We’re all familiar with capsule wardrobes – the must-have basics that flex with the seasons. They make wardrobe planning effortless. Once you have your basic essentials, you can have fun adding in some “of-the-moment” additions that make your capsule pieces evergreen. The same logic can hold true for recipes: cue capsule recipes! Consider keeping a handful of recipes in your rotation that can be adapted with seasonal ingredients. Using fresh from the farm tomatoes in lieu of canned for a roasted tomato pizza, adding summer sweetcorn to your staple fish taco recipe, or snipping container garden herbs for year round favorite cast iron steaks. These are the recipes we know by heart, and give new life with each seasonal adaptation.
Our capsule recipes are those that we make on repeat year round. Consider a classic ribeye, seared in a cast iron skillet and then slow-cooked with fresh thyme and rosemary (from our container garden). By adding fresh herbs to the already mouthwatering steak, the recipe becomes a warm weather staple. Next, when we want to lighten things up we roast tilapia for a create-your-own taco. For the summer capsule we add grilled corn to the topping roundup (recipe below). Yum! Another year round favorite is pasta with sage brown butter. During the cold months we prefer the comfort food aspect of pillowy gnocchi, but for the warmer months, we opt for fresh parsley and light ricotta cheese stuffed ravioli. Finally, our go-to tomato, herb and pepperoni pizza! It’s always a pizza we salivate over, but when we can get earthy summer tomatoes for the roasted sauce, it’s another level of delicious!!! The moral of the capsule recipe story – roundup your “all time” favorites and get creative with the ingredients seasonally. They’re the essential black blazer of recipes.
Have fun,
Kim & Tess
Taco Tuesday Fish Tacos
Ingredients
For the Avocado Crema
- 1 large avocado
- 1 1/4 cup almond milk, unsweetened
- 2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, major stems removed
- 1/2 teaspoon salt
For the Rest
- 1 pound Tilapia
- 2 tablespoons olive oil
- 2 tablespoons blackened seasoning
- 10 corn tortillas
- 1 cup red cabbage, thinly shredded
- 1 ear corn on the cob charred on a grill or in a pan
- 1 jalapeno, sliced into medallions
- cilantro, for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Rub tilapia with olive oil, then sprinkle blackened seasoning on top side of fish, coating liberally.
- Bake fish for 10 minutes, until the fish is cooked through. Allow to cool slightly while you make the crema.
- To make the crema, blend all ingredients in a blender until smooth!
- Heat the corn tortillas on a grill or in a microwave until warm. Fill tortillas with a few tablespoons of cabbage.
- Break the tilapia up slightly with two forks. Place tilapia over cabbage, then add the charred corn, jalapeños, and cilantro. Finish with a healthy drizzle of crema!
