Posts Tagged by tortilla
Guacamole with Pomegranates
| April 10, 2013 | Filled under Fruits, Sauces & Dips, Snacks & Appetizers, Vegetables |
Are you thinking ‘What the what?! Pomegranates in guacamole? This Chinese girl from Canada is crazy.’ Seriously, I don’t blame you but I swear this is the real deal. I’ll always remember my first authentic Mexican meal after moving to Arizona at Barrio Cafe in Phoenix, where they made fresh guacamole right at our table. The waiter wheeled out a little cart with cut up limes, cilantro, jalapeno, and fresh avocados and smashed them together in a stone mortar and pestle. And just when I thought he was done, he mixed in some fresh pomegranate seeds. That, my friends, was when my mind was officially blown away.
Once I fully comprehended what had just happened, I tried the fresher than fresh guacamole on warm just-fried corn tortilla chips and died. Died and went to taste heaven. In fact, my taste buds did the Three Amigos Salute as the sweet pomegranates blended perfectly with the sour lime juice, sharp red onion, creamy avocado, and salty chips for the ultimate bite. I don’t remember what I had for my main as the rest of the night became a blur of tequila shots, but I do recall our friends losing their minds over the churros and goat’s milk caramel. At least I’ll have the memories of the guacamole for the rest of my days.
Barrio Queen is the sister restaurant located in Old Town Scottsdale. They add dried apricots to the guacamole there.
This guacamole is great for dipping tortilla chips into, or topping onto some yummy fish tacos, or even on top of a corn and black bean salad. Besides being delicious, avocados are full of healthy things like good fats, fiber, and have more potassium than bananas. Pomegranates are full of anti-oxidents and other good stuff. Plus they’re pretty. Whenever I make this guacamole, it feels like I’m in Arizona all over again. Hope you enjoy.
Guacamole with Pomegranates (serves 2)
- 1 medium ripe Hass avocado, cubed
- 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
- 2 Tablespoons fresh pomegranate seeds
Combine all the all the ingredients except for pomegranates into a bowl and mash with a fork. Serve chunky or smooth. Stir in pomegranate seeds and serve immediately with tortilla chips.
If serving later, place the pit of the avocado in with guacamole and cover to prevent avocado from turning brown.
Mexican Lamb Adobo
| March 17, 2013 | Filled under Main Dishes, Meat, Sauces & Dips, Southwestern |
Most of my recipes are fast, accessible, and light. But every once in while, I like to enjoy a deeply rich meaty stick-to-your-ribs caveman type of meal. The kind of meal that has you leaning back in your chair in a satisfied adobo sauce-incuded stupor.
I used to live in the mecca for Mexican food in Scottsdale Arizona. And instead of learning to cook great Mexican food, I went to great Mexican restaurants. A lot. Like all of them. There wasn’t a nacho in sight that didn’t get eaten. And in my non-stop eat-fest, I gained a true appreciation of how awesome and diverse Mexican food can be.
On a memorable visit to Sedona, D and I stopped in at one of my favourite Mexican restaurants, Elote Cafe, and after a three-hour wait and many margaritas later, we got to enjoy lamb adobo for the first time. My mind was blown. Meat so tender that it was falling off the bone, drenched in a sauce with a complex meld of flavours, a little smoky, sweet, sour, salty, perfect for being sopped up with corn tortillas. Is your mouth watering yet?
Quickie about Sedona: Aside from Elote Cafe, Sedona is known for having 4 vortexes, these energy sources. Read more about it here.
After returning to Toronto and wanting to recreate some of those authentic Mexican meals, I wanted to make that lamb adobo from the Elote Cafe cookbook (the best Mexican cookbook bar none). That’s when I realized I needed an education in chiles.
The recipe calls for three types: ancho, guajillo, and pasilla. So off I went to my local market to the Latin specialty shop looking for fresh peppers, only to discover that the chiles I needed were actually dried. The kind shop owners were eager to help me find my chiles, even writing down the names of the peppers on the little plastic bags so I’d be able to figure out which was which when I got home.
