Fish tacos are one of those items on a menu that either turn out really good…or reeeeaaally bad. I got brave this week and decided to make homemade fish tacos Prevention-style.
The salsa I borrowed:
Corn and Jicama Salsa from Cooking Light
1/2 cup fresh corn kernels (I used canned)
1/2 cup finely diced peeled jicama
1/2 cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
Chop ingredients, toss together, and refrigerate to chill. Serves 4.
Nutrition Information (per serving): 52 calories; 0.5 g. fat; 260 mg. sodium; 16.5 g. carbohydrate; 2 g. fiber; 3 g. protein
Result: Delicious! The jicama adds such a nice crunch to the beans and corn, I enjoyed this salsa more than I expected, actually! Mmm!
I put 2-3 ounces of cod seasoned with lemon pepper which was pan sauteed in 1-2 teaspoons of extra-virgin olive oil along with Corn and Jicama Salsa, avocado slices, and fresh cabbage in a each of 2 corn tortilla. Mmmm!
I was going to grill up the HUGE squash I picked from my garden yesterday, but I saved it for tonight!
Question: Which cabinetry do you prefer?
Nice kitchens, huh? I can dream, right? 😉
I selfishly ask this question about cabinet color We’ve seen homes with both and Mr. Prevention is not a fan of the white. Personally, I like both…so long as the kitchen is large and comes with plentiful cabinets and counter space!
Question: Have you had jicama before? Did you like it?
Nearly the day before the weekend…and it is the day before the weekend for me. Woo!