When we were wandering through the farmer’s market and came across peppercress. I instantly thought it must be related to watercress, which we love as a salad or as an addition to a salad. All I could find on this new mystery green is that it is part of the mustard family. It is crispy, slightly peppery and very refreshing. I knew it would make a great addition to part of our weekly menu ….
Every since we spent time in Sayulita we have been “authentic” taco eaters. Mind you it is not always easy to find a taco that is not smothered with cheese, guac and sour cream; folks, that is not an authentic taco. We love the way they make them in Mexico and have adopted the same practice at home: flavorful meat or a veggie filling, a slaw of some sort, salsa and pickled onions. A while back we made a black bean taco using this concept and it was fantastic; tonight we wanted fish.
We seasoned some red snapper with ground cumin, salt and pepper and then pan grilled it until crispy on the outside but moist inside. We served the fish on warm tortillas which cradled a bed of peppercress. Originally when planning the fish tacos I was going to make them with a cabbage slaw, instead I thought, during the process, that the peppercress would be an interesting alternative, I was right. It was clean, spicy and gave a nice crisp bite to the delicate taste of the red snapper without overwhelming the fish. Since we were not following tradition, we tossed together an avocado and tomato salsa to serve on the tacos, the acidity rounded out the taco perfectly. Pass the margarita…..
Recipe: Avocado and Tomato Salsa
1 avocado, cut in chunks
1 heirloom tomato, cut in chunks
1/2 small red onion, minced
1 jalapeno, diced
1 garlic clove, minced
cilantro, handful, minced
1 lime, squeezed
kosher salt to taste
fresh cracked pepper to taste
Mix everything together in a bowl. Set aside to let the flavors come together for about 30 minutes before serving. Eat.
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