If you live in Canada, you probably won’t find these chiles in your local grocery store. I found this online store that ships all the chiles and spices needed for this recipe. Once you hunt down the necessary ingredients, the process for making this braised dish is actually very simple. Boil sauce ingredients and blend. Brown the meat (the most important step), then add the sauce, cover and bake in a dutch oven for 2.5 to 3 hours. Garnish with fresh cilantro and radishes, and enjoy with rice or corn tortillas, picked onions and a fresh salad.
I considered adjusting the recipe, to substitute more easily accessible ingredients for the chiles, but I decided to keep the recipe as legit as possible and keep my adaptations to a minimum. Sure you can swap out the dried chiles for chile powders, or swap out the lamb for your favourite cut of meat, but I figure that will happen anyway. Recipes always have a way of morphing and evolving in different kitchens. I love how friends and readers who try my recipes add little tweaks here and there to suit their taste buds – your comments are great so please keep them coming.
PS – That is our friend Donkey, a mini pinata that we like to put out on our table whenever we enjoy Mexican food. He’s totally kitschy and silly but he makes everyone smile. Well, him and the lamb adobo.
Mexican Lamb Adobo adapted from Elote Cafe Cookbook
Serves 4
Ingredients:
- 4 Lamb shanks, seasoned with salt and pepper
- 1 Tablespoon canola oil
Adobo Sauce:
- 12 garlic cloves
- 4 cups orange juice
- 3 dried ancho chiles, rinsed, stems and seeds removed
- 2 guajillo chiles, rinsed, stems and seeds removed
- 1 pasilla negro chile, rinsed, stems and seeds removed
- one 3″ stick of cinnamon
- 2 teasspoons fresh ground pepper
- 2 teaspoons dried cumin powder
- 2 Tablespoons dried oregano
- 2 bay leaves
- 1/2 teaspoon ground cloves
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons brown sugar
- 1 tablespoons salt
Garnishes
- Radishes and fresh cilantro
Pickled Onions
- 1 cup red onions, thinly sliced
- 1/2 cup balsamic vinegar
- 1/2 cup white wine vinegar
- 1/2 teaspoon salt
Directions:
- Place a medium sauce pan on medium high heat. Add garlic and toast until browned. Add remaining adobo sauce ingredients and bring to a boil. Reduce heat to simmer for about 10 minutes, when chiles are softened. Remove bay leaves and cinnamon stick and set aside. Cool slightly and puree until smooth.
- Combine all pickled onion ingredients together and set aside until lamb is ready, about 2 hours.
- Preheat oven to 325 degrees. In a large dutch oven on medium high heat, add canola oil. Add lamb shanks and brown all over, about 10 minutes. Be patient as this is the most important step. When they are well-browned, add adobo sauce and reserved bay leaves and cinnamon. Cover and bake for 2.5 to 3 hours (depending on the size of your shanks), turning the shanks after 1 hour. The shanks are done when the meat is falling off the bone and fork tender. Skim some of the excess cooking fat from the surface of the gravy with a spoon before serving. Garnish with fresh cilantro, radishes, and pickled onions and serve with rice and/or corn tortillas.
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.
Mexican Salad with Honey Lime Dressing
| May 4, 2012 | Filled under Fish & Seafood, Main Dishes, Salads, Sides, Southwestern, Vegetables |
Happy Cinco de Mayo! The fifth of May is a day of celebration and reminds me of all the fun times I had living in Arizona, enjoying all the benefits of living in a mucho Mexican-influenced town. This salad is so fresh and flavourful, yet hearty and packed with protein to keep you full for hours. It’d be great at a summer barbecue or as a side to some fish tacos.
I’ve been packing this salad for lunch all week, served atop crisp romaine lettuce, topped with roasted tomatillo avocado salsa from my fave brand Mad Mexican, and some tortilla chips. If only I could enjoy a fresh margarita at my desk to wash this down. Sigh… dare to dream.
