Category: Soup & Sandwiches
Brie Pear Walnut Honey Flatbread
| April 18, 2013 | Filled under Sides, Snacks & Appetizers, Soup & Sandwiches |
Sweet, salty, gooey, and crunchy. This flatbread has a combination of ingredients that are delicious on their own, but when combined, are pure heaven.
This recipe is an adaptation of a popular menu item from a little brunch place in Little Italy/Portugal in Toronto called Saving Grace. It’s been years since I dined there, way before I realized I was gluten-intolerant, but I still remember the brie, pear, walnut and honey on toasted baguette. The blend of flavours were so perfect and I wanted to recreate a gluten-free version to enjoy at home. I’ve made this a flatbread here but this would be great on your favourite gluten-free bread too. Bonus, it’s super fast to whip up and fancy enough to be an appetizer, especially when served with a chilled sparkling wine. A sweet way to start summer.
Pear Brie Walnut and Honey Flatbread (makes 1 flatbread)
Ingredients
- 1 brown rice tortilla from Food for Life
- 6 pear slices
- 6 slices Brie cheese
- 12 walnut halves
- 2 teaspoons honey, plus extra for drizzling
- Arugula leaves for garnish
Directions
Preheat oven to 375. Lay brie and pear on flatbread in a circular pattern, alternating the brie and pear pieces. In a small bowl, toss walnuts and 2 teaspoons of honey until walnuts are coated. Sprinkle walnuts on top of brie and pear. Bake for 10 to 12 minutes or until edges are light golden brown and brie is melted. Garnish with arugula leaves and additional drizzle of honey.
Emily’s Butternut Squash and Carrot Soup
| February 18, 2013 | Filled under Soup & Sandwiches, Vegetables |
It’s kind of cold out there these days with no signs of an early spring despite what the groundhogs predicted. You know the cold I mean right? The kind where your organs feel like they’re shutting down and liquids in your eyeballs feel like they’re freezing over. On days when there’s a wind chill factor, nothing but a hot soup will do - a comfort food to warm your belly and other internal organs.
This recipe is an old favourite that my fabulous sister-in-law kindly shared with me years ago and it’s now a part of my family’s recipe repertoire. Perfect for cozy nights at home yet fancy enough to serve on special occasions. Hope you enjoy as much as we do. Thanks Em!
PS – I realize that ‘turmeric’ is misspelled on my spice jar. Spelling is not my strong suit and there is no spell check on my label maker. Oh well.
Emily’s Butternut Squash and Carrot Soup
- 2 tablespoons olive oil
- 1 large yellow onion chopped (about 2 cups)
- 1 butternut squash (about 1 1/4 lb) peeled, halved, seeded, and coarsely chopped (about 6 cups)
- 3 large carrots peeled and coarsely chopped (about 2 cups)
-
1 teaspoon paprika
- 1 1/4 teaspoon ground cumin
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon ground coriander
- 1/3 cup unsweetened apple sauce (optional)
- 6 cups vegetable stock or water
- salt and pepper to taste
- 1 teaspoon water
-
1/2 cup plain yogurt (for vegan, use dairy-free)
- 1/3 cup chopped fresh cilantro
- 3 Tbsp fresh chives, diced
- 1 Lime cut into wedges
Equipment: Blender, or handheld immersion blender
Directions:
- In a large soup pot over medium-low heat, warm the olive oil. Add onion and saute until soft, about 3 minutes. Add squash, carrots and saute for 10 min. Add the paprika, cumin, turmeric and coriander and continue to saute for 10 min.
- Add the stock or water and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered for 30 to 40 minutes, or until the squash and carrots are soft. Remove from heat and let cool slightly.
- Working with 2 cups at a time, place soup in a blender and puree on high until smooth and light. As each batch is pureed transfer it to a large saucepan. If using immersion blender, puree soup directly in pot. If soup is too thick, thin with a little water. Should have the consistency of heavy cream.
- To serve, place soup over medium-high heat and warm to serving temperature. Season to taste with salt and pepper. In a small bowl whisk the water and the yogurt until smooth. Garnish with a dollop of yogurt, fresh cilantro, chives and fresh lime wedges.
