Reading this, you've probably become aware of my love of the fish tacos. There were a number of us up at the cottage, along with some eating rules (of which i am totally guilty) so i thought that tacos, which are always great with a crowd would be a good option. Everyone can make there own and have as many as they want.
In order to create a little variety i also did chicken as a filling. I have never cooked chicken, so instead i took the easy route and bought one of those whole roasted chickens at the grocery store. This saved me cooking chicken and poisoning everyone, and it saved a bit of time in the kitchen, because honestly i would rather be outside on a beautiful day. Luckily Jen volunteered to take the meat off the chicken - so i got to escape handling the chicken all together!!
For the fish i just used some frozen tempura breaded haddock - the full filets and heated them up in the oven. I've made them from scratch, and really they weren't that much better - and at the cottage you don't really want to be slaving away, especially on a nice day - so frozen filets it was!
I wanted to make a few different dips or salsas so everyone could combine their own flavours and make their own meals. One of the things i made was a roasted pineapple and jalapeno salsa, so while the boys were bbqing their sausages for lunch i had them put on my veggies to roast them. I always like to make my dips in advance (except for guac) so that the flavours really combine and they create more of a liquid.
Along with the roasted pineapple and jalapeno dip, i also made my feta, corn and tomato dip which is always super popular. This time i roasted the corn for the dip instead of using canned corn. I think this would be better with peaches and cream or a corn with larger niblets, as they seemed a little anemic, but the dip was still awesome! Of course i also made a guacamole - this one was a little more rustic, but avocados are essential to fish tacos.
Chips and Dips
The spread
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