por Bridget O’Donnell

Este mes podríamos habernos centrado en auténticas recetas mesoamericanas que, con moderación, ya son realmente saludables. Piensa en el guacamole casero, el huevo al horno en el aguacate, la salsa de tomatillo verde asado (añade tomates para obtener una salsa de tomatillo rojo asado) o el chocolate caliente mexicano de cocción lenta.

Podríamos haber citado libros de cocina cuyos componentes incluyen una cocina más sostenible de estilo latino. Dejando más flexibilidad para darse el gusto de comer sin azúcares refinados, Margaritas, u otras bebidas mezcladas y mocktails.

Además, podríamos haber destacado algunos de los ingredientes autóctonos que identifican los platos regionales como mexicanos, tex-mex, españoles, latinoamericanos o californianos/californianos. Ahora que he leído sobre las diferencias entre un taco callejero, una tortilla y una tostada, podríamos hablar también de las distintas versiones de la tortilla.

Todas estas podrían ser ideas para ampliar en el futuro. Sin embargo, después de comparar muchas recetas disponibles en inglés y en español, me decidí a probar una versión ligera de tacos de pescado de inspiración mexicana, a dos bandas.

¡Feliz Cinco de Mayo atrasado! Disfrute de
Cocina, Mexicana
.

Title of Cookbook/Website: FeastingatHome.com

Author of Cookbook:  Sylvia Fountaine.

What prompted you to check out this cookbook/website? Initially, I was interested in finding a recipe for baked white fish tacos that wasn’t breaded or deep fried.

What did you like about this cookbook/website? The spices suggested in the Mexican-inspired dry rub were already in our cabinet, the fish wasn’t breaded, and sugar was optional.

What didn’t you like about this cookbook/website? Although there are many benefits to eating pickled foods and it would have added texture and a slightly different flavor, I chose to substitute the cabbage slaw with a simplified version of Christopher Kimball’s “braised red cabbage with (red onions and granny smith) apples.” 

If the recipe had suggested using dressing I probably would have omitted it to save time.

Favorite recipe (that you tried from the cookbook/website): Grilled Fish Tacos with Cilantro Lime Cabbage Slaw (Grilled, Baked or Stovetop).

Did you alter the recipe or make any substitutions? If so, what were they? Before seasoning/baking cod filet, I braised cabbage in red cider vinegar and vegetable broth. To be completely honest, I had an ulterior motive for taking extra time to prepare the cabbage like this.

In addition to serving the cabbage over tacos I also planned to use it as a side for another dish later in the week. 

The next night I referenced Gimme Some Oven’s “Super-Simple Salmon Tacos (with Juicy Citrus Salsa)” for seasoning suggestions. I chose not to make the salsa and omitted the flour and sugar. Cubed salmon was marinated and then cooked on very low heat in a cast iron skillet on the stove top. It was served with sweet corn, a Mexican-American cheese blend, fresh lime juice and braised cabbage in soft tortilla wraps. One wrap was a low-carb street [sized] taco wrap. 

*If tacos aren’t your thing, omit the taco shell/wrap in both recipes and serve in a bowl or on a plate (with nachos and salsa).

Would you recommend this cookbook/recipe? Yes, both

References:

Websites –

Books –

Quick Subject links to the Library catalog:

Cooking, Mexican.

Vega (New Catalog)

Cooking (Spices)