Freezer diving continued again tonight, with the result being Fruity Fish Fajitas. Say that fast five times. But (once again) I digress…
The fish for tonight came from two different bags in the freezer. One held cod, the other tilapia. It all got a topping of granulated garlic, red chili powder, chopped cilantro, and the juice from one very small lime. From there it joined a basket of sliced onions, bell peppers, and fresh pineapple on Bubba Ho-Keg. After about 15 minutes it looked like this.
I whipped up some crema to top it using some runny sour cream, the juice from 2 very small limes (what can I say, the bag of limes were all pretty puny), chopped fresh cilantro, and a few dashes of chipotle flavored pepper sauce. Tabasco, to all you brand-conscious folks out there. From there, it was off to the assembly line, with handmade corn tortillas (bought at the store) used as a base.
These were darn good in spite of the fact I messed up and dried out the tortillas while heating them. The next time around I will also add some cayenne and cumin to the crema; it was more than a bit on the wimpy side. Having said that, the addition of the fresh pineapple to the onions and peppers was a good one; Younger Daughter stated that she would be more than happy to eat that as a side dish all by itself, and unless I came up with something else new between now and November it would be an item on her next birthday menu.
And the added bonus for this meal? Two more bags of stuff out of the freezer, and one step closer to defrost.