Fish Tacos with a Mexican Flair, Air Frier, Bake, Broil, or Fry

Air Fried Haddock Fillet

     Fish Tacos are my newest addiction.  They’re quick, simple, and delicious.  I set out to make a healthier version which is either Baked, Broiled, or Air Fried.  I decided to prepare the Fillets whole instead of slicing into strips.  Much faster and easier.  You may slice them on a platter before serving.  My pictures show only a half lb of Fish.  I wanted them today, and Bob wanted something else.  So yep, they’re easy enough to cook for one person.

FISH INGREDIENTS:  Yields 4 Servings

1 lb Fillets – Haddock, Tilapia, Cod, Flounder, Mahi Mahi, or any other firm Fish

½ cup AP Flour

¾ tsp Cornstarch

1 tsp Chili Powder OR ¼ tsp Chipotle Chili Powder

Salt and Pepper

½ tsp Garlic Powder

¼ tsp each dried Cilantro and Cumin

½ cup milk

Tortilla Shells (Fish Tacos are typically served on Corn Tortillas, but Flour Tortillas are also fine.)

FISH PREPARATION:

     Place Milk in a small shallow bowl.  Add Fish and turn over.  Let sit for 10 to 15 minutes.

     Place Flour, Cornstarch, Chili Powder, Salt, Pepper, Garlic Powder, Cilantro and Cumin in a small, shallow bowl.  With a fork or small whisk, stir well.   Set aside.

     Remove Fillets from Milk, letting excess flow off.  Spray or brush Olive Oil on whatever utensil you’re cooking on.  Place one Fillet in Flour/Cornstarch mixture.  Turn over to coat the other side, shaking excess off.  Repeat with all.  Spray or brush top of Fillets with Olive Oil. 

     Cook in Air Fryer following manufacturer’s instructions, or Bake at 400° F 9 – 13 minutes, or Broil on high heat 4” – 5” from heat source for 3 – 5 minutes on each side.  (If Fillets are thin, don’t try to flip them) until Fish is golden, and twisting a fork in the thickest area will cause it to flake.  Please know that cooking times will vary depending on thickness of your Fillets. If you choose to fry, place a little Olive Oil and a pat of Butter in a preheated skilled.  When bottom is golden, carefully flip the Fillets over and cook the other side.  3-5 minutes per side depending on thickness.

CABBAGE TOPPING INGREDIENTS:

2 Cups finely shredded Cabbage

2 TBSP Red Onion, chopped

½ cup Mayo

2 TBSP Sour Cream

1 tsp Sriracha Sauce

1 TBSP fresh Squeezed Lemon Juice

Salt and Pepper to Taste

¼ tsp each dried Cilantro, Cumin

Optional:  Chopped Jalapenos or canned Chipotle Peppers

CABBAGE TOPPING PREPARATION

     Mix all ingredients together in a small bowl.  Cover and refrigerate for at least an hour. 

Serve Tacos with Grated Mexican blend Cheese, Guacamole or sliced Avocado, Pico De Gallo, or Salsa, and of course the Cabbage Topping.

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By Tika for CHEW WANNA EAT? © 2021

Make sure to grease the Aluminum Foil so bottom of Fish won’t stick

Beautifully Air Fried. Now you can cut them in strips.

Immediately after taking fillets off the heat source, quickly toast your Shell.

Halupki Casserole

Halupki Casserole

     Halupki is a dish that goes by many names.  I’m sure that there are more recipes than there are names.  According to Wiki, “Gołąbki are also referred to as golumpki, golabki, golumpkies, golumpkis or gwumpki.^[1][2][4] Similar variations are called holubky (Slovak), töltött káposzta (Hungarian), holubtsi (Ukrainian), golubtsy (Russian), balandėliai (Lithuanian), Kohlrouladen German (or sarma a Turkish loan-word, commonly applied to some Southern Slavic versions, particularly in the Carpathian and Balkan regions), kåldolmar (Sweden, from the Turkish dolma). In Yiddish, holipshes, goleptzi golumpkiand holishkes or holep are very similar dishes.^[5]

     In the United States, the terms are commonly Anglicized by second- or third-generation Americans to “pigs in a blanket”, “piggies”, “stuffed cabbage”, “stuffed cabbage leaves”, or “cabbage casserole”.^[1][2][4][3] They are referred to as “halupki” in the coal regions of Northeastern Pennsylvania.”

