Tacos de Tomas

Tacos de Tomas with New Mexican Hominy


Tacos de Tomas
serves 2

2 Fish fillets of choice
Seasonings for fish, including fajita seasoning, salt, pepper, garlic, etc
olive oil
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) 

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!


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