Recipe (Serves 6 to 8 )
Ingredients:
- 1 15 oz can black beans (preferably low sodium), rinsed
- 1 12 oz can whole kernal corn (preferably low sodium), rinsed
- 1 English cucumber, peeled and diced
- 1 pint cherry tomatoes, halved
- 1 large avocado or 2 small, cubed
- 1/2 red onion, finely diced
- 1/2 lb imitation king crab meat
- 3 Tbsp fresh cilantro, chopped
- 1 Tbsp fresh chives, chopped
- 4 Tbsp fresh lime juice
- 2 Tbsp honey
- Salt and pepper to taste
Combine beans, corn, crab meat, and vegetables together. Whisk honey and lime, add to salad, and toss to combine. Add salt and pepper to taste, serve with tortilla chips and guacamole. To make vegetarian, omit king crab. To make vegan, replace honey with agave nectar or 1 to 2 teaspoons of sugar.
Enjoy Cinco de Mayo with this salad. Or mustaches. You decide.
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.
Roasted Tomato Chipotle Salsa
| January 9, 2012 | Filled under Sauces & Dips, Sides, Southwestern, Vegetables |
Do you make new year’s resolutions? I’ve been pretty much making the same resolutions every year for a while now: eat healthy/drink water, work out, save money, get organized, be happy. Simple, unoriginal, and challenging all the same. I love the idea that everyone gets a fresh start to set new goals and just be better. Which is kind of how I thought to take something as awesome as salsa, and give it a fresh new spin.
I love salsa – healthy, full of flavour, low in fat, and perfect for a snack with tortilla chips or as a condiment on a salad, fish, tacos, etc. There are so many great store-bought varieties to choose from but with my new years resolutions on my mind, I decided to try making an even healthier (and tastier) homemade salsa combining super sweet cherry tomatoes and smokey chipotle. Turns out it’s pretty simple and the flavours are so much brighter, fresher, and tastier than anything you find in a jar.
An added benefit to making your own salsa is being able to control the sodium levels (typically super high in jarred varieties) and the level of heat. I like my salsa with some heat, but not so spicy it makes your face melt. The smokey flavour of the chipotle adds a great depth of flavour without being overly hot.
The chipotle I used comes canned in an adobo sauce which is basically some combination of paprika, oregano, salt, garlic, and vinegar. You can look for it in the Mexican aisle of your grocery store or specialty Hispanic food shops. This recipe only needs one or two (or three if you like it very hot) chipotle peppers, but you can freeze the leftovers in small containers and save for another time. Letting the salsa chill for an hour or so helps develop the flavours into such delicious-ness that you’ll have a hard time going back to the jarred variety. Next time I make this recipe, I will make a double batch to have on hand during the week.
PS – If you like my recipes/blog, feel free to ‘like’ my Facebook page or follow me on Twitter. I also love getting suggestions or requests, so don’t be shy about sending them along. Cheers to the new year 
Roasted Tomato Chipotle Salsa (serves 2)
Adapted from Greatest-Ever Mexican Recipes by Jane Milton
- 1 pint cherry tomatoes, cut in half
- 2” Spanish onion wedge (about ¼ of the onion) peeled
- 1 – 2 large garlic cloves, peeled
- Pinch of sea salt
- 1 – 2 chipotle peppers (canned in adobo sauce) + 1 teaspoon of adobo sauce (use 1 pepper for milder version)
- Grated rind of ½ lemon
- 1 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- ¼ tsp brown sugar
- 2 tablespoons chopped fresh cilantro/coriander leaves
- Corn tortilla chips for dipping
Directions:
- Preheat oven to 325 degrees. Add tomatoes, onion, and garlic to a foil-lined roasting pan. Add olive oil and toss to coat evenly. Sprinkle with sea salt and bake for about 20 to 30 minutes, or until onion starts to brown.
- While tomatoes are roasting, add chipotle peppers, adobo sauce, lemon juice, and brown sugar to a food processor and puree. Set aside.
