Don’t be daunted with the length of this recipe. It’s easily prepared in stages and assembled in a minute. Salsa and sauce can be prepared a day ahead. Even tortillas can be made ahead and wrapped tightly in foil overnight or frozen and reheated. These tacos are as lovely to look at as they are delicious to eat.
Making your own tortillas from scratch guarantees freshness. If blue corn tortilla flour is hard to find in your local store, it can be purchased online. Alternatively, substitute masa harina (which is more commonly available) in place of blue corn flour.
In medium bowl, combine salsa ingredients. Gently toss together to evenly coat with lime juice. Add salt to taste, if you wish. Cover and refrigerate. Can be refrigerated overnight.
In blender, combine Tahini Coconut Sauce ingredients. Whirl until smooth, creamy, and pourable. Add a splash of water if mixture is too thick. Mixture will thicken as it refrigerates. Can be refrigerated for several days.
In large bowl, combine flour, masa harina or polenta, pepper, salt, and chili powder. Stir to blend. Stir in 1 cup (250 mL) water. Begin mixing together with your hands, adding a little more water until mixture is pliable but not sticky. Continue kneading for 1 to 2 more minutes. Add a little more water if too dry or a little more blue corn flour if too wet. Mixture should feel like playdough. Divide dough into 8 equal portions and shape each into a ball. Place on a baking sheet and cover with a damp cloth to prevent them from drying out.
To cook, preheat a cast iron pan, griddle, or heavy frying pan until very hot and brush with oil. While pan warms, place a sheet of parchment paper on bottom plate of tortilla press. Shape ball of dough into a patty and place on parchment paper in press. Cover with another sheet of parchment paper. Close top plate of press to flatten dough. Peel off paper and invert tortilla into hot pan.
Alternatively, line an 8 in (20 cm) pie or cake pan with parchment. Place ball of dough and another sheet of parchment on top. Then press 2nd parchment-lined pie or baking pan into surface to form and flatten ball into a tortilla.
Peel parchment from tortilla and place in hot pan. Grill on medium-high heat for about 30 seconds. Turn and repeat grilling until tortilla begins to turn lightly brown and puffs, and is no longer wet in the centre, about 1 1/2 more minutes. Place in covered dish to keep warm. Repeat oiling pan, flattening, grilling remaining tortillas, and stacking in covered dish to keep warm. Set aside.
In large bowl, stir seasonings for fish together. Cut fish into bite-sized pieces and gently toss with seasonings. In large frying pan, heat oil until it sizzles. Add fish and gently stir-fry until golden and cooked through, about 5 minutes. Add a splash of water if fish begins to stick. Transfer to paper towel-lined plate to drain.
To serve, place warm tortilla on a plate. Spoon some fish and salsa overtop. Drizzle with Tahini Coconut Sauce and serve with cilantro sprigs and lime wedges.
This recipe is part of the Upbeat Blues collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.