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Published: Sat, February 04, 2017
World | By Tasha Manning

Shepherd fish tacos / Fish shepherd tacos | Ginger and Cinnamon

Shepherd fish tacos / Fish shepherd tacos | Ginger and Cinnamon

Today came to eat my friend and best friend, and, as always next, I have to think about making food for many people, because he eats as if they were 3 people.

My husband wanted to eat fish by force, and I was with a dry brain. Of those times you seriously break the coconut and do not know what to do to eat that fulfills all the characteristics necessary to: 1. Have enough food for the friend to eat without leaving food to the whole family, 2. Do Fish and 3. Do not take hours making food, as the dwarf takes hours to fall asleep and leaves me little time for food. So, I spent a lot of time looking at Pinterest, Foodgawker, and recipes.

I'm also going through a series of dessert recipes, breads and pastries. Which I think has to do with the 6 weeks of detox that are almost over and although the last two weeks I did not follow the 100 (more like 80%), I miss the bread. It also has to do with when someone asks me for a recipe, is always something sweet or bread and then one that is tragic, I spend thinking about how to decorate cakes, make donuts (my husband asks me every week and I refuse To make him for the fritanga), and the delicious breads and cookies that I want to make.

After my hours of searching ideas where I gave pin to almost pure recipes for desserts, breads and pastas, And without being convinced of what she wanted, it was my dwarf who gave me the idea, because she told me she wanted shepherd's tacos and holy remedy!

The menu was fish tacos al pastor, "arroz" Cauliflower in poblano sauce, three-flavored muffins (vanilla, chocolate and orange with cinnamon and cardamom) and tamarind water. The tacos were great, the "rice" too, although I cut so much that the texture of rice was not left, so I'll do it again to be able to post the recipe and the muffins were wonderful.

A few months ago I made a chicken shepherd's top, and this recipe was just as rich. The pastor's joke is to let it marinate and add pineapple so that it mixes in the marinade and becomes richer. So it takes about 3 to 4 hours for the marinade. This time I did not spin, because the fish is much more delicate, but baked it is super good.

Shepherd fish tacos

1 kg fillets of mojarra

¾ cup fresh orange juice

2 tablespoons achiote paste

1 slice of onion

1 cup chopped pineapple

2 Garlic cloves

2 tablespoons apple vinegar

2 uncooked guajillos chilies and rehydrated in boiling water for 5 minutes

2 broad chilies seeded and rehydrated in Boiling water for 5 minutes

1 tablespoon oregano

1 teaspoon cumin

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finely chopped onion

finely chopped cilantro

P> Pineapple in thin slices

Salsa and lemons

Put the ingredients of the marinade (minus the pineapple) in the blender until a thick paste is left and the annatto has dissolved completely Add a layer of marinade in a refractory and accommodate the fish Add the pineapple and bathe with the rest of the marinade, covering the whole Fish Leave to stand for 3 hours minimum, stirring every hour so that all the fish is well marinated Preheat oven to 180 ° C A clean refractory. Toss the marinade Bake for 20 minutes or until the fish is cooked without drying Serve with tortillas, cilantro, pineapple, onion and salsa

Fish shepherd tacos

Today my daughter's godfather and my best friend came for lunch, and as it always happens when I eat, I have to think about cooking for many people, Three.

I am also going through a streak in which I only think about sweet recipes and baking cakes, breads and rolls. I think it has been 6 weeks of detox, which is about to finish, and even when I did not follow it 100% the last 2 weeks (more like an 80%), I do miss bread. I want to decorate cakes, make donuts (I want to decorate cakes, make donuts, and make donuts). Which I would like to make every week, but I refuse because of the frying, and the delicious breads and cookies I want to make.

After my hours searching for ideas, Breads and pastas and without finding what I wanted, it was munchkin 1 who gave me the idea, since she felt lie tacos al pastor.

The menu was fish shepherd tacos, cauliflower "rice" in poblano sauce, Three flavor madeleines (vanilla, chocolate and orange, cardamom and cinnamon) and tamarind water. The tacos were really good, the "rice" tasted really good, but I chopped it too much and the texture was a bit off, so I will make it again to post the recipe and the madeleines were spectacular.

P> As always, I looked for seasonal and national fish (costs less and it is fresher) and this time I found bream.

A few months ago, I made a chicken Just as tasty. The trick with pastor is to let it marinate for 3 to 4 hours. I did not make it into a spin since fish is a lot more delicate, but it was just as good baked.

Shepherd fish tacos

1 kg sea bream filets

¾ cup freshly squeezed orange juice

2 tablespoons achiote paste

1 chunk onion

1 cup chopped pineapple

2 Garlic cloves

2 tablespoons apple vinegar

2 guajillo chilies seeded and rehydrated in boiling water for 5 minutes

Minutes

1 teaspoon cumin

Finely chopped onion

Finely chopped cilantro

Pineapple in fine slices

Salsa and lemons

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