Potato Leek Soup / Seafood Chowder
| September 14, 2012 | Filled under Fish & Seafood, Sides, Soup & Sandwiches, Vegetables |
The other night, we had a friend come over for dinner last-minute. I had already planned on making potato leek soup but wanted to step it up for our guest. So I took my simple potato soup and turned it into a seafood chowder by adding some baby clams, scallops and calamari. That would have been enough to make it entertaining-worthy but I took it a little farther by making a bacon and vegetable garnish, restaurant-esque. I liken this recipe to your favourite pair of jeans – they can be dressed up with fab shoes and accessories or dressed down to go to the movies. Versatile and classic.
Do you remember the movie ‘The Devil Wears Prada’? There’s a memorable scene when Anne Hathaway’s character is buying lunch and her new colleague informs her “… that cellulite is one of the main ingredients in… chowder.” A total mean girl moment, yet kind of true. Most chowders are full of heavy cream and butter and while delicious, aren’t very good for the heart or the hips. I figured I’d make a healthier version that would still satisfy the cravings and can be enjoyed by lactose free/vegetarian/vegan folks alike.
This skinnier version of potato leek soup is dairy/gluten/guilt free. Blending up the potatoes creates a creamy base and lots of onions and leeks amp up the flavour so you don’t even notice the lack of cream. Friends and family who’ve tried it can’t believe how tasty it is and always go back for second helpings. You can make any version of this recipe: just the soup, added seafood to make a chowder, and/or the bacon garnish. Depending on your mood, pantry and the crowd you’re feeding, you’ll definitely having a winner with some combination of this recipe.
This makes a pretty huge serving but it freezes well and leftovers make satisfyingly simple mid-week meals; or the recipe can be halved. Don’t forget, your guests wouldn’t mind a serving to take home like our friend did. Who knew that the ultimate parting gift could be a yummy bowl of soup?
Recipe (makes 8 to 10 servings) Adapted from Fine Cooking recipe and Chuck Hughes recipe
Potato Leek Soup (Dairy-free)
- 2 lbs Yukon gold potato, peeled and cut into 3/4” dice
- 2 cups sliced leeks, white part only
- 4 tbsp vegan butter
- 1 large onion, sliced
- 3 cloves garlic, sliced
- 2 stalks celery, diced
- 6 cups chicken stock, preferably low-sodium (vegetable stock for vegetarian option)
- Pinch of chili powder
- Salt and pepper to taste
- 2 Tbsp finely chopped chives to garnish
Seafood Chowder (Optional)
- 3 cups seafood (scallops, squid, mussels, shrimp, 3/4″ diced fish)
- 1 can baby clams, including liquid (142 grams or 5 ounces)
Bacon & Vegetable Garnish (Optional)
- 3 large slices of bacon, diced
- 1 stalk of celery, finely diced
- ½ onion, finely diced
- 1 tsp vegan butter or olive oil
- 1 tbsp chives, finely chopped
Directions:
- To prepare leeks, slice leeks into rings and separate. Soak in a large bowl of cold water for a few minutes and rinse. Scoop them out and drain.
- Heat a large pot to medium high heat and add butter. When butter has melted, add leeks, onions, celery, garlic, and potatoes. Saute for about 5 minutes, or until the leeks are softened, stirring often to prevent sticking.
- Add the broth and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered for about 20 minutes. Stor occasionally. Potatoes should be quite soft. Remove from heat.
- Using an immersion blender or blender, puree potatoes until soup is creamy. Add chives and stir through. Adjust salt and pepper to taste.
- Seafood Chowder Option: add mixed seafood, and clams including liquid to the soup. Bring to boil. Remove from heat and let sit for 10 minutes before serving.
- Bacon and Vegetable Garnish Option: In a medium frying pan on medium heat, add butter or oil. Add onion, celery and bacon and sautee until bacon and vegetables are browned. Remove from heat and add chives.
Jerk Chicken Tacos with Sweet Mango Pepper Salsa
| June 5, 2012 | Filled under Main Dishes, Poultry, Sauces & Dips, Sides, Soup & Sandwiches, Southwestern, Vegetables |
*Jerk Alert* These are not your typical tacos. I heard about this amazingly unusual food truck in LA that does Korean BBQ tacos (think short rib tacos and kimchi quesadillas) and a lightbulb went off. Tacos, like pizza and sandwiches, can be topped with just about anything. So I started making tandoori chicken tacos with raita yogurt sauce with tomato and cucumber salsa. And then I combined spicy jerk chicken and some sweet mango salsa to create a tropical inspired taco. Sort of like going to Jamaica and Mexico all in one bite.