- Remove tomatoes, onions, and garlic from oven and let cool. Remove any blackened tomato skins and place tomatoes in a bowl. Remove onion from pan and remove any skin that may have toughened. Using a sharp knife, chop onions and garlic and add to a bowl and mix with tomatoes.
- Add chipotle puree and fresh cilantro and mix well until combined. Taste and add more salt if needed. Cover and chill at least one hour before serving with corn tortilla chips for dipping. Can be served warm or cold.
Goat Cheese Fundido
| October 27, 2011 | Filled under Sauces & Dips, Sides, Snacks & Appetizers, Southwestern, Vegetables |
It’s getting cold out and that means it’s time to stay inside a little more. More sofa nights, more friends coming over for dinner or drinks, plus a solid fall season of prime time TV. And time for more delicious cheesy appetizers. This one is very different from my last post, being a little spicy and savoury, but it’s no less satisfying. Enter the yummy goat cheese fundido.
I discovered this fundido (Spanish for ‘melted cheese’) at Elote Cafe up in Sedona. It’s basically a warm homemade salsa topped with goat cheese on top, baked, and served with corn chips or folded up into warm soft tortillas. A tasty and hearty appetizer perfect for cold nights and best served with an ice-cold Margarita or Mexican beer. It’s a delicious and comforting alternative to the standard 7 layer dip and much easier to make.
This is super easy to whip up too – the ingredients just get some saute action before being topped with goat cheese and baked. You can totally prepare this ahead of time before your guests arrive and just pop in the oven to serve. While it’s baking, lightly pan fry the corn tortillas and place in a kitchen towel-lined plate to keep warm. You can serve with some with some crispy corn tortilla chips too.
The jalapeno peppers add a nice bit of heat without being too spicy. Just remember to remove the seeds before adding. But if you want more fire, leave the seeds in. Either way, this fundido will be a huge hit like it was at my cousin Kim’s birthday fiesta. I only got a picture of it right before I served it and by the time I went back for more shots, it was gone-dido.
Recipe (served 4 as starter) Adapted from Elote Cafe Cookbook
Ingredients:
- 2 Tbsp olive oil
- 1/2 cup diced onion
- 3 cloves garlic, diced
- 1 jalapeno pepper, de-seeded and sliced
- 1 cup chopped tomato
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup or 8 oz. goat cheese
- corn tortilla chips and soft corn tortillas for serving
Directions:
- In a medium non-stick saucepan or wok, heat oil on medium-high heat. Saute the onion, garlic, and jalapeno peppers until lightly browned, about 5 – 6 minutes. Add the tomato, salt and pepper and simmer until slightly thickened.
- Pre-heat oven to broil. Transfer the sauce into an oven-proof dish and crumble large chunks of the goat cheese on top of the dish. Place the dish in the oven and broil until the top is browned, about 8 minutes. Meanwhile, pan fry the soft corn tortillas in a clean frying pan on medium heat. Place in a tortilla warmer or wrap in a clean kitchen towel to keep warm.
Elote (Mexican Corn)
| August 3, 2011 | Filled under Sauces & Dips, Sides, Snacks & Appetizers, Southwestern, Vegetables |
Living in the southwest taught me to really appreciate Mexican food. So many tasty dishes, prepared with fresh ingredients. One of my last weeeknd getaways before moving back to Toronto was to Sedona Arizona, the land of red rock . And home of Elote Cafe, a southwestern restaurant serving up classic Mexican with a twist. No reservations + delicious food = 3.5 hour wait. Luckily the bar was open and they gave away free spicy popcorn.
Elote is a mexican street food where the corn on the cob is slathered in mayo, and seasoned with some variation of lime, chili, cheese. At Elote Cafe, they serve it with cut kernals in a bowl and crispy corn tortillas chips for scooping. The servings were so huge that we barely touched our also gigantic entrees. Elote also sells a cookbook with their signature recipes which we bought and chef Jeff Smedstad kindly signed for us. You can buy in here.
