Happy Insides

One thing people find hard to believe is that the two of us have managed to live without a functioning microwave for over 2 and a half years now.  While microwaves are truly a convenient invention neither of us feel particularly inclined to remedy our situation any time soon.  In all honesty we do have a microwave.  There it sat, above our stove, when we purchased our house, but we soon found out that it was not a functioning appliance (ahhh the joys of buying a foreclosed home).  We haven't gotten around to replacing it as we have had many other priorities to take care of in our now cozy little home.  So there it sits and it makes a wonderful timer.  We do plan to replace it one of these days, but we are leaning more towards replacing it with a range hood rather than another over the stove microwave when we do that.  The more you live without a microwave the more you realize how it really isn't all that hard to live without one.

So why the heck are we talking about microwaves?  Well the recipe we are sharing today actually has a step with some microwaving in it.  These usually aren't a big deal and are easily adapted (as was this recipe), but there are some that tend to just throw us for a bit of a loop.  Creating a double boiler of water and a glass bowl on the stove to melt stuff can be quite a pain in the rear.  Sure it isn't that hard, but occasionally (just occasionally), life really would be simpler with one, but we still will probably be one of those crazy households without for a very long time.  So...anyway if you want to revert heating the bean mixture in this recipe back to the microwave then more power to you.

Black Bean and Salmon Toastada
Adapted from  EatingWell.com
Makes 4 servings
8 6-inch corn tortillas
non stick canola cooking spray
1/2 T. canola oil
6 oz. salmon fillet
1 avocado, diced
4 T. pickled jalapenos, mince
3 T. pickled jalapeno juice reserved
2 c. purple cabbage, shredded
1 carrot, shredded
2 T. chopped cilantro
1 15 oz. can black beans, rinsed
3 T. sour cream
2 T. prepared salsa
2 scallions, chopped
Lime wedges, optional (but highly recommended)

1) Pre-heat oven to 375 degrees.  Arrange corn tortillas on 2 baking sheets in a single layer.  Spray each side of the tortillas with canola spray.  Bake for 12-14 minutes, flipping once and rotating the baking sheets midway through, until light brown.

2) Meanwhile, heat oil in a nonstick skillet over medium heat.  Cook salmon fillet about 6 minutes per side till it is cooked through.  When it is done flake the meat.

3)  In a food processor, process beans, sour cream, salsa and scallions until smooth.  Heat these over medium heat in a small sauce pan for about 5-8 minutes until warm.

4) Combine the salmon, avocado and jalapeno in a bowl.  Combine the cabbage, carrot, jalapeno pickling juice, and cilantro in another bowl.

5) Spread each tortilla with an 1/8 of the bean mixture.  Add an 1/8 of the salmon mixture and then top with an 1/8 of the cabbage mixture.  Serve immediately.

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Fish tacos have been one of our staple dishes this summer.  They are pretty quick and easy to make and they pack a huge flavor punch.  Plus they are really healthy.  We have tried various recipes, but so far we like the recipe we found in the June issue of Eating Well the best.  It has great flavor and the coleslaw is excellent.  This meal is perfect to sit out with on your back porch, enjoy a warm summer evening and a nice cool beer. 

Adobo Rubbed Fish Tacos with Cilantro Lime Coleslaw
Adapted from the June 2010 issue of Eating Well

Adobo rub:
4 t. chili powder
2 T. lime juice
2 T. extra virgin olive oil
1 t. cumin
1 t. onion powder
1 t. garlic powder
1 t. salt
1/2 t. freshly ground pepper

Fish:
Adobo rub
2 lbs. of a white fish such as Mahi Mahi or Tilapia
1 t. oil

Coleslaw:
1/4 c. sour cream
1/4 c. low fat mayonaise
2-4 T. chopped fresh cilantro
1 t. lime zest
2 T. lime juice
1/8 t. salt
Fresh ground black pepper to taste
1/2 t. red pepper flakes
3 c. shredded red cabbage

12 corn tortillas (warmed)

1) mix all ingredients for the adobo rub in a small bowl.  Rub it all over the fish and let it sit for 20-30 minutes.

2) To prepare the coleslaw combine sour cream, mayo, cilantro, lime zest, lime juice, salt and pepper in a medium bowl.  Mix until smoot.  Add the cabbage and toss to goat.  Refrigerate until ready to use.

3)  Preheat a skillet over medium heat.  Add oil to pan to heat.  Cook fish on each side until cooked through (about 3-5 minutes per side).  Seperate the fish into large chunks.   

4) Serve by placing some fish on a corn tortilla and then topping with coleslaw.  Additional toppings can include tomatoes, onions, salsa, etc.

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