tropic fish tacos

tropic fish tacos-what does that mean brynn? well I threw in “tropic” because they are kinda exotic like that, especially because I went crazy with the toppings and included mango.  H E L L O !  I also have been super into plantains ever since I had them in Costa Rica, so I made them as a side. Costa Rica? I know right? 🙂 now that I am thinking about it-I should have just put the plantains in the tacos. c’mon brynn. it’s okay though because the tacos were still bomb and so were the plantains. maybe I actually kept the plantains out for a reason, because I love them so much just by themselves. 

tropic fish tacos-sweet and savory

T O P P I N G S: fish//mango+tomato//avocado//queso fresco//cilantro//lime juice

I don’t want to live in a world where there is no cilantro on my tacos. 

where is the avocado you ask? it’s buried under the beautiful queso fresco. no, I am not trying to be cool and use Spanish, the cheese is literally called queso fresco. it’s a traditional mexican cheese commonly used to garnish delicious dishes such as this. I know it looks like feta or goat cheese, but it tastes completely different. it is much more mild, and it has a fresh/bright/and milky taste. I chose queso fresco because it compliments the mango and avocado and doesn’t overwhelm it like sharper cheeses would. for the fish I would recommend a cajun or blackened seasoning. I would also recommend cooking it ~outside~ on the grill even if it’s cold outside. we cooked this fish inside on a pan and the fish odor wafted through the whole kitchen and it. won’t. leave. I forgot fish does that. oopsie

tropic fish tacos-sweet and savory

the key for authenticity is corn tortillas. you may love your flour, but the right corn tortilla can change you. it will take a couple times, just like you didn’t like coffee the first time you tried it. but, now you love coffee right?? (I hope so) if you end up trying it and hating it you can throw authenticity to the side and just admit you are a poser. 😉 it’s okay. embrace it. I not only love corn tortillas because they are authentic, but also because they have the perfect amount of sweet to them. some corn tortillas can be bad. I know, I know, it’s true and sad. sometimes the ones on the shelves in the grocery store can be kinda flimsy and break. no worries, I have a solution. I thought about making them from scratch-but then I found these awesome corn tortillas in the grocery store in the refrigerator section by the cheese. you simply heat them in a pan for 1 minute and they are golden, warm, strong, and puffy 🙂

tropic fish tacos-sweet and savory

do you believe in love?

tropic fish tacos-sweet and savory. what is it about amazing authentic ingredients? how can they really improve your taco game ;)?

tropic fish tacos
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Ingredients
  1. corn tortillas (buy the kind in the refrigerator section)
  2. 1lb fish of choice
  3. blackened seasoning//or other favorite fish seasoning
  4. 2 mangoes
  5. 2 tomatoes
  6. 2 avocados
  7. 2 limes
  8. queso fresco
  9. cilantro
Instructions
  1. season fish and prepare grill
  2. grill fish 6 min each side
  3. let fish cool for 3 min and chop into cubes
  4. slice avocado, dice tomato and mango
  5. warm up tortilla in pan according to package directions
  6. top taco with fish, avocado slice, diced tomato/mango, crumbled queso fresco, cilantro, and drizzle lime juice
  7. yum
Notes
  1. goes great with a side of fried plantains and black beans
breaking bread xo, brynn http://www.breakingbreadxo.com/

Follow my blog with Bloglovin

southwest summer salad

I created a yummy creamy greek yogurt chipotle dressing for this salad here>> greek yogurt chipotle dressing. Making your own dressing can be really fun because it will make you feel cool. It’s also great because you know there are no added chemicals or sugars that could harm your body. 

My mom doesn’t really like to cook, so I do most of the cooking and I create most of the kitchen messes at home. I like creating recipes like salad dressing for my mom because she usually would just use store bought dressing. I feel like it is a treat to get to try grocery staples from scratch. My mom always says, “let’s not make a mess…” but once the food is on the table she has no complaints tehe. 

I was so hungry before I started making this southwest salad so of course I broke open the chips and salsa. Cantina thins are so crispy, they can’t be beat. I’m eating extra chips because I deserve it since the salad is so healthy…you know? 

chips n salsa salad

TIME TO CHOP. Before slicing the lettuce I make one long cut so the pieces are not too long. 

lettuce salad

Don’t forget to rinse the lettuce unless you want to eat the horrible chemicals that your mom warned you about… I just go with it. Using a salad spinner is helpful too because it takes the excess moisture off the lettuce. Nobody likes wet leaves, unless that person is really dehydrated.

rinse salad salad spinner

You can put the black beans on the salad right out of the can, just be sure to rinse those too so the bean juice doesn’t smother the salad. Oh no! A piece of lettuce is trying to escape! We can’t let any fellas get away.

black beans salad

Now for the avocado. Fun fact: I recently found love for avocados again. We rekindled our relationship when I went to Costa Rica in May. It was a great honeymoon for me and the avocados. I hated them for a year after a bad experiment I created. That is the downside to experimenting, but now I am so excited to love them again!

salad avocado salad

I really like how these flavors from the tomato/corn/black beans/avocado/mango/and cheese create a southwest flavor. Recently I have been buying blocks of cheese and shredding it on my own because it tastes better than packaged shredded cheese. It is softer and melts in your mouth easier.

southwest salad southwest salad 

VEGGIE PARTY IN A BOWL + CHEESE. 

