Lenten Deliciousness – Fish Tacos

Because it’s Lent, we’re not supposed to eat meat on Fridays. Because we’re not supposed to eat meat, all I want to eat is meat.

I have honed this recipe over the last two Fridays and I ate so many tacos this past Friday night, I nearly grew gills. This is a super easy dish and it got rave reviews from my toughest food critic, Peter.

Tortillas – we used flour, but corn is good too

Frozen breaded fish fillets

Cabbage – the already chopped kind, like for coleslaw

Avocado

Shredded cheese

Sour cream

Pineapple or another fruit based salsa – something sweet and spicy

 

Cook the fish according to instructions. Warm tortillas and layer with sour cream, fish, cheese, cabbage salsa and top with avocado. Roll up and dive in!

 

Fast + Easy + Cheap = Dinner

This is one of our favorite dinners and it actually is fast, cheap and easy. It’s one of those recipes where I don’t actually have measurements. I throw this together and sample along the way and whatever tastes good is what I use.  So I’m going to estimate the measurements and feel free to make it what tastes good to you.:

1 flank steak

Red potatoes – or some other kind of potatoes, whatever is available and looks good

A1 Steak Sauce

Teriyaki marinade

Soy Sauce

Grainy mustard (not sure the proper term but look for a mustard where you can see the seeds)

Chives

Garlic cloves

Sour cream

Butter

Cheddar Cheese

Salt and Pepper

At least 2 hours before cooking (the longer the better), put the steak in a dish and sprinkle with salt and pepper.  Pour A1, teriyaki, Soy Sauce onto steak. Enough that there is some liquid in the bottom of the dish – go lighter with the A1 than with the Soy and teriyaki. Flip the steak – same salt and pepper and then spread the grainy mustard on. Add a little more liquid to this side. Cover and put in the fridge until you’re ready to cook. Depending on the thickness, broil or grill to preferred done-ness (if it’s a very thick steak, broiling can cause the marinade drippings to burn, thus making your house smell like steak for a few days).

Wash and cut potatoes into equal sizes. Boil until fork tender. Mash with a good helping of salt and pepper, sour cream, butter, minced garlic and chives. Stir in a little shredded cheddar cheese. Sample along the way and add more of whatever you like best – the dish tastes best with lots of seasoning so go nuts. Put in a baking dish and top with a good portion of cheddar cheese.  Bake for a few minutes at 350 degrees until the cheese is melted and getting bubbly.

Slice the flank steak against the grain into long, thin strips. Serve with a heaping mound of potatoes and a big glass of wine. Enjoy!