Juicy marinated meat baked off easily in the oven and fresh salsa on top of a soft corn tortilla is all kinds of yummy and is easy enough to whip up during the week. I buy my jerk seasoning in a jar and marinate overnight if possible, or in a pinch, just coat the chicken thighs in the sauce before baking. While the chicken is in the oven, I get my dice on and prepare the salsa and in about 30 minutes, dinner is done. A summer time meal that almost makes me feel like I’m on vacation. Almost.
PS – Jerk sauce can be super spicy so reduce or add as much as you like. Also, I fully admit that this is by no means the traditional way to cook jerk. But then again, this isn’t really a traditional taco. Keep calm and taco on.
Jerk Chicken Tacos with Sweet Mango Pepper Salsa (serves four)
Jerk Chicken
- 6 boneless skinless chicken thighs, trimmed of fat, rinsed and dried
- 1 Tbsp jerk chicken marinade (I used Grace brand)
- 1 tsp canola oil
Sweet Mango Pepper Salsa
- 1/2 large mango, finely diced
- 1/2 sweet pepper (yellow or red), finely diced
- 1/2 pint cherry tomatoes, cut into quarters
- 3 Tbsp red or Spanish onion, finely diced
- 3 Tbsp fresh cilantro, finely chopped
- juice of half a lime
- pinch salt
Tacos & Garnishes
- Soft corn tortillas (2 to 3 per person)
- Corn tortilla chips
- Lime wedges
- Shredded lettuce
- Hot sauce
Directions:
- Pre-heat oven to 400 degrees. I a medium bowl, add chicken, jerk sauce, and oil and toss to evenly coat chicken. Marinate for 30 minutes up to overnight. Lay chicken flat in foil-lined baking dish and bake for 15 minutes or until chicken is cooked through. Let rest five minutes before slicing.
- While chicken is baking, prepare salsa and set aside. Heat a small frying pan to medium heat and add tortillas to warm through. Once tortillas is heated, store on a plate lined with clean dish towel and cover, or add to tortilla warmer. Continue until all tortillas are warmed. Serve chicken, salsa, and tortillas with lime wedges, shredded lettuce, corn chips, and hot sauces.
Fast Flatbread Pizza
| April 19, 2012 | Filled under Italian, Main Dishes, Pasta, Rice, & Grains, Snacks & Appetizers, Soup & Sandwiches |
Everyone loves pizza. It’s the ultimate comfort food and I dream about the amazing pizzas of my gluten-eating past. Specifically, Neapolitan pizza with its thin, slightly charred crust, San Marzano tomatoes and cheesey topping, these pizzas are a fond yet distant memory.
Here’s a homemade flatbread pizza that’s gluten-free, fast, and delicious. The uber-thin crust is nice and crispy and pretty light in calories, yet once loaded up with your favourite toppings, it totally satisfies the pizza craving. So next time you’re at the grocery store, forget those expensive frozen gluten-free pizza crusts and look for these tortillas (sometimes in the frozen health food aisle), which are also perfect for making wraps and crackers. While it’s no Neapolitan pizza, this flatbread can be made at home in a toaster oven. I used to be a line cook at my university pub where we would make a gazillion pita bread/garlic butter/shredded cheese appetizers that inpired my gluten-free version - just one of the many useful things I learned during my quest for a higher education.
I’m not even sure you call this a ‘recipe’ but you take a brown rice tortilla from Food for Life, add your favourite toppings, and bake in the oven at 350 degrees for 8 to 12 minutes, or until the cheese is melted and the edges are golden brown. Slice and serve.
The pizza in this post was made with garlic butter, sliced mushrooms, and goat mozzarella and garnished with fresh arugula, basil, chili flakes and truffle oil. All of my fave ingredients and perfect with a bowl of tomato soup or a fresh salad.
Mushroom Soup
| April 2, 2012 | Filled under Snacks & Appetizers, Soup & Sandwiches, Vegetables |
As a brat kid, my favourite soup wasn’t any of the amazing homemade Chinese soups my mom made from scratch every night. Not the cream of corn or egg drop, or the other dozen or so in the rotation. Nope, none of those could top my true love for canned cream of mushroom soup – I would beg my mom to buy those iconic red and white cans. I still remember the congealed blob slithering itself out of the can and the distinctive ‘plop’ sound it made as it hit the pot. In hindsight, I’m pretty grossed out by the entire process, especially the hardcore whisking involved to avoid the coagulated soup chunks in an otherwise creamy soup.
