I simply ADORE fish tacos. I know that some people kind of freak out at the idea if they have never had them but I'm not sure why. Maybe it's just the fear of the 'unknown'. But when you think about it a lot of the fish we eat in Kentucky is coated in some sort of cornmeal based batter. So wrapping a corn tortilla around some catfish is actually just not that much of a stretch.
We had grilled catfish Monday --I used the unbelievably yummy Garlic Scape Pesto from Blue Moon Farm to season the fish. We had two nice fillets left so I decided we'd try them in fish tacos.
I thought a good accompaniment to that would be my approximation of my grandmother Pan's corn salad. I haven't made it in probably 30 years. But I know what goes in it and how it should taste so......here goes....
I used three ears of corn. I put them in boiling water for about 6-7 minutes. I used tongs to take them out and put them on a clean towel then impaled each with a big fork and using a big plate for a base........
cut the kernels off yielding about 3 cups.
In addition to the three cups of corn you will need
3/4 cup diced Vidalia sweet onion
1/3 cup diced red bell pepper
1 small jalapeno diced, most ribs and seeds removed
1 1/2 tsp sea salt
2 TB olive oil
4 TB white balsamic vinegar
Add all veg to the bowl then add the salt and liquids. Mix thoroughly then refrigerate until ready to serve.
I also thought Pintos and Cheese would make a nice side to accompany this 'leftover' dish. Brad adores them from Taco Bell so I tried to make them have a similar flavor profile.....
Pintos and Cheese
1/2 cup diced Vidalia sweet onion
1 1/2 TB olive oil
1 tsp sea salt
1 15 oz can pinto beans
@1/2 cup chicken stock
1/2 tsp corriander
@2 tsp Worcestershire sauce
@ 1 cup finely shredded Mexican Blend cheese
Saute the onions in the olive oil---adding the salt as they get going --- over medium heat until translucent. Add the beans and seasonings and mash about until mostly pureed, using the chicken stock to keep enough moisture in the pan to make a smooth consistency.
Top with the cheese and remove from heat and cover.
I made a pico de gallo to go with
2 tomatoes or 1 pint cherry tomatoes, chopped
1/4 cup chopped fresh jalepeno, ribs and seeds removed in accordance with your capacity for heat
1 heaping tsp chopped cilantro
1/4 cup sliced green onion
1/2 tsp sea salt
2 tsps lime juice
I used soft corn tortillas and added the fish then the pico. Brad put the corn salad in his as well. It's was delicious!
I love making something 'new' out of leftovers so if you need any ideas let me know.