DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Tacos are hands down one of my favorite foods. The variety of fillings is endless whether you're a meat eater, pescetarian, vegetarian or gluten free (with the right shell). My favorite shells are the traditional small, round soft shells made with ground corn. I've tried many a taco shell but none compare with the delicious minis from La Taqueria. You can purchase them over the counter for $6 x 60 shells...that calls for some serious taco eating and I'm going to share a couple of recipes that will help you do exactly that! You can make one, two or all of these dishes for a fabulous taco fiesta!
The next best thing about taco night is that it can keep going for days if you don't freeze the shells right away. You can use them for breakfast by adding a scrambled egg, avocado & salsa or maybe a mini black bean & cheese quesadilla for lunch?! Again...the possibilities are endless with this versatile dish.
Cauliflower Niblets serves 4-6ppl
This dish was a happy accident created in my kitchen and I LOVE it! You can use it as a taco filling, a side dish or even a main. The day after taco night I took the leftover fish and broke it into bits over the cauliflower dish & heated it up, it was delicious!
Cauliflower is part of the cruciferous family. Consuming a diet rich in these vegetables can have many health benefits. One of my favorites with this antioxidant rich food is that it can help reduce excess levels of estrogen in the body which helps to balance hormones, especially beneficial for women.
1/4 cup Coconut or avocado oil
1 small head of cauliflower
2 red peppers, roasted
1 red onion, thinly sliced
4 garlic cloves, minced
1 cup cilantro
1 cup plain yogurt
2 Tbsp ground coriander
Salt & pepper to taste
You can use store bought roasted peppers or easily roast your own. Heat oven to 400'F. Place peppers in a baking pan and roast for 30min. Remove from oven and let sit until cool enough to handle. Remove outer skin and the insides.
Saute onion until translucent, add garlic and cook for another 2-3min. Stir in cilantro, coriander, salt & pepper. Stir until mixed well and turn heat off. Place mixture along with roasted peppers into a food processor or blender, pulsing a few times until it starts to break down. Add yogurt and blend until smooth.
With the cauliflower, you can grate it, process it or cut it into very small pieces. Heat up a large saute pan, add oil then cauliflower nibs. Cook until they start to feel soft, stirring occasionally. You may need to add a little bit of water to prevent sticking. Add the onion/pepper/yogurt mixture & mix well. Cook for another 5-6 min or until you like the texture. Add S & P to taste if needed.
Serve as a taco filling, side or main.
Fish Tacos, serves 4-6ppl
1 lb white flaky fish (cod, mahi mahi, basa)
1/4 cup cooking oil
juice from 1 lime & rind
3 garlic cloves, minced
1/2 cup cilantro, chopped
1 Tbsp chili powder
1 tsp onion powder
1 tsp sea salt
1/2 tsp black pepper
Coat fish in all the the ingredients, mix well and let marinate for 20min.
Heat a non stick saute pan on med-high heat. Place as many filets in the pan as you can without them touching. Cook the fish for 4min then flip over cooking for another 2 min. Don't worry if the fish falls apart. Remove pan from heat and flake fish onto a serving platter. Fill tacos shells with a few pieces of the flaked fish.
Cabbage & Lime Garnish:
1/4 head red cabbage, thinly sliced
1/4 red onion, thinly sliced
1/4 english cucumber, quartered
Juice for 1 lime
1 tsp ground cumin
S & P to taste
Mix all ingredients together in a bowl. Let sit for 15-20min before serving. This can be used as a garnish on your tacos, goes especially well with the fish. You can also eat this as a side salad.
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!