TaylorMade

DIY, Home Decor & Sewing

Baja Fish Tacos with Mango Salsa

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Feels like summer doesn’t it? Well, this is the perfect summer dish with a glass of wine or an ice cold Blue Moon. My mom has been making these Baja Fish Tacos for years so props to her. Also, this dish HAS to be served with Mango Salsa! We used Mahi for our tacos but any white fish like Tilapia etc. would be excellent.

Tacos:
  • Grilled Mahi  (one fillet for each person)
  • Red Cabbage
  • Corn Tortillas
  • Avocado
  • Ranch Dressing
  • Cilantro
  • lemons/limes to squeeze on top

Mango Salsa:

  • Mangos
  • Red Onion
  • Cilantro
  • Diced Pickled Jalapenos 
  • Sugar
  • Vinegar

Chop your mango, red onion, and cilantro together in a bowl. Next, add the jalapeno. I like the pickled jalapenos because they aren’t as hot as fresh jalapenos. Add a little juice from the jar for some kick! In a separate bowl mix together a few teaspoons of sugar, water and vinegar. Dissolve sugar and pour over salsa. Make this at least an hour before so it can all “blend” together, (it is even better if you make it the day before).

Chop your red cabbage and avocado. You are now ready to assemble your fish tacos. I am not going to attempt to give directions on how to grill fish because that is not my expertise at my house, now you know why I keep Bryan around :)

Now don’t forget about that ice cold Blue Moon. Enjoy!




Greek Salad

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This is an Urban family staple! We are in love with our Greek Salad! We make it about 2-3 times a month and every time it is even more delicious than the last! At least we over-do something healthy right? It is very simple but there is something so fresh about it! We do change it up from time to time and add some extra flair, but here is the recipe for our simple yet amazing Grilled Chicken Greek Salad.

Greek Salad:
-Head of romaine lettuce (if you are really lucky, you Mom grows it in her garden and brings it over fresh out of the dirt :)
– 2 grilled chicken breasts (set aside to cool down)
– cherry tomatoes
– carrots
– celery
– bell pepper
– green scallions
– capers
– feta cheese
– lemon (squeezed on top!)
– vinaigrette dressing, I recommend Newman’s Own “Olive Oil & Vinegar” 
– top with a little oregano and fresh cracked pepper

 
You have to toss it all together to get the true Greek Salad experience. Pour a glass of wine and serve with some crusty french bread; dinner is served!

California BLT and Homemade Potato Salad

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Did you know if you add avocado to something you can put the word “California” in it’s title? It’s true. So this is the California BLT with my Homemade Potato Salad.
 
For the California BLT:
peppered bacon
Boston Bibb lettuce
tomato
avocado (or we can’t call it California)
hoagie rolls or croissants (toasted)
light mayo or butter 
sprouts
 
Potato Salad:
6 yukon gold potatoes – quarter and boil for 25 mins. Drain and cool.
1/2 c mayo
1/2 c mustard
4 tsp relish
4 celery stalks chopped
3 green scallions
1/2 red bell pepper
1/2 tsp pepper
1/4 tsp celery salt
dash of paprika




Eggplant Parmesan

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… don’t mind if I do! The homemade Eggplant Parmesan turned out so yummy, so I will share my recipe… (note: please say the word “ish” after reading each ingredient)

 
2 medium-large eggplants
1 1/2 cups shredded or fresh mozzarella cheese
2 cups Italian breadcrumbs
1 cup flour
2 eggs
olive oil
salt and pepper
optional: Italian seasoning such as oregano, parsley, red pepper…
angel hair pasta
1 jar marinara sauce
 
Directions:
1. Wash and slice eggplant (3/4″ slices)
 
 
2. THIS IS THE MOST IMPORTANT STEP because nobody likes mushy eggplant! Place the eggplant on a few paper towels and sprinkle with salt (this will be rubbed off). The salt will help draw out more moisture. Layer more paper towels on top. Cover with a cutting board or cookie sheet and some weight. I used a stack of plates. Leave them like this for 1-2 hours.
 
 
3. Pat the eggplant dry and rub off excess salt.
4. In a shallow bowl, beat your 2 eggs. In another shallow bowl, mix breadcrumbs, flour, a little salt and pepper and whatever extra seasoning you want to use.
5. Cover the bottom of a pan with about 1/4″ olive oil over medium heat.
6. Now let the eggplant fun begin… wash each one in the egg bath and drip dry. Dredge in the breadcrumb mixture, coating both sides evenly then place in the pan.
7. Cook for 2 minutes on each side and transfer to a plate. Continue until all eggplant is cooked (it took me 3 batches).
 
 
8. Martha Stewart if you are reading this (which I know you are, don’t read this part)… Instead of making some homemade pasta sauce, I used a jar. Very Sandra Lee:Semi-Homemade of me but it was really good! I used Bertolli Organic Marinara. Pour about 1/4th of the jar into the bottom of an oven-safe baking dish. Layer the eggplant on top. Pour remaining sauce over eggplant .Lastly cover the top with your mozzarella.
 
 
*If you are serving this over pasta, now would be the time to cook your angel hair.
9. Bake eggplant at 375 for about 15 minutes. For the last 5-6 minutes uncover and place under broiler to brown the cheese.
10. Enjoy with family, friends, a glass of wine or all of the above!




 

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