We tend to eat a lot of the same types of foods in our house and then just give them a twist or a remix so that the flavor is different.
After a weekend of parties and party food/drinks, I wanted something that tasted fresh from the garden and good in my belly!
Here’s what I threw together:
For the fish tacos with quinoa and veggies:
I took some frozen tilapia and let it thaw. Then I pan seared it with some cumin and taco seasoning brushed on the outside. Meanwhile, I put some quinoa in my ricer and let it cook. (Ricers are awesome!)
I also had some fresh broccoli and cauliflower that needed to be cooked so I chopped it into bite-sized pieces and roasted it in the oven with a couple tbsp. of olive oil and a whole bunch of minced garlic.
To assemble – I threw quinoa, hunks of seasoned tilapia and the roasted veggies into the flour tortilla. Then I topped each with a generous spoonful of fresh corn salsa and Mexican sour cream.
It was easy and delicious. The quinoa in the tacos was a nice mix up for us.
Corn Salsa:
3 ears of corn
10 fresh from the garden grape tomatoes
6 leaves of basil (also fresh from the garden)
splash of white wine vinegar
S&P
Cut the corn off the ears and mix with remaining ingredients.
Mexican Sour Cream:
Mix equal parts salsa and sour cream.
