taxes and tacos

gone fishin'

It felt like that kinda day today. 

Everything was completely in its time. 

And I loved every minute of it. 

I happened to get my taxes done, did some hammock laying,
and made some fish tacos...!

I hope you find a nice and easy day this week too.

Ingredients:

1 lb fresh flounder, or any other white fish (tilapia, etc.)

lemon thyme seasoning (store bought, any seasoning you like will do)

5-6 carrots, peeled, chopped into 1" rounds

6 purple potatoes, diced into 1" cubes

olive oil

salt and pepper

small handful of dill, chopped

6 Roma tomatoes, seeded and chopped

2-3  garlic cloves, up to you, minced

1/4 red onion, diced

2 avocados, diced

1 mango, diced

1 red pepper, diced

1/2 jalapeno pepper, minced

3 limes, juiced

1 cup black rice, or white, whatever

2 T. butter

1/4 t. honey

1 lemon, sliced into rounds

tortillas

(the best way to get the seeds out of a tomato, is to scoop it out with a spoon.
And an avocado, with a knife.)

Method: 

When you get in from the store, unwrap your fish and season it on one side, belly side up. If you are ready to start cooking dinner, leave it out on the counter, wrapped back up. If you are going to cook it later on, put back in the fridge. 

Ready to cook? Preheat oven to 375 degrees. In a large bowl, toss potatoes and carrots together with a few drizzles of olive oil, and season with salt and pepper. Best way to mix it is WITH YOUR HANDS. Spread out on parchment lined baking pan and put in oven. Set timer for 30 minutes and check. Should be ever so lightly crisp on outside and soft on the inside. If not as "quite there" as you think they should be, put back in for 5-10 more minutes. Allow to cool to "not so hot" on pan and then in a large bowl gently toss together with dill (a rubber spatula is best for this one).

before                                                          after

Cook your rice. Heat 1 T. of butter on medium high in bottom of small pot. Add rice and saute for about 1-2 minutes. Add water and bring to a boil. Once boiling, cut down to low and cover with lid for 40 minutes. 

(1 cup of rice, to 2 cups of water.)

Salsa time, simple. In large bowl, mix together tomatoes, garlic, onion, avocado, mango, and jalapeno pepper, and lime juice. Season with salt and pepper.

As for cooking the fish, when you pull out the carrot-potato combo, bump the oven heat up to 425 degrees. Melt other tablespoon of butter in the microwave and dissolve in the honey. Brush on the fish, and place in the oven for 10 minutes. 

Shred fish with a fork and make tacos. On tortilla layer fish, then rice, then salsa. It's messy eating, but it's real good. Serve with a side of dill purple potatoes and carrots.