Posts Tagged With: Mexican Food

Fish Tacos with Cilantro Lime Coleslaw

For years the only time that fish tacos crossed my radar was during Lent. Restaurants seemed to add them to their menu solely for the purpose of meeting the dietary restrictions of those observing the annual period of fasting. I often wondered if anyone actually ate the tacos because they looked so unappealing. It probably goes without saying, but I never even considered giving these tacos a try.

My aversion to fish tacos came to an end a few years ago when I visited Hawaii. There was this restaurant in Hanalei that served grilled Mahi Mahi tacos dressed with a jazzed up sour cream sauce and a refreshing coleslaw. At the time I decided if I was ever going to give fish tacos a try, this was it. And boy oh boy, were they fantastic.

Since Hawaii is so far away and I have no plans to go back in the foreseeable future, developing a similar recipe seemed mandatory. I have used Mahi Mahi in this recipe on occasion, but because it’s so pricey where I live I do substitute cod more often than not.

IMG_1458Fish Tacos

Cilantro Lime Sour Cream

  • 1 cup sour cream
  • Juice of one lime
  • 1 tsp cumin
  • Handful of cilantro, chopped
  • 1 tsp finely chopped jalapeno
  • 2 green onions, chopped
  • Salt and pepper to taste


  • 1 cup coleslaw mix
  • 2 green onions, chopped
  • 1 tsp finely chopped jalapeno
  • Handful of cilantro, chopped
  • 1 tsp cumin
  • Juice of one lime
  • 1/4 cup olive oil
  • Salt and pepper to taste


  • Juice of one lime
  • 1 tsp cumin
  • 1 tsp olive oil
  • 2 tbsp freshly chopped cilantro
  • 2 cod fillets

Other ingredients:

  • 8 corn Tortillas
  • 1 avocado


  1. Combine all of the sour cream ingredients, until well mixed. Allow to sit for at least half an hour to allow the flavors to meld.
  2. For the coleslaw, slowly whisk the olive oil into the lime juice. Then, add the jalapeno, cilantro, and cumin. Next, stir in the coleslaw mix and green onions. Salt and pepper to taste.
  3. Preheat the oven to 375 degrees.
  4. Put all of the marinade ingredients into a resealable plastic bag and shake until combined. Add the fish and marinate for 15 minutes.
  5. Bake the fish for 20 minutes.
  6. Cut the fish into chunks
  7. Wrap the corn tortillas in a damp paper towel and heat in the microwave for 30 seconds.
  8. Layer two of the tortillas and spread a quarter of the coleslaw down the middle. Top the coleslaw with a quarter of the fish, and add some of the sour cream sauce. If desired add avocado. Repeat for the remaining three tacos.
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Chicken Tamales with Sour Cream and Green Chili Sauce

When I was younger I used to love the canned Hormel tamales that had sour cream and green chili sauce. Where I live now, you can’t find those in the store to save your life. Besides, my palette has matured as I’ve gotten older and I’m not sure I’d care for the canned variety anymore. I was thinking about those tamales the other day and decided to try making a homemade version.

A couple of notes:

  1. The dough uses canola oil instead of lard or shortening. It also uses less fat than traditional tamale dough.
  2. These tamales are steamed in the oven on the rack of a roasting pan. I’m sure they can be cooked the traditional way, but I’ve not tried it, so do so at your own risk.

Chicken Tamales with Sour Cream and Green Chili Sauce

Tamale Dough:

  • 4 cups Masa Harina
  • 4 cups lukewarm chicken broth
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup canola oil



  • 3 large chicken breasts, poached and shredded
  • 1/2 cup salsa verde
  • 6 0z chopped green chilies, drained

Sour Cream Sauce:

  • 1/4 cup butter
  • 1/4 cup white rice flour (If you don’t need gluten-free, regular all-purpose flour is fine.)
  • 2 cups chicken broth
  • 1 cup sour cream
  • 6 oz chopped green chilies, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

You will also need corn husks. The ones I used called for them to be soaked for 2 hours to soften.

Tamale Directions:

  1. For the dough, combine the Masa Harina, baking powder and salt. Add the oil and chicken broth and whisk until combined. Allow to sit for 15 minutes.
  2. In the meantime combine the shredded chicken, salsa verde and green chilies.
  3. Next, drain water from corn husks.
  4. Heat oven to 350 degrees.
  5. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 3 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 2 tablespoon of the chicken down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end up and place that side down.
  6. Place the tamales on the rack of your roasting pan. Pour 1-2 inches of boiling water into the bottom of the roasting pan and place the rack in the pan. If you’re roasting pan has a lid, put in on. If not, I use foil to tightly seal the pan.
  7. Place the roasting pan on the center rack of your oven and bake for 40 minutes.
  8. Remove from oven and carefully remove covering.
  9. Unwrap only the amount of tamales that will be eaten. Any leftovers should remain in their corn husks.

Sour Cream and Green Chili Sauce Directions:

  1. While the tamales are baking, melt the butter in a saucepan over medium heat.
  2. Add the flour and whisk until mixture begins to boil.
  3. Slowly add the broth, stirring with a whisk until thickened.
  4. Mix in the sour cream, chilies, salt and white pepper heat thoroughly but do not boil.

Top your tamales with the sour cream and green chili sauce and enjoy!

If you give this recipe a try, let me know what you think.

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Baked Chili Rellenos-Gluten Free

I’ve mentioned before that I love Mexican food. I also like trying to make it at home. One of my favorite Mexican meals is chili rellenos. I’ve always enjoyed these, but over the past 4 or 5 years, I’ve found that the enjoyment is short lived. The greasiness of the dish upsets my stomach. Also, every  recipe I’ve seen for fried chili rellenos calls for flour to sprinkle on the peppers. I could use rice flour, but I like being able to just forgo the flour all together. So, I set out on a mission to find an alternative way of making chili rellenos. While the texture is slightly different, I find these baked chili rellenos incredibly tasty, with none of the stomach ache problems associated with the fried version.

Baked Chili Rellenos


  • 14 oz chorizo
  • 6-8 poblano peppers, roasted and pealed (Check out this recipe for step by step instructions if you need them.)
  • 8 0z cheddar block, sliced into 1/2 inch slices
  • 8 oz monterey jack block, sliced into 1/2 inch slices
  • 8 eggs, separated
  • 2 tablespoons butter, melted and cooled


  1. Preheat the oven to 350 degrees.
  2. Cook the chorizo until it is completely cooked. Drain the grease and spread the meat in the bottom of a greased 9×13 baking dish.
  3. Gently cut a slit in each pepper, from top to bottom on one side. Remove as many seeds as possible.
  4. Place one slice each of cheddar and monterey jack cheese into pepper. Gently close the pepper around the cheese.
  5. Next, beat the egg whites until they are still stiff peaks. Gently fold in the yolks and then the melted butter.
  6. Spread about 1/3 of the egg mixture evenly over the chorizo.
  7. Place the stuffed peppers over the eggs, try and leave a small amount of space between each pepper.
  8. Cover the peppers with the remaining egg mixture.
  9. Bake for 30-40 minutes or until the cheese is melted and the eggs are cooked.
  10. Serve immediately.
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