Good food for people who like bad food (or healthy delicious mexican recipes)

Hey Y'all,

While I promised my recipe for "marry me cherry pie" and some side salads in the last post, I'm going to switch it up tonight because I'm feeling inspired by tonight's dinner menu. I promise to share those recipes soon! Instead I want to share some recipes for tonight combo of grilled fish tacos, mango-kiwi salsa and refried beans with some yummy grilled pineapple for dessert! I really want to add pictures, but bear with me if I fail as technology is not my strong point.

For the main course I'm starting off with some grilled pacific cod fish tacos. Pacific cod is on the safe list on the Monterey Bay Aquarium guide to sustainable seafood, but many of their other fish options would be just as good. You can find the guide here: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_WestCoastGuide.pdf

For two people I'm using:

1 large cod fillet
Marinade:
1 tsp. Chipotle powder
Half lime
1tsp. chili powder
1 tsp . garlic powder
salt and pepper to taste
tbsp. olive oil
4 corn or small flour tortillas
Garnish:
romaine and spring greens, you can also use cabbage, but if your garden is going like mine, you've got plenty of greens that need to be used quickly!

chipotle mayo: 1/4 lite mayo and a 2 tsp. chipotle hot sauce, mixed together (found in your local grocery store or mexican market)

(These are rough estimates and can be increased or decreased to suite you mood or taste buds)
Toss the marinade in a small bowl and coat the fish liberally and toss on a hot grill for about 7-10 minutes on each side.

Toss the cooked fish pieces on the warmed tortillas and garnish with the greens and chipotle mayo and the top with mango-kiwi salsa(recipe below)

Mango-Kiwi Salsa

1 cup heirloom cheery tomatoes (these are best but can be substituted for any fresh tomato)

Half Lime

Half jalapeno

1 cup chopped mango

1/4 cup red onion

1 half bunch cilantro

1 kiwi, quartered

optional: dash of thai fish sauce, sounds weird, but compliments this fresh salsa very well

Best slow cooked refried beans:

http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx
This recipe makes the best refried beans with minimal effort and no lard, you will never go back to canned refried beans! It does make a ton, but you can toss them in the freezer or use them for breakfast burritos, bean dip, etc. later on in the week

Grilled pineapple:
Half pineapple cut into inch sized pieces
tbsp. honey
sprinkle of cinnamon

toss all these together and toss them on skewers and grill for about 10-15 minutes (if you really want a luxurious dessert remove the grilled pineapple from skewers and toss with a dollop of fresh whipped cream, sooo good!)

Voila,! Serve the tacos with refried beans and spanish rice or salad and some fresh margaritas for a great balmy, summer night meal.

My grill is getting hot, enjoy these recipes, keep in mind I'm more of a make it up as you go along girl, so play with the seasoning and ratios!

Cheers,
Jamie