I haven't been a very good blogger lately. And that's because instead, I've been a very good employee and frequent flyer. Seems its hard to do both sometimes!
I've been traveling for the last week - Boston and Tampa - and I'm finally home. But now its Friday and we all know I don't cook on Fridays (and instead insist upon going somewhere "fancy"). I actually don't cook on Saturdays, either, so it seems Sunday is the next chance for my husband to enjoy a delicious meal that he doesn't have to pay for. I'm visiting the Farmer's Market tomorrow (this time WITH cash and re-usable bags) to find some amazing ingredients for a nice Sunday dinner.
And then I'm on the road again next week. Philly on Wednesday and then Atlanta Thursday - Saturday. And I finally get to meet my baby niece after my meetings in Atlanta are done! So excited to meet the little lady...I hear she looks and acts kind of like me (she is my brother's daughter). Nothing scarier than that, I'll tell you what.
I'm going to do my best to cook Sunday, Monday, and Wednesday nights, so I have something to blog about finally! In the meantime, it appears that I have some fish tacos that I haven't shared yet, so here you go!
Fish Tacos, Ann Style
There isn't really a recipe for this, per se. I just sort of made things up as I went along, but hopefully I can re-create this in my brain right now!
2 large filets of Mahi Mahi
Fish spice rub - equal parts blackening seasoning, garlic powder, ground cayenne pepper, cumin, and salt/pepper mix
Cilantro for garnish
Shredded red cabbage for garnish
Sauteed onions and peppers
Cilantro-lime sour cream (mix sour cream with chopped cilantro, lime zest, lime juice, salt and pepper)
Rub spice mix on fish and pan fry until done.
Meanwhile, sautee the onions and peppers in a pan until soft. Chop cilantro and avocados for garnish, set aside. Mix sour cream ingredients and set aside.
When fish is done, cut into chunks and serve on warm flour tortillas with cilantro, avocados, sauteed onions and peppers, cabbage, and sour cream.