Fresh Mako Shark Tacos, Refried Beans, Mexican Rice, Avocado Salsa, and Oatmeal Cookies

On Sunday morning, I went to Ventura Harbor with my mother where we bought fish fresh from the boat. There were about a dozen people filleting Albacore Tuna, and just as many selling packets of Mahi-Mahi, Ahi, and Mako Shark. It was exciting and energizing to see them all working together. I bought some Mako Shark and Ahi Tuna. Fish Tacos are a favorite treat throughout Baja and Southern California – and certainly, one of our favorite meals. They’re quick and easy to make on a weeknight – or any time.

Fresh Mako Shark Tacos

Marinate a 1/2 pound Shark steak for at least one hour in:
Juice of: 1 Orange, 1 Lemon, and 1 Lime
1/4 cup Tequila
1 teaspoon Tony Chachere’s Creole Seasoning

Pan-fry in Olive Oil about 4 minutes per side.

Slice into 1″ strips.

Serve in warmed Flour Tortillas with: Refried Beans, Shredded Cabbage, Shredded Cheese, and Sour Cream.

Avocado Pico de Gallo

In a medium bowl, stir together:

About 15 Cherry Tomatoes, quartered

1/2 White Onion, finely diced

1 ripe Haas Avocado, Peeled and diced

About 6 sprigs fresh Cilantro, minced

Juice of 1/2 a Lemon (or Lime)

1/2 tsp Salt

Mexican Rice

Quick Refried Beans

This is a quick and flavorful way to make Refried Beans that beats the heck out of canned ones!

In a small skillet, saute:

2 Tablespoons Vegetable Oil

1 can Pinto Beans, drained and rinsed

1 Tablespoon Bacon Bits

1/2 teaspoon Shallot Salt

Stir until beans are heated through, then smash with a potato masher.

Oatmeal Cookies with Chocolate Chunks, Pecans, and Dried Cherries~

For dessert, I made these incredible Oatmeal Cookies from fellow blogger, That skinny chick can bake!!! She is a talented and inspiring baker, and these cookies are wonderful – with all the dark brown sugar, they smell like caramel when you take them out of the oven! I used dried Cranberries in place of Cherries, and they were great.

You won’t be able to resist eating more than 1, or 2, or 3…

Enjoy!