Category Archives: food & drink

Beach side fish tacos

fish taco

Beach side fish tacos

If you know me — or if you’ve visited this blog before, even once — you probably know that I will eat or make any recipe that has the word “taco” or “burrito” or “enchilada” in the title. Mexican food is my absolute favorite and has been ever since I could stick a frozen burrito into the microwave.

Happily for me (and luckily for my husband!), my palette has matured past frozen burritos and I spend enormous amounts of time in the kitchen preparing my own healthy and delicious spins on Mexican cuisine.

We’ve been eating a lot of fish lately — probably 3-4 times per week. The omega 3 fatty acids is in our little ocean loving buddies are so good for your heart and brain that it’s important to eat at least a couple times per week. But I find plain old fried/baked/grilled fish with a side salad to get boring after awhile — so hey, why not stick it in a taco and serve with a side of margarita? ;)

Ingredients (serves 2)

For the fish:

  • White fish (tilapia, cod or snapper are my most frequent fishies) – aim for two fillets per person
  • 2 tbsp olive oil
  • a good handful of cilantro
  • 2 cloves garlic
  • one lime, juiced
  • sea salt

For the guacamole:

  • an avocado
  • half a lime, juiced
  • 1 clove of garlic, minced
  • 1/4 cup of red onion, finely chopped
  • sea salt
  • red pepper flakes (for some kick)

For the salsa:

You’ll also need whole grain whole wheat tortillas (I like the small ones for this dish) and spinach or shredded cabbage.

Prepare your fish first. Put them in a dish while you make the marinade. Add the oil, cilantro, garlic, lime juice and sea salt together – I like to smash it all together in a mortar and pestle to get the flavours popping and mixing together nicely. Once it’s combined and smelling amazing, pour it over the fish, making sure to rub it into both sides. Set aside.

fish marinade

Fish marinade

Make your guacamole. Put the green flesh of the avocado into a bowl and mash it with a fork or potato masher. Add the lime juice, garlic, onion, sea salt and red pepper flakes, and mix together. Taste test with a tortilla chip… mmm! Set aside.


Guacamole – a Mexican night staple

Make the salsa in advance as well, so it’s ready to go when your fish is done.

Heat a skillet (or two, depending on the amount of fish) on medium heat. Add your fish and pour any remaining marinade over it. Cook until the fish is opaque and flakes easily with a fork — about a few minutes on each side.


Fry the fish until nice and flaky

Warm your tortillas in a skillet (or the microwave, who are we kidding?) and put the spinach or cabbage down first, place a piece of fish on top and then add your guacamole and salsa. Serve with an icy cold margarita and you’re ready to dream of the beach!

[PS. Please forgive the bad quality of the photos – they’re taken with my iPhone, and I won’t be doing that again!]

Ultimate lunchtime tuna melt

tuna meltMy hubby loves open faced tuna melts. It’s usually the first thing he requests on the weekends when I ask him what he wants for lunch. So I try to be a bit creative adding veggies to it to avoid the regular old bread slice, tuna, cheese combo.

This recipe clearly isn’t a complicated one, or even an original I’m sure, but it’s so tasty, so easy and so loved, that I thought I’d share it here. It’s a great go-to well rounded meal for any lunch time occasion!

Ingredients (serves two)

  • two slices whole grain bread
  • one avocado
  • one clove of garlic, minced
  • lemon juice
  • four slices of tomato
  • a couple handfuls of spinach
  • a can of low sodium tuna
  • a quarter cup of chopped red onion
  • chopped jalapeno (if you like it hot!)
  • grated cheese, cheddar, mozza and/or monterey jack

tuna meltLay out your bread on your toaster over tray (or a small cookie sheet if you’d rather bake it).

Make a simple guacamole for the first layer: mash the avocado in a bowl, add the garlic and a squirt of lemon juice. Spread this on the bread.

Next, add a layer of spinach, half the can of tuna to each, the chopped onion, the jalapeno and top off with as much or as little of the cheeses as you like.

tuna melt

Pop in the toaster oven and toast for about 10 minutes, until the cheese is nice and bubbly.

So easy I bet you can’t even believe you’re already chowing down!

Home, warmth and love live in my slow cooker

crock pot

Halfway time to what smells like it will be delicious!

You know when you come home after being away for a couple hours and you had put some food in the slow cooker before you left, and when you walk back through your door, the smell hits you like, “Boom! I’ve been doing amazing things while you’ve been away and you get to eat me later!”? That right there is a moment that I cherish. It’s home, it’s warmth, it’s love. You gotta love those small things, you guys.

Today I’m making a really great looking recipe from a blog that has really become one of my favorite cooking blogs – Eat, Live, Run. The recipe is for slow cooker beef carnitas tacos, as as you all know, I typically find recipes and then alter them to make ’em my own, but this recipe (as are all that I’ve tried from Jenna) looks simply amazing and I didn’t change a thing!

I came home to this most savoury smell a couple hours ago – and I still have two more hours to wait to taste them! It’s slowly killing me, but I think it’ll be well worth it!


Quick homemade salsa

There’s nothing quite like the fresh, clean taste of homemade salsa made with delicious fresh ingredients. It’s a good staple recipe to have in your tool kit for Mexican nights at home with the family with tacos, burritos or enchiladas, or other recipes like pulled pork tacos or even fish dishes. And with the right ingredients on hand, it’s super quick to throw everything in a food processor and adjust the spices and herbs to your own preferred taste.

Homemade salsa
Makes a couple cups

  • A can of diced tomatoes, strained (but retain the liquid in case you need to add some), or 2-3 fresh ripe tomatoes, chopped
  • Half a red pepper, chopped
  • 1/4 of a green pepper, chopped
  • Jalapeño pepper (as much as you can stand for heat!)
  • Chili pepper (if you want more heat)
  • Red pepper flakes (good alternative if you don’t have a jalapeno or chili pepper, or can be added in addition to the other two for tasty heat)
  • 1/3 of a medium onion, chopped
  • 2 garlic cloves, chopped
  • A fistful of fresh cilantro
  • Juice of 1-2 limes
  • Sea salt (to taste, and then an extra sprinkle)

Quick and easy to just throw all the ingredients in a food processor and chop!

Throw it all into a food processor and chop until it’s finely diced. Of course with salsa, you want it to be a bit chunky – all the easier to scoop it up with tortilla chips! I usually taste it a few times and add more lime juice, sea salt or cilantro until I’m perfectly satisfied. If you think it needs more juice, add some of the strained liquid back in. If you don’t use it all that night (which I’m sure you will anyway), it’ll keep in the fridge for a few days for a great snack.


Delicious homemade salsa

Happy Mexican night!

Quick summer sangria

Who said sangria is something that takes time? Not me… Anymore, anyway.

When I came home from work, I poured half a bottle of red in a pitcher, added a handful of blueberries and sliced strawberries, two slices of lemon, a splash of peach schnapps and a cup of orange juice. I popped it in the fridge and let it sit for only two hrs. People say it should sit overnight — and I suppose it could and would be great if it did — but I’m here to tell you it’s not necessary. Oh, the rebel I am!

I’m sitting here drinking a glass of this two-hr sangria and trust me, it’s delicious!! And perfectly suited to this 30 degree celsius weather!

Ahh! (slurp slurp)

Do you have any secret sangria tips?