Thursday, August 13, 2009

Fish Taco Leftovers? Fish Taco Quesadillas!

I loved the fish tacos for dinner last night. I liked the flavor so much, I even waited about half an hour before having my required post dinner chocolate fix. There was some tilapia and other fixings left over from dinner and there is nothing I like better than leftovers. Lunch today? Fish taco quesadillas.

Ingredients
- small flour tortillas
- cooked tilapia fillet
- red cabbage, thinly sliced
- grated cheese (I used cheddar because I had it in the fridge)
- fresh cilantro
- fresh lime juice
- homemade crema (recipe)
- homemade guacamole (recipe)

Recipe
Heat a non-stick pan on medium high heat. Evenly flake / break up the tilapia on one side of the flour tortillas and squeeze a little fresh lime juice on top of the fish. Add cilantro leaves evenly over the fish, then a small amount of cabbage since you want to keep the quesadilla reasonably thin. Finally add the grated cheese. Fold the top of the flour tortilla over and give the whole thing a little press.

In the heated pan, add a little olive oil, and add the folded quesadilla. When browned on the first side, flip / almost roll over onto the uncooked side. If you are making more than one (and who can resist more than one), keep the cooked quesadillas on a piece of foil in a 300 degree oven.

I serve them with the leftover crema from last night's tacos and it was just as amazing with the quesadillas. In fact, I really enjoyed the homemade guacamole, but I think it slightly overpowered the fish. The crema alone was a perfect match again. I guess that means I get to have the guacamole later as a snack.

Wine Pairing
None - it was lunch time - I thought about it, but need to be productive this afternoon. The Gros Plant from last night would have matched really well with the crisped, cooked tortillas though.

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