Finish the Summer with a Bang – feat. Fish Tacos

I can’t believe that in two weeks, September will be here. I definitely haven’t seen the time fly by! It feels like it’s only just been a couple of days that I closed my textbooks for the final time and submitted my last paper…Now, a couple of weeks from now, so many of you will be going back to school. To be honest, I might be one of the only few people out there that actually misses being in school. I loved every aspect of being in university; the excitement of picking out new notebooks, agendas, pens, post-its, buying those oh-so expensive textbooks, getting my schedule and finding all the classrooms. And let’s not forget all those fun nights and weekends out with friends, discovering new things, and also cramming sessions the night before a big exam.

Instead of dreading that first week back, I thought I’d share with you a delicious recipe that is excellent to make for a back to school event or one of those last get-togethers before everyone moves back to campus.

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This is a 3 ½ step meal that is so much fun to prepare, either on your own, or as a team with a bunch of friends: who doesn’t like a good old kitchen party?

I’m sharing with you my favourite fish taco recipe along with two delicious salsas and stuffing ideas!

Salsa #1: Mango & Cucumber

  • 1 cup of frozen mango chunks, or two fresh mangoes, chopped into bite-size pieces
  • 1 small to half of a large cucumber, chopped into bite-size pieces
  • Handful of fresh coriander, finely minced
  • ¼ of a red onion, finely minced
  • Splash of apple cider vinegar
  • Splash of olive oil
  • Salt and pepper to taste

 

Mix everything up in a nice serving dish and let sit for an hour (if you can) before serving it so that the flavours are all released.DSC_0117 copy

Salsa #2: Tomato and Coriander

  • 1 large tomato, chopped into bite size pieces
  • Handful of fresh coriander, finely minced
  • 2 to 3 cloves of garlic, finely minced
  • Juice of 1 lime
  • Salt and pepper to taste
  • Splash of olive oil

Mix everything up in a nice serving dish and let sit for an hour (if you can) before serving it so that the flavours are all released. If you’re not a fan of coriander, you can always use parsley

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Fish filling

  • 1 to 2 fillets of white fish (Cod, Turbot, Tilapia, etc.)
  • 1 tbsp. Cajun spice, or chili powder, cayenne, etc.
  • ½ tsp. to 1 tbsp. cumin powder
  • ½ tsp. garlic powder
  • 1 tsp. of brown sugar
  • Pinch of cinnamon
  • ½ tsp. salt
  • Zest of 1 lemon

 Mix all your spices in a small dish, and then sprinkle them over a clean plate. Pat your fish fillets in the spices, coat both sides and pat the spices in.

On a hot pan, add in your fillets and cook each side for about 4 minutes, or until they are cooked through.

Once cooked, flake the pieces with a fork to let it cool down.

Now the fun part: assembling your tacos!

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When we made them, we filled our tacos with the salsas, as well as some yogurt dip (plain yogurt with two garlic cloves crushed in it), hummus, and braised Brussel sprouts (chop Brussel sprouts and pan fry in a tiny bit of butter and garlic) instead of cabbage.

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We also served it with a side of bean, rice and corn salad, for which the recipe will be on my main blog this Sunday!

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