A2eatwrite: What's Cooking Wednesday - Fish Tacos with Kohlrabi and Summer Squash
Tuesdays are always a bit of an interesting challenge around my house.
It's end of the week for our Tantre Farm share, and I never know what goodies I'll have to use up. Last Tuesday, these were some things I pulled out of the fridge early in the day:
What was I going to do with kohlrabi and summer squash, onions and cilantro? Well, having discovered a wonderful kohlrabi slaw recently, this seemed like a great base for fish tacos.
Fish tacos are one of my summer favorites, because they are so light and the textures can be so varied. I'm sure that actual Mexican cooks would cringe at some of my filling choices, but I love the versatility that tacos provide in terms of tying various ingredients together.
Obviously, I didn't have the fish, so I ran to Monahan's later that morning and got a beautiful piece of pollack.
When dinner time rolled around, I had an easy dish prepared in about 20 minutes.
Jen's Fish Tacos with Kohlrabi and Summer Squash
1 lb. pollack, or other firm, white, fish fillet, cut into 1 1/2" pieces 8 small flour tortillas 3 medium summer squash, chopped 1 small onion, chopped 1/2 medium kohlrabi, shredded or grated kernels scraped off of 2 ears of corn 1 cup of salsa, prepared or homemade a few stalks of cilantro, chopped, plus a few sprigs for garnish juice from 1 lime 1 TBS olive oil salt and pepper to taste sour cream (optional)
1. Saute the onion and summer squash over medium high heat in a 1/2 TBS olive oil until tender, but not overcooked. Stir in the corn kernels and the salsa. Set aside and cover to leave warm.
2. In another pan, heat a little olive oil (1/2 TBS or so) over medium high heat. Saute fish until the pieces start to be opaque. Add the lime juice. Cook until fish is tender. Add salt and pepper to taste. Set aside.
3. Heat tortillas. The easiest way that I find to do this is to wrap them in a stack in paper towels and microwave them for 30 - 45 seconds.
4. Assemble the tortillas: place a tortilla on a plate, spoon the vegetables over the tortilla, spoon some fish over the veggies and sprinkle some of the grated kolhrabi on top. Garnish with a sprig or two of cilantro. Also garnish with sour cream, if desired.
Serves 4 - 2 tacos each.
Amount Per Serving Calories 413.7 Total Fat 6.4 g Saturated Fat 1.2 g Polyunsaturated Fat 2.4 g Monounsaturated Fat 2.3 g Cholesterol 102.7 mg Sodium 694.3 mg Potassium 746.3 mg Total Carbohydrate 52.7 g Dietary Fiber 7.3 g Sugars 5.6 g Protein 37.8 g
As always, nutrition info supplied by the recipe calculator function at Sparkrecipes.com.