A Week in Photos: July 22nd
July 30, 2013
Who needs a truck when you have a two door Acura and a handful of straps?
I turn around to find this. Finnegan knows he’s not allowed on the kitchen island. At least I think he does, but I guess you never really know with cats. They pretty much do whatever they want.
Saw this on my walk to work one day. Made me think of my friend Dani, the greatest Hair Jordan ever.
These fish tacos are the best! They have become a new summer staple in my house and are the easiest thing in the world to fix. This is another recipe I feel very strongly that you should make.
Delicious Fish Tacos
Serves 2 people, but just up the amount of fish and spices if you want to feed more. There’s plenty of the other stuff to go around.
For the fish:
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne peper
the juice of a lime
2 6oz tilapia filets
salt & pepper
1. Mix the chili powder, cumin, cayenne, 1 Tbsp of olive oil & the juice of a lime in a small bowl. Brush fish with the spice mixture and let marinate at room temperature for 15 – 30 minutes.
2. Heat some oil in a skillet over medium heat. Saute the fillets until browned and cooked through, about 4 minutes per side. Transfer to a plate and break into bite sized chunks.
Cilantro Lime Slaw
4 cups finely shredded cabbage
1/3 cup chopped cilantro
3 Tbsp lime juice (from about 2 juicy limes)
2 Tbsp vegetable oil
Salt to taste (start with 1/2 tsp and go up from there
Combine everything together and let chill for an hour before serving.
Chipotle Lime Sour Cream Sauce
1 cup sour cream
1 Tbsp chipotle peppers in adobo sauce, finely diced
1 tsp of the adobo sauce
Juice of half a lime
Zest of a lime
Salt to taste
Mix everything together, adjust seasoning as desired. Sometimes I like to add more chipotle peppers if I want it spicier. And I’m also a big fan of lime.