Guajillo Fish Tacos and a @ShortyAwards Win!!Saturday, April 13, 2013
These fish tacos you're about to make after reading this recipe are amazing. I promise you. But do you know what's even more amazing?
I won a Shorty Award!!!
Sometimes you have to forget humility and bask in your own awesomeness. I'm having one of those weeks. On Monday night I traveled up to New York City to attend the 5th Annual Shorty Awards in Times Square. Halfway through the ceremony, the #Food category was announced. Mind you, I've maintained a positive mentality throughout the campaign over the last few months, determined to give it my all and win this thing. Still, there is nothing more nerve wracking than those last few seconds leading up to the moment you find out the results. When I heard "The Kitchenista" called, a tie with Rosanna Pansino of "Nerdy Nummies," I wasn't prepared for the rush of emotions that hit me. Forgot about my stage fright and everything. Forgot what I was supposed to say. Damn near forgot my own name. I was just so incredibly surprised and amazed to find myself standing on a stage in front of all of those talented people, accepting an award for doing what I love.
The Kitchenista Diaries turns 1 this week! I'm still a rookie at this blogging thing, so to end my first year on such a high note at the Shorty Awards? Let's just say the bar just got set even higher for the coming year. To everybody who voted in the Shorty Awards and helped to promote my campaign, thank you. To all of my readers and subscribers, thank you for supporting me, encouraging me and inspiring me to explore my passion for cooking!
2 lbs fresh Tilapia (or other firm white fish)
8 dried Guajillo chili peppers
2 Chipotle peppers in adobo sauce
4 cloves garlic, peeled
2 tsp cumin
2 tsp ground oregano
1 tsp coriander
1 tsp smoked paprika
½ tsp cinnamon
2 tsp honey
1 tbsp apple cider vinegar
½ c. Greek yogurt, drained
Corn tortillas, warmed
Olive Oil or Grape Seed Oil
Kosher salt, to taste
Cracked black pepper, to taste
Transfer toasted chilies to a small dish and cover with boiling hot water. If necessary, place a bowl on top to ensure peppers are completely submerged. Guajillo chili peppers have a tougher skin than most, so allow them to steep approximately 15 minutes or until softened. Do not discard the liquid.
Tilapia cooks very quickly so depending on the thickness of the filets this should take no more than a few minutes per side. It's going to smell ridiculous right now and you'll be tempted to eat it straight from the skillet. Wait for the taco.