Mayan fish Tacos with avacado lime yogurt, fresh salsa and a trip to Mexico

This recipe was inspired by a trip Michael and i took last winter to Tulum Mexico.We stayed in a little cabana on the beach that had electricity for only a few hours a day. In 1988 hurricane Gilbert blew through Tulum taking with it all the power lines. Not yet able to rebuild,most of the peninsula is run by generator. We loved this and never once missed the luxury we so take for granted back home, so much so that even when we had the choice we opted for candles.

This is where we had our  first meal, you guessed it fish tacos..... not a bad view hey.

 We drove down the coast and stopped at a place called Diamante k, which I had been to a previous year for a wedding and had a sea side lunch.

The first bite

Since then I have been dreaming about fish tacos.... so I decided to come up with my own version, these are best made with ezekiel sprouted grain corn tortillas, just corn, the smaller size ones.

Here is the recipe.

Tacos

1 lb flaky white fish (sustainable and clean)
2 tbsp lime juice
2 tbsp olive oil
2 cloves garlic minced
1 1/2 ancho or guajillo chili
1 tbsp fresh  oregano
1/2 tsp cumin
1/4 cup fresh cilantro
1 jalapeno seeded and chopped
1/2 tsp himilayan sea salt
1 pk of ezekiel sprouted corn tortillas
 
Fresh limes for garnish.

In a stainless steel bowl add olive oil, lime, ancho chili, oregano, salt cumin, cilantro,garlic and jalapeno. mix well. In a baking dish pour the marinade over the fish, tossing to coat and let stand for 30 minutes.

Make avocado yogurt and  fresh tomato salsa, chill until fish is ready. The yogurt was first made with chipotle and lime but we found that it took away from the spices in the fish so we decided to use avocado instead. 

Fresh tomato salsa

1/4 cup red onion
3 roma tomatoes

2 tbsp lemon
1 clove of garlic minced

1/4 cup fresh chopped cilantro
1/2 tsp himilayan sea salt

Dice all ingredients roughly add lemon, garlic and salt.


Lime avocado yogurt

1/2 an avocado
1/2 cup yogurt
1 tbsp fresh lime juice


Process until smooth.

Over medium heat place fish and marinade in a non stick pan. Saute fish for 3 minutes, flip and cook for another 3 minutes, marinade should be softly simmering. when fish can be flaked apart with a fork remove from heat and flake into a bowl with all or some of the juices in the pan. cover until ready to use.

Heat up tortillas four at a time for 60 seconds under a slightly moist cloth napkin and keep them covered until you are ready to use each one, do this last.

 One a time so they don't get soggy add fish, salsa, yogurt and a squeeze of fresh lime to the middle of a heated tortilla shell. Roll up gently and enjoy with a glass of pinot grigio.

Warning: best eaten with short sleeves as the juices tend to run down the arms a little.

Our last night in Tulum we were surprised by a full moon, the view was just breath taking here is a photo that barely does it justice...it was magic. 

Hope you enjoy these, we sure did...but if you really want to have the full experience, get yourself to Mexico Pronto! Buenos noches.

Curried Turkey Meatballs

This is a staple for us during the winter months. Its savory and spicy to warm you up on a chilly winters night. Since we have moved out to the country,nights see chillier and snowier than I can ever remember but twice as beautiful.

1 lb ground turkey
2 tbsp fresh chopped cilantro
1 tsp garam masala
1 tsp minced ginger
3 cloves of garlic, pressed
1 egg or 1 peeled and shredded zucchini(water squeezed out)
1/2 tsp celtic grey sea salt

In a bowl mix all above ingredients and form into golf size balls. Allow them to chill and set while you make the sauce.

Sauce:

3 shallots,minced
3 tbsp olive oil or coconut oil
1 large can of eden diced tomatoes
1/4 cup of water, more as needed (depending on how thick you like you sauce).
1 inch piece of cinnamon stick
1 tbsp minced ginger
1 tbsp minced garlic
1/2 tsp turmeric
1/2 tsp red chili flakes (leave out for a milder version)
2 tsp ground corriander
1 tsp  ground cumin
1/2 tsp celtic grey sea salt
1/2 tsp lemon juice
chopped cilantro for garnish.

In a wok over medium heat add oil, cinnamon stick and shallots, saute until the onions are brown and soft. Add garlic and saute for another minute, add ginger. Then add all the dry spices and cook stirring for 1 minute until the onions are coated. Add tomatoes, bring to a boil. Add meatballs and simmer covered for 20 minutes making sure to turn the meatballs every few minutes. Add lemon and Cilantro, serve over rice. Have with mango achar or lime pickle for a kick, in the pants!!