I am so excited to be kicking off Mother Thyme’s first theme week. Why am I excited you may ask? Because I am a sucker for theme weeks and I love some of the recipes I have in store to share. Some of the recipes are new to my recipe collection that I created recently. Others are ones that have been stashed in my recipe folders for years that I have used time and time again. This is going to be a fun week and I look forward to sharing my recipes.
Lets start it off with some serious goodness, salsa! I’m not talking just your plain old grab a tortilla out of the bag and get some salsa out of the jar salsa; this is some good, grab me a spoon and dig in good salsa. Its sweet, and tasty. I don’t like jalapenos, so you wont be seeing any here, or pretty much in any of my recipes that I cook with unless I absolutely have to. This one trust me doesn’t need it. If you like jalapenos, by all means chop one of those little guys up and toss it in. I will even admit, I seriously tried to do it. I got the proof on my tongue still! I got one of these hot little peppers at the store just to see if maybe my palate has changed since I last ate a jalapeno. Nope, it hasn’t. I just don’t like my mouth on fire when I am trying to enjoy food. I know many people that do; my husband being one of them. I just prefer the lighter side and I compensate for the lack of heat with jalapenos in this salsa by kicking it up with some sugary sweetness. I did add in a pepper at least, but I kept it mild and went with a red pepper.
Not like this salsa is good just on a spoon or even to nibble with your fingers (guilty); but there is more of a purpose to this delicious little dish its to top off some fish tacos.
If you follow me on Twitter; and forgive me I am still learning this tweeting/twittering. I posted last week my delicious fish tacos I indulged in while dining with my family at the Italian Fisherman in Bemus Point. Since then I have been in the mood for tacos. Every time I hear tacos, I think back to those yummy soft tacos filled with flaky fish topped with a creamy coleslaw.
This salsa is an excellent addition to fish tacos. This is an easy dish to prepare. Grab some tilapia fillets season with salt, pepper and lemon juice and they will bake in the oven. Once the fish is done and is nice and flaky, gentle shred it in to lumps. Add to a soft flour taco shell along with white mild cheddar cheese and the star of the show; the salsa. Sit back and enjoy along with a glass of Peach Sangria. Can it get any better?
Peach, Mango, and Corn Salsa
2 cups fresh or frozen and thawed peaches, peeled and chopped
1 cup mango, peeled and chopped
1/3 cup corn
1/4 cup red onion, diced
1/4 cup red pepper, diced
2 teaspoons lime juice
2 tablespoons sugar
1 tablespoon fresh mint, chopped
1/4 teaspoon salt
In a bowl combine all ingredients and stir until mixed thoroughly. Chill for at least 1 hour before serving.
Makes 6 soft tacos
2 6oz tilapia fillets
2-3 tablespoons fresh lemon juice (from 1 lemon)
salt and pepper to taste
6 round soft flour tortillas
1 1/2 cup white mild cheddar cheese
Preheat oven to 375 degrees. Line a baking sheet with foil. Place fillets on baking sheets and season both sides with salt, pepper and lightly pour lemon juice.
Cook in a preheated oven for 14 minutes or until fish is cooked thru and flaky.
Remove from oven and using two forks, gently shred the fish in to large pieces.
Warm tortillas by placing in oven directly on rack for 2-3 minutes. Remove tortillas from oven and place on platter. On tortilla layer first with cheese, followed by fish and topped with salsa.
1 750ml bottle of Pinot Grigio
1 cup sliced peaches
3/4 cup sugar
2 tablespoons fresh lemon juice
In a medium bowl combine sliced peaches and sugar and stir until sugar is dissolved. Add in lemon juice and peach juice. Pour mixture in to pitcher followed by wine. Mix well and chill for 5 hours or overnight.
Serve over ice.