Taco Night

By July 30, 2017 August 7th, 2017 Nashville Food

Taco Night: rockfish tacos with vegetarian pinto beans and Spanish grains. I grilled @virgin_bay_seafood Alaskan rockfish to fill these and placed the fish on a bed of arugula. Earlier today, I made an heirloom tomato salsa with a yellow @whitesquirrelfarm tomato, jalapeño, onion, avocado, cilantro and lime juice. It was the perfect topping for the light tacos on the best grain-free tortillas from @sietefoods. I soaked the beans for a few hours then added them to a big pot where I sautéed chopped onion, garlic, and bell pepper. I filled the pot with water (2 inches above the beans), and added diced tomato and a vegetable bouillon cube. After I brought the whole thing to a boil, I simmered it for a few hours, covered, then added s&p, garlic powder, and cumin. For the rice, I sautéed bell pepper and added cooked brown rice and quinoa. I seasoned it with onion powder, garlic powder, cumin, paprika, and a little tomato sauce. #mexicannight #mexicandinner #texmex #eatlocal #eattherainbow #pescatarian #fishtacos #eatrealfood #eatwholefood #feedthemwell #summersuppers #healthiswealth