I also recall digging around my bowl for a chunk of mushroom floating around the creamy white broth - there were so few in that can of soup that it was like a treasure hunt. But those days are over. I discovered this un-creamy version at Oliver & Bonacini and it was so tasty that I couldn’t believe there wasn’t any cream in it. It changed my entire perception of what mushroom soup could be. Instead of scouring the bowl for remnants of mushroom, each mouthful of O&B’s soup was filled with mushroom-y goodness. This recipe is one of their most well-known and loved permanent menu items and I’ve adjusted the recipe a bit to amp up the flavour profile.
I hope you enjoy this more than its canned counterpart, maybe with a drizzle of truffle oil, some fresh basil leaves, and while you’re at it, throw in a grilled cheese sandwich for a completely satisfying meal that doesn’t require a can opener (or a whisk).
Mushroom Soup Adapted from Three Chefs: The Kitchen Men
Ingredients:
- 1 Tbsp extra virgin olive oil
- 1 cup diced onion
- 4 cloves garlic minced
- 6 cups diced mushrooms (preferably a mix but all of one kind works too)
- 1/2 tsp dried basil leaves
- 4 cups water
- 1 bay leaf
- 1 soup bouillon cube (vegetable or chicken)
- Salt and fresh ground pepper to taste
- Fresh basil leaves and truffle oil to garnish
Directions:
Heat a pot over medium-high heat and add olive oil. Add onion and garlic and saute for 4 to 5 minutes, allowing the onions to sweat and brown slightly. Add mushrooms and dried basil leaves and stir to combine, continue to stir for another 5 minutes. Add water and bay leaf, bring to boil, and add bullion cube. Reduce to simmer and continue to cook uncovered for approximately 20 minutes. Remove from heat and add salt and fresh ground pepper to taste.
Using a blender or immersion blender, blend half the soup and pulse until ingredients are still a little chunky. Add remaining soup ingredients and blend again (Note: blending this way gives the mushrooms different textures – for a finder soup, pure until completely smooth). Serve immediately with fresh basil leaves and drizzle of truffle oil if using.
Miso Soup
| February 26, 2012 | Filled under Asian, Main Dishes, Pasta, Rice, & Grains, Soup & Sandwiches, Vegetables |
Miso soup can easily be transformed from a restaurant starter into a full meal that’s low in calories and high in comfort. I’m not sure if this is a traditional way to consume miso soup, but for me, it’s a convenient and healthy way to get a lot of veggies and tofu in with minimal effort and time. Plus, the gluten-free buckwheat soba noodles transform this soup into a substantial entrée. So whenever I’m feeling like I need to detox, a little sniffle-y or want dinner in fifteen minutes, this is my go-to meal.
I was inspired to try this at home after reading about it on Heidi Swanson’s über popular food blog 101 Cookbooks. She’s a vegetarian cook/photographer/writer whose online food and recipe journal has led to several cookbooks and a huge following of both vegetarians and meat-eaters alike.
Her post on miso soup offers some great tips on types of miso, ingredient ideas, and several ways to jazz this up (or down) to suit the seasons, your palette and what’s in your fridge. She encourages her readers to use her post as less of a miso soup recipe and “more an encouragement to give it a go in your own kitchen” which is exactly what I did. Thanks Heidi.
Important GF note about soba: Not all soba noodles are gluten-free. Soba are Japanese buckwheat noodles, however, most store-bought packaged soba contains a high wheat flour content. So when shopping for soba, make sure to carefully read the ingredient list and only purchase ones that contain 100% buckwheat flour (which is gluten-free). It’ll be pricier than the ones blended with wheat, but they taste so much better – the buckwheat flavour is what gives soba its unique nutty flavour.
Miso Soup Recipe (Adapted from 101 Cookbooks) Serves 2 or 3
Ingredients
- 3 ounces gluten-free dried soba noodles (100% buckwheat)
- 4 cups water
- 1 tsp dried wakame seaweed
- 2 to 4 Tbsp miso paste, to taste (I use organic white miso)
- 2 to 3 ounces of firm or silken tofu cut into 1/2″ cubes (preferably organic)
- A handful of green veggies, such as spinach, watercress or bok choy, washed and trimmed
- 2 ounces sliced mushrooms
- 2 green onions, washed, trimmed and thinly sliced
Directions
Cook noodles in salted boiling water until al dente, drain and rinse in cold water. Portion into 2 or 3 soup bowls.
