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.

Quick Easy Fish Tacos-2-poppopcooks.com

 

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

Quick Easy Fish Tacos-3-poppopcooks.com

 

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.

Quick Easy Fish Tacos-5-poppopcooks.com

 

Toss it all together and put it in the skillet.

Quick Easy Fish Tacos-6-poppopcooks.com

 

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.

Quick Easy Fish Tacos-7-poppopcooks.com

 

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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Rating: 0
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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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Quick Easy Blackened Salmon

Blackened Salmon-8-poppopcooks.com

You can make all kinds of changes and additions to your Blackened Salmon because it’s YOUR Blackened Salmon! After you get past the paprika. You want it spicy? Cayenne pepper and or red pepper flakes. Lemony? Lemon zest and or lemon salt. Mexican? Cumin, Cilantro, Lime zest and or juice. And on and on. This our Cajun version that we always go back to. We love it and I think you will too.

Put all the dry ingredients in a bowl and mix them all together.

Blackened Salmon-poppopcooks.com

 

For the veggie and carbs tonight I just went to the fridge and got whatever was on hand that would work in a skillet. It happened to be potato, eggplant, zucchini, onions and rosemary from it’s pot out on the deck.

Blackened Salmon-2-poppopcooks.com

 

Heated up a skillet to medium high with a couple of tablespoons of extra virgin olive oil. Then added all the veggies, salt, pepper and squeezed the juice from half a lemon all over it and tossed the lemon rind into the mix. Tossed them a few times as the veggies got seared.

Blackened Salmon-4-poppopcooks.com

 

While the veggies are cooking heat up another skillet at medium high and add a tablespoon of olive oil and 2 tablespoons of butter. Rub the spice mixture all over the salmon and very lightly press it on to the filets.

Blackened Salmon-3-poppopcooks.com

 

Put the fillets in the pan and cook about 3-5 minutes a side depending on how thick they are and how well done you like them.

Blackened Salmon-5-poppopcooks.com

 

The veggies are done and we had a little arugula so I couldn’t help myself. I just tossed it in with the veggies.

Blackened Salmon-6-poppopcooks.com

 

SHOW TIME!! Enjoy your Blackened Salmon you deserve it!

A nice chilled Shiraz goes good with this Blackened Salmon. It sure did for us!

Blackened Salmon-9-poppopcooks.com

A chilled Shiraz or a Chardonnay goes great with this Quick Easy Blackened Salmon.

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A quick, easy and delish blacken salmon recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Veggies all optional to what you have on hand
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Veggies all optional to what you have on hand
Votes: 0
Rating: 0
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Instructions
  1. Put all the dry ingredients in a bowl and mix them all together.
  2. Heated up a skillet to medium high with a couple of tablespoons of extra virgin olive oil. Then added all the veggies, salt, pepper and squeezed the juice from half a lemon all over it and tossed the lemon rind into the mix. Tossed them a few times as the veggies got seared.
  3. While the veggies are cooking heat up another skillet at medium high and add a tablespoon of olive oil and 2 tablespoons of butter. Rub the spice mixture all over the salmon and very lightly press it on to the filets. Put the fillets in the pan and cook about 3-5 minutes a side depending on how thick they are and how well done you like them.
  4. The veggies are done and we had a little arugula so I couldn't help myself. I just tossed it in with the veggies.
  5. SHOW TIME!! Enjoy your Blackened Salmon you deserve it!
    Blackened Salmon-8-poppopcooks.com
Recipe Notes

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Aracharra Steak Lake Chapala Style

Aracharra-11-poppopcooks.com

When we lived down in Mexico at Lake Chapala we learned all about Aracharra. Mostly we learned that we really like it. Aracharra is all about the marinade. After the lime juice you can just let your imagination kick in. We’ve settled on our favorite which is juice from 2 limes, 1/4 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 3-4 cloves garlic, 1 teaspoon powdered cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon dried basil, 1 teaspoon salt and  1/2 cup red wine. All of these amounts are per one skirt steak. Other ingredients we’ve seen used, tasted and enjoyed are Tequila, beer, orange juice, red pepper flakes, tabasco sauce, onions, chipotle peppers and on and on. The quick and easy part comes after the marinade. We opted for tenderized skirt steak but most folks like it not tenderized. When you go with not tenderized you might want to add more citric juices, go for the longer marinade and slice as thin as possible when you serve it. All to have a  steak that is more easily chewed up. You could also use flank steak instead of skirt steak. Flank will be a little tougher than skirt.