     See what I mean?  I don’t care what they call it. I don’t know about you, but sometimes I’ve just gotta have it.  You can roll the cabbage, certainly, but if you just don’t feel like it, cut the cabbage leaves into big hunks and layer your casserole.

     NOTE:  Whether rolling or making the casserole, it freezes great!  I always make enough for about three meals and freeze two of them.

     INGREDIENTS:  This is for a single batch.  I always triple it and freeze a lot of it.

1 beaten egg

½ cup milk

¼ cup chopped onion

2 cloves garlic, chopped

1 ½ tsp Worcestershire sauce

1 tsp salt

Dash pepper

1/2 tsp poultry seasoning  

1 lb ground meat (I like to mix beef and pork)

1 cup rice, cooked and cooled

1 medium head cabbage

1 can tomato soup 

8 oz tomato sauce

1 TBSP brown sugar (level.  Don’t overdo)

1 TBSP fresh lemon juice

CASSEROLE PREPARATION:

     If making a casserole, (1) rinse the cabbage and cut the leaves off the head. Cut the large center vein out, and throw the leaves in a pot of boiling water.  Let them cook for about 3 minutes.  It will make your oven time a lot shorter.  Drain, cool. -OR – (2) If rolling, place the entire head in a boiling pot of water about 2-3” deep.  Tear the Leaves off as they become soft enough.  To avoid burning yourself, wear rubber gloves.  The leaves should be tender enough to roll properly.  (3) If rolling, place the head of cabbage in a microwave-safe dish. Microwave the cabbage on high for about 14 minutes. When the cabbage is cool enough to handle, peel off the leaves. Drain, cool.

     In a Dutch oven, whisk soup, tomato sauce, brown sugar and lemon juice.  Set aside. No need to cook it.

     In large bowl, mix egg, milk, onion, garlic, Worcestershire sauce, salt, pepper, poultry seasoning, rice, and uncooked meat.  Mix well.

          In a beautiful casserole dish, spray lightly and put a bit of the sauce in the bottom.  Begin layering – cabbage, meat, sauce, repeat. 

     Cover with foil and bake at 350° F for 60 minutes.  Remove foil and continue baking another 15 minutes or until cabbage is done to your liking.

     (It’s a good idea to put a cookie sheet underneath when baking this).

     If cooking on stove top, cover and simmer for 45-60 minutes until cabbage is tender.  Do NOT stir.

PREPARATION FOR ROLLED  HALUPKI

     If making rolled Halupki, (1) rinse the cabbage and cut the cabbage leaves off the head. Cut the large center vein out, and discard.  Throw the leaves in a pot of boiling water and let them cook for about 3 minutes.  They should be tender enough to roll properly.  This also makes your oven time shorter.   Drain.  -OR – (2) Place the entire head in a boiling pot of water about 2-3” deep.  Tear the Leaves off as they become soft enough.  To avoid burning yourself, wear rubber gloves. 

     In a bowl, mix soup, tomato sauce, brown sugar and lemon juice.  Mix well and set aside. No need to cook it.

     In large bowl, whisk egg, milk, onion, Worcestershire sauce, salt, pepper, poultry seasoning, rice, and uncooked meat.  Mix well.  Put a scoop of the Meat mixture at the end of the leaf where it grew on the stem.  The amount will vary, depending on the size of your leaf.  Roll up, tucking the sides in as you go.

     In a beautiful casserole dish, spray lightly and put a bit of the sauce in the bottom.  Place the Halupki seam side down.  You can do a single layer in a baking dish, or stack them.  Make sure to add plenty of sauce so there’s enough to spoon over your Mashed Potatoes!!!

     Cover with foil and bake at 350° F for 60 minutes.  Remove foil and continue baking another 15 minutes or until cabbage is done to your liking.

     (It’s a good idea to put a cookie sheet underneath when baking this).

SLOW COOKER/CROCK POT – Preparations are exactly as for the Rolled Halupki.  Cook on Low for 7 – 9 hours – OR – High for 4 – 5 hours.

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By Tika for CHEW WANNA EAT? © 2021

Irish Egg Rolls (Reuben Egg Rolls)

    Made with leftover Corned Beef, you won’t believe how delicious and simple these are to make.  I air fried mine on 350 ° F, brushed with Olive Oil, but you can certainly deep fry them if you’d rather.  Serve at parties, game day, appetizer, or even a main meal with a salad on the side.  They’re like a Reuben to go! A Westover Leftover!

