Sarah Sellers, one of the most-robbed "Idol" contestants of Season 10 and a food blogger in her spare time, has been graciously posting her recipes for yummy "American Idol" viewing party snacks here in Reality Rocks all season long. And for this week's Rock & Roll Hall Of Fame Night theme, she's focusing on two big Hall Of Famers, the Beach Boys and Elvis Presley.
For tonight's two-hour performance episode filled with good vibrations, she's serving up fish tacos in honor of the California surf icons, and then for tomorrow's results show (when you're sad and angry and ready to shoot your TV set Elvis-style), she'll offer deep-fried comfort food fit for a King.
Dig in!
Fish Tacos with Mango Slaw & Avocado Cream
Serves 4 (2 tacos apiece)
Mango Slaw
Ingredients:
▪ 1/2 a head of red cabbage, shredded
▪ 1/2 of a small red onion, thinly sliced (half-moons)
▪ 1/2 red bell pepper, julienned
▪ 1/2 green bell pepper, julienned
▪ 1/2 jalapeno, diced, seeds removed
▪ 1 mango, peeled and julienned
▪ 1 tsp kosher salt
▪ 1/8 tsp cracked pepper
▪ 2 tbsp extra virgin olive oil
▪ juice of 1/2 a lime
▪ 1/4 cup cilantro, chopped
Cod Fillets
Ingredients:
▪ 1 tbsp olive oil
▪ juice of 1/2 a lime
▪ 1/4 tsp kosher salt
▪ 1/8 tsp cracked pepper
▪ 1/4 tsp chili powder
▪ 1/8 tsp cumin
▪ 1 pd cod fillets, bones and skin removed
▪ 1 tsp olive oil
▪ 8 white corn tortillas
Avocado Cream
Ingredients:
▪ 1 large avocado
▪ 1/4 cup light sour cream
▪ pinch of kosher salt
▪ 1/8 tsp garlic powder
Preheat the oven to 350 degrees.
1. For the slaw, combine all of the ingredients through the lime in a large bowl. Stir until well combined and chill in the refrigerator while you assemble the rest of the ingredients. Stir in the cilantro right before serving.
2. To marinate the fish combine the olive oil and the next 5 ingredients, through the cumin, in a small bowl and whisk until combined. Cut the cod fillet into two medium-size fillets. Place in a medium-size container and drizzle the marinade on top of the fish, coating evenly all over. Cover and marinate in the refrigerator for 10-15 minutes. **Don't let it marinate too long or the acid in the lime will cook the fish.
3. While the fish is marinating, prepare the avocado cream. Combine all of the ingredients together in a food processor and blend until smooth. Set aside.
4. Heat the remaining teaspoon of oil to a cast iron pan (if necessary) over medium-high heat. Add the cod and cook for 4-5 minutes. Flip and cook until completely cooked through, around 3-4 minutes.
5. While the fish cooks, place the corn tortillas carefully through the grates of the oven (upside-down), making the shape of a taco. Bake until crisp, around 3-4 minutes. Remove with tongs and set aside.
6. Remove the fish from the pan and flake with a fork. Serve the fish in the warm tortillas, topped with the mango slaw and avocado cream.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com/
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