1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Taco fish

BT Toronto | posted Friday, Jul 8th, 2016

Screen Shot 2016-07-08 at 9.27.42 AM

In this week’s City Eats, we get a taste of the fresh Mexican bites being served at the newly transformed Oasis Rooftop Taqueria at Wayne Gretzky’s.

Yield: 6 tacos

Ingredients

  • 1 head Romaine lettuce, chopped with 6 large pieces set aside
  • 6 cod fillets, bone off, skin off

Baja crema:

  • 1/4 ltr sour cream
  • 1/4 mayo
  • 2 oz lime
  • 2 oz chopped capers
  • 2 oz jalapeño diced
  • Cilantro

Crispy bits:

  • 1 cup gluten free flour
  • 1 cup corn starch
  • 1 teaspoon gf baking powder
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 12 ounce water
  • 1/2 ltr of oil

Method

Baja crema:

  1. Process sour cream, mayo, lime, chopped capers, diced jalepenos, and cilantro in food processor.

Crispy bits:

  1. Mix dry ingredients in ziplock bag and add 12 ounces of water. Place ziplock bag in a squeeze bottle
  2. Heat shallow pan over medium heat adding about 1/2 ltr of oil and bring to medium to high temperature.
  3. From about six inches from oil slowly drop the batter into oil.
  4. Fry to crisp and place in paper towel to dry.

For fish: 

  1. Heat non-stick pan over medium to high heat and spray with pan or coat with butter.
  2. Place fish scale side down first, fry until cooked and set aside.
  3. In mixing bowl place chopped lettuce with 3 spoon fulls of crema mixture.
  4. Place inside large pieces of romaine, add crispy bits and set fish on top. Sprinkle with more crispy bits.

Tags: , , , ,

Tropical fish tacos

Chatelaine | posted Thursday, Apr 14th, 2016

fish

Prep: 30 minutes
Total time: 35 minutes

Makes: 4 servings

Ingredients

  • 1/4 cup sour cream
  • 1 tsp lime zest
  • 2 serrano chilies, seeded and minced
  • 2 cups finely shredded red cabbage
  • 1/2 cup finely sliced red onion
  • 1/4 cup lime juice
  • 400 g cod fillets
  • 1/2 tsp salt
  • fresh pepper
  • 2 tbsp canola oil
  • 8 soft flour tortillas
  • 1 cup chopped pineapple
  • 1/4 cup cilantro leaves

Directions

  1.  STIR sour cream with lime zest and serrano chilies in a small bowl. Combine red cabbage with red onion and lime juice in a medium bowl. Set both aside.
  2.  PAT cod fillets dry with paper towels. Sprinkle with salt. Season with fresh pepper. Heat a large non-stick frying pan over medium-high. Add canola oil, then fish. Cook until browned, 2 to 3 min per side. Remove from heat. Cut fillets in bite-sized pieces.
  3.  ASSEMBLE tacos by filling tortillas with cabbage slaw, fish, sour cream mixture, pineapple and cilantro leaves.
Tags: ,

Vegetarian Taco Salad

Chatelaine | posted Monday, Jan 4th, 2016

vegetariantacosalad-featured

Preparation time: 20 minutes; Total time: 25 minutes; Makes: 4 servings

Ingredients:

Tofu Ranch Dressing

  • 1/2 cup buttermilk
  • 1/2 350-g pkg soft tofu
  • 1/4 cup finely chopped fresh chives
  • 2 tbsp mayonnaise
  • 1 tbsp chopped dill
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1/4 tsp salt

Salad

  • 4 cups finely shredded iceberg lettuce
  • 1/2 540-mL can black beans, drained and rinsed
  • 3/4 cup corn kernels
  • 1 avocado, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar or Monterey Jack

Method:

  1. Preheat oven to 400F. Spray both sides of tortillas with oil. Cut each into 8 wedges. Arrange on an unlined baking sheet. Bake in centre of oven until golden, about 5 min.
  2. Whirl buttermilk with tofu, chives, mayo, dill, garlic, lemon juice and salt in a food processor until smooth. Set aside.
  3. Combine lettuce, black beans, corn kernels, avocado, bell pepper and cherry tomatoes in a large bowl. Add dressing and toss until well coated. Divide between 4 plates. Sprinkle with cheddar. Serve with tortilla wedges (or in tortilla bowls, below).

To make tortilla bowls

  1. Spray the outside of 4 large oven-safe bowls and set bottom-side up on a baking sheet.
  2. Press 1 large flour tortilla firmly over each, pressing into the sides of bowls. Spray tortillas wth oil. Bake at 300F for 15 min.
  3. Using tongs, remove tortillas from bowls and set bowls aside. Set tortillas bottom-side down on same baking sheet. Continue baking until crisp, about 15 min.
Tags: , ,