RECIPE: Family Taco Night
Use the freshest ingredients, and you’ll find this old ’70s standby transformed into a meal that’s fit for friends and family alike. You can substitute diced chicken breast, pork tenderloin or ground beef for the seafood. You can also substitute, as we often do, whole grain tortillas for the taco shells and call it burrito night.
• 1 lb. white-fleshed fish, such as tilapia
• 2 tsp. paprika
• juice from 1/2 lemon
• 2 tsp. salt
• 2 Tbsp. oil
• 1-1/2 cups freshly grated cheddar cheese
• guacamole (recipe)
• 1 garden tomato, diced
• 1 garden onion, diced
• 1 bunch radishes, sliced (look for interesting radishes like the Beauty Heart)
• 1 head garden lettuce, leaves rolled tightly, then sliced into thin strips.
• Limes, quartered, for garnish
• 1 cup rice, cooked
• 1 bunch cilantro, minced
• 1 package corn taco shells
• sour cream, if desired
• salsa and hot sauce
1. Prepare the grill, if using one. If not using the grill, cut the fish into 2-inch pieces. (If grilling, cut the fish afterward.) Mix the fish with the paprika, the lemon juice and 1 Tbsp. of the oil. Let sit for about 10 minutes.
2. Prepare the other ingredients, and lay them out on the table in an assortment of bowls and small plates.
3. Grill the fish or, if using the oven, heat the remaining 1 Tbsp. of oil in a large pan. Sauté or grill.
4. Heat the tortillas or tacos in the oven or, briefly, on the grill.
5. Place fish in a serving platter. Give everyone a taco or a tortilla, and let everyone assemble their own dish.