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There are few quick & easy dinners as colorful, healthy, or crowd pleasing as a fish taco bar. Mostly prepared beforehand, with a quick trip to the stove & tortillas blistering in an adjacent skillet, hand each dinner guest a margarita or basil lemonade & you’ll have dinner ready before they reach the bottom of their glasses.

fish tacos 8 SERVINGS

you’ll need

3 lbs tilapia or other mild white fish Olive oil 16 soft corn tortillas 1. Heat a tablespoon of oil over mediumhigh heat, swirling the pan so that its entire surface is coated. 2. Add one piece of fish at a time, letting the first side brown (3 - 5 minutes) before flipping. 3. Once both sides are browned, use a fork to flake the fish & saute the pieces for another minute. 4. Transfer to a paper towel-lined plate to let the excess oil drain. 5. Repeat steps 1-4 with remaining fish, making sure the pan is properly oiled to prevent sticking. While the fish cooks, heat a small pan over medium-high heat & heat tortillas in batches until they’re warm & beginning to crisp.

pic0 de gallo 8 GENEROUS SERVINGS

you’ll need

8 - 10 Roma Tomatoes 3 Red Onions 4 Cloves of Garlic 1 Large Bunch of Cilantro Juice of 2 Limes 1 – 2 Jalapeño Peppers (optional) Salt 1. Finely dice tomatoes & onions. Add to a large serving bowl. 2. Seed & dice jalapeno peppers if desired, taking care to wash your hands thoroughly afterwards & not touch your eyes or face & add to mixture. 3. Add minced garlic cloves & roughly chopped cilantro, then gently toss with clean hands (easier) or two forks. 4. Slice limes in half & squeeze over the entire mixture. Add salt to taste, & toss again to combine. 5. Let sit at room temperature for at least an hour to allow the flavors proper time to meld.

Once all of the fish is cooked & the tortillas warmed, add to the buffet whatever other toppings your heart desires. (Sliced avocado, roughly chopped cabbage & lemon wedges to squeeze over top, all make fantastic additions.) Let each person build their own tacos, emphasizing that the more pico present, the better. 75


College & Cook Magazine, Spring 2012