meredithnyc: nyminute: Dinner last night: Fish tacos and fresh corn salad. For the fish: Filet of firm white fish, like mahi mahi, halibut, or tilapiaJuice from a few limes1 T each of chili powder and paprika Salt and pepper Combine the spices and some salt and pepper. Squeeze lime over the fish, and then sprinkle spices on all sides. Heat up a grill pan (or broiler). Drizzle pan with olive oil and cook fish until done. Let cool slightly then flake apart. For the corn salsa: 2 ears fresh cornHalf a large red pepperBunch of cilantroHalf a red onionFresh lime juiceDash each of red wine vinegar and sugar Cook ears of corn and let cool. While corn is cooling, chop red onion, red pepper, and cilantro and combine. Chop corn off of ears and add to the other veggies. Squeeze fresh lime juice over salad, then add red wine vinegar and a tiny amount of sugar (only if needed). Toss together and let marinate for 30 minutes before eating. Tacos: Take fresh corn or flour tortillas (your choice), heat up, then add the flaked white fish and a bit of the corn salad to them. You can also add a little avocado, salsa, or whatever else strikes your fancy. Summer may be over, but you wouldn’t know it with the flavors in this! my faaaaaaaaaavorite. yum. if you happen to find yourself in Charleston, SC (aka the best city in the world), go to Poe’s Tavern on Sullivan’s Island for fish tacos. you can thank me later.

meredithnyc:

nyminute:

Dinner last night: Fish tacos and fresh corn salad.

For the fish:

Filet of firm white fish, like mahi mahi, halibut, or tilapia
Juice from a few limes
1 T each of chili powder and paprika 
Salt and pepper

Combine the spices and some salt and pepper. Squeeze lime over the fish, and then sprinkle spices on all sides. Heat up a grill pan (or broiler). Drizzle pan with olive oil and cook fish until done. Let cool slightly then flake apart.

For the corn salsa:

2 ears fresh corn
Half a large red pepper
Bunch of cilantro
Half a red onion
Fresh lime juice
Dash each of red wine vinegar and sugar

Cook ears of corn and let cool. While corn is cooling, chop red onion, red pepper, and cilantro and combine. Chop corn off of ears and add to the other veggies. Squeeze fresh lime juice over salad, then add red wine vinegar and a tiny amount of sugar (only if needed). Toss together and let marinate for 30 minutes before eating.

Tacos:

Take fresh corn or flour tortillas (your choice), heat up, then add the flaked white fish and a bit of the corn salad to them. You can also add a little avocado, salsa, or whatever else strikes your fancy.

Summer may be over, but you wouldn’t know it with the flavors in this!

my faaaaaaaaaavorite. yum.

if you happen to find yourself in Charleston, SC (aka the best city in the world), go to Poe’s Tavern on Sullivan’s Island for fish tacos. you can thank me later.