I’m having friends over on Thursday to celebrate the harvest moon, which has already happened. The concept for this dinner party makes little sense, but I’m okay with that. Really it’s an excuse to eat tacos with people I like. And maybe discuss the moon and the autumnal equinox. And the original Wicker Man because I love that movie, and it has to do with pagan rituals.
Tutoring an 8th grader has expanded my knowledge of these subjects (the moon & autumnal equinox, not The Wicker Man), and now I observe the moon nightly like an English major gone amateur astronomer. I think it looks pretty, but I still don’t entirely understand the moon (Why does it have “seas”? Did the creation of the moon result from a small planet running into Earth? Why does it look like a whipped cream pie?). Maybe astronomer Phil can explain. Now to the main ingredient of this dinner party: tacos.
Here’s what I’m making. I work early evenings, so this has to be a pretty simple menu. Vegetarian tacos, fish tacos, and some kind of salad. Oh, and booze. That’s the main ingredient for a successful dinner party. There’s no skirting around it. Happy autumn & taco eating! xo, m
PS- Annika just informed me that tortillas are shaped like the moon. And when we add salsa to them, they’ll clearly resemble the reddish hue of the harvest moon. Doesn’t this dinner party make sense now?
2 cans reduced sodium garbanzo beans or black beans
1 packet Taco Seasoning (or cumin, paprika, salt, & chili powder)
shredded lettuce or cabbage
stone-ground corn tortillas, lard-free flour tortillas, or hard taco shells
any other items you like on your taco
Combine garbanzo or black beans with taco spices. Simmer over medium heat for 10-15 minutes, stirring occasionally. Lightly mash the beans with a fork. This not only keeps them from rolling out of your taco shells, but gives them a ground beef-like texture. Heat the tortillas under a broiler or in a non-stick skillet. Spread some of the bean mixture on the tortilla, then top with the other ingredients. Enjoy!
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Shredded white cabbage
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.