Tacos Tuesday

Happy Tacos Tuesday!

A few days ago, Jesse and I made fish tacos for dinner with Jeanie, Jesse’s mom/ my soon-to-be mom in law, and Tim, Jeanie’s partner.

My favorite memory with Jeanie and Tim: when we (Jesse, Mikael, Jeanie, Tim and I) spent the day eating, drinking, dancing and hanging out in Half Moon Bay at Half Moon Bay Brewery, where Tim was performing.

Here are a couple of pictures of us at dinner in Jeanie’s art-filled home.

Below are our flan and fish tacos recipes. Let me know if you find them helpful or if you know of other tips that I should try next time I make flan/ fish tacos.

I usually get started on the flan first, since even though it is pretty easy to make, it takes about an hour to bake.

Ingredients for flan:

– 1 can of sweetened condensed milk

– 1.5 can of milk (measured with the empty condensed milk can)

– 3 eggs

– vanilla extract

– 1/4 cup of brown or white sugar

1. Preheat oven to 350 degrees F. Heat sugar and 1-2 table spoon of water in a saucepan until it’s brown/ semi-burnt. Pour the caramel into a 2.5- 3 quart casserole/ baking pan.

2. Blend condensed milk, regular milk, eggs, and 1 table spoon of vanilla extract together in a blender. Pour the mixture into the pan on top of the caramel.

3. Cover with aluminum foil. Place in a water bath, filled to 1/3 of the outside of the pan. Be careful not to fill the water bath too high. (You don’t want the bath water to seep into the pan and dilute the flan.)

4. Bake for 1 hour on 350 degrees F. Chill (as in put the flan in the fridge, but you can kick back and relax too) and enjoy!

While the flan was baking, I got started on the fish tacos. Ingredients for fish tacos:

-Tortillas (we love to use the La Tortilla Factory’s Hand Made Style tortillas) or tostada shells

-Cod (or any white-flesh, mild, salt-water fish)

-falafel mix (about 1 lb)

-2 eggs

-1 bulb of garlic

– 2 mangos

– 1 cucumber

– 5-7 tomatillos

– 2 serrano peppers or jalapenos

– cilantro

– 1 onion

– 2 limes

– 3 avocados

– 1 cabbage

1. Clean and season the fish. I used minced garlic, garlic salt, pepper, and cayenne pepper.

2. Dip the fish pieces one-by-one into beaten eggs.

3. Then dip the fish pieces one-by-one into falafel mix. I like using falafel mix instead of flour or breadcrumbs because I think it gives the fish pieces more flavor.

4. Fry the fish pieces on medium-high heat until golden.

5. Put the fried fish pieces on a rack or paper towel to drain the oil.

If possible, prepare the salsa at the same time, but try not to burn stuff like I do when I multi-task. Here’s how to prepare the salsa:

1. Bring water to a boil and add 5-7 tomatillos, about 1/5 of an onion, 2-3 garlic cloves (can mince and add after boil if you like it extra garlicky like we do!), and 1 jalapeno or serrano pepper (or more if you like it more spicy). These should be boiled for about 15-20 minutes on medium-low heat until the tomatillos turn completely yellowish.

2. Scoop the content into a blender using only enough water to blend. Add a dash of salt and sugar, and about 2 teaspoons of lime. Then blend blend blend!

3. Pour into serving bowl and add minced cilantro and onion.

Onto the mango-cucumber salsa (can add tomatoes if you’d like):

1. Mix peeled/ diced mango, diced cucumber, minced onion and cilantro, 2 tablespoons lemon juice, black pepper, 1 teaspoon sugar and 1/4 teaspoon salt.

2. Mix well. Here are the 2 different salsa together. Yum!

And here is the complete meal:

Sliced cabbage, avocados, toasted tortillas, fried fish, and salsa.

Tasted better than it looks here, but that’s just my taste buds… Plus I’m biased.

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What is your favorite fish tacos, flan, or salsa recipes? Or do you have a favorite taqueria in the San Francisco Bay Area? Please share below.

I would especially love it if you tried any of the above recipes and can share your process.

Until next week,

❤ Hong