 |
| Fish Tacos! |
This week, Carrie is visiting a place in Mexico that is equally dear to both our hearts, the orphanage Hogar de Amor y Protección al Niño. While part of me is extremely happy for Carrie’s travel opportunity (as well as excited that she has honored me with the chance to serve as “guest blogger” here!), I will admit (just between me and you and the world wide web) that I feel at least as much jealousy as I do joy over her trip.
With that on my mind, it was inevitable that my first blog carry a “south of the border” flavor. Ariel Porter (a good friend, but no relation, although we share a last name!) happened to be available this week, and is one of the most amazing amateur chefs that I have ever known. She shares my love for foreign foods, and makes the most fantastic fish tacos I have ever tasted! A big thanks to her for bringing the salmon, seasonings, and skills to the kitchen – I really enjoyed spending the afternoon with you!
I have one disclaimer before we go further: I decidedly cannot vouch for the authenticity of this dish (in all my journeys to Mexico, I have never been offered a single fish taco), but all the same I think you will agree with me that these fish tacos are "muy deliciosos." And in my case, they are a small consolation for remaining home while others go abroad :)
 |
| A few of the necessary ingredients for salsa verde |
First, I began by preparing a homemade Salsa Verde (this recipe is straight from a friend’s mom in Mexico and will make you never want to use store bought salsas again).
I started with one pound of Tomatillos and a Serrano Pepper. If you like your salsa hot, feel free to add extra peppers here. For those unfamiliar with Tomatillos, they are tomato-like, but have a soft husk on the outside that you remove before cooking. The skin under the husk is sticky, so I rinsed them well before putting them in the pot of water and on the stove to boil.
 |
| I can almost taste it already! |
After boiling (you will notice a color change in the Tomatillos when they are ready), I removed the Tomatillos from the water and put them in the food processor, along with: 1/4 of a sweet onion, 2 fresh cloves of garlic, and half a bunch of cilantro (washed and the leaves removed from the stems). I like my salsa very mild, so I removed the seeds from the Serrano before adding it in the food processor.
 |
| Ready to blend |
After blending, I fried the blended sauce mixture in a bit of oil in the fry pan, then added salt and Knorr brand Chicken Flavor Bouillon to taste. After a few minutes cooking, it’s ready to eat hot or can be cooled and refrigerated for later.
 |
| Where are those tortilla chips? |
Now for the tacos!
Ariel brought along fresh salmon from Lake Michigan, so we enjoyed the best this state has to offer! First, she covered the fish with Ancho Chile Pepper Powder. We skipped the salt because the salsa had plenty already, but you may prefer to add salt to the salmon as well. Next, we pan fried the fish in a bit of olive oil (4-5 minutes per side). We put the cover on the pan after we flipped the fish to help it cook all the way through.
 |
| Ready to pour! |
 |
| Cooked to perfection! |
While the salmon cooled a bit, we set to work cutting up the toppings: Cabbage and a Serrano Pepper (from Delano Farms CSA), along with cucumber, sweet onion, cilantro, and lime wedges for squeezing juice over the tacos.
 |
| Cabbage, Cucumber, Onion, Cilantro, Serrano Pepper, Lime |
Next we got our hands dirty (one of Ariel’s signature cooking methods!) and broke the cooked salmon into small pieces, while also being careful to take out any bones that lingered in the meat.
 |
| Careful, it's hot! |
We warmed the tortillas...
Set the table…
Compiled our tacos…
And scraped the plate clean!
This blog was gladly brought to you by guest blogger, Kristin Porter. Thanks for reading!
