It’s fish taco time! So tonight we’ve made them fit into our watermelon week by making these Fish Tacos with Watermelon Slaw.

You guys are going to love this- even I did. We all did. The kids and my in-laws were over for a taste testing dinner and these fish tacos were a solid hit – and I don’t even like fish tacos! Big shocker, I know. But after trying these I guess, now I do…

I’d never go out to a restaurant and order a fish taco before, not before we made these -no way. But I might consider it now if I could find some that are half as good as these.

Even though they might look like they take some time to make, these Fish Tacos were really easy to put together. I’d even call them a dinner in under 30.

All you have to do is combine all the ingredients for the watermelon slaw together in a bowl and stick it in the fridge while you cook up your fish.

You can grill your fish, bake it in the oven or pan-fry. I chose pan-frying just because it was quick and easy at the time.

If you have a gas stove, you can char the corn tortillas right on top of the burner, or you can warm them in the oven but I like the charred flavor that you get from doing them over a flame.

All that’s left to do is put them together! Put a platter out of your fish, the shredded lettuce, sliced avocado and the watermelon slaw. Everything for these fish tacos can be made and prepared ahead of time too, then just cook up the fish and dinner’s done.

Even if you think you don’t like fish tacos – or fish even – try these Fish Tacos with Watermelon Slaw, they just might change your mind!

Fish Tacos with Watermelon Slaw

2014-07-23 15:01:42

Serves 4

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For the Fish

1. 2 lbs. catfish
2. 1 t. cumin
3. 1 t. chili powder
4. 1 t. garlic powder
5. 1/2 t. salt
6. 1/2 ground black pepper
7. 2 T. olive oil

For the Watermelon Slaw

1. 4 cups watermelon, chopped into a small dice
2. 1/2 thin sliced red onion, soaked in ice water for 10 minutes then drained
3. 1/4 c. chopped cilantro
4. juice of 2 limes
5. 1 jalapeno, seeded and finely chopped
6. 1/2 t. salt
7. 4 radishes, sliced thin and then chopped into matchsticks

For the Tacos

1. 8 corn tortillas
2. 1 romaine heart, finely shredded
3. 1 avocado, sliced

Instructions

1. Start by making the watermelon salsa. Add all the ingredients to a medium bowl and stir to combine.
2. Preheat a large skillet over medium-high heat. Season the fish with the cumin, garlic powder, chili powder, salt and pepper. Add the seasoned fish, top side down first and cook for 4 minutes. Turn the fish over and cook another 4-5 minutes until the fish is opaque.
3. Warm the tortillas by placing them in a 400 degree oven for 5 minutes or char them on the gas burner of your stove.
4. Place a piece of fish in the center of a corn tortilla then top with the watermelon slaw, shredded lettuce and a slice of avocado.
5. Serve with additional lime wedges.

Notes

1. You can substitute cod, halibut, tilapia or flounder in this recipe.

Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/fish-tacos-with-watermelon-salsa-recipe.html

Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/fish-tacos-with-watermelon-salsa-recipe.html

Mantitlement http://www.mantitlement.com/

This one is for “the wife”…these Watermelon-Feta Bites are all she’s been talking about since we made them!

She’s been asking me if we could do something a little bit lighter for summer. Kentucky Hot Browns with bacon gravy, Taco Egg Rolls…all totally delicious but once in a while you need something a little lighter. And what could be better than watermelon?

One of her favorite summer salads is a watermelon-feta salad but she’s pretty much the only one in the house that will eat it, so making a whole bowl of it doesn’t seem to make a lot of sense.

So I turned her salad into bite-sized appetizers. And like I’ve been saying about putting things on sticks, somehow making this salad bite-sized makes it a little more appealing.

Well, at least to me anyway. I actually liked the combination of the watermelon and feta topped with mint. Very refreshing, I have to admit. If you gave me a whole bowl of it…I don’t know. I probably wouldn’t eat it. Little steps here…I think I’ve come a long way!

So this really isn’t too much of a recipe, all you have to do is get a seedless watermelon and slice it into a round about 2 inches thick.

Take the rind off and cut the watermelon into strips, then into cubes. Thats’ it!

Then top with cubes of feta or any other cheese you like. We also tried a ricotta-salada that worked well, it’s a little more mild tasting than feta.

Add a mint leaf and stack them up on a tray. These Watermelon-Feta Bites would make a great appetizer or even a side dish in place of a salad.

Ultra low-fat, pretty low-carb, very low in calories but big on flavor. That’s what the wife ordered and I delivered!

Here’s a Kentucky Hot Brown for you, done the Mantitlement way!

We’re big fans of open-faced sandwiches with gravy around here. Roast beef or turkey right from the deli on toasted bread with brown gravy. This is the kind of dinner that I used to make when my wife was away or couldn’t be home for dinner.

Easy, and my boys love it. And yep, I used a package of powdered gravy. I think after all this time they might even prefer it over homemade gravy – as horrifying as that is to my wife.

So we had a bunch of chicken left over from our Beer Can Chicken, even after a night of leftovers. What could I make with the leftover chicken? Kentucky Hot Browns.

A Kentucky Hot Brown is a famous sandwich that usually has slices of turkey and tomato on toasted bread, then covered with a mornay sauce and placed under the broiler. And because I sure as hell didn’t know, I’ll tell you that a mornay sauce is a white sauce with cheese, just in case you didn’t know either…

Then you would typically top the whole sandwich with slices of bacon.

But I thought I’d switch it up a bit and make it my own way. More like the hot open-faced gravy sandwiches I like to make.

Here’s what I did-

First I shredded up some of the leftover chicken and cooked up some bacon.

Then I started the gravy. I wanted to put the bacon IN the gravy instead of on top. Much more bacon-y flavor that way…

All that was left was to toast up the bread, place the shredded chicken and tomato on top and cover with the bacon-gravy.

You could stop right there and just dig in, cause we did just to make sure it was coming out OK…But to make it Hot Brown style, stick it under the broiler for a minute or two to brown the top. This is probably my new favorite sandwich ever!

Kentucky Hot Brown

2014-07-17 16:31:30

Serves 4

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Ingredients

1. 2 c. shredded chicken or turkey
2. 4 slices of thick-sliced white bread
3. 8 slices of tomato
4. 8 strips of bacon, cooked and chopped (reserving 3 T. of bacon grease from cooking)
5. 3 T. flour
6. 2 c. whole milk
7. 1/4 t. salt
8. 1/4 t. ground black pepper

Instructions

1. Start by making the bacon gravy.
2. Add the 3 T. of reserved bacon grease to a medium sized pot.
3. When the bacon grease is hot, add the 3 T. of flour and whisk, cooking for 1 minute.
4. Next slowly add the 2 cups of milk, stirring as you pour and bring to a boil. Turn the heat down to a simmer and let cook for 5 minutes until thick.
5. Add in the chopped bacon, salt and pepper and stir.
6. Toast the slices of bread, then layer on the shredded chicken, splitting between the four slices of bread.
7. Top each slice of bread with 2 pieces of tomato, then spoon the bacon gravy on top.
8. Repeat with the remaining pieces of bread and place onto a baking sheet.
9. Place under the broiler for 4-5 minutes until the top gets browned.
10. Slice each open-faced sandwich in half diagonally and serve.

Notes

1. You can swap out the shredded chicken for turkey, or even use sliced turkey or chicken from the deli to make it even easier!
2. Also, you can thin out the gravy with a little more milk if it gets too thick.

Mantitlement http://www.mantitlement.com/