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Dover Post
  • Cinco de Mayo calls for food with a little Mexican flair

  • Cinco de Mayo is just around the corner and I thought it would be a good opportunity to try my hand at Latin-inspired food. I’ve whipped up a fish taco dinner that is fast and easy. Pair this simple supper with a margarita and you’ll have a perfect Cinco de Mayo feast.
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  • Cinco de Mayo is just around the corner and I thought it would be a good opportunity to try my hand at Latin-inspired food. I’ve whipped up a fish taco dinner that is fast and easy. Pair this simple supper with a margarita and you’ll have a perfect Cinco de Mayo feast.
    I’ve made fish tacos several times using several different methods, but this one has to be my favorite.
    The tuna steaks may appear burned when you rub them down with the dry rub and sear them, but what you’re doing is blackening them. It gives the fish a great grilled flavor without all the hassle of firing up the grill. You really need to have a cast iron skillet for this recipe so that you can transfer the pan right from the stove to the oven. If you don’t have an iron skillet, it’s worth investing in one.
    Cabbage is a traditional topping for tacos in Mexico, but instead of just serving cabbage I decided to make a light, tangy slaw to serve on top of the tacos. Lime juice is another traditional topping for tacos so I added plenty of lime juice in the dressing, with a little sugar to balance everything out and some mayo for richness. The results are quite tasty.
    Typically, the refried beans you get in Mexican restaurants are made with pinto beans. You may not know it, but refried beans are also typically flavored with lard − not that there’s anything wrong with a little pork fat in small doses. I decided to try a lighter version of refried beans using black beans. Once you’ve made these beans you have two options: you can either eat them on the side or spread them on the tortilla when you make your tacos. Either way is delicious.
    To contact Sarah, email sarah.barban@doverpost.com.
     
    RED CABBAGE SLAW
    1/2 head red cabbage
    2 carrots
    1/4 cup mayo
    2 limes, juiced
    1 tablespoon apple cider vinegar
    3 tablespoons sugar
     
    Using a food processor fitted with the shredding attachment, shred the cabbage and carrots. If you do not have a food processor take a deep breathe and prepare to shred the carrots using a box grater and thinly slice the cabbage. Transfer the vegetables to a large bowl. Mix the mayo, lime juice, vinegar and sugar and pour it over the cabbage and carrots. Allow the slaw to chill for one hour. Serves six.
     
    Page 2 of 2 - FISH TACOS
    2 tuna steaks
    1 tablespoon chili powder
    1 teaspoon cumin
    1/2 teaspoon pepper
    Flour tortillas
    TOPPING (OPTIONAL)
    Cheese
    Tomatoes, diced
    Avocado
     
    Preheat your oven to 350 degrees. Pat the tuna steak using a paper towel. Mix the spices together and gently pat onto all sides of the fish. Don’t feel the need to use all of the rub; just give the fish a light, even coating. Place a cast iron skillet over medium high heat. Once the pan is heated, sear the two tuna steaks for one minute. Turn the fish until they have been completely seared, allowing each side to sear for just one minute. Once the fish is seared, transfer the cast iron skillet to the oven and allow the fish to cook for five minutes if you like your tuna rare, or 10 minutes if you like it just pink in the middle.  Slice the fish, place the steaks on the flour tortillas and top with slaw, beans and any other toppings you might want. Serves four.
     
    Refried Black Beans
    2 15-oz. cans black beans
    2 tablespoons cumin
    4 tablespoons butter
     
    Drain the black beans and place them in a sauce pan with the butter and cumin over medium heat. Once the butter is melted and the black beans are warm, use a potato masher to mash the beans until they are smooth. Cook the black beans for a few more minutes to ensure they are warm though and then serve. Serves six.  

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