INGREDIENTS:  Yields 10 Egg Rolls

2 cups Bok Choy Cabbage, cooked and drained well

2 cups Corned Beef, fully cooked (about 10 ounces)

¼ cup Onion, chopped

4 slices Swiss Cheese, cut in long skinny strips

Olive Oil for brushing

OPTIONAL:  Cooked carrots, chopped

Salt, Pepper, Garlic Powder

PREPARATION:

     In a food processor or electric chopper, add Cooked Cabbage, Corned Beef, and Onion.  Add Cooked Carrots and Seasonings if you’re using them.  Rough chop until you end up with small pieces.  Don’t make it too fine. 

     Place wrapper down with corner facing you and place approximately 1/3 cup of the filling on the wrapper.  Lay 3 thin strips of Swiss Cheese on top.  Roll wrapper away from you.  When you get to the corners, wet them with your fingers and press down.  Continue to roll until you reach the last corner.  Wet and seal.  Repeat until filling is gone.

     Brush top, bottom and sides of each Egg Roll and place in a 350°  F air fryer.  Cook for 3-5 minutes until they are browned and crisp.  Turn over with tongs and repeat.

DIPPING SAUCES: Best to make these early, and refrigerate to help the flavors meld.

Mustard Sauce: 4 TBSP Honey Dijon Mustard, 2 TBSP Yellow Mustard, 1 TBSP Rice Vinegar, 2 tsp Mustard Powder, ¼ + Cayenne Pepper (or Chipotle Powder). 

Thousand Island Dressing, Use your favorite bottled dressing or make Homemade by combining ¼ + cup Ketchup, ¾ cup Mayo, 2 tsp Sweet Relish, 1 TBSP minced Onion, ½ tsp Garlic Powder, Pepper. (Optional half a Hard Cooked Egg, finely chopped).

Honey Mustard Dipping Sauce: ¼ cup Mayo, 1 TBSP Prepared Mustard, 1 tsp Honey, 1 tsp Lemon Juice.  Spice it up by adding a dab of Horseradish or ½ tsp Sriracha Sauce.

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By Tika for CHEW WANNA EAT? © 2020

Halupki Shepherd’s Pie

     I’m sure you’ve never heard of this recipe.  If you’ve been following Chew Wanna Eat? for any length of time you know that sometimes a dish I’ve never heard of nor eaten will just pop into my head.  Halupki Shepherd’s Pie was today’s exceptional idea.  Everyone loves Mashed Potatoes with Halupki, right? I know we do.  I don’t believe there are any other recipes out there for this, so you’d better save it.  If you have a few cups of leftover mashed potatoes, all the better! 

INGREDIENTS:  YIELDS ONE LARGE CASSEROLE

1 egg

½ cup milk

¼ cup chopped onion

1 ½ tsp Worcestershire sauce

1 tsp salt

Dash pepper

1/2 tsp poultry seasoning  

1 lb ground meat (I like to mix beef and pork)

1 cup rice, cooked and cooled

1 head cabbage

1 can tomato soup

12 oz tomato sauce

1 TBSP brown sugar (level.  Don’t overdo)

1 TBSP fresh lemon juice

Approximately 2+ cups of Mashed Potatoes

Optional:  Frozen Corn, thawed and drained -OR- Green Beans

PREPARATION:

     Rinse the cabbage and cut the cabbage leaves off the head.  Cut the large center vein out, and then cut the cabbage in large hunks.  Add the leaves to a large pot of boiling water and let them cook for about 3 -4 minutes.  It will make your oven time a lot shorter.  Drain, cool.

     In the same pan (which is now empty), mix the sauce.  Mix soup, tomato sauce, brown sugar and lemon juice.  Mix well and set aside. No need to cook it.

     In large bowl, mix egg, milk, onion, Worcestershire sauce, salt, pepper, and poultry seasoning.  Add rice, and uncooked meat.  Mix well.

