Fish Tacos with Mango Salsa

Fish Tacos-1

These are totally late for cinco de Mayo, but they are so good that they can be eaten any day of the year. (Or at least that’s what I’m telling myself to justify posting this recipe so late.) 

BUT they really are that good – I commented to Mr Bean that I could eat the mango salsa everyday and be a happy woman, to which he replied “what happened if you ate all the mangoes in the world?” Well, I’d probably be tired of it then, but thankfully there are a lot of mangoes in the world and it should never get to that point!

Fish Tacos-2

Needless to say these were very good and pretty simple: cook fish, make salsa, cut avocado, warm tortillas and put together. You can use any kind of fish you want – I used salmon. 

Gluten and Dairy Free Fish Tacos with Mango Salsa

1 lb fish fillet (I used salmon)

Tex mex seasoning ( or a blend of oregano, onion powder, chilli powder and salt)

4 corn tortillas 

Avocado, sliced

Cucumber or cabbage for garnish, could probably use cilantro as well

Lime juice

  1. Preheat oven or bbq to 400F. Create a pan out of tin foil by folding the edges in to fit the size of fish.
  2. Rinse fish off in water, pat dry with paper towels and place on tin foil. Sprinkle with seasonings.
  3. Cook fish until cooked throughout and flakes easily.
  4. Meanwhile, heat tortillas in a frying pan until warm and pliable.
  5. Cut fish into 4 pieces and place on tortillas. Squeeze lime juice over fish.
  6. Top with slices of avocado, mango salsa and thinly sliced or spiralized cucumber or cabbage.
  7. Enjoy!

Mango Salsa

1 mango

1 large or 2 small green onions

Handful of cherry tomatoes

Zest of 1/2 a line

Lime juice

Salt

Pepper

  1. Dice mango into small pieces, slice tomatoes into quarters and slice green onions and place in a bowl.
  2. Add lime zest, sprinkle with salt and pepper and squeeze lime juice over it.
  3. Mix until combined.

Fish Tacos-3

What’s something that you could eat everyday?

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SRC: Lynsey Lou’s Brussel Sprout Slaw

Lynsey Lous Brussel Sprout Slaw-1.

For February’s Secret Recipe Club, I was paired with Lynsey of Lynsey Lou’s. Lynsey is a natural in the kitchen – she learned to cook with her family as a child and continues to spend lots of time trying new recipes! I am so impressed with her beautiful photos and how many recipes she has – I wish I had her level of dedication and inspiration!

She has tons of delicious recipes, including her peanut butter caramel skillet cookie, homemade coconut almond granola and roasted banana pudding! She even has theme weeks like peanut butter week, waffle week and slow cooker week!

Lynsey Lous Brussel Sprout Slaw-3

I ended up choosing her Brussel Sprout Slaw. It’s a bit of a Christmas-y dish, but I knew I couldn’t pass it up. It didn’t disappoint!

I had to make a few changes as finding pomegranets at this time of year is equivalent to finding the holy grail and I can’t eat Greek yoghurt. I made 2/3 of her recipe, but only made half the sauce as I’m not a soggy salad person. I used vegan mayo, and olive oil instead of vegetable and we ended up adding bacon (not pictured) as what salad isn’t made better with bacon?

Lynsey Lous Brussel Sprout Slaw-4

Vegan Brussel Sprout Slaw

1/2 c. pecans
1 lb Brussel sprouts, trimmed
3 tbsp. vegan mayo (feel free to use regular if you can eat it)
1 1/2 tbsp. dijon mustard
1 tbsp. honey
2 tbsp. olive oil
1 tsp. orange zest
1 tbsp. orange juice
2 tbsp. apple cider vinegar
Salt and Pepper to Taste
Dried Cranberries (I used apple juice sweetened)
Bacon (optional as not vegan, not in photos)

