It’s no secret I’m totally addicted to Sriracha sauce. But ONLY Trader Joe’s brand. I find the stuff with the green cap to be too spicy and the salt content is much higher too. It’s amazing on eggs, mixed with macaroni and cheese, sour cream, added to stuffed peppers… (to name a few) or mixed with this amazing remoulade for these fish tacos!

fish tacos with garlic sriracha remoulade | one strange herd

Remoulade is a fancy term for sauce-made-with-mayo. Or something like that. It may not look like much but it’s packed with flavor and totally necessary for these tacos!

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Fish tacos are one of my favorite restaurant menu items. Probably because the fish is always deep fried or blackened in a way I can’t duplicate at home. I deep fry nothing. I blacken nothing…on purpose. After making these I no longer need to order them out. They were EASY and the family raved about them. WINNER WINNER FISHY DINNER! Boom!

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The main star of these tacos is frozen cod I purchased from Costco. Each filet comes individually vacuumed sealed (5 large pieces per bag) which makes getting dinner ready a breeze. (And why are cute socks so stinkin expensive?! New socks do make me happy, especially my pink and gray chevron ones.)

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To thaw the filets I just followed the directions on the bag and put them in a bath of cool water and changed it every 5 minutes for about 15-20 minutes. We had 1 filet leftover and that’s after polishing off 7 tacos! For the record that was 3 corn tortilla tacos for me, 3 flour tacos for My Love, 1 flour taco for the GG, and just some plain fish for Linc!

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The smaller and thicker filets were still slightly frozen in the middle after a 20 minute luxurious water bath. No worries! While the fish was thawing I made the cabbage and carrot (not pictured, it was an after thought) slaw. Purple and orange have always been my favorite color combos…these fish tacos were just meant to be.

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Into the bowl goes julienned purple cabbage, cilantro, lime juice, and honey…and of course the carrot sticks, which not only provide more veggies but a wonderful crunch and pop of color…use your imagination.

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After the cod was semi-90%-thawed I begin the breading process. They get dredged first in egg then tossed in a mixture of panko, salt, pepper, cayenne pepper, smoked paprika, dried oregano, garlic powder, and cumin!

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Since mine were still a little frozen in the center I baked them for 10 minutes on each side. After 20 minutes I jabbed a fork in the thickest one and gave a little twirl…perfect white fluffy cod! Time to plate!

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Have mercy…huge flaky pieces of fish with that remoulade and crunchy slaw. Paired with some Peach Blue Moon…it doesn’t get better than this folks.

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And if you’re craving them again for lunch the next day but too lazy to heat up a corn tortilla (don’t judge)…serve it likeathees:

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Fish Tacos with Sriracha Garlic Remoulade

Ingredients

  • adapted from The Hungry Apple
  • 3 Cod filets, fresh or frozen, cut in half to form smaller pieces or strips.
  • 10 corn or small flour tortillas
  • 1 egg
  • slaw:
  • 1/2 head of purple cabbage, julienned
  • 3/4 cup matchstick carrots
  • 1 tsp honey
  • juice of 1/2 a lime
  • 2TB chopped cilantro
  • dash of salt and pepper
  • seasoning:
  • 1/4 tsp salt
  • pepper to taste
  • dash of cayenne pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 cup panko
  • remoulade:
  • 1/2 cup light olive oil mayo
  • 1/2 cup fat free sour cream
  • 1 large garlic clove, minced
  • 1/4 tsp cumin
  • dash of cayenne, salt and pepper
  • juice of 1/2 lime
  • 1/2 tsp sriracha sauce

Instructions

  1. 1. Combine all ingredients for the remoulade in a small bowl and set aside in the fridge.
  2. 2. In another bowl mix together cabbage, cilantro, honey, lime, carrots, salt and pepper and set aside in fridge as well.
  3. 3. Combine seasonings and panko for breading. Dip each filet in egg then panko seasoning using a spoon to help coat the fish to ensure the seasonings aren't resting on the bottom. 4.Lay each filet on a greased cookie sheet and Bake at 450 for 10 minutes each side. Adjust time by a few minutes if your filets are more or less frozen in the middle.
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Fish/Seafood

My Fiesta Ranch Turkey Burgers are not only a cinch to throw together but they can be served a variety of ways making them the ultimate meal prep champion.

While I love to throw burgers on the grill, don’t wait to fire up it up to make these juicy turkey burgers.  They cook beautifully on the stovetop without the grease-spattery mess from traditional ground beef.

