Welcome to part two of Recycled Meals. I got three meals out of this one!
Meal 1: Pan-seared cod with (slightly overcooked... oops) roasted vegetables, tahini, and garlic yogurt sauce
Meal 2: Poached eggs over roasted cauliflower and butternut squash
Meal 3: Fish tacos
The next morning, I warmed up the leftover veggies and served them topped with two poached eggs.
And then for dinner that night, fish tacos! (Recipe below). This was my favorite of the three (I'm kind of a fish taco addict. I could possibly use an intervention).
1 cup whole milk yogurt
Juice of 1 lemon
1 large clove of garlic, crushed
(I also decided to add dill this time)
Chunks of fish (any kind, really. I used cod)
juice of 3 lemons
3 cloves garlic, minced
Old Bay seasoning*
salsa (I used Trader Joe's Serrano Salsa Fresca)
Marinate the fish in the lemon juice, garlic, Old Bay, and a couple of tbsp of olive oil overnight in the fridge.
You can cook the fish however you'd like. Grilled is best, but I have no grill, so I pan seared it.
Cut enough cabbage to put about 3 tbsp of slaw on each taco and mix it with 3 parts mayo to 1 part lime juice (I'm being vague here because... well I didn't measure. And it really depends on how many tacos you plan on serving, though the slaw is kind of nice on its own, as well). If using cilantro, add a bit of it, finely diced.
Brown the tortillas on a medium head, unoiled pan. Fill with the fish, and top with slaw and salsa.
*You can just use salt instead of Old Bay, but one time, my ex-boyfriend, who made kick-ass fish tacos, decided to make what we ended up calling Chesapeake Fish Tacos and throw the Old Bay in. It was so good, we never went back to doing it without.