Anyone else thoroughly hooked on Netflix food documentaries?

Chef’s Table, Cooked, Mind of a Chef, SOMM – there is no shortage of movies and shows about the food industry, farming, restaurant openings, world class chefs and wine.

A girl could spend hours soaking in all that loveliness.

It has also brought inspiration to a whole mass of home chefs learning things that once seemed part of a secret alchemist society.

In a way it was – the science of food and understanding the way things react and interact in the pot, on the oven and on our tongue informs how we cook.

I remember being dumbfounded finding out adding acidity, like tomatoes, to a pan of onions stops the browning process.

Whatever you choose to take away from all this new knowledge, it is now no secret that eating whole foods trumps prepackaged. We have no idea what is really in our food – sugar, I’m looking at you – unless we source locally. As a result, eating at home is making a huge resurgence.

I just saw a wonderful story about Whole Foods opening a pilot project store in an inner city Michigan community, changing its business model to scale back on the bells and whistles, enabling them to provide local organic foods to people that have been depraved of the human right to eat well. They even planted a backyard garden.

A food revolution is upon us.

I’m tired of being tired. I’m sick of being tricked into putting poison into my body.

I’m excited to see what the next generation of compassionate beings will do with this fragile earth – they are planting and cooking in great numbers, which is a beautiful thing to behold.

Let’s help our children to learn – they may just blossom into the kind of community that looks to love this earth instead of stripping it bare.

COLOURFUL FISH TACOS with KIWI SALSA & RED CABBAGE SLAW

serves 2

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Anyone who knows me knows that I loooove to wrap anything in a tortilla and shove it in my gullet. If it’s wrapped, rolled and slathered in hot sauce, it’s likely to be my favourite meal of the day.

Tacos are so easy and satiating as well as being healthy, cheap and super quick. This little guy is a fresh and light way to fill you up without weighing you down in these scorching days of summer.

For other yummy ways to wrap food check out my Bulgogi Beef Tacos or Egg and Fennel Tacos. (…or Lettuce Wraps and Salmon Quinoa Summer Rolls).

 

2 white fish fillets (basa, tilapia, sole, pickerel, halibut, perch, haddock etc)

2 limes

2 tsp olive oil

1/2 tsp ground coriander (I like My Spice Box organic spices)

kosher salt and fresh ground black pepper

1 cup shredded red cabbage

1/2 cup sliced red onion

1 sliced and seeded jalapeno

1/8 – 1/4 cup chopped cilantro, or to taste

1/4 tsp sugar

2 kiwis

small flour or corn tortilla shells

To Serve: hot sauce of your choice, sour cream, crema or full fat thick plain yogurt (I like Liberte 10% fat), limes

 

Slice fish into finger sized pieces, about 1″ x 4″ and place in a bowl. Using a microplane, zest 1 lime over the fish. Sprinkle with ground coriander, a little salt and a twist or 2 of pepper. Drizzle with 2 tsp olive oil and set aside to marinate while you prep your other ingredients.

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In another bowl, combine your cabbage, onion, jalapeno and cilantro. Toss with the juice of your already zested lime, sugar and a good pinch of salt and taste for seasoning.

Peel your kiwi and roughly chop into bite sized chunks, setting aside in a separate dish.

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Place a cast iron pan (or non-stick) over medium/high heat. Drain the marinated fish on paper towels and carefully lay in the pan minding not to crowd or they will boil instead of brown. Cook a couple minutes each side until a nice golden crust forms. Remove from pan and keep warm.

Rinse pan and wipe dry. Place back over heat and warm your tortillas 1 at a time until lightly coloured.

Quarter the remaining lime and squeeze half over the fish. Assemble tacos by laying down 2-4 pieces of fish depending on the size, some cabbage salad and a few kiwi chunks.

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Serve with a few dollops of crema, plain full fat yogurt or sour cream, lime wedges and a lovely hot sauce like Cholula, Mado’s or my Hoochie Coochie Harlot Hot Sauce.

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In case you ever doubted that being a chef = being an artist:

 

 

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