My favourite treat when we go to the Farmer's Market is a very expensive plate of fish tacos. I've been nervous to try my hand at it, but I am so glad I did. I daresay these are even better. I love the extra crunch of the almonds on the fish, and the lighter flavour when it's baked as opposed to fried.
First, Hunter and I decided to make our own corn tortillas. Daddy has been working late the past few weeks and it helps pass a little time while we wait for him to get home. I bought Maseca (a fine corn flour) at Superstore and it is so easy! You just have to add water to make dough, roll into balls, press them (we used a glass pie plate to press them between plastic wrap and our Silpat) and then cook them in a cast iron pan. Easy peasy and fun for the kiddo to "help" with :)....although I am now coveting a tortilla press - anyone know where can you get one in Calgary?
Our new favourite fish tacos
adapted from a sweet pea chef
Pico de Gallo
2 medium tomatos
1/2 red onion
1/2 tsp jalapeno (Hubby had to warn Hunter not to take bites out of this because he regularly eats bell peppers like an apple right out of the fridge - yikes!)
4 sprigs cilantro
1 green onion
1 clove garlic
1 tbsp fresh lime juice
1/8 tsp each of salt, pepper and cumin
a bit of lime zest
Chop it all up and mix together. You know the drill. Refrigerate for at least 30 minutes
Dill Crema
1/2 cup mayonnaise
1/2 cup yogurt
2 tbsp lime juice
1/2 tsp jalapeno pepper, minced (or more if you like it hot!)
1/2 tsp each cayenne, kosher salt, cumin
1/8 tsp garlic powder
1 tsp freeze dried dill
Mix it all together and refrigerate for at least 30 minutes.
Baked Panko Almond Crusted Basa
3 basa fillets
1 egg, beaten with 1 tbsp water
1 cup panko
1/2 cup chopped almonds (I pulsed mine in the food processor)
a few shakes of kosher salt, pepper and cayenne pepper
Preheat oven to 425. Cut the basa into 2-3 inch strips, dip in egg and dredge in seasoned panko almond mixture. Cook for 15 minutes or until the fish flakes when you check it with a fork.
We spread each tortilla with dill crema, topped with fish, pico de gallo, sliced avocado, and coleslaw mix (you could chop your own cabbage if you want - I was lazy since there was already a lot of prep for the other parts of the recipe). They were so so so delicious and tasted so fresh. The dill crema was my favourite part. I'm thinking this will be a regular summer recipe :)































