My Favorite Fish Tacos

Fish Tacos with Mango Slaw

My first experience eating fish tacos was at a little restaurant called Rosy's at the Beach in Morgan Hill, California back in 1999. (They are still in operation, and the tacos were voted #1 by the San Jose Mercury News in 2016!) Being a Midwesterner, fish tacos didn't sound particularly appetizing, but one bite and I was "hooked"!  This is my version of fish tacos.  The tacos at Rosy's were made with corn tortillas, with a choice of grilled salmon, prawns, or ahi tuna, cabbage slaw, avocado, and salsa.  My version is made with flour or corn tortillas, seasoned broiled white fish (because it is readily available and affordable, but you could use any firm fish you like), a cabbage and mango slaw, and an avocado-lime crema, topped with cilantro and a little jalapeno if you want more heat. If you've never dared try one, make these.  I think this recipe will "reel you in".  Serves 4

For the fish:

1 pound of fish of your choice such as cod, pollock, etc. (You could also use ahi tuna, salmon or shrimp)

1/4 cup olive oil

2 canned chipotle peppers

1/2 teaspoon ancho chili powder

1 Tablespoon lime juice

1/2 teaspoon salt

1 jalapeno pepper, finely minced

1/4 cup cilantro leaves, minced

Place the fish in a 1-gallon self-sealing freezer bag.  Place the next 7 ingredients in a small food processor and blend 'til smooth. (Alternately, process with an immersion blender in a liquid measuring cup or in a blender.)  Pour over the fish in a one-gallon freezer bag.  Turn the bag to distribute the marinade over all surfaces of the fish.  Refrigerate for at least an hour, and up to six hours, turning occasionally.

When it's time to make the tacos, preheat the broiler to high.  Remove the fish from the marinade and shake off excess.  Place the fish on a sheet pan sprayed with non-stick spray.  Place under the broiler and broil until the fish is cooked through and not at all translucent, without turning.  Remove from the broiler and keep warm while assembling the tacos.

Make the slaw:

3 cups shredded cabbage

1 large mango, peeled, and cut into julienne strips

1/2 cup sliced green onions

1 jalapeno pepper, seeded and diced

1/2 cup cilantro leaves, roughly chopped

2 Tablespoons white vinegar

1 Tablespoon olive oil

1 teaspoon honey

1/2 teaspoon salt

Pinch of ancho chili powder

Place the cabbage, mango, onions, and jalapeno in a bowl.  Whisk together the remaining ingredients and pour over the slaw.  Toss to coat everything, cover bowl with plastic wrap or a lid and refrigerate until ready to serve tacos.

Make the Avocado-Lime Crema:

3/4 cup sour cream

1 medium avocado, pitted, flesh scooped out with a spoon

3 Tablespoons freshly-squeezed lime juice

Large pinch of salt

In the jar of a blender or small food processor combine all ingredients and process until smooth.  Store covered with plastic wrap pressed onto the surface of the crema in the refrigerator until ready to serve.

Assemble the Tacos:

8 6-inch flour or corn tortillas,  (I used 8-inch for those pictured above, but smaller is better!)

Heat a medium non-stick skillet over medium-high heat.  Spray lightly with non-stick spray.  Place the tortillas in the skillet, one at a time, and cook on each side until dark brown spots appear.  Stack in a large sheet of aluminum foil and wrap to keep warm while cooking the rest. (You could just warm them in the oven, but they taste raw and don't compliment the rest of the ingredients.  Take the time to grill them!)

Place a portion of fish on a tortilla, top with a generous amount of the slaw, and top with some of the crema.  Garnish with additional cilantro and chopped jalapeno, if desired.

Serve immediately.

Eve's Favorite Turkey Sandwich

Eve's Favorite Turkey Sandwich

This sandwich was one of the top three customer favorites at Feast of Eden Cafe!  Fresh multi-grain bread is slathered with "Birds & Bees Sandwich Spread", then layered with sliced turkey, red onion, bacon, and crisp spring greens. This sandwich achieves the perfect balance of sweetness, spiciness, and saltiness for many. Replace the cream cheese in the spread with 1/4-1/2 cup chicken broth and us it as a sauce for grilled chicken or pork.

