Grilled Fish Tacos {Culinary Bucket List February}

I know my way around a fish taco, chances are if they are on the menu I will order them. Unless it’s made with tuna, that is not the right fish for a taco people. So why haven’t I made them before? I don’t know, maybe because Shane isn’t a fan and it always seemed like a lot of work for myself. That was closed minded. These were easy and so good.

The other night we wanted to have fish for dinner. We all know we shouldn’t be eating farm raised fish, so finding a good fresh piece of wild caught fish for a price that doesn’t resemble a price tag at Tiffany’s isn’t the easiest, cha-ching. We came across some wild sole at Costco which worked out perfect. I could make sole piccata one night and have leftovers for the tacos. Damn I’m brilliant.

fish taco

I marinated the fish in a little of this and a little of that. Olive oil, lime juice, cumin, chili powder, diced jalapeño, salt and pepper. While that was hanging out I made the white sauce. This is where I took a small short cut. I had some some habanero salsa left over so I mixed that with sour cream, lime juice and salt to taste. That’s it.
I threw the fish on the grill and warmed the tortillas. Once the fish was done I smeared some white sauce on a tortilla, topped with fish, then with cabbage, drizzled with lime and Tapatio of course. Then I shoveled it in my face. Delicious.

*Recipe adapted from Bobby Flay Cooking Light.

Philly Cheese Steak Wrap

I have never been to Philadelphia so I have never had a proper  Philly cheese steak. What I have had throughout the years has left me unimpressed with the whole idea of them. When I asked the hubs what he wanted for dinner he said “you know what sounds good? A Philly cheese steak.” Umm, hmm, OK. I wasn’t terribly thrilled with the idea but he actually told me what he wanted which is a once a month occurrence so I went with it. Then I was even less excited about it once I started browsing recipes. Yes, I needed to search recipes, don’t judge. I knew it wasn’t a complicated thing to make but I didn’t want a big sandwich and I didn’t want some bland meat topped with bland cheese. Sue me!

I came across Bobby Flay’s Philly cheese steak recipe on Food Network and thought, now that sounds good. It would be even better wrapped in a tortilla. Bingo, this is a winner winner chicken dinner.

I switched out rib eyes for the loin strip and used bell peppers and a poblano. The aged provolone cheese sauce is amazing, eat by the spoonful amazing, but it’s very rich. I am ashamed to admit I have never had aged provolone, it is so good. It’s sharp and robust flavor is enough to stand on it’s own and I don’t think it’s necessary to make it into a sauce. So the next day when I had this for lunch I made a quesadilla for K with the cheese sauce and just grated some of the aged provolone into my wrap. Same great flavor but less calories. The sauce would be good as a fondue served with apples or pears, but for this dish, the cheese can stand alone.

This is sort of a pain the ass the make because Bobby made it more complicated then it needed to be, but he put out a good one here, so I guess I can’t argue with his madness.
Once all the components were cooked I piled them on a whole wheat tortilla and wrapped it up.


excuse me, my mouth is full.


Next time {because there will be a next time} I will wrap them all up like cute little burritos, lay them on a baking sheet and bake for a few minutes. Kind of like Philly Cheese steak meets baked burrito? Hmm, will have to come up with a name for them.

See Bobby’s recipe here.