HAPPY BIRTHDAY TO THE BEST HUSBAND AROUND!
As you may recall, my birthday celebrations tend to revolve around what restaurant I want to try out. But Jason requested a home cooked meal and, fortunately for him, I really enjoy planning special occasion/holiday meals. (In fact, I’ve pretty much had this meal planned out for weeks.) Of course, since he is the man of honor, Jason had most of the say in what his birthday dinner consisted of. His requests--- fish tacos (shocker!) and tiramisu cake. Here is how I chose to round out the menu:
- Roasted tomatillo salsa and tortilla chips
- Fish tacos with cabbage and lime (with a few twists—more on that in a minute)
- Corn and tomato salad with avocado and arugula (recipe coming up tomorrow)
- Tiramisu cake (recipe coming Friday)
Although Jason was a huge fan of the fish tacos I made last month I decided to make a few tweaks. The first was to sprinkle the tilapia with a little Baja seasoning before sticking it under the broiler. This idea came from a fish dish Jason likes to get from the Whole Foods out in Fairfax, VA where they have several mini restaurants serving really good food at incredibly reasonable prices (seriously—if you haven’t been and you live in the DC area…go!).
The second was to swap the chopped white onion for pickled onions! One of our favorite Mexican places serves shrimp tacos with these delicious pickled onions on top and I’ve long wondered how to make them at home. Enter Smitten Kitchen and her recipes for pickled onions. They were actually pretty close to what is served at Taqueria Poblano (a little less sweet maybe) and definitely a good addition to our fish tacos. All in all, a very successful meal :)
Pickled Onions
From Smitten Kitchen
Ingredients:
½ large red onion, thinly sliced
½ cup red wine vinegar
½ cup cold water
2 TBL coarse salt
1 TBL sugar
2 dashes hot sauce.
Combine all of the ingredients into a bowl or mason jar and refrigerate overnight.
Stay tuned for more birthday dinner extravaganza recipes later this week!
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