Fiesta Ranch Turkey Burger | One Strange Herd

Folks, this recipe for flavorful turkey burgers couldn’t be easier.  You’ll have it memorized in no time, which is a good thing because I bet you’ll be making a lot of these.

In a bowl goes 1LB lean turkey with….drumroll…2TB each green onions, red onions, parsley, red pepper….then we break it down with 2 TSP of fiesta ranch mix (not pictured) and 2 garlic cloves.

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We hit a local restaurant after church a few weeks ago and I decided to try their turkey burger.  Total disappointment.  Not only did the meat look like a factory pressed circle-o-meat but it was rather flavorless and a weeee bit rubbery.

Speaking of pressed meat…this is my favorite trick to making burgers.  Simply cover a burger sized tupperware lid with saran wrap and press the meat around and release!  Perfect sized burgers every time!

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And in case you’re wondering “does this only make 3 burgers??”  eh, NO…I was hungry and cooked one.  Food blogger problems or solutions?  You decide.  It was dee-lish.

Topped with melty sharp cheddar cheese and slathered with a mix of sour cream and sriracha all on top of a lightly buttered and toasted bun…drool.  I love mine with some avocado slices and a side of salty fries (my daughter ate those soon after the first picture!!) hahaha.

BMC_6796Do you cut your burgers in half before you eat devour them? It’s like a rule or something.

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*Make it an easy packed lunch by serving leftover burger patties re-heated and cut into chunks on top of a  bed of romaine or lentils topped with anything you’d stack on a burger.  Add a little of your favorite salad dressing and lunch the next day is easy and delicious.

 

Fiesta Turkey Burger

Ingredients

  • 1 lb. 93% lean ground turkey
  • 2 TB red pepper, finely chopped
  • 2 TB red onion, finely chopped
  • 2 TB parsley, minced
  • 2 TB green onion, finely chopped
  • 2 garlic cloves, minced
  • 2-3 tsp. fiesta ranch dry mix
  • 1/4 cup sour cream (optional)
  • 1 tsp sriracha (optional)
  • 4 slices sharp cheddar cheese
  • lettuce and tomato
  • bakery hamburger buns

Instructions

  1. In a large mixing bowl add turkey and all ingredients through fiesta ranch mix. Gently mix with hands and press out 4 large patties using a lid!
  2. Heat a large skillet over medium -high heat with extra virgin olive oil. Add patties and cook 7 minutes per side.
  3. While burgers are cooking mix the sour cream and sriracha sauce and set aside.
  4. Top with sharp cheddar cheese remove from heat with lid on for 3 minutes to allow cheese to soften.
  5. Lightly butter some hamburger buns and place buttered side down in skillet until browned like a grilled cheese.
  6. Build your burger with some sriracha cream sauce (or substitute with ranch), lettuce and tomato.
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Double Duty Dinner Turkey

Welcome! Hi!  I’m Beth, the wife and mom behind the camera as well as the main voice here on One Strange Herd.
BMC_5983Working behind the camera and managing a blog is familiar territory.  However, for the past 3 years my subject matters were dogs!  Before that it was everything from newborns to high school seniors and weddings. The decision to close my business last summer was a toughy, yet one I’ve never looked back on. springer spaniel
stellaThis new adventure of photographing food is challenging, exciting, messy, fun, and downright comical at times!  Sounds like life to me. I’ve been an avid food blog follower for years.  My daughter and I had the priviledge to meet Ree Drummond, aka Pioneer Woman, when she was in Cincinnati last year.  TOTAL highlight of my year (complete with a fuzzy iPhone photo!)
Ree Drummond

One Strange Herd is a saying we regularly use in our home.  It’s from the original Ice Age movie.  After Manfred the Wooly Mammoth courageously saves Diego (who weren’t the best of friends) he asks “why did you do that?”  You could have died trying to save me.” Humbly, Manfred responds, “That’s what you do when you’re part of a herd. You look after each other.” Amazed at the circumstances that brought these three together, Sid the sloth their goofy friend says:
 “I don’t know about you guys, but we are one strange herd.”

We’re a family with lots of different personalities, quirks, ideas, and tastes.  We laugh often and love deeply…even if we might look a little strange at times.  I thank God daily for the family he’s given me.

Join me as I share recipes and stories from our kitchen and beyond.

Welcome to One Strange Herd.  Be sure and subscribe via email (located in the sidebar) to stay notified of new posts.

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