     In a beautiful casserole dish, spray lightly and put a bit of the sauce in the bottom.  Begin layering – cabbage, meat, sauce, repeat.  (Make sure you leave room for the Vegetable and Mashed Potato Layer).  Cover with foil and bake at 350° F for 60 minutes.  Poke the cabbage to make sure it’s pretty tender.  Sprinkle the Corn or Green Beans across the top of the casserole, add Mashed Potatoes on top and return to oven, sprinkle with a little Parsley.  Bake another 20 minutes uncovered.

(It’s a very good idea to put a cookie sheet underneath when baking this).

     When serving, spoon some of the sauce over the Mashed Potatoes.

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By Tika for CHEW WANNA EAT? © 2019

Fried Cabbage with Bacon and Noodles

     We love Fried Cabbage, and it’s one of the most economical foods out there!  Since you use such a small amount of grease, it’s a very healthy meal.  Eat it as a main dish with a side salad and homemade bread, or as a side dish.  Cabbage is very high in fiber and nutrients, and contains zero fat.  I know!  It’s sounding better and better all the time, isn’t it?  Wait until you try this quick dish!  It’s SO good!

INGREDIENTS:  Yields 2-3 main servings, or 6 side dish servings

3 slices Bacon, cut in half, fried until crisp

6+ cups Cabbage, cut into bite sized pieces

½ cup Onion, chopped

2 large handfuls Egg Noodles (about 2 cups)

1-2 cloves Garlic, chopped

Salt and Pepper to taste

1 TBSP butter (Optional)

PREPARATION:

     Cook bacon until crisp.  Set aside.  You will crumble it later.

     Drain most of the grease from the pan, leave a few tsp.  Add Cabbage and cook on low heat for about 15 minutes.  Add Onion and Garlic. Continue cooking until Cabbage is browned and tender.  I use Tongs to flip it over.

     Meanwhile, cook Egg Noodles for 5 minutes, drain.  Add to Cabbage mixture.  Add Butter.  Add Salt and pepper.  Add crumbled Bacon.

     Serve.

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By Tika for CHEW WANNA EAT? © 2019

Homemade Sauerkraut

     If you’re like us and demand the best ingredients when preparing your food, don’t skip the homemade Sauerkraut.  Whether you’re eating Reubens, Pork and Kraut, or even Hot Dogs, you can’t beat homemade!  Cabbage is in season right now, so make enough to last you until next year.  You need just 2 ingredients – Salt and Grated Cabbage.  Couldn’t be simpler, and so well worth it.

 

INGREDIENTS:  YIELDS 5 QUARTS

3 Medium heads of cabbage

5 TBSP Course Sea Salt or Kosher Salt (NOT IODIZED)

 

PREPARATION:

Sterilize your jars and lids.

Thinly slice the cabbage and place in a large bowl.  Don’t over fill because you need room to stir the cabbage.  You may need to do this in a few batches.  Remember not to add all the salt if you do it in batches.  You’ll need 1 TBSP Salt per quart jar.

Add 5 TBSP Salt and mix well with your hands, squeezing as you mix.  This pulls the liquid out of the cabbage and creates the brine.  We usually mix and squeeze for about five minutes.  You will see water appearing, but that’s a good thing.

If you want to add a little Caraway, you can add it now.

Pack the cabbage in sterilized jars, pushing down to make a tight fit.  Stop when you have approximately 2” at the top of the jar. (You need this space to allow for expansion during the fermentation process.  Divide the leftover brine from the bottom of the bowl evenly between the jars.  The brine must cover the cabbage, you don’t want any sticking up that isn’t under brine.  If you need to, add a little bit of water.   Bob usually uses the leftover outer leaves to lay on top of the mixture to help hold the cabbage down.  (see photo).

Close jars tightly and let sit at 64° – 72° F for five days.  Then slowly open the lid to release built-up pressure.  You must open the jars every five days for approximately three weeks.  You can taste it every time you open the lid to see if it’s to your satisfaction.  You will notice that the flavor improves every time you open the lids.

Once it is sour enough and has fermented long enough to suit your taste, place a jar in the refrigerator, keeping it tightly closed.  Store the remaining jars in a cool dark place.

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By Tika for CHEW WANNA EAT? © 2018

Kalpudding (Swedish Meatloaf With Caramelized Cabbage)

 

     I spotted this recipe in the NY Times and just had to make it.  It was simple, and delicious! I didn’t have any Lingonberry Preserves, so I substituted Raspberry.  It wasn’t overly sweet, no worries.  I followed the recipe exactly, but needed to bake it about 8 minutes longer than they suggested.  In a comment, someone posted that they warmed up a leftover piece of Kalpudding and served a Fried Egg on top.  I made that for Bob and he loved it.   Please note that the all the photos are Chew Wanna Eat prep and finished product photos.