In a separate pot, add 4 cups of water and bring to boil. Add mushrooms and bring to boil. Meanwhile, in a small bowl, whisk miso paste with a tablespoon of boiling water from the pot until smooth. Add wakame and tofu to soup and bring to boil for a few minutes. Add vegetables and remove from heat. Whisk in miso mixture and stir. Taste and if needed, add more miso paste prepared the same way. Ladle soup and vegetables over noodles in soup bowls and garnish with green onions.
Mexican Tortilla Soup with Shrimp
| February 2, 2012 | Filled under Fish & Seafood, Main Dishes, Snacks & Appetizers, Soup & Sandwiches, Southwestern, Vegetables |
This dish is hearty, deliciously satisfying, and super easy to make – it’s a variation of traditional Mexican tortilla chicken soup. Suprising, even though I lived in Arizona where Mexican food is amazing and bountiful, I didn’t make this soup until I got back to Canada. I guess it’s the cold dark winter months that’s got me craving a taste of sunny Scottsdale, which is warm and wonderful this time of year. Dear Scottsdale, I miss you. Send over some summer while I make this soup and remember the good times we had together.
PS – make this soup ahead of time and reheat mid-week with a grilled cheese sandwich or quesadilla for a fast comfort food dinner.
I happened to find some colourful carrots at the market over the weekend, but normally I would use regular carrots. And that may look like a lot of jalapeno, but this recipe makes quite a bit of soup and it adds a nice flavour and not a lot of heat. Also, when using canned tomatoes for this soup, get the crushed kind if possible. I only had whole tomatoes in my pantry, so I did a little puree after it was done to break up the big chunks.
Lately, I’ve started using organic chicken bouillon cubes – no msg. This recipe was based on Ina Garten’s ’Barefoot Contessa at Home’ cookbook and she’s got a great recipe for homemade chicken stock. If I had more time and freezer space, I would make buckets of homemade stock. But for now, these cubes are a life saver. PS – this brand has a ridiculously high amount of sodium, so maybe try one that has less or use less of it.
Not a fan of shrimp? Chicken is the traditional way to serve this soup and store-bought roasted chicken is a great way to easily switch it up. Just shred the chicken breast and add it in when the recipe calls for shrimp. Or throw in some canned black beans for a vegetarian option. Either way, it’s a belly warming delicious soup that will wipe your winter blues away without packing on the pounds.
Mexican Tortilla Soup with Shrimp (Serves 6 to 8 ) Adapted from Ina Garten’s barefoot contessa at home
Ingredients:
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 3 tbsp olive oil
- 6 garlic cloves, minced
- 2 Liters/quarts water
- 2 organic chicken bouillon cubes
- 1 can whole tomatoes (28 oz can)
- 2 to 4 jalapeno peppers
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground black pepper
- ¼ cup chopped fresh coriander/cilantro
- 36 to 40 medium sized raw shrimp, peeled and deveined
To serve:
- 6 to 8 corn tortillas, cut into ½” strips
- 1 avocado
- Sour cream (optional)
- Shredded cheddar cheese (optional)
- Corn tortilla chips (optional)
Directions:
- In a medium pot, bring water to boil and add chicken bouillon cubes to make stock. Set aside.
- In a large stock pot, heat olive oil and add onions, celery and carrots. Cook on medium low heat for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds.
- Add stock, canned tomatoes with juices, jalapenos, cumin, coriander, and ground black pepper. Add half the tortilla strips and stir to combine. Bring to a boil and lower heat to simmer covered for 25 minutes. Stir in chopped cilantro. Taste and add salt if needed.
- Before serving, add the shrimp to the soup. The shrimp will be cooked after two minutes or when shrimp pink. To serve, add cubed avocado and garnish with remaining tortilla strips and fresh coriander sprigs. Add a dollop of sour cream, grated cheddar cheese and broken corn tortilla chips if desired.
Tuscan Tomato Soup
| September 22, 2011 | Filled under Sides, Soup & Sandwiches, Vegetables |
I don’t know about you, but chilly rainy nights make me want to snuggle under the covers in my cozy and embarassingly ugly sweatpants. Mine are a men’s pair that have ratty hems and are huge. Like TLC’s ”don’t go chasing waterfalls” huge. Why? I was going through a fashion crisis phase in the late nineties ok? Maybe you have a pair like mine. Or maybe you don’t; because you ain’t no scrub. Too much? Did I take it too far? Because I ain’t too proud to beg. Sorry. I’ll stop now.
