Fiesta fiesta!

Hola! I hosted a friend's birthday party, and we went with "Fiesta" as a theme. I decided to make fish tacos and mushroom enchiladas.

Here are the recipes I used:
www.foodnetwork.com/recipes/bobby-flay/fish-tacos-recipe/index.html
www.foodnetwork.com/recipes/aida-mollenkamp/veggie-cheese-enchiladas-recipe/index.html

So, for the enchilada recipe, I used a mix of portobello and button mushrooms. I added a teaspoon of diced garlic to the onions while they were sauteing. I also added about a teaspoon of ancho chili powder to the mushrooms mixture while it was on the stove top. I used small corn tortillas, but it probably would have been better and easier to use larger flour tortillas. If you insist on using corn, make sure you microwave them before you try to stuff and wrap them, otherwise the tortillas will just break and crumble and be generally non-cooperative. I also used a ton of cheese. I used a pico de gallo type salsa for the bottom of the pan, but I think more liquid on the bottom might have made them more moist. Not to say that I'd use a red sauce. Just a more thoroughly pureed mixture. Overall, they were really tasty, especially with a little guac and sour cream. Mmm.

For the fish tacos I started with tilapia (because it was on sale!) and cut it into small squares. I laid them on a baking sheet with a substantial lip on it. Instead of using oil, I used butter. Why? Because butter is delicious and makes everything better. I used two sticks of butter (I had 14 tilapia fillets), one salted and one unsalted. Then I added about a cup of lime juice, ancho chili powder, jalapeno, chopped garlic, and pepper. Poured it over the fish. Baked it at 350 for 15 minutes. Tasty tasty!

Special shout out to my awesome kitchen assistant Sarah. She did all the hard stuff! Thanks Sarah!