Gail

This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you’d use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. “Cabbage smells in a very special way when it almost burns,” he said. “It gets savory, almost like a beef stock. It tastes almost brown and umami yummy.” You’ll want to eat it right away, but the leftovers make for a fine sandwich in coming days.

1,028 ratings

 

INGREDIENTS

FOR THE MEATLOAF:

• 2tablespoons plus 1 teaspoon unsalted butter
• 1head green cabbage, approximately 3 pounds, cored and shredded
• 3tablespoons molasses
• Kosher salt and freshly ground pepper, to taste
• ¾pound ground beef
• ¾pound ground pork
• 1small yellow onion, peeled and chopped
• 1cup heavy cream
• 4tablespoons breadcrumbs
• ⅓cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:

• ⅓cup lingonberry preserves (I used raspberry)
• 1tablespoon red-wine vinegar
• 1tablespoon unsalted butter
• 1teaspoon Worcestershire sauce, or to taste

PREPARATION

1. Heat oven to 350. Put a large pan over medium-high heat and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
2. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
3. When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, (I had to cook it almost 10 minutes longer because meat wasn’t done). or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
4. While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

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By Tika for CHEW WANNA EAT? © 2018

 

HALUSKI

     If you are of Eastern Europe heritage, I’m sure you know and love Haluski. This dish is a popular, inexpensive favorite in Polish, Slovakian, Ukranian, Russian, and Czechoslovakian homes.   If you live near a Polish or Ukranian church, you may have been lucky enough to have tasted this dish at one of their neighborhood fund-raisers.  It is so flavorful, as well as being simple.  We went to a Polish festival a few weeks ago and tried Haluski for the first time.   I was determined to find a great recipe so I could make it at home.  Yes, of course I modified everything, but the basics and technique are unchanged. 

 

     First of all, I have fried cabbage in a little grease and love the added flavor.  I cut down on the butter and added a scant two tablespoons bacon grease to the cabbage, onions, and garlic while sautéing them.  I did see a few recipes that included crumbled bacon, so naturally I added some.  I didn’t see any recipes that called for garlic, and what we tasted recently had the distinct flavor of garlic, so my recipe will include it.  Here’s how I made it:

INGREDIENTS:

One 12 oz bag medium egg noodles

1 ¾ stick butter

1 large onion, halved and sliced

1 medium head cabbage, rough chopped

4 large cloves garlic minced

Salt

Pepper

4 strips bacon, cut into thin strips and fried crisp

PREPARATION:

Cook egg noodles in boiling water for 5 min, drain well and set aside.  While noodles are cooking, get out your largest skilled and melt butter.  Add onions and garlic, and cook over medium heat until limp and translucent.  Add cabbage and cook another 10 minutes.  Salt and Pepper to taste.

In a small skillet, cook bacon pieces until crisp.  Drain, adding 2 TBSP of grease to cabbage/onion mixture.

Get out your most beautiful baking dish and add cabbage/onion mixture, drained noodles, and cooked bacon.  Mix to incorporate.  Bake at 300° F for 30- 40 minutes, or until golden brown.

Eastern Europe map:  https://www.google.com/maps/place/Europe/@43.8525872,-12.8611109,3z/data=!3m1!4b1!4m5!3m4!1s0x46ed8886cfadda85:0x72ef99e6b3fcf079!8m2!3d54.5259614!4d15.2551187

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By Tika for CHEW WANNA EAT? © 2016

CREAMY COLE SLAW

CREAMY COLE SLAW – This is our family’s favorite.

INGREDIENTS:

One 16 oz bag grated cabbage with carrots

¾ cup Mayo

¼ cup Sour Cream

2 1/2 TBSP Sugar

½ tsp each, Salt and Pepper

2 TBSP Tarragon Vinegar

1 1/2 tsp Sriracha Sauce

PREPARATION:

Mix all ingredients and refrigerate for about four hours.

NOTE:  Feel free to add a couple TBSP of finely chopped onion.

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By Tika for CHEW WANNA EAT? 2015