Lunch is Served Nicaraguan Style

I came across @lizelle’s Steemit Sandwich Contest Week #54 - Fish & Pineapple Salsa Tacos post [https://steemit.com/steemitsandwichcontest/@lizelle/steemit-sandwich-contest-week-54-fish-and-pineapple-salsa-tacos]

I had some nice fresh fish, Pargo Rojo or red snapper. I thought why not give it a go. I have made fish tacos before but never with pineapple salsa.

I made some changes to the original recipe, sorry, @lizelle! I didn’t have hake, so we used the snapper.

I made a mountain of tortillas using the Maseca flour, water, salt and some red pepper flakes. (I don’t usually measure anything since I can tell by the feel of the dough whether or not I have the mix right.

I had lots of help gathering up the ingredients fresh from the garden for the salsa; Pineapple (Hawaiian, my only one for this year!), Green Pepper, Onion, Tomato, Spring Onion greens (didn’t have any, so used chives), and bean sprouts.

Salsa is chopped, mixed and left to get happy while the rest of the meal is prepared. The eldest children are supervised by their mother in making a garden bowl salad. This is where the kids get to take a basket or large bowl out to the garden and choose what veggies and/or fruit they want in their special salad. I am sure it will be a surprise!

The night before the little Cling-ons had helped to make some goat’s milk Greek-style yoghurt. Abuela made a quinoa salad to have today too.

Now it was time for the fish. The guys had it cleaned and fillet very quickly. It had been swimming around in the ocean about three hours earlier and they had it packed in ice. I made some bread crumbs from my leftover homemade bread last week. Everyone has to put their two pesos in as to what spices would be best to use.

It came down to a little lemon pepper, some salt, and a smidgen of taco seasonings, my own special blend. If the adults wanted it a wee bit more piquante, they can add some fresh chillies from the garden.

An assembly line is formed. Everyone wants to play with the food! Season the fish, both sides, let’s not be stingy! Egg wash, flour and coat with breadcrumbs. Hey, Mama Castor! What about some cheese? Hold the cheese! Mama says no way! Not on my Red Snapper taco! The kids want cheese on everything! But I have to draw the line somewhere!

Abuela Socorro, helps with the frying up the fish fillets, in a good old cast iron skillet with lots of butter of course! Finally, we are ready to assemble the tacos. This is done with surgical precision ~ not!

There is a lot of laughter and smiles. More salsa please! Where is the cheese, Mama? Not happening in this meal. More peals of laughter as the kids think they got my goat!

We take the extra tortillas (if you are going to make a taco or burrito, may well make it worthwhile, right?) that I made earlier and we start making them. With the ones I made the kids, I rolled them up more like a burrito for easier handling. I also broke up the fish fillets a little for the kids. So fish first, then the sprouts and top with a generous serving of the salsa. Top with the yoghurt. Roll up for the kids who are all waiting patiently to carry their plates to the table for the rest of the food.

Now for the hungry adults. No rolling for the guys. Real men don’t need pampering! 🤣🤣 Whole fish fillets if you please, easy on the bean sprouts (they aren’t rabbits you know!) Okay, now lots of that yellow pineapple stuff. A little of the yoghurt, and have you got any of that habanero sauce left?

Not one little scrap left for the dogs! They were so disappointed! The recipe was a hit @lizelle, even if I did take some liberties with it!