The base of this dip is mayo – a condiment that, generally speaking, grosses me out. The only exception is tartar sauce and my aunt’s chicken salad sandwiches. Weird right? But anyhow, I used a vegan mayo for this so it’s great for those who are vegan, allergic to eggs, or grossed out by regular mayo. The parmesan cheese and chopped coriander are for garnish and completely optional. I’ve served elote both with and without and nobody notices, mainly because they’re too busy dipping their corn chips into the corn dip (dare I say it’s ‘corn porn’).
Nothing beats sweet fresh summer corn but in the cold winter months, canned or frozen corn kernals will do just fine. You can also grill the corn instead of boiling it which is how elote is classically served. I’m BBQ-less so boiling it was my MO for the elote.
What I love about this dish is that you just throw the ingredients in a pan and warm everything up. So easy to prepare ahead and reheat or make in a pinch when guests show up. And it’s a total crowd pleaser. Best served with cold sangrias, margaritas, caipirnhas, and Coronas.
Recipe for Elote (serves 4 as appetizer) – Adapted from Elote Cafe Cookbook
Ingredients
- 4 ears of corn, or 2 cups frozen or canned corn kernals
- 1/2 cup vegan mayo
- 1 Tbsp Mexican style hot sauce (Cholula, Tapatio, Tobasco)
- 1 Tbsp fresh lime juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
- 2 Tbsp chicken stock (use vegetable stock for vegan/vegetarian version)
- 2 Tbsp grated parmesan cheese (optional, omit for vegan version)
- 1 Tbsp chopped fresh coriander (optional, for garnish)
- ground chili, to taste
- crispy corn tortillas for dipping
Directions
1. Boil ears of corn for about 5 minutes or until tender. Holding the ear of corn vertically over a bowl or cutting board, run a knife down the sides, cutting off the kernals. Set aside.
2. In a medium saucepan, heat mayo, hot sauce, lime juice, salt, sugar, pepper, and stock on medium heat. When mixture starts to boil, add corn and heat through. Transfer to serving bowl and sprinkle with chili powder. Add coriander and parmesan if using. Serve with crispy tortilla chips.
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.
Baked Apple Pie Tortilla
| April 14, 2011 | Filled under Desserts, Fruits |
When I was a teen and my metabolism was at its all time high (um… I would eat McDonald’s McFlurries and Doritos as meals), I used to order this amazing deep fried apple pie dessert from a local restaurant – apple pie filling wrapped up in a flour tortilla, deep fried, covered in cinnamon sugar and served a la mode. Classic apple pie is already pretty awesome but imagine it deep fried?!? You had to eat this monster with a steak knife and fork. Mind-blowingly delicious. A recent issue of Intermezzo featured a crispy pear fritter which I adapted into an apple pie filling and paired the filing with a brown rice tortilla. Sprinkled with cinnamon sugar, baked, and served with a scoop of vanilla coconut milk (dairy free/vegan) ice cream, this GF version is infinitely more figure-friendly than the fried original – so all the yum without a bigger bum. Yay!
This recipe is super easy and it’s vegan since I used Earth Balance’s Vegan Buttery Sticks instead of real butter. These sticks are amazing and should be in every vegan/dairy intolerant person’s fridge. Unlike butter, this is free of hydrogenated oils, trans fatty acids, and dietary cholesterol. Find out more at www.earthbalancenatural.com.
