Happy 3-Day Weekend!


Can it really be Labor Day weekend already? Where did this summer go?

Quesadilla

The weekend got off to a good start with a nice, light dinner of an easy quesadilla and simple fish tacos.

Quesadillas

Fresh artisan corn* tortillas
Light cheddar cheese
Salsa Verde, warmed
Avocado
Fresh limes

Make a quick quacamole-like topping by mixing the avocado with some fresh lime juice and a little salsa verde. Heat the tortillas over medium-high heat on a cast iron griddle, turning once. Turn the heat down to medium. Top one tortilla with a little cheese, the avocado mixture, and a little salsa. Place the second tortilla on top and gently press down. Allow to heat through a couple of minutes, then turn to lightly brown the other side. You want the cheese to melt and the tortillas to pick up a light, golden brown color. Cut into wedges and serve with some warmed salsa.

*If you prefer, you can use flour tortillas.

Fish Tacos

Fresh artisan corn tortillas
Cod filets, or other light flaky white fish
Salsa Verde
Avocado
Fresh limes
Fresh cilantro

Fish Tacos

You can either slice the avocado or use the quacamole-like topping as above. Warm the salsa a bit, if you like. Heat the tortillas on a cast iron griddle over medium heat. Cook your fish – you can steam it, grill it, saute, or whatever method works best for the particular fish. I had some beautiful cod fillets, so I just cooked them in a little olive oil in a skillet over medium-high heat, and seasoned lightly with just a dash of salt. For most fish, cook to an internal temperature of about 145-degrees. Assemble the tacos by placing some fish in the center of the tortilla, then top with some salsa and avocado. Garnish with some fresh cilantro (which was missing from these last night) and a squeeze of fresh lime.

If you are not a fan of fish, these tacos would also be yummy with chicken … especially if that chicken has been marinated with lime, fresh cilantro, a little Serrano chile, and if you are so inclined even a little tequila, then grilled and cut into bite-sized pieces.

These can even be made vegetarian or vegan. Grill up some portabello mushrooms and slice, or grilled onions and peppers, or zucchini … I’ll bet even grilled sliced potatoes would be good in these. Of course, there’s always tofu. The possibilities are nearly endless!

Here’s wishing you a great weekend! I hope you get the chance to ride. I know I am certainly looking forward to logging a few miles this weekend!

 

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