Saturday, September 11, 2010

fish tacos & a fabulous fall weekend


Warm sunshine + crisp air = the makings for a gorgeous September weekend in NYC.  I can't imagine better weather for savoring a light meal outdoors with good friends and decided it was perfect time to call upon my recent craving for grilled fish tacos -- the perfect pick for a simple meal that beckons a final taste of summer.  Thanks to fresh ingredients from my neighborhood farmers market and the unbelievably tasty handmade corn tortillas from Hot Bread Kitchen along with a little of my own ingenuity, these puppies are delish, quick and easy. 
*FYI -- check out Hot Bread Kitchen at the Union Sq greenmarket on Wednesdays & other local retailers.  They're a non-profit bakery that helps low-income women the skills to launch food businesses...and their breads, etc are amazing!)

Grilled Fish Tacos with Fresh Tomatillo Salsa
serves 4

the fish
1 lb red snapper fillets (or other white flaky fish)
1 clove garlic, minced
2 tablespoons cilantro, chopped
juice from 2 limes
juice from 1 orange
1/2 teaspoon cumin 

tomatillo salsa
1 pound fresh tomatillos, finely chopped
1/2 cup water
1/2 cup cilantro, chopped
1/2 jalapeno pepper, seeded and minced
1 small-medium white onion, finely diced
2 small garlic cloves, minced
1 teaspoon salt 

cabbage & red bell pepper slaw
2 cups green cabbage, thinly sliced 
2 cups red cabbage, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1/2 red onion, thinly sliced
1/2 jalapeno pepper, seeded and minced
2 tablespoons white or red wine vinegar
juice of 1 lime 
1/3 cup cilantro, chopped

spicy crema fresca
2 tablespoons mayonnaise
1 cup creme fraiche
2 to 3 teaspoons hot chili sauce (or more for desired hotness)
1/2 teaspoon chili powder

1 avocado, peeled and thinly sliced
8 corn tortillas  
additional lime slices for serving

Let fish marinate for 20 to 30 minutes.  Meanwhile, combine all ingredients for tomatillo salsa in a large saute pan and cook over medium high until soft and thickened, about 15 minutes. *Alternatively add all ingredients to a blender for a smoother salsa and cook over medium heat for about 7 to 10 minutes.
Toss all ingredients for the cabbage-bell pepper slaw in a mixing bowl and set aside.  
Mix all ingredients for crema fresca in a small mixing bowl and set aside. 
Once fish is done marinating, grill over medium-high heat about 4 minutes on each side in a grill pan or on a prepared outdoor grill.  Remove skin, break into small pieces or strips.
In a skillet, warm tortillas until soft, about 2 minutes on each side.
Top each tortilla with a few pieces of fish, slaw, 2 to 3 avocado slices, a spoonful or two of salsa and a light drizzle of crema fresca. Serve with additional lime slices.

For more weekend fun, here a few photos to feast on...





fall fashion week is in full swing.  get your style on this weekend and see what everyone hitting the shows is wearing thanks to Harper's Bazaar's Street Style updates
vintage culinary inspiration at its best
blooming beauties by KatFlower at the Brooklyn Flea in Greenpoint

cocksumb from KatFlower...the crowd favorite

dahlias, some of my personal favorites

one of the many reasons I love NYC...spotted Saturday 4pm :: 
a community art installation in Tompkins Square Park

even the little ones are taking part in the painting

St. Marks & Tompkins Square Park, bursting with energy...always

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