Quick Easy Fish Tacos – 20 minutes

Quick Easy Fish Tacos-9-poppopcooks.com

Quick Easy Fish Tacos – Grew up in New Jersey and had never heard of tacos. Have lived in Texas for a total of about 30 years and learned about tacos. But, never heard of fish tacos. Our 30 years in Texas were interrupted by living at Lake Chapala in Jalisco, Mexico for a total of three  great years. There we learned about fish tacos and became addicted. They are really quick and easy. Also a great – pick it up and scarf it down – supper in front of the TV. Margaritas or just plain Tequila really help set the mood.

After the tortillas and the cooked fish the rest is up to you. This is how we did it tonight and it turned out great!

First the pico de gallo – sorta – topping. Cut the ends off of the zucchini and thinly slice it. Chop the onion, the Roma tomato, the cilantro, the avocado and the jalapeño pepper. Put it all in bowl and add the cumin, salt, Cayenne pepper and the garlic powder. Squeeze the juice from the lime, drizzle a little extra virgin olive oil and toss it all together. Put it aside in the fridge while you tend to the fish.

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Cut the catfish (or whatever fish you want to use) into short strips cutting across the filets.

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Put a skillet on at medium high and eyeball about 2 tablespoons of olive oil. Put the fish into a bowl and add onion cut into thin strips (aka julienne), salt, pepper, chopped cilantro and the lime rinds left from juicing it into the pico.

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Toss it all together and put it in the skillet.

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Gently stir or toss the fish as it cooks turning the individual pieces as necessary to get them cooked evenly. When the fish is firm and not spongy it’s ready. It should take about 5 minutes.

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Warm the tortillas wrapped in a towel in the microwave for 30 seconds. Then put the fish in the tortillas and top with the faux pico de gallo. This is a very good quick easy fish tacos recipe. Enjoy!

Quick Easy Fish Tacos-10-poppopcooks.com

 

 

 

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Quick Easy Fish Tacos
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Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
The pico de gallo topping
The fish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
The pico de gallo topping
The fish
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Instructions
  1. First the pico de gallo - sorta - topping. Cut the ends off of the zucchini and thinly slice it. Chop the onion, the Roma tomato, the cilantro, the avocado and the jalapeño pepper. Put it all in bowl and add the cumin, salt, Cayenne pepper and the garlic powder. Squeeze the juice from the lime, drizzle a little extra virgin olive oil and toss it all together. Put it aside in the fridge while you tend to the fish.
  2. Cut the catfish (or whatever fish you want to use) into short strips cutting across the filets. Put a skillet on at medium high and eyeball about 2 tablespoons of olive oil. Put the fish into a bowl and add onion cut into thin strips (aka julienne), salt, pepper, chopped cilantro and the lime rinds left from juicing it into the pico. Toss it all together and put it in the skillet.
  3. Gently stir or toss the fish as it cooks turning the individual pieces as necessary to get them cooked evenly. When the fish is firm and not spongy it's ready. It should take about 5 minutes.
  4. Warm the tortillas wrapped in a towel in the microwave for 30 seconds. Then put the fish in the tortillas and top with the faux pico de gallo. This is a very good quick easy fish tacos recipe. Enjoy!
    Quick Easy Fish Tacos-8-poppopcooks.com
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Chicken Tortilla Soup

Chicken Tortilla Soup poppopcooks.com

You will really like This Chicken Tortilla Soup recipe. It is the one that we have settled on after living in Mexico on beautiful Lake Chapala and having it in a lot of different restaurants down there. Then making it a few different ways for ourselves. We love it and  I make it two or three times a month. When I put the leftovers in the fridge to cool overnight so we can freeze portions in the zip locks, well, it never makes to the freezer. We scarf it all up the next day.

Chicken Tortilla Soup-Coarsely chop  up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that  wind up in the soup the hotter it is going to be. If you’ve never made it before I’d suggest for the first time go with one pepper without the seeds. The next hotter level  is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds. 

Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the  chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a  bit more heat to it but it also adds another flavor to the mix.

 Add two quarts of chicken stock  and mix it all together. Then the chicken. You can just cut up a boneless skinless chicken breast or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.

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Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a  fast simmer.

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Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 2 corn tortillas into 1/2″ strips. Spray oil a cookie sheet and spread the strips out on it.

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Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.

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Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.

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Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!

Chicken Tortilla Soup poppopcooks.com

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Chicken soup the way they make it in Mexico!
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Ingredients
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Instructions
  1. Coarsely chop up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that wind up in the soup the hotter it is going to be. If you've never made it before I'd suggest for the first time go with one pepper without the seeds. The next hotter level is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds.
  2. Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a bit more heat to it but it also adds another flavor to the mix.
  3. Add two quarts of chicken stock and mix it all together. Then the chicken. You can just cut up boneless skinless chicken breasts or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a fast simmer.
  4. Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 4 corn tortillas into 1/2" strips. Spray oil a cookie sheet and spread the strips out on it. Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.
  5. Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.
  6. Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!
    Chicken Tortilla Soup poppopcooks.com
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Caprese Salad with Avocado

Caprese Salad with Avocado

If you like Caprese Salad (and who doesn’t? ) You will really like this Caprese Salad with Avocado. We posted  the basic recipe for Caprese Salad a little while back and this is a way to add a some real good extra flavor to an already great salad. Slice up two Roma tomatoes. Then slice and cut up some fresh mozzarella cheese into the same number of slices as the tomatoes. I always manage to wind up with some extra pieces of mozzarella to nibble on while I halve, pit and peel an avocado. Slice up the avocado halves trying to get the same number of slices as the tomatoes and the cheese. You might have to nibble on a few of them too in order to win at the game of getting all the slices in step. Arrange them in salad bowls then top with some fresh basil leaves. Drizzle some Extra Virgin Olive Oil. Then some Balsamic vinegar. sprinkle a little salt and you might want to add a little grated Parmesan. That’s up to you. You’ll like this and so will your family and guests. “I guarantee it”

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Course Salad
Cuisine Italian
Prep Time 10 minutes
Servings
Ingredients
Course Salad
Cuisine Italian
Prep Time 10 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Slice up two Roma tomatoes. Then slice and cut up some fresh mozzarella cheese into the same number of slices as the tomatoes. I always manage to wind up with some extra pieces of mozzarella to nibble on while I halve, pit and peel an avocado. Slice up the avocado halves trying to get the same number of slices as the tomatoes and the cheese. You might have to nibble on a few of them too in order to win at the game of getting all the slices in step. Arrange them in salad bowls then top with some fresh basil leaves. Drizzle some Extra Virgin Olive Oil. Then some Balsamic vinegar. sprinkle a little salt and you might want to add a little grated Parmesan. That's up to you. You'll like this and so will your family and guests. "I guarantee it"
    Caprese Salad with Avocado
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