural foods aisle (baby steps) a couple months ago.) Over the weekend, I spied some rather-lovely wild-caught Alaskan sockeye salmon at the fish counter, so of course I had to pick some up.

Since I've had luck with fish tacos featuring salmon before, I figured I'd give it another go, and this time go simple with just the addition of taco seasoning and a little olive oil. The seasoning gave the fish a little kick, but the delicious taste of salmon was still able to shine through. Fingers crossed they keep the fish counter well-stocked; I can't wait to make these tacos again.

Spice-Rubbed Salmon Tacos (printer-friendly version)
makes 4-6 servings

For the salmon:
2 6-oz wild-caught Alaskan sockeye salmon fillets
extra-virgin olive oil
2 teaspoons high-quality taco seasoning, divided (I used a taco seasoning from Savory Spice Shop)

For the tacos:
mixed greens
queso fresco
mango-tomato salsa
chopped avocado
Greek yogurt or sour cream
[insert your favorite taco topping here]

1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Drizzle olive oil over top each salmon fillet and use a pastry brush to evenly coat the fish.
3. Add a teaspoon of taco seasoning (you could also just use cumin, if that's what you have on hand) over the top of each fillet. Use your fingers to gentle rub the spices into each fillet, coating it evenly.
4. Place the prepped fillets on the baking sheet. Bake in the oven for 15-18 minutes, or until the internal temperature is 140 degrees and the salmon flakes when touched with a fork or knife.
5. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. (I find it easiest to set up a taco bar, with bowls of various toppings, and let everyone help themselves.) I also served cumin-spiced black beans and cilantro-quinoa on the side.

What's For Dinner: Simple Alaskan Coho Salmon Tacos

I was going to hold off until next week to post another fish taco recipe, but why stop the taco party now? Here's one last simple salmon taco recipe to finish out the week. Sometimes simple is just the way to go. After picking up a package of wild-caught Alaskan coho salmon at a local grocery store, I spied a package of pineapple mango salsa. Salmon + a sweet fruit-infused salsa? Sounds good to me! (And, spoiler alert -- the tacos were really good!)

Simple Alaskan Coho Salmon Tacos (printer-friendly version)

makes two servings

2 6-oz wild-caught Alaskan coho salmon fillets

2 tsp olive oil

fine sea salt

freshly ground black pepper

4 corn tortillas

pineapple mango salsa

1. Preheat the oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil.

2. Place the salmon fillets on the prepped baking sheet, skin-side down.

3. Drizzle each fillet with the olive oil. Use a brush to evenly coat the top of each fillet with the oil.

4. Season each fillet with salt and pepper.

5. Place in the oven and bake until opaque and flaky. The interior temperature should be around 145 degrees.

6. Use a fork to break each fillet into flakes.

7. Fill each taco with greens and pineapple mango salsa. Top with the salmon and serve.

I was recently invited to participate in an Alaskan Fish Taco promotion held by the Alaska Seafood Marketing Institute (ASMI). As part of the promotion, I received a $25 gift certificate to purchase the fish I would need to make my taco creations. 

What's For Dinner: Curry-Spiced Alaskan King Salmon Tacos

Another night, another taco dinner. I've been on a roll lately since buying several fillets of Alaskan salmon at the grocery store the other day. Tonight's dinner featured Alaskan king salmon. I topped the 6-oz fillet with a drizzle of olive oil, a dash of fine sea salt and freshly ground pepper, and about a teaspoon of vindaloo spice blend. I wrapped the spiced fillet in aluminum foil and placed it in a baking dish. The salmon cooked in the oven for about 30 minutes at 375 degrees.

While the salmon was cooking, I prepared some quinoa and green peas. I mixed the cooked quinoa and peas together along with a tablespoon of red curry paste. To make the tacos, I put a healthy dollop of the quinoa mixture into the center of each corn tortilla, then topped it with the flaked cooked salmon and a garnish of pineapple mango salsa. I really liked the curry flavor of these tacos -- it was a nice change from my typical black bean and salsa versions.

I was recently invited to participate in an Alaskan Fish Taco promotion held by the Alaska Seafood Marketing Institute (ASMI). As part of the promotion, I received a $25 gift certificate to purchase the fish I would need to make my taco creations. 

Taco Tuesday: Tex-Mex Seasoned Alaskan Coho Salmon Tacos

I was recently invited to participate in an Alaskan Fish Taco promotion held by the Alaska Seafood Marketing Institute (ASMI). As part of the promotion, I received a $25 gift certificate to purchase the fish I would need to make my taco creations. First up? Wild-caught Alaskan coho salmon.

Tex-Mex Seasoned Alaskan Coho Salmon Tacos with Roasted Sweet Potatoes and Black Beans
(printer-friendly version)
makes two servings

2 6-oz wild-caught Alaskan coho salmon fillets
2 tsp olive oil
fine sea salt
freshly ground black pepper
2 teaspoons taco seasoning, divided
ground cumin
chili powder

4 corn tortillas
pico de gallo
Tex-Mex roasted sweet potatoes (see below)
black beans, cooked

1. Preheat the oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil.
2. Place the salmon fillets on the prepped baking sheet, skin-side down.
3. Drizzle each fillet with the olive oil. Use a brush to evenly coat the top of each fillet with the oil.
4. Season each fillet with salt and pepper.
5. Spread one teaspoon of taco seasoning over each fillet. Gently rub the seasoning into each fillet.
6. Sprinkle each fillet with ground cumin and chili powder.
7. Place in the oven and bake until opaque and flaky. The interior temperature should be around 145 degrees.
8. Use a fork to break each fillet into flakes.
9. Fill each taco with greens, roasted sweet potatoes, pico de gallo, and black beans. Top with the salmon and serve.

Tex-Mex Roasted Sweet Potatoes
makes two servings

2 sweet potatoes, washed and peeled
2 teaspoons olive oil
1 t ground cumin
1 t chili powder

1. Preheat the oven to 425 degrees.
2. Slice the sweet potato into 1" cubes.
3. Place the cubes in a glass baking dish.
4. Drizzle olive oil over the potato cubes. Toss to coat.
5. Season the cubes with cumin and chili powder; toss again to coat.
6. Bake in the oven for about 40 minutes, tossing every 10 minutes. The sweet potatoes are done when they are lightly browned and fork-tender.
7. Remove from the oven and let cool slightly.

What's For Dinner: (Naked) Tacos

The one downfall of following a recipe is that it typically makes a lot more than two servings -- even when I half the ingredients. Case in point the chorizo sandwiches I featured earlier in the week -- even after making three sandwiches there was plenty of chorizo sausage left over. I decided a good way to use it up would be to have a taco night. I opted to eat a deconstructed taco -- and made up a plate with some jasmine rice, black beans, chorizo, baby arugula, salsa, shredded mozzarella cheese, and a dollop of guacamole. D made up some tacos with some shells we had leftover from a previous taco night, and filled them with refried beans, black beans, chorizo, and all the fixings.

(Naked) Tacos

When we do taco night, I typically gather all the ingredients together, cook what needs to be cooked, set everything on the kitchen table, and then ring the virtual dinner bell. Following is a list of the ingredients I use for our tacos; if you opt to make rice, you could season it with a teaspoon or two of taco seasoning before cooking -- I opted to make it plain since I have plans to use up the leftovers later this week.

jasmine rice (I cooked up the rice in my rice cooker; 1 cup rice to 2 cups water)

chorizo sausage and black beans (reheated in the microwave)

black beans (warmed on the stovetop)

organic baby arugula

salsa

Greek yogurt

shredded mozzarella cheese (or cheese of your choice)

guacamole