So I found another use for that cilantro lime dressing I tried last week! For our 4th of July cookout, one of my friends brought a side called “cowboy caviar” which is essentially a bean salad with peppers, onions, corn, tomatoes and some kick ass spices. It was awesome and I knew I wanted to repurpose the leftovers in some fun way: Cilantro Lime Fish Tacos
Even though I could easily have grabbed a spoon and went to town.
If you know me at all, you know how excited I get to use leftovers. I see utilizing leftovers as an episode of Chopped, it’s a challenge and it forces you to be creative in the kitchen. Creativity is usually Nolan’s domain, but with summer vacation in full swing, I have a LOT of time on my hands to Google, and process recipes. ANYWAY, with the help of my Hidden Valley friend, (and some haddock in the freezer) I settled on fish tacos for dinner.
I cut up the haddock into bite sized pieces and put them into two piles. One pile got a coating of lime juice and paprika and was seared, while the other pile got breaded and fried in chipotle panko. (hmmm, which pile of fish was for Nolan??? Yes, even his breadcrumbs are spicy.) The fish took about 8 minutes to cook-super simple and that was honestly the only cooking required for this meal. To assemble, I piled the fish with a generous topping of that cowboy caviar, a drizzle of that cilantro lime dressing, and a squeeze of fresh lime juice and OMG was it incredible.
Nolan was so impressed with this meal (again, his fish was fried so it has a bit more texture than mine) which is pretty hard to do nowadays. As much as I love to cook, there are some dishes I just love, and we tend to have every 7 days or so, tacos being one of them. Whether it’s a burrito bowl , or chicken tacos we have Mexican food once a week. So this dish was a refreshing contrast to the typical taco kit inspired dinner. It tasted fresh and the flavors just worked so well together with the dressing as a perfect topping! And we used leftovers. WIN.WIN.WIN.