Our friend Joe’s birthday falls toward the end of December. When asked what he’d like to have he mentioned fish tacos. So this week my “theme” was Mexican or maybe American-Mexican is a better way to put it.
- Fish tacos
- Pork tacos (seasoning based on this Cook’s Illustrated recipe – registration required)
- Black bean & summer squash tacos
- Spanish rice (Joy of Cooking)
- Flour tortilla, mild mango salsa, medium tomato salsa, shredded cabbage, spicy mayo
- Brown sugar cookies
We had 13 for dinner (9 adults & 4 kids).
I cooked 10 tilapia filets and had 4 left over.
I made 3 lbs. of pork and about half of it was left.
I made 2.5 times the base Spanish rice recipe and had over half left.
All the cookies were ate though. 🙂 Good thing Ted made a double batch.