 

While you’re putting dinner together the night before just put all the ingredients in a large zip lock. Zip it closed and and toss everything around until it is all mixed together. Open up just a little of the zipper and squeeze as much of the air out as you can. Zip it closed and lay it flat in the fridge. Turn it over the next morning. You could get away with just marinating it for and hour or two but overnight gets more flavor into the meat and tenderizes it more.

Aracharra-2-poppopcooks.com

 

But first the veggies. Heat up the outdoor grill, the stovetop grill or a large skillet and wipe with oil. Set the oven on warm or 225°/107°C. Cut the potatoes into about 3/8″ slices. Cut up the carrots into about 2″ long and 3/8″thick pieces and slice the onion into about 1/2″ slices. Put the carrots and potatoes in a bowl. Salt, pepper and drizzle with olive oil. Toss them to get them coated. Gently salt, pepper and oil the onion slices without the tossing so that they stay in one piece.

Aracharra-5-poppopcooks.com

 

Lay them out on the grill. 1 1/2 to 2 minutes a side. Put them back in the bowl and in the oven while you zap your Aracharra.

Aracharra-8-poppopcooks.com

 

Lay the steak on the grill (or skillet) and pour a little of the marinade on the meat. Those are cored and seeded tomatoes that you see in the corners. Sorry, my creative juices kicked in.

Aracharra-9-poppopcooks.com

 

Sear each side for about 2-3 minutes.

Aracharra-10-poppopcooks.com

 

Slice it as thin as you can and serve up your Aracharra.

Aracharra-11-poppopcooks.com

A sip,, or two,, or three,, or more of tequila sure goes good with Aracharra and some Malbec to round things out would be real nice.

 

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A grilled or pan seared skirt steak and veggies.
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2-24 hours
Servings
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2-24 hours
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. While you're putting dinner together the night before just put all the ingredients in a large zip lock. Zip it closed and and toss everything around until it is all mixed together. Open up just a little of the zipper and squeeze as much of the air out as you can. Zip it closed and lay it flat in the fridge. Turn it over the next morning. You could get away with just marinating it for and hour or two but overnight gets more flavor into the meat and tenderizes it more.
  2. But first the veggies. Heat up the outdoor grill, the stovetop grill or a large skillet and wipe with oil. Set the oven on warm or 225°/107°C. Cut the potatoes into about 3/8" slices. Cut up the carrots into about 2" long and 3/8"thick pieces and slice the onion into about 1/2" slices. Put the carrots and potatoes in a bowl. Salt, pepper and drizzle with olive oil. Toss them to get them coated. Gently salt, pepper and oil the onion slices without the tossing so that they stay in one piece.
  3. Lay them out on the grill. 1 1/2 to 2 minutes a side. Put them back in the bowl and in the oven while you zap your Aracharra.
  4. Lay the steak on the grill (or skillet) and pour a little of the marinade on the meat. Sear each side for about 2-3 minutes. Slice it as thin as you can and serve up your Aracharra.
  5. A sip,, or two,, or three,, or more of tequila sure goes good with Aracharra and some Malbec to round things out would be real nice.
    Aracharra-11-poppopcooks.com
Recipe Notes

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Lemon Zested Baked Cod Fillets 18 minutes

Lemon Zested Baked Cod Fillets-7-poppopcooks.com

You are going to turn your Codfish fillets into real tasty Lemon Zested Baked Cod Fillets. It’s easy and it will be on the table in 20 minutes.