I got these sweatpants around the same time I was going away to university where a good chunk of my student diet consisted of the stereotypical canned soup. Now I know it’s not as good as homemade, and the sodium back then was through the roof, but there is still something magical about canned soup and its ability to comfort. So cheap, tasty, and satisfying, like TLC in a can (‘tender loving care’ not the R’nB group this time). Truthfully, I haven’t bought canned soup in years, probably because I overdosed on the stuff.
This soup is super easy and is only two steps: 1) roast the tomatoes, onions and garlic and 2) dump roasted veg in pot, add jarred roasted red peppers, stock, seasonings, boil, simmer, and blend. With minimal effort, you’ll end up with a massive amount of deeply flavoured and deeply satisfying soup that you can freeze and thaw faster than you can add water to a can of Campbell’s.
This recipe is adapted from Tyler Florence’s Roasted Tomato Soup recipe on Foodnetwork.com which had an impressive 264 reviews and 5 out of 5 stars at the time of posting. It’s near impossible to screw up, especially with tomatoes so in season right now. I added roasted red peppers to deepen the flavours since I omitted cream and the jarred kind is cheaper, easier, and faster than roasting your own peppers. This soup is so simple that your tummy and tastebuds will feel crazysexycool no matter what you are wearing.
Recipe Tuscan Tomato Soup (serves 8 to 10)
Ingredients:
- 3 lbs of tomatoes, cut into similar sizes
- 2 medium onions, cut into small pieces
- 8 cloves of garlic, peeled
- 1/2 cup extra virgin olive oil
- 1 cup roasted red peppers, store-bought/jarred
- 4 cups chicken stock
- 2 bay leaves
- 4 tablespoons Earth Balance Vegan Buttery Sticks
- 1 tsp dried basil
- salt and freshly ground pepper
- 1 tsp of sugar
- fresh basil leaves for garnish (optional)
Special Equipment: Immersion blender or blender
Directions:
1. Preheat oven to 450 degrees. On a large baking sheet, add the tomatoes, onions and garlic. Add oil and toss so all the vegetables are evenly coated. Roast for 25 to 30 minutes, or until edges of vegetables are browned and tomatoes are juicy.
2. Remove tomatoes, garlic, onion and liquid from the pan and transfer to a large pot. Add roasted red peppers, stock, bay leaves, butter and dried basil and bring to a boil. Reduce heat and let simmer for 25 minutes uncovered. Remove from heat and remove bay leaves and discard. Blend the soup using an immersion blender or regular blender. Add sugar, and salt and pepper to taste. Serve hot and garnish with fresh basil leaves if using.
Fish Tacos with Guacamole and Pico de Gallo
| April 24, 2011 | Filled under Fish & Seafood, Main Dishes, Sauces & Dips, Snacks & Appetizers, Soup & Sandwiches, Southwestern |
Growing up in Toronto, my exposure to Mexican food was limited to A) Taco Bell (fries supreme anyone??), B) Old El Paso taco kits and C) Cancun resort food (spring break at a 3 star = pepto bismal appetizers).
Fish tacos are pretty easy to find on a lot of restaurant menus, especially here in the Southwest. For a while, I thought that in order to get them, I had to go out to eat . But I figured out how to make them and now my fast fish tacos are a go-to meal when I want a yummy and healthful meal, with minimal effort.
Authentic Mexican? Um no. Infinitely better than Taco Bell/Old El Paso/Cancun all-you-can-eat? Si.
A note about corn tortillas: living in Scottsdale, Arizona is amazing for authentic Mexican food. Ingredients like Mexican hot sauce and fresh corn tortillas are staples in grocery stores but definitely harder to find in Toronto. I know they carry the fresh corn tortillas at Whole Foods in Hazelton Lanes in Yorkville (not sure where else though).
I used blue corn tortillas from Trader Joe’s for these tacos here but like using white and yellow corn tortillas too. I don’t discriminate, just appreciate.
The hot sauce is the secret ingredient here to keep the tacos somewhat authentic tasting – it’s smokey and delicious and I use copious amounts. D adds it to ketchup for a spicy ketchup-y dipping sauce for his grilled cheese sammies… so clever. Secret sauce no more. Go find it… Cholula and Tapatio are the best (Cholula ships to Canada!). Don’t you just love the dude on the Tapatio label? We use this one at home.
