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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Fish tacos and homemade tortillas, packed with flavor and perfect on a summer day spent out on the patio

Joseph Erdos



JewishWorldReview.com | For the longest time, I didn't know what a real taco was. When I was a kid, we ate tacos from the store-bought kit, and on rare occasion we might have fast food tacos from that place with the bell. But the first time I had real tacos was at a popular Mexican restaurant in New York during my college years. It just so happens that those first tacos were fish tacos. Since then, they've been my all-time favorite.


I've never been to the place where fish tacos originated, Baja California, but I can easily imagine myself eating them on a beach with white sand and crystal clear waters. Some fish tacos are made from fried fish, but I like mine grilled with a spice-rub. This recipe is just that -- it's packed with flavor and perfect on a summer day spent out on the patio.


I like to make my fish tacos with mahi-mahi, which works very nicely on the grill. Its meaty and doesn't fall apart too easily.



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But once it's cooked, it's easy to flake into big, juicy chunks, perfect for packing into tacos. I don't just use any store-bought tortillas; I make mine from scratch -- it's easy because all you need is the corn flour and water.

FISH TACOS WITH HOMEMADE TORTILLAS AND PICO DE GALLO

For easy grilling, grill the fish over a grilling basket -- there will be less tendency for the fish to stick to the grates.

SERVES: 6


  • 1 pound mahi mahi fillet, skin removed
  • 3 tablespoons vegetable oil
  • 1 tablespoon lime juice (about 1 lime)
  • 1 tablespoon ancho chili powder
  • Corn tortillas (recipe follows)
  • Pico de gallo (recipe follows)
  • 1/4 head red cabbage, shredded
  • Diced avocado
  • Sour cream
  • Cilantro sprigs
  • Lime wedges


Preheat a gas grill at medium-high to high heat. Place fish in a shallow dish. Whisk together oil, lime juice and chili powder in a small bowl and pour over fish. Let marinate for 15 to 20 minutes.

Place fish on hot grill, flesh-side down and grill for 3 to 5 minutes. Flip and continue to grill until no longer opaque in the middle, about 1 to 3 minutes. Transfer fish to a plate and let rest for a few minutes. Break up into chunks for serving. Serve in warmed tortillas with pico de gallo, shredded cabbage, avocado, sour cream and cilantro. Serve with wedges of lime.



CORN TORTILLAS


Makes: 12 tortillas.


  • 2 cups corn flour

  • 1 1/2 cups water

  • 1 tablespoon salt


In a bowl, combine the corn flour, water and salt. Mix until it reaches a smooth consistency -- it shouldn't be too dry or sticky. Form the dough into a large disc and keep covered with a moistened towel while working with it.

Divide the dough into 12 equal-size balls. Working one at a time, flatten a ball between two sheets of wax paper and, using a tortilla press or a rolling pin, create a tortilla.

Preheat a griddle or skillet at medium heat. Cook tortillas 1 minute per side and keep warm until ready to eat.



PICO DE GALLO


Makes: 1 cup salsa


  • 1 medium tomato, diced

  • 1/2 red onion, diced

  • 1 tablespoon lime juice (about 1 lime)

  • 2 tablespoons chopped cilantro

  • Fine sea salt

  • Freshly ground black pepper


In a small bowl, combine tomato, red onion, lime juice and cilantro. Season with salt and pepper


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(Joseph Erdos is a New York-based writer and editor, who shares his passion for food on his blog, Gastronomer's Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)




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