For each sandwich:

2 slices fresh multi-grain bread

*Birds and Bees Sandwich Spread

4 ounces sliced deli turkey

3 strips crisp bacon, warm

One thin slice of red onion

Handful of crisp, dry spring greens

Lay out the bread on a work surface and spread generously with B&B spread.  Layer remaining ingredients in order on one slice of bread, then top with second piece of bread.  But in half and serve!

*Birds & Bees Sandwich Spread:

12 ounces apricot preserves                                          

1/4 cup honey

1/4 cup prepared horseradish (not sauce)                    

3 Tablespoons Dijon mustard

1/2 teaspoon dried thyme                                              

1/2 teaspoon crushed, dried red pepper

8 ounces cream cheese, use low- or no-fat if you prefer

Combine first 6 ingredients in a saucepan and bring to a boil.  Simmer for 3-4 minutes, stirring frequently.  Remove from heat.

Place cream cheese the bowl of a food processor (or mixing bowl if you don't have a food processor) and process until smooth.  With the machine running slowly drizzle the hot apricot mixture through the fee tube until everything is well-combined and smooth. (Alternately, mix with a mixer to achieve a smooth sauce.)

Store in a tightly-covered container and use within two weeks.

Mark's Favorite Pork Tenderloin Sandwich

This sandwich is out of this world!  It was a favorite special and frequently requested.  This is a fabulous way to use left-over roasted pork tenderloin-it won't feel like leftovers at all!  The brioche bun is key, and Cherry-Rhubarb Chutney is what puts this sandwich head and shoulders above most!  Try it and you'll be hooked, for sure. Check out the video, too!

For each sandwich:

4 ounces Mustard & Herb Roasted Pork Loin, thinly sliced

1 Brioche bun

2-3 Tablespoons Cherry-Rhubarb Chutney

Red onion, thinly sliced

1 slice Muenster cheese

Small handful of spring greens

Spread Cherry-Rhubarb Chutney onto both sides of bun.  Place greens on the bottom bun, top with Muenster, then pork, finish with red onion.

Turkey Avocado Club Sandwich

Turkey Avocado Club ready for the plaste

With just two slices of bread, this is a slightly shorter club sandwich, but you will never miss that third slice of bread!  Swirled marble rye bread is lightly toasted, then one side is spread with Russian dressing and the other get a thick schmear of mashed avocado, (a method that evolved after serving it with sliced avocado, which tended to squirt out the side of the sandwich when eating!).  After that, layers of turkey, tomatoes, red onions, bacon, and Romaine are added.  This was a "Top-5" choice at the cafe, with good reason!

For each sandwich:

2 slices marble rye bread, lightly toasted

1-2 Tablespoons Russian dressing (see below)

2-3 Tablespoons mashed avocado (see below)

1 large lettuce leaf (Romaine, Bibb, or your favorite)

2-3 thin slices of tomato

Slice of red onion

3 ounces of deli turkey

2-3 slices crisply cooked bacon

Spread one side of the bread with Russian dressing, the other side with mashed avocado.  Add the lettuce, tomato, onion, turkey, and bacon to the bread with Russian dressing, then top with the avocado-covered bread.

Russian Dressing

Combine 1 cup of mayonnaise, 1/4 cup ketchup, 1 Tablespoon sweet pickle relish, about 4 dashes of Worcestershire sauce, and salt and pepper to taste.  Will keep for a couple of months in the refrigerator.

Mashed Avocado

Place a medium-sized avocado in a bowl, sprinkle with a little salt, and squeeze the juice of 1/2 lime over it.  Mash with a fork or potato masher.  Press plastic film firmly down onto the top of the avocado mixture if making ahead or to store any leftovers.  Contact with air causes the avocado to brown, so be certain there are no areas where the plastic is not in contact with the avocado.