Don’t forget about dressing! A salad and it’s dressing are best friends. You can use this one, greek yogurt chipotle dressing or use your own.

southwest salad southwest salad 

Adding cilantro is the perfect garnish, and tortilla strips add a nice crunch. If you don’t have tortilla strips you can top it with crumbled tortilla chips. 

southwest summer salad
Serves 2
Write a review
Print
Ingredients
  1. 7 leaves romaine lettuce
  2. 1 cubed mango
  3. 1/2 can black beans
  4. 1/2 cup corn
  5. 1/2 cup tomato
  6. 1/2 cup colby jack cheese
  7. cilantro garnish
  8. tortilla strips
Instructions
  1. chop and rinse lettuce and place in medium bowl
  2. rinse black beans and add to bowl
  3. chop mango and chop tomato, add to bowl
  4. add cooked and chilled corn
  5. shred cheese and add
  6. garnish with cilantro and tortilla strips
Notes
  1. if you shred block cheese by hand it will taste better
breaking bread xo, brynn http://www.breakingbreadxo.com/

greek yogurt chipotle dressing

This southwest summer salad goes great with this dressing!

Either you read this and thought, “ew greek yogurt” or “yass”. *Haterz, you can replace the yogurt with mayo 😉

Like many other Americans I really adore Chipotle. Did you know Chipotle is also in Canada, France, Germany, and the UK? Thank goodness for them! Is adore the right word? Uhm yes. I also like the salads at Chipotle, and if you don’t already know, they have the most amazing dressing. It’s so great. Ask anyone who has tried it. So, of course, naturally here I am taking a great thing and tampering with it. Shame on me, but the result was a creamier version. When something is creamy I find it hard to say no.

 ingredients for creamy chipotle dressing ingredients for creamy chipotle dressing

To recreate the chipotle taste I used >> oregano, cumin, salt, pepper, garlic, lime juice, white wine vinegar, oil, honey, and chipotle peppers in adobo with greek yogurt << The list seems daunting but I bet you have most of these things in your pantry. Plus, it is fun mixing it all together 🙂 . Cumin is what gives the dressing a smokey flavor and oregano adds a fresh zing along with the lime. Lime is essential because it’s zest compliments the creamy yogurt, similar to how the sweet honey compliments the spicy chipotle. They balance each other out. Honestly, I would say all the ingredients are essential because how can you say no to them? They are so eager to be in your mouth. 

lime chipotle peppers in adobo

The chipotle peppers in adobo sauce are the real all stars behind the scene. Just make sure you chop them finely so you don’t bite into a huge chunk, because you will find yourself running to the sink holding out your tongue (unless you luv da spice). The more seeds you include from the pepper, the hotter the dressing will be. 

ingredients for creamy chipotle dressing ingredients for creamy chipotle dressing 

I used greek yogurt instead of mayo because plain greek yogurt adds a cheesy/sour cream flavor. Mayo would also be good, but it is more of a smooth flavor. See how funny the greek yogurt looks in the oil? I wasn’t kidding when I said it’s fun to stir! Mix it real good now, ya hear? haha

greek yogurt chipotle dressing creamy chipotle dressing

~now you are a fancy dressing maker~

southwest salad

*disclaimer, if you don’t like plain greek yogurt fer real then please replace with mayo otherwise you no likey

greek yogurt chipotle dressing
Serves 4
Write a review
Print
Ingredients
  1. 1/4 tsp minced garlic
  2. 1/2 tsp oregano
  3. 1/2 tsp cumin
  4. 1/4 tsp salt
  5. 1/4 tsp black pepper
  6. 2 tbsp white wine vinegar
  7. 1/4 cup vegetable oil
  8. lime juice from 1/2 lime
  9. 1 tbsp honey
  10. 2 chipotle peppers in adobo from a can
  11. 5.3 oz plain greek yogurt 0%
Instructions
  1. mix dry ingredients
  2. chop chipotle peppers finely
  3. mix in wet ingredients and chipotle peppers
  4. eat immediately or refrigerate
Notes
  1. The more seeds from the peppers you include, the spicier it will be.
breaking bread xo, brynn http://www.breakingbreadxo.com/