I’ve wanted to make a fish taco dinner party since we moved into the LoveNest in September. I’ve scoured for recipes, marinades, toppings, and finally found this one on Love & Lemons which sounded absolutely divine. Sure, there seemed to be a long grocery list and a lot of prep time — but it seemed worth it.
The payoff? B not only told me this was his favorite dinner party meal yet, but he also confessed this: “I realized this was going to be my first time ever having tacos without cheese — and I was nervous — but they really didn’t need it. The slaw and avocado cream were more than enough flavor.”
No Mexican fiesta dinner party extravaganza is complete without arroz verde. This was my first time making this and I have to say — it was so much easier than I thought — especially since I made it a few hours ahead of time. It reminded me a little of making Brian green juice — sneaking in as many veggies as I can under the guise of something else, in this case carbs — but hey, a girl’s gotta do.
All the greens I used are pictured above (and listed in the recipe below) — I even squeezed a bit of lime on top at the end — but you can surely add whatever veggies and/or herbs you like. I came up with this mixture from combining about 8 different recipes I found online — and it was the perfect mix of sweet and spice.
And stay tuned — the main event is next — the fish tacos recipe!
As soon as the snow started falling last Friday night I was dreaming about the beach. Fine, the food at the beach – Rockaway Taco to be exact — and their famous salad served in a ziploc bag. It is so simple and divine — long spears of cucumber, mango and jicama swimming in a citrus chile dressing. I thought I could recreate it in the same vein and serve it in individual mason jars — I’m working on my dinner party presentation here — but what seemed cute and creative just didn’t seem practical. So I chopped the veggies smaller, added pomegranate seeds, and plated it with the main course.
It is so easy to make and looks so festive next to the arroz verde (green rice) and fish tacos — don’tcha think?!
I love guacamole — any time of day, with any kind of meal, or as a meal in itself — I just love it with all my heart. I’ve made it smoky (by roasting the peppers or adding a smoky hot sauce), I’ve made it fruity (by adding chopped mango or pineapple), but for this dinner party I decided to keep it O.G.: original guac.
There were plenty of other exciting flavors in the meal — starting with the chile-lime cashews — and followed by the delicious mango, cucumber, jicama salad, which I’m going to post tomorrow. Stay tuned for that recipe — and others! — there are still 3 more parts to this Mexican fiesta dinner party extravaganza.
PS: another reason to make your own guac at home — Grub Street says you’re shelling out big $$$ for it at your fave Mexican joint.
Last night I threw a dinner party — a Mexican fiesta, if you will — and I kicked it off with a new snack. Inspired by some ladies I follow on Twitter who made this last weekend, I went all bon appetit on my guests.
Don’t worry, there was guacamole too — no Mexican feast is complete without it — so stay tuned for that recipe tomorrow. I’ll post each part of the meal, each day this week — starting with these chile-lime cashews. They’re simple to make, healthy and delicious.