I am so glad you asked!
I’m eating leftovers. Good news is, leftovers don’t have to be lame bits of food that are warmed in the microwave. In fact, leftovers can be super exciting and delicious. Anti-lame.
I’ve been hearing about fish tacos for awhile, but have been afraid of them. They plain ol’ freaked me out. I then realized that my view of tacos was very narrow and I should test it out. I found this great recipe for an easy fish taco on the Cacique Brand website, and happened to have everything for them except for the fancy crema sauce. I think they turned out great without it, so use some sour cream or plain greek yogurt instead.
The tacos had a perfect spice to them then the cool crunchiness of the cabbage hits you and it is perfection. Even my boyfriend said it tasted like it came from a restaurant.
*Hint- make this for company. They will be impressed.
I made a side of Mexican rice because what’s the point of having tacos without rice? I hadn’t actually made Mexican rice before, so I whipped one up.
1 cup white rice, dry
1/2 can of diced tomatoes with green chili, drained
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp cumin
2 cups chicken broth
This is exactly like making regular plain rice, but you just add some tasty stuff.
1. Add the dry rice, chili powder, cumin, minced garlic, tomatoes and green chili all together and mix it all around.
If you are making it on the stove top cook the rice mixture with a little bit of oil until the spices become fragrant, 2 or 3 minutes. (I made mine in my rice cooker, so I skipped this step and pressed the ‘cook’ button. Also, if you cook rice a lot, invest in a rice cooker. It will change your life forever.)
2. Add your chicken stock, bring to a boil, then down to a simmer for 15-20 minutes or until all of the liquid has been absorbed.
I served this on the side of my tacos with some shredded cabbage and diced tomatoes. I had plenty of cabbage, rice and tomatoes left over, as well as one fish fillet. Anyway…
Back to lunch!
I took all of my ingredients and added mozzarella cheese to the mix. Then I made some rockin’ quesadillas.
I stuffed my tortillas with the leftover rice, fish, and mozzarella cheese and cooked them on the stove top with a little oil.
I made a slaw out of the leftover cabbage and tomatoes. The dressing for the slaw was a simple vinaigrette of oil, vinegar, salt and pepper, cilantro and a little bit of lime juice. It was every bit as good as last night’s supper.
Lesson learned: leftovers lunch is awesome.