Taco Tuesdays in California

 

Last month I went to California to attend class week with my fellow interns. Four days in sunny California, after a brutal winter in New York with record snowfalls was a welcome change! It was also fun to reconnect with the people I started the internship with back in October in New Hampshire. Before heading out to California, I celebrated my birthday. While in California a few friends coordinated a group to go out for Taco Tuesdays on – you got it – Tuesday night. Apparently it’s a California custom to go out for tacos, which cost around $1 each, on Tuesday. 

Adding to the festivities is the fact that the tacos are made right on the spot. Then you choose whether you want chicken, beef or pork and add an assortment of spicy salsas and guacamoles to your liking. It was a fun evening ending with a “Happy Birthday” Flan and a group of singing waiters for me, completely taking me by surprise! The warmer weather, the spicy flavors and the tacos reminded me of the fish tacos we make at home in the summer time. 

Our recipe, which can be an assortment of pre-purchased items or a combination of homemade recipes -- salsas, sauces and guacamoles is always fun to serve as “make your own.” You get to decide how complicated or uncomplicated you would like it to be. Here is how we like to make them:

Whole Wheat Tortillas 

Fish – baked or grilled (I usually use cod, but you can use Tilapia or any other mild white fish) 

Homemade salsa 

Homemade guacamole 

Shredded Green cabbage with homemade dressing 

Shredded Red cabbage with homemade dressing 

Black bean and jicama salsa (Optional, but nice if you have vegans in the group) 

Fish

Grill or bake 1/3 lb. fish per person

Homemade Salsa

3 chopped tomatoes seeded

1 clove garlic

1 small onion

1 jalapeno pepper

¼ cup cilantro

dash of olive oil

juice from one lime

Homemade Guacamole

2 ripe avocados

juice from one lime

¼ cup cilantro

1 jalapeno pepper chopped and diced

½ onion diced

salt and pepper to taste

Homemade Dressing for Cabbage 

Put the following ingredients into a blender or food processor:

1/3 cup canola oil

1/3 cup  orange juice

1 peeled, pitted ripe mango

1 habanera pepper  (these are really HOT, so you might want to try ½ and add to spice it to your own taste)

¼ cup cilantro

Juice from one lime

1 Tbsp white wine vinegar

1 Tbsp brown sugar

Black Bean, Corn, Tomato and Jicama Salad

(May be made ahead of time and refrigerated)

½ onion sautéed in canola oil with 1 tsp cumin, add 1 cup corn

and heat for 1-2 minutes (cool to room temperature)

add:

1 cup black beans

1 cup diced jicama

1 cup diced tomato

1 tsp chopped garlic

Juice from 2 limes

¼ - ½ cup cilantro

1 chopped jalapeno pepper

Serve above in separate dishes, with a platter of fish and warm, whole grain tortillas for you and your friends to “make your own tacos.”