As you all have probably picked up by now, one of my not-so-secret pet peeves is when recipe blogs publish a weekly menu consisting of seven recipes that share no common ingredients. I get that if you’re cooking for a big family, using up ingredients is less of a concern; you can make bigger batches of everything, and worry less about whether the leftovers keep well. But I’m only ever cooking for myself and my husband (and really, since there’s so little overlap in the foods we both like, it’s usually just myself). So, when I’m building my list each week, and especially when I’m considering what kinds of produce I’ll need, I do my absolute best not to buy anything that will only be used in one dish and then spoil by the end of the week. And ideally, I try to find a bunch of recipes that all use the same ingredient in different ways.
This week, red cabbage was the star player. (How often do you hear that? Has that even been said before, ever?) I really like the crunch and color of red cabbage on tacos, but I often skip it because I know I won’t use it for anything else. This week, I was delighted to find four different recipes which could all benefit from cabbage. Two of them are Mexican, one is a hearty salad, and one is an Asian-inspired veggie quinoa bowl. It’s exciting to be able to use up a full head of cabbage (or close to it), but not be locked into tacos for the entire week.
That said, I’ve got nothing against tacos! These tilapia tacos with tropical salsa are some of my favorites; I’ve made this recipe several times, and keep coming back to it when I’m in the mood for a unique summery taco. This fruit salsa is another exception to my rule about savory fruit dishes. I typically avoid fruit in salads or any savory dish, but in this case I enjoy it. The spice of the jalapeño and the light taste of the tilapia pair really nicely with a little bit of citrusy sweetness.
I usually prefer corn tortillas to flour, but in this case I had flour tortillas on hand and wanted to use them up. They were fine, though in the future I will stick with corn. I was surprised that I couldn’t find corn tortillas in my local grocery store; possibly another casualty of moving to Canada, where Mexican food isn’t as popular. Someday I’d like to try making my own. It’s a more complex process than you might think, and the history and chemistry behind it are totally fascinating. There’s an amazing Alton Brown episode all about it if you want to know more:
If/when I get a tortilla press and actually try this myself, I’ll post a full breakdown, but in the mean time Alton explains it pretty entertainingly.
Deliciousness score: 7
Easiness score: 7