And tacos and all things healthy and delicious!! I figured that some fresh, colorful food would be welcome today, seeing as a lot of us may have eaten one too many plates of nachos or chips full of queso yesterday. I don’t know, maybe that’s just my idea of Super Bowl Sunday though?
Either way, this is some seriously good food to start off the very first week of February. Which by the way, happy February!! Still can’t believe we are already thru with Christmas, but hey, that’s life. It’s fast, brutal and beautiful, all at the same time. With February though, comes citrusy things, chocolate galore, lots of pretty white snow and hopefully, maybe, some flowers – if you are lucky. I am not much of a girly girl (hello, how could I be after growing up with five brothers?), but I will not lie, I love flowers. They always put a smile on my face.
Same goes with citrus. Please just give me all the pretty citrus and I will be happy till spring when the berries and rhubarb start to roll in. The other day I wanted SO bad to use these pretty blood oranges that my dad found that I actually considered combining them with chocolate…but then I didn’t because as much as I love chocolate and blood oranges, I don’t really like them together. So I just made chocolate chip pancakes, ate the oranges as a snack and called it a day. Sorry, that was random. I am in a random Monday mood today. It happens.
So lets discuss these Cuban fish tacos with citrus mango slaw. I know they may seem sort of summery and all, but these are all about winter and winter citrus. Plus some cuban flavors and a little Mexican Crema because, YUM. I was all ready to use Mahi Mahi for these tacos, but then I found a frozen salmon fillet in my freezer and I had to use that. It just looked so pink and pretty and it meant I didn’t have to go to the store, so that just pretty much decided everything for me. You can totally use whatever your favorite fish is though. Tuna, shrimp and mahi mahi would all be equally awesome. It’s really about the marinade. It’s this orange, lime, cilantro combo that I have been craving ever since I made these Cuban Chicken Bowls. So many perfect fresh flavors and it’s just a bonus that we can use the in season winter citrus.
Well you know me, I could not possibly simply leave these tacos alone, I had to go and add some salsa or slaw, I didn’t know what to call it since I added a little red cabbage to the mix, but whatever you call it, it’s good stuff, full of grapefruit, cara cara and blood oranges. Oh, and a little mango because I can’t do cuban without some mango. And then, the crema. It’s not really a traditional crema because it’s a mix of cream cheese and crema, but it’s awesome with fish. For some reason the very first fish taco I ever made, I decided to spread cream cheese along the bottom of the shell and ever since I always want cream cheese with my fish tacos. It may sound odd, but just try it! I promise it so good.
And that’s pretty much it. These are super quick and easy to make…which means dinner sometime this week, right?
For sure.