Fish tacos are typically garnished with shredded cabbage; I add a dollap of fresh guacamole (avocado dip) and/or pico de gallo (fresh condiment made from tomato and onion). To heat the tortillas, I pile them on a plate (max 5 at a time) and put a damp but not wet paper towel over them and microwave for about 30 – 45 seconds. Or if you have a tortilla warmer, use that instead (duh). Or you can individually heat them in a pan with a little spray oil.
You can use just about any firm white fish – I used sea bass here but have used halibut, cod, tilapia and trout in the past and all have been great. I really like the texture of the sea bass so that’s my preferred fish taco fish choice.
And of course, you don’t have to make all the condiments for the tacos. Store bought salsa or guacamole are great time saving options or you could just use a few slices of fresh avocado and/or tomato. That’s what makes this such a great meal – you can usually find enough of the basics to whip this up with just about anything you happen to have on hand.
PS – when cutting the jalapeno, de-seed them to reduce the heat factor as most of the heat is in the seeds. I also removed the white parts and dice the green, which adds flavour without too much heat. And don’t touch a jalapeno and then touch your eyes – your eyes will burn like crazy (trust me, I learned the hard way). Wear gloves or use a fork when handling jalapenos or any hot peppers.
PPS – I revised the recipe because I’ve started adding some tapioca powder or cornstarch to the spice mixture to coat the fish before pan frying. This gives the fish an amazing lightly crispy coating making these tacos even more delicious. Revised ingredients are underlined below.
Recipe (serves 2, about 5 – 6 tacos) ***Recipe revised***
Fast Fish Tacos
- 12 oz firm flesh white fish, cut into 1″ pieces (I used seabass for these ones)
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 2 Tbsp cornstarch or tapioca powder***
- Salt to taste
- 2 tsp canola oil, plus cooking spray or canola oil for the pan
- 1 lime
- 5 - 6 fresh corn tortillas
- Mexican hot sauce (optional)
- Coriander/cilantro leaves for garnish
- 1 to 2 cups finely sliced purple cabbage
Combine the fish, spices, cornstarch or tapioca powder, salt, and oil in a bowl and toss until fish is evenly coated. Heat a large non stick skillet to medium high heat and coat with cooking spray or canola oil. Add fish pieces to the pan without crowding – the fish should not touch the other pieces or the edge of the pan. Cook for 2 to 3 minutes before flipping. Edges should start to crisp up. Cook for another 2 to 3 minutes until fish is cooked (depends on thickness of the fish). Remove from pan and squeeze fresh lime juice.
To heat corn tortillas by microwave, pile tortillas on a plate and cover with a damp but not wet paper towel and heat for 30 – 45 seconds. To heat on stove, spray a skillet with non-stick cookcing spray and warm tortillas until slightly crisp. Assemble and serve with sauces and garnishes of your choice.
Fresh Guacamole (serves 2)
- 1 medium ripe Hass avocados
- 1 Tbsp Spanish onion, finely diced
- 1 Tbsp finely minced coriander/cilantro
- 1 tsp fresh lime juice
- Pinch of cayenne or chili powder (optional)
- 1 jalapeno pepper, finely diced (optional)
- Salt to taste
Put all the ingredients into a bowl and mash. Serve chunky or smooth. Serve immediately.
Pico de Gallo (serves 2)
- 1 cup diced and de-seeded tomatoes (I used baby plum tomatos)
- 2 Tbsp Spanish onion, finely diced
- 1 jalapeno, de-seeded and finely diced (optional)
- 1 Tbsp lime juice
- pinch of sugar
- Salt to taste
Combine all the ingredients in a bowl.
Growing up in Toronto, my exposure to Mexican food was limited to A) Taco Bell (fries supreme anyone??), B) Old El Paso taco kits and C) Cancun resort food (spring break at a 3 star = pepto bismal appetizers).
Fish tacos are pretty easy to find on a lot of restaurant menus, especially here in the Southwest. For a while, I thought that in order to get them, I had to go out to eat . But I figured out how to make them and now my fast fish tacos are a go-to meal when I want a yummy and healthful meal, with minimal effort.
Authentic Mexican? Um no. Infinitely better than Taco Bell/Old El Paso/Cancun all-you-can-eat? Si.
