How great is it that the weather is finally changing? These fish tacos are a perfect way to enjoy Taco night. Plus, they make for awesome leftovers!
Rice with Pigeon Peas
6 cloves of garlic, minced or sliced
2 tablespoons of olive oil
1/2 cup of diced onion
1/2 teaspoon salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1 teaspoon dried cilantro
2 cups of Basmati rice
4 cups of chicken stock
1 1/2 cup of canned pigeon peas, drained & rinsed
Saute the garlic and onions in olive oil until fragrant. Then, add in the salt, pepper, garlic powder, and dried cilantro. Cook in the oil for about 2 minutes, then add the rice. Coat the rice with the oil mixture and toast until light brown. Then, add in the chicken stock and pigeon peas. Cook until all the liquid has been absorbed, then, add a lid and turn off the heat. Let sit for 10 minutes, then fluff with a fork and enjoy.
Citrus Fish Taco Marinade
3 cloves of garlic, grated
Juice & zest of 1 lemon
Juice & zest of 1 orange
Juice & zest of 2 lime
1 teaspoon black pepper
1/2 teaspoon of garlic powder
1 teaspoon of dried cilantro
1 teaspoon Adobo
1 tablespoon of olive oil
This is a simple marinade. Just combine all the ingredients in a bowl and pour over fish or seafood of your choice and roast until the seafood is cooked through. Serve with warm tortillas.
Pineapple Pico de Gallo
2 cloves of garlic, minced
2 cups of diced pineapple
2 tablespoons of diced red onion
2 tablespoons of chopped cilantro
1 tablespoon of lime juice
1 tablespoon of sugar
1/2 jalapeno, grated
1 tablespoon of olive oil
1 good pinch of Kosher salt
Just combine all the ingredients in a bowl and chill until you’re ready to serve.
