Fish Tacos, Living Gallery and Corban University

Yesterday I went to Living Gallery you can find out more here.

http://livinggallery.bju.edu/production.php

It's a huge production done here at Bob Jones University and is amazing. Words cannot describe this production. This years Living Gallery tackled the question "Why bad things happen to people," and "How does a 'loving' God send people to hell." Both very good questions to ask and Living Gallery did a good job of giving an answer.

Today I have been thinking about what to write about considering I have a lot of my mind. With school closely coming to an end, I am excited to see summer. Currently I am looking into transferring to Corban University in Salem, Oregon. I have not quite been happy here at BJU and I get to visit the Corban in about 2 weeks. I am excited to see what the Lord has in store. It's interesting looking at other schools, and seeing what all they have to offer. I was a little worried about Corban because they don't have anything involved with Biblical Counseling like here at BJU. But as of looking at my "Checksheet" (to graduate here at BJU) a few days ago i have realized that the class I am taking this semester is my last class in counseling I will be taking in order to graduate. I know if I end up going to Corban there are many things I will miss here in South Carolina but I figure that I will be able to come and visit during the summer if things work all out.

This weekend I have 2 huge papers to turn in on Monday. (Blegh) It will be a long weekend. Hopefully going shooting tomorrow with some friends will help me take out some of my bitterness about 5-10 page papers :)

I got a wonderful birthday package today from my family at home :) It contained wonderful things and i'm excited to be eating chocolate for the rest of my life from everyone at home :) I love my family :)

In closing I will post a recipe that I will hopefully be making over the weekend.

FISH TACOS!!!!!!

6 whole Talapia Fillets (or Other Mild Flaky White Fish)
2 Tablespoons Hot Sauce (I Use Frank's Red Hot)
Canola Oil
Lime Juice, To Drizzle On Grilled Fish
12 whole Corn Tortillas
1 cup Southwest Slaw (see My Recipe Box)
¼ cups Cilantro, Chopped Medium-fine
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FOR THE MARINADE:
⅓ cups Canola Oil
2 whole Limes, Juiced
1 teaspoon Garlic Salt
2 Tablespoons Adobo Sauce (from A Can Of Chipotles In Adobo)
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FOR THE AVOCADO CREAM:
1 whole Large Hass Avocado, Peeled, Seeded And Diced (I Recommend Calavo)
1 cup Sour Cream
1 whole Lime, Juiced
2 teaspoons Your Favorite Hot Sauce
1 teaspoon Garlic Salt


DIRECTIONS

Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.
If you can’t find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.

Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marindade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.

Mash the avocado on a cutting board with the side of your knife.

Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then
cover and refrigerate.

Tip: The marinade and/or avocado cream can be made up to a day in advance. (Then proceed to try a few spoonfuls and die in avocado cream blissfulness)




Start your grill and prepare for direct cooking over a hot fire (450-500º).

Remove the fish from the marinade and drain well.

Pat each filet dry with a paper towel.

Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.

Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate
will smoke, so wait for it to dissipate.

Put the fish on the grill and cook for three minutes.

Flip the fish over and cook for another minute.

Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with
plastic wrap.




Quickly warm each tortilla on the grill.

To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish
chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.

Or, serve it family-style so that everyone can build their own.

Enjoy!