BrokeAss Gourmet

BrokeAss Gourmet

$25 Dinner Party: Fish Tacos, Cabbage-Fennel Slaw, Black Beans, Spanish Rice

  • Prep Time 0:30
  • Cook Time 0:30
  • Estimated Cost $24.50
  • 2 Comments

On Tuesday I decided to have a dinner party. I called some friends and assigned appetizers, dessert and beer. What followed was the easiest dinner party I’ve ever thrown—fish tacos (a perfect summer dish and easy favorite), rice, beans and a unique fennel slaw. James brought cheese and crostini, Benji picked up Corona and we finished the evening with Mina’s fabulous lime cream parfait dessert. There were only four of us, but there was enough food for 8, making the cost-per-person of this dinner just over $3.

Ingredients

  • olive oil Pantry
  • 2 large tilapia fillets $4
  • 4 tsp. chili powder, divided $1.50 for 1 oz.
  • 20 corn tortillas $2
  • 3 oz. crumbled cotija cheese $4
  • 1/2 cup sour cream or Mexican crema $3
  • 2 cloves garlic, minced Pantry
  • 1 red onion, half minced, half sliced thinly $0.50
  • 1 1/2 cups long-grain brown rice $1
  • 2 cans black beans, drained and rinsed $2
  • 1 head red cabbage, thinly sliced $1
  • 1 fennel bulb, thinly sliced $1
  • 2 carrots, shredded $1
  • 1 large bunch cilantro, chopped, divided $1
  • 3 tbsp rice vinegar $1.50 for 10 oz.
  • 2 limes (1 juiced, 1 cut into wedges) $1
  • salt and pepper to taste Pantry

Recipe Serves 6-8

Directions

  1. Preheat oven to 250 degrees F. Wrap the stack of tortillas tightly in foil and place in oven until you are ready to eat.
  2. Sprinkle the fish on both sides with 2 tsp of the chili powder and a generous sprinkling of salt and pepper. Heat 1 tbsp of the olive oil in a cast iron pan or grill pan over medium-high heat. Cook the fish on both sides until golden brown on the outside and firm on the inside. Break the cooked fish into pieces and keep in a baking dish in the warm oven until ready to eat.
  3. Combine the rice and 3 1/2 cups water with the remaining chili powder, chopped onion and garlic in a medium pot. Cover and bring to a boil. Turn down the heat to medium-low and cook, covered for 20-25 minutes or until all liquid is absorbed. Fluff with a fork and season with salt and pepper to taste.
  4. Heat the beans with a little water in a microwave or in a small pot over medium heat until heated through.
  5. To make the slaw, toss the cabbage, fennel, carrot, half of the cilantro, the rice vinegar, lime juice and 1 tbsp olive oil together in a serving bowl.
  6. Have guests assemble their own tacos with tortillas, fish, a little slaw, cheese, remaining cilantro and sour cream. Serve additional slaw on the side along with the rice and beans. Set out the lime wedges for guests to squeeze on their tacos.

Category: Meals

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