A note about corn tortillas: living in Scottsdale, Arizona is amazing for authentic Mexican food. Ingredients like Mexican hot sauce and fresh corn tortillas are staples in grocery stores but definitely harder to find in Toronto. I know they carry the fresh corn tortillas at Whole Foods in Hazelton Lanes in Yorkville (not sure where else though).
I used blue corn tortillas from Trader Joe’s for these tacos here but like using white and yellow corn tortillas too. I don’t discriminate, just appreciate.
The hot sauce is the secret ingredient here to keep the tacos somewhat authentic tasting – it’s smokey and delicious and I use copious amounts. D adds it to ketchup for a spicy ketchup-y dipping sauce for his grilled cheese sammies… so clever. Secret sauce no more. Go find it… Cholula and Tapatio are the best (Cholula ships to Canada!). Don’t you just love the dude on the Tapatio label? We use this one at home.
Fish tacos are typically garnished with shredded cabbage; I add a dollap of fresh guacamole (avocado dip) and/or pico de gallo (fresh condiment made from tomato and onion). To heat the tortillas, I pile them on a plate (max 5 at a time) and put a damp but not wet paper towel over them and microwave for about 30 – 45 seconds. Or if you have a tortilla warmer, use that instead (duh). Or you can individually heat them in a pan with a little spray oil.
You can use just about any firm white fish – I used sea bass here but have used halibut, cod, tilapia and trout in the past and all have been great. I really like the texture of the sea bass so that’s my preferred fish taco fish choice.
And of course, you don’t have to make all the condiments for the tacos. Store bought salsa or guacamole are great time saving options or you could just use a few slices of fresh avocado and/or tomato. That’s what makes this such a great meal – you can usually find enough of the basics to whip this up with just about anything you happen to have on hand.
PS – when cutting the jalapeno, de-seed them to reduce the heat factor as most of the heat is in the seeds. I also removed the white parts and dice the green, which adds flavour without too much heat. And don’t touch a jalapeno and then touch your eyes – your eyes will burn like crazy (trust me, I learned the hard way). Wear gloves or use a fork when handling jalapenos or any hot peppers.
PPS – I revised the recipe because I’ve started adding some tapioca powder or cornstarch to the spice mixture to coat the fish before pan frying. This gives the fish an amazing lightly crispy coating making these tacos even more delicious. Revised ingredients are underlined below.
Recipe (serves 2, about 5 – 6 tacos) ***Recipe revised***
Fast Fish Tacos
- 12 oz firm flesh white fish, cut into 1″ pieces (I used seabass for these ones)
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 2 Tbsp cornstarch or tapioca powder***
- Salt to taste
- 2 tsp canola oil, plus cooking spray or canola oil for the pan
- 1 lime
- 5 - 6 fresh corn tortillas
- Mexican hot sauce (optional)
- Coriander/cilantro leaves for garnish
- 1 to 2 cups finely sliced purple cabbage
Combine the fish, spices, cornstarch or tapioca powder, salt, and oil in a bowl and toss until fish is evenly coated. Heat a large non stick skillet to medium high heat and coat with cooking spray or canola oil. Add fish pieces to the pan without crowding – the fish should not touch the other pieces or the edge of the pan. Cook for 2 to 3 minutes before flipping. Edges should start to crisp up. Cook for another 2 to 3 minutes until fish is cooked (depends on thickness of the fish). Remove from pan and squeeze fresh lime juice.
To heat corn tortillas by microwave, pile tortillas on a plate and cover with a damp but not wet paper towel and heat for 30 – 45 seconds. To heat on stove, spray a skillet with non-stick cookcing spray and warm tortillas until slightly crisp. Assemble and serve with sauces and garnishes of your choice.
Fresh Guacamole (serves 2)
- 1 medium ripe Hass avocados
- 1 Tbsp Spanish onion, finely diced
- 1 Tbsp finely minced coriander/cilantro
- 1 tsp fresh lime juice
- Pinch of cayenne or chili powder (optional)
- 1 jalapeno pepper, finely diced (optional)
- Salt to taste
Put all the ingredients into a bowl and mash. Serve chunky or smooth. Serve immediately.
Pico de Gallo (serves 2)
- 1 cup diced and de-seeded tomatoes (I used baby plum tomatos)
- 2 Tbsp Spanish onion, finely diced
- 1 jalapeno, de-seeded and finely diced (optional)
- 1 Tbsp lime juice
- pinch of sugar
- Salt to taste
Combine all the ingredients in a bowl.
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