Recipe
Baked Apple Pie Tortilla with Cinnamon Sugar
Makes 3-4 tortillas or 6 servings, depending on size of tortillas)
Filling:
- 3 organic apples, peeled and diced into 1/4″ cubes (I used 2 gala and 1 golden delicious ’cuz that’s what was in the fridge)
- 4 Tbsp butter substitute (Earth Balance’s Vegan Buttery Sticks)
- 1/4 tsp allspice
- 3/5 tsp cinnamon
- 2 tsp lemon juice
- 4 oz organic unsweetened apple sauce
Tortilla:
- 3-4 rice tortillas (I got mine from Trader Joes)
- 2 Tbsp sugar
- 3/4 tsp cinnamon
- Dairy free vanilla ice cream (Purely Decadent Coconut Milk Vanilla Ice Cream is so amazing)
To make filling, melt butter substitute in large pan on medium-low heat. Add spices and stir. When butter is melted, add vanilla and stir. Add the apples, sugar, and lemon juice and turn temperature up to medium high. Continue stirring until the liquid starts to bubble and caramelize into a sticky brown mixture, about 4 minutes. Remove from heat, stir in apple sauce, and cool.
Preheat oven to 450 degrees. Lay tortilla on baking sheet and scoop about 1 cup of the apple mixture along the middle. Fold two sides over to cover apple filling and flip over so middle part of tortilla is facing up and gently press down to flatten. Sprink 1/3 of cinnamon sugar on top and bake in oven for 5-6 minutes or until tortilla starts to crisp up and brown and sugar is cooked. Remove from oven and cut in half. Serve with a scoop of ice cream and a sprinkle of cinnamon sugar.
When I was a teen and my metabolism was at its all time high (um… I would eat McDonald’s McFlurries and Doritos as meals), I used to order this amazing deep fried apple pie dessert from a local restaurant – apple pie filling wrapped up in a flour tortilla, deep fried, covered in cinnamon sugar and served a la mode. Classic apple pie is already pretty awesome but imagine it deep fried?!? You had to eat this monster with a steak knife and fork. Mind-blowingly delicious. A recent issue of Intermezzo featured a crispy pear fritter which I adapted into an apple pie filling and paired the filing with a brown rice tortilla. Sprinkled with cinnamon sugar, baked, and served with a scoop of vanilla coconut milk (dairy free/vegan) ice cream, this GF version is infinitely more figure-friendly than the fried original – so all the yum without a bigger bum. Yay!
This recipe is super easy and it’s vegan since I used Earth Balance’s Vegan Buttery Sticks instead of real butter. These sticks are amazing and should be in every vegan/dairy intolerant person’s fridge. Unlike butter, this is free of hydrogenated oils, trans fatty acids, and dietary cholesterol. Find out more at www.earthbalancenatural.com.
Recipe
Baked Apple Pie Tortilla with Cinnamon Sugar
Makes 3-4 tortillas or 6 servings, depending on size of tortillas)
Filling:
- 3 organic apples, peeled and diced into 1/4″ cubes (I used 2 gala and 1 golden delicious ’cuz that’s what was in the fridge)
- 4 Tbsp butter substitute (Earth Balance’s Vegan Buttery Sticks)
- 1/4 tsp allspice
- 3/5 tsp cinnamon
- 2 tsp lemon juice
- 4 oz organic unsweetened apple sauce
Tortilla:
- 3-4 rice tortillas (I got mine from Trader Joes)
- 2 Tbsp sugar
- 3/4 tsp cinnamon
- Dairy free vanilla ice cream (Purely Decadent Coconut Milk Vanilla Ice Cream is so amazing)
To make filling, melt butter substitute in large pan on medium-low heat. Add spices and stir. When butter is melted, add vanilla and stir. Add the apples, sugar, and lemon juice and turn temperature up to medium high. Continue stirring until the liquid starts to bubble and caramelize into a sticky brown mixture, about 4 minutes. Remove from heat, stir in apple sauce, and cool.
Preheat oven to 450 degrees. Lay tortilla on baking sheet and scoop about 1 cup of the apple mixture along the middle. Fold two sides over to cover apple filling and flip over so middle part of tortilla is facing up and gently press down to flatten. Sprink 1/3 of cinnamon sugar on top and bake in oven for 5-6 minutes or until tortilla starts to crisp up and brown and sugar is cooked. Remove from oven and cut in half. Serve with a scoop of ice cream and a sprinkle of cinnamon sugar.
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