Hi Guys! I’m Tieghan from Half Baked Harvest and I’m beyond excited to be posting over here on the BHG blog, Delish Dish! Better Homes and Gardens has been one of my very favorite magazines since I was thirteen. I know, I was an odd thirteen year old, but I loved paging through the magazine and looking over all the fun recipes and gorgeous kitchens/homes. I love all things design and food, so obviously Better Homes and Gardens is perfect for me.
I am currently renovating an old barn and converting it into my very own house. The room I am most excited for is the kitchen. I spend almost all day in my kitchen recipe testing, photographing and generally just making one giant mess. I have been looking to Better Homes and Gardens for inspiration and I am currently loving all their spring colors. I am all about simple and clean with pops of color here and there! I feel that my cooking reflects that. Right now I am craving colorful fresh foods. I love any fruit and veggie there is and I am obsessed with avocados!
When I was looking through the BHG site I had the hardest time choosing a recipe to make. I mean, there are so many beautiful and delicious recipes! Choosing just one took forever.
I narrowed down my recipes from about twenty, to a handful and then finally went with these Baja Fish Tacos.
I just fell in love with their fresh Mexican flavors and pretty colors!
If you happen to read my blog than you know I live in a very snowy Colorado Mountain town. I am twenty minutes from Breckenridge and ten minutes from Keystone. If you know anything about this area then you know it snows through May (sometimes June). Yup, it does, and like clockwork every single year by mid January I am ready for a tropical and or Mexican vacation that lasts until summer.
Well, I am almost positive that is never going to happen, so instead I make food that feels tropical, looks pretty and still has some pops of winter flavors and produce.
For these fish tacos instead of making a traditional tomato based salsa I went with a super quick and delicious grapefruit-pomegranate salsa that is so good I could eat it with a spoon. Oh wait, I did.
Fruit salsas are one of my favorite things to make. I make them all year round using the fruits that are in season at the time. Currently I am head over heals in love with grapefruit and pomegranates and I thought the citrus flavors would go really well with the fish in these tacos.
To balance out the sweet salsa I made a quick chipotle Greek yogurt crema that just ties everything together.
We love a little sweet and spicy over here!
To make these tacos start by mixing up the chipotle crema.
½ cup plain Greek yogurt (may use all mayo or half mayo, half Greek yogurt)
1 tablespoon buttermilk
1 canned chipotle chile in adobo, minced + 1 tablespoon adobo sauce
In a small mixing bowl combine the Greek yogurt, buttermilk, minced chipotle chile and 1 tablespoon adobo sauce. Mix well, cover and place in the fridge until ready to use.
Next make the Grapefruit Salsa.
The arils from half a pomegranate
1 jalapeno, seeded and chopped
3 green onions, chopped
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice
salt and pepper, to taste
Cut off the peel and the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut into bite size pieces; return to the bowl. Add the pomegranate arils, jalapeno, green onions, cilantro and lime juice. Taste and season with salt and pepper.
Now make this BHG recipe for Baja Fish Tacos.
Top the tacos with the grapefruit salsa and then drizzle with the chipotle crema. Oh, and make sure not to forget to crumble on some Cotija cheese or Queso Fresco! So good!
This is definitely one of my new favorite recipes. I just love these flavors, and come on, who does not love tacos? They are so fun!
Be sure to head over and get this recipe for the Baja Fish Tacos here.
5 Responses to “ Guest Blogger: Half Baked Harvest ”