  1. Preheat oven to 375F.
  2. Spread pecans in a single layer on a baking sheet. Bake for 5 – 7 minutes until fragrant.
  3. Let pecans cool, then coarsely chop & set aside.
  4. Using a food processor (or knife if you’re really ambitious), shred Brussel sprouts using the slicer (not the grater).
  5. In a large bowl, whisk together the mayo, mustard, honey, oil and orange zest. Add the orange juice and vinegar and whisk until smooth.
  6. Add shredded Brussel sprouts to bowl and toss until combined. Season with salt and pepper.
  7. Transfer to a serving dish and sprinkle with pecans, dried cranberries and bacon (if using).
  8. Cover and refridgerate for 2+ hours.
  9. Enjoy!

Lynsey Lous Brussel Sprout Slaw-2

Check out the rest of Group D’s recipes by clicking below!

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SRC: Collie’s Kitchen’s Roast Carrots

Collies Kitchen Roast Carrots-3

For January’s Secret Recipe Club, I was paired with Nicole of Collie’s Kitchen. Nicole is a woman after my heart – we both love to cook and hate doing dishes!!

Even though it hasn’t been terribly cold here lately, I’ve been wanting healthy comfort food like roast veggies. I don’t think a week has gone by that I haven’t roasted any! Of all the veggies I normally roast, carrots aren’t part of that rotation, so when I saw Nicole’s recipe for Roast Carrots, I knew I wanted to give it a try! I had some leftover rainbow carrots that are only palatable when cooked (am I the only person who is a carrot snob? Normally we get carrots from a local grower and they are infinitely better than the woody carrots from the store, even the rainbow ones!) so I thought why not? (If roasting carrots isn’t to your fancy, Nicole has TONS of other roast veggies like Asparagus, Cabbage, Green Beans or Zucchini!)

Collies Kitchen Roast Carrots-1

I used the amount of oil called for in the recipe, but I found the carrots were too oily and I patted them off with paper towel before I ate them, so I recommend starting with 1 tbsp and adding more if desired. Despite the recipe being simple, they were very tasty! Nicole was right, these babies shrink a lot!

Collies Kitchen Roast Carrots-2

Roast Carrots

1 lb of carrots, cleaned and peeled
1 tbsp of olive oil
1/2 – 1 tsp salt
1/2 tsp fresh ground pepper

  1. Preheat oven to 400F. Lightly grease a cookie sheet or line with parchment paper.
  2. Cut carrots into slices and pile onto the pan.
  3. Pour olive oil over carrots, and sprinkle with salt and pepper. Toss to coat carrots and spread out into a single layer.
  4. Roast carrots for 20 – 30 minutes, depending on how brown you want them to be. At about 15 min, shake pan and flip carrots over so both sides brown nicely.
  5. Remove from oven and serve immediately.
  6. Enjoy!

Collies Kitchen Roast Carrots-4

Nicole, it was lovely to spend time looking through your blog! You have so many delicious recipes!

Please check out the rest of Group D’s recipes by clicking the link below!

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10 Favourite Photos from 2014

2014 was definitely a year of ups and downs both physically and emotionally. I went from mountain tops to caves and had great trips, time spent with family and fufilling alpine skis and hikes to living apart from Mr Bean, bike accidents and the death of my Grandpa.

Below are my 10 favourite photos from 2014 and I think they give a fairly good summary of the highlights from 2014.

Top-2014-Photos-1Clockwise from Top:

  • Sunset on Vancouver Island
  • Red Rock Canyon in Waterton National Park
  • Mopeding in Waterton National Park
  • Steep Street in Old Town Quebec City

Top-2014-Photos-2

Clockwise from Top:

  • At Long Beach on Vancouver Island
  • Lord of the Rings-esque view from Mount Allen (aka. Nakiska’s Mountain)
  • Snowshoeing to the fire Lookout in Peter Lougheed Park
  • View from Top of Divide Chair at Sunshine Ski Resort (on my Birthday!)
  • Photoshoot for my Friend’s Christmas Card
  • Mount Assiniboine Reflections

What were your highlights from 2014?

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