Fish (Shrimp) Tacos

Name one place in Toronto that serves fish tacos like they do in California, and you’ve found yourself a new best friend. Don’t bother pointing me to Burrito Boys, because they make fish burritos, not tacos. And come on, no matter what sort of meat you put into one of those burritos, they all turn out tasting the same.

While I wait for that miracle to happen, I thought I’d give a go at making these lovely fold-over parcels myself. The ingredients are simple, and you can find most of the help you need from your pantry. I love meals like this, because they are fast and very fulfilling.

1. Marinate 1/2 lb of peeled and deveined shrimp (or any firm white fish)  in 1/4 cup of milk, 1 tsp cayenne, 1 tbsp hot sauce, 1 tbsp dijon, 1 tsp salt for 1 hour in the fridge

Fish Tacos 022

Fish Tacos 024

2. Julienne 2 cups of green cabbage, 1/2 a large red onion, and 1/8 cup of coriander

Fish Tacos 029

3. Combine 1/4 cup mayonnaise, 1 tbsp lemon juice, 1tbsp dijon mustard, 1tbsp sugar (or honey), 1 tbsp hot sauce (add more if you like it spicy) and 1/4 tsp salt to make dressing

Fish Tacos 033

4.  Dress slaw and allow to sit

Fish Tacos 038

Fish Tacos 040

5. Combine 1/4 cup white flour, 1/8 cup cornmeal, 1 tsp thyme, 1 tsp oregano, 1 tsp paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper in a large dish

Fish Tacos 042

6. Dredge marinated shrimp in coating

Fish Tacos 046

7. Deep fry for 2 minutes at 350 degrees Celsius allowing shrimp to turn golden. Drain on paper towel.

Fish Tacos 052

8. Heat tortillas in a dry pan until warm and toasted on both sides

Fish Tacos 050

9. Fold tortilla in half and fill with sliced shrimp and slaw. Serve with sour cream and a wedge of lime on the side.

Fish Tacos 055



Swirly Goodness

Los Angeles Day 5 061

With a tag line like that, who wouldn’t be enticed? I had been waiting for an opportunity to cross the border to indulge in this ever so craftily marketed yogurt. Bloody hell…I wanted to cross the border for yogurt?

Yogurt is definitely one dairy product that doesn’t get the attention it deserves. Mostly considered a meal on the go, I have never met someone who was excited about eating yogurt for dessert. If you were presented with the option of yogurt, or ice cream, I am pretty certain that I know which you would reach for.

Los Angeles Day 4 134

I first came to know of Pinkberry through a TV show which I will fail to plug here, because it is completely and utterly embarrassing to divulge that I used to watch it. Two girls sit outside a Pinkberry location in Los Angeles discussing whether they should go to the gym or not. They discuss the toppings on their frozen yogurt, namely the fruity pebbles, and decide to ditch the gym and bask in the glory of this low-calorie dessert/snack/whatever you want to call it.

Los Angeles Day 4 133 So I went to Los Angeles, sat in that very Pinkberry shop, and enjoyed a cup of swirly goodness. Frozen yogurt never tasted so good to me. The yogurt was delicate, sweet, and lacked the acidic twang one would expect. The toppings were delicious fresh cut fruit that were ripe, sweet, and gently froze when placed on the white billowing frozen peaks. I felt good about eating it. There was nothing about ice cream I missed.

yogen_logo_5Coming back to Hollywood North, I knew I was going to miss my new found obsession. Life would not be the same. That is until I discovered Yogen Fruz’s new “Top It” frozen yogurt. Low and behold, it had the same magical swirl, similar toppings, and most importantly almost the same taste. I wasn’t going to be missing anything after all. Top It is in the midst of catching on with Canadian consumers whose loyalty currently rests with Yogen Fruz’s classic blended yogurt treats. Give it some time, and I’m sure that we will be seeing swirly goodness all over town.