Tacos de Tomas
2 Fish fillets of choice
Seasonings for fish, including fajita seasoning, salt, pepper, garlic, etc
1/2 lb Mushrooms, white button or baby ‘bella
Garlic to taste, about 2 cloves, minced
Small bunch Baby Swiss Chard (sub spinach if you prefer), chopped coarsely
Corn tortillas, warmed (one thin tilapia fillet was perfect for 3 small tortillas)
Garnishes: Lime wedges, Fresh Cilantro
Chipotle Cream (mix equal parts mayo and sour cream – lite versions ok – with minced chipotles in adobo to taste. Add a squeeze of fresh lime juice, some salt and pepper and store in fridge for about a week.)
Heat saute pan and add a bit of oil. Chop or slice the mushrooms [ if the kid does it, you have no choice in the matter – just accept it] and add them to the saute pan. Saute over medium-high heat for about 7 minutes, then add garlic, salt and pepper and continue to cook for about 3-4 more minutes. Add the chopped chard and cook until wilted and stems are crunchy-tender, about 5 minutes. Remove from pan and keep warm while you cook the fish.
Season fish on both sides, then saute in olive oil. I cannot say how long because that will depend on the type of fish and its thickness. Use your judgment on that one! Meanwhile, heat your tortillas – place them on a papertowel, fold the corners over to envelope the tortillas and nuke for 1 minute.
To assemble the tacos, lay a tortilla on a plate and pile on a small amount of the swiss chard-mushroom mixture. Top with a piece of the fish, drizzle with a squeeze of lime and some of the chipotle cream, then toss on a few cilantro sprigs. Fold ‘er up and dive in!