We don’t have any decent fresh cod available here so we go with frozen fillets. If that’s also your scenario move the cod from the freezer to the fridge in the morning or just let them defrost in a bowl of water for about 8-10 minutes before preparing.

Set the oven at 350°F/175°C. First the veggies. Rinse off and cut two medium  size potatoes into halves. Put them in the microwave for 3-4 minutes to get them soft.

Lemon Zested Baked Cod Fillets-poppopcooks.com

 

While that is going on cut up half an onion into thin strips or slices. We also added a zucchini sliced thin.

Rinse the fillets off and pat dry with paper towels. Line a baking pan with aluminum foil and spray oil it. Lay the fillets in the pan. Melt a half stick of butter, in a small ceramic bowl, in the microwave for about a minute while the potatoes are softening up. In the small bowl with the butter put the salt, pepper, cayenne pepper, zest and juice from one lemon, chopped parsley and a big pinch of flour.

Lemon Zested Baked Cod Fillets-2-poppopcooks.com

 

Mix it all together and brush or spoon it onto the cod. Turn the fillets over and coat the other side.

Lemon Zested Baked Cod Fillets-3-poppopcooks.com

 

Put the pan in the oven. If you have a little of the butter mixture left over dab it on the fish after about 5 minutes baking.

As soon as the fish is in the oven put a large skillet on at medium high and add one tablespoon of butter and one tablespoon of olive oil. Put all the veggies in and add one teaspoon salt and one teaspoon black pepper. Toss it all together and toss regularly while they cook. If the veggies are done enough to your liking before the fish is done just turn the heat down to low and still toss occasionally.

After the fish has been in the oven for about five minutes switch the oven to broiler mode. Give it about 3 more minutes and they should be done. To test and see if the cod is ready take a fork and gently try to pull it apart. If it flakes easily it’s done. If it resists give it another minute or so.

Lemon Zested Baked Cod Fillets-7-poppopcooks.com

 

Gammy opted for a chilled bottle of Santa Margherita Pinot Grigio so that’s the wine we had with our Lemon Zested Baked Cod Fillets (of course). It was a perfect combo.

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Cod fillets coated with a butter and lemon mixture and baked
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Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. We don't have any decent fresh cod available here so we go with frozen fillets. If that's also your scenario move the cod from the freezer to the fridge in the morning or just let them defrost in a bowl of water for about 8-10 minutes before preparing.
  2. Set the oven at 350°F/175°C. First the veggies. Rinse off and cut two medium size potatoes into halves. Put them in the microwave for 3-4 minutes to get them soft. While that is going on cut up half an onion into thin strips or slices. We also added a zucchini sliced thin.
  3. Rinse the fillets off and pat dry with paper towels. Line a baking pan with aluminum foil and spray oil it. Lay the fillets in the pan. Melt a half stick of butter, in a small ceramic bowl, in the microwave for about a minute while the potatoes are softening up. In the small bowl with the butter put the salt, pepper, cayenne pepper, zest and juice from one lemon, chopped parsley and a big pinch of flour. Mix it all together and brush or spoon it onto the cod. Turn the fillets over and coat the other side. Put the pan in the oven. If you have a little of the butter mixture left over dab it on the fish after about 5 minutes baking.
  4. As soon as the fish is in the oven put a large skillet on at medium high and add one tablespoon of butter and one tablespoon of olive oil. Put all the veggies in and add one teaspoon salt and one teaspoon black pepper. Toss it all together and toss regularly while they cook. If the veggies are done enough to your liking before the fish is done just turn the heat down to low and still toss occasionally.
  5. After the fish has been in the oven for about five minutes switch the oven to broiler mode. Give it about 3 more minutes and they should be done. To test and see if the cod is ready take a fork and gently try to pull it apart. If it flakes easily it's done. If it resists give it another minute or so.
  6. Gammy opted for a chilled bottle of Santa Margherita Pinot Grigio so that's the wine we had with our Lemon Zested Baked Cod Fillets (of course). It was a perfect combo.
    Lemon Zested Baked Cod Fillets-7-poppopcooks.com
Recipe Notes

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