Feast's Chicken Roll-up

Feast's Chicken Roll-Up made with deli roasted chicken

This pretty rolled sandwich is truly lunch in your hand!  Perennially popular at the cafe, you have options when making them at home.  Use deli chicken or turkey, left-over grilled or roasted chicken, or make it vegetarian by replacing the chicken with grated carrot, sprouts, or any other favorite veggies.  The chicken gets rolled into a tortilla along with a creamy cheese and green onion spread, little tomatoes, thin slices of cucumber, and baby spinach, a lovely medley of flavors and textures.  They can be made the night before (they hold together better if they are refrigerated a few hours before eating) and tucked into brown bag lunches or taken on a picnic   Take these on your next big adventure!

12 ounces cream cheese, softened .

2 Tablespoons grainy Dijon mustard

3 ounces shredded Cheddar or Co-Jack cheese

1/4 cup thinly-sliced green onions

6 10-inch tortillas, plain, whole-grain, spinach or red pepper

24 ounces cooked chicken, shredded, or sliced deli chicken or turkey

18 cherry tomatoes, halved

6 cups baby spinach leaves

30 thin slices of cucumber

Combine the cream cheese and mustard in a food processor and process until smooth and creamy.  Add the cheese and onions and pulse until well combined. (Alternately, mix by hand with a fork in a medium bowl.)

Warm tortillas slightly to soften in a large skillet or over the open flame of a gas range prior to assembling.  Spread 1/6 of the cheese over the tortilla, top with a 4 ounce portion of the chicken, 6 cherry tomato halves, 1 cup spinach leaves, and 5 slices of cucumber.  Fold and roll up as for a burrito.

Securely wrap each sandwich in a sheet of deli paper or waxed paper and cut in half on the diagonal.  Serve immediately, or wrap each tightly in plastic wrap and store in the refrigerator for up to 8 hours.  Consume withing 24 hours of making.

Gourmet Grilled Cheese Sandwich with Red Onion Jam

Gourmet Grilled Cheese

This grilled cheese hits all of the right notes, and will remain in your memory forever!  Its complex and complementary flavors really do sing.  Pair it with a cup of soup or a salad, or both for lunch and you'll hear music the rest of the day!

For each sandwich:

2 slices sourdough or other crusty bread

Red Onion Jam

1 slice each, Cheddar & Muenster, or your favorites

3 slices crisp cooked bacon

Butter

To make sandwich:

Spread a thin layer of Red Onion Jam on each slice of bread.  Place two slices of bacon on one slice, top with cheese, and place third slice of bacon on top. Place second slice of bread on top and spread with butter. 

Place the sandwich on the panini grill, buttered side down, then butter the top slice of bread and close the grill.  Cook until the cheese begins to ooze out the sides a bit and the bread is a deep golden brown. 

Remove from the grill and allow to rest for a minute or two before cutting in half.  Serve immediately.

Feast of Eden's Cecily Sandwich

Cecily Sandwich

It was a surprise to me how beloved this vegetarian sandwich became at the cafe!  Our made-from-scratch ciabatta got a schmear of Roasted Red Pepper Hummus and was then layered with the customer's choice of cheeses, and a plethora of raw veggies. (Vegans just left off the cheese!)  One customer stated, "if this is what vegetarian tastes like, I think I could be one!".  Delicious!

For Each Sandwich:

1 Ciabatta Roll

2 slices cheese of your choice

Fresh vegetables: spring greens, red onion, shredded carrot, cucumber, spinach, tomato slices, mushrooms, sprouts, etc.  Use your favorites!

Cecily Dip & Sandwich Spread

Split the ciabatta roll and grill briefly in a panini grill or in a skillet until just slightly browned .  Spread both sides generously with the hummus, then layer on a slice of cheese, veggies, and the second slice of cheese, and put the ciabatta top on to finish.  Serve.