Irrational fear confession time: having a stinky house.
You know what I’m talking about. Whether you’re willing to admit it or not, we all have at least one place we go that’s been dubbed “the stinky house”. The unpleasant aroma could be from a menagerie of natural or unnatural sources, but the worst part about it is that the dwellers don’t usually know they’re swimming in stench filled air. It’s easy to become accustomed to smells we’re around often that we can’t smell it any more. So, how’s one to know?
“…um, so by the way, your house really smells” said no one, ever.
The house we’re renting right now is 98 years old. The walls are the original plaster, my kitchen was “updated” in the 40’s, and the industrial low-pile carpet the owners decided to install is less than desirable. I probably sound like I’m complaining, but I’m not. We love it here and it’s been the perfect fit for us in this time in our life– nevertheless, I’m afraid. Any object this old has acquired its own smell over the years. Does my house smell 100 years old? Am I the stinky house person? Would you tell me?
Cooking fish always turns my smell-fighting powers on over-drive. I don’t need my house smelling ancient AND like a washed up fishing boat. The thing that I’ve found works best is to keep an opened jar of vinegar out of the counter while I’m cooking. I don’t know how or why it works, but it does! I saw it on a cooking forum a while back and have done it ever since. No more lingering fish smell! Guess it’s time to make some fish tacos…
These fish tacos are a go-to meal for my family as the fish is done in under 10 minutes, and the rest of it can be on the table in just about the same amount of time. I usually open up a can of black beans to have on the side and it leaves us full and happy!
I like to make the slaw first and let it sit in the fridge while the fish is cooking. You’ll need a bag of coleslaw mix, sour cream, lime juice, cilantro, onion powder, and kosher salt. Give it a good mix together and you’re set.
Place your fish (I used rockfish in the pictures, but any firm fish works well—I often use tilapia) on a lined baking sheet and season one side with some kosher salt, garlic powder, chipotle chili powder, oregano, chili powder, cumin and drizzle each fillet with a bit of olive oil.
Place the fish under the broiler for 6-8 minutes or until the meat flakes easily with a fork. If you use parchment paper like I did, it will likely smoke and turn black.
Remove fish from pan, separate into pieces for tacos and squeeze a bit of fresh lime juice over the top if desired.
Serve on warm tortillas topped with the slaw, salsa or pico de gallo, and guacamole. If you haven’t already, don’t forget to enter the giveaway for the Ninja Cooking System going on right now! You can enter here.
- 1 (14 oz) bag coleslaw blend
- 1/3 C sour cream
- 1/4 C fresh cilatnro, chopped
- 1/2 tsp onion powder
- 1 tbsp lime juice
- 1/8 tsp kosher salt
- 1 lb firm fish (rockfish, cod, tilapia, etc.)
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder
- 1/8 tsp chipotle chili powder
- 1/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 1/2-1 tbsp lime juice
- Combine all ingredients in a medium sized bowl and mix thoroughly. Place in refrigerator.
- Place fish fillets on a lined baking sheet and season evenly with the spices and herbs. Drizzle olive oil over each fillet.
- Place fish under broiler for 6-8 minutes or until it flakes easily with a fork. Cooking times will vary based on thickness of fillet used.
- Remove from oven and separate into small pieces. Squeeze fresh lime juice over fish if desired and serve on warm tortillas topped with the slaw, salsa, and guacamole.
by Heather Cheney
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