Bringing California Home – Spicy Coleslaw, Mushroom and Tomato Fish Taco

I have returned to the Land of the Cold! Leaving California was just about the hardest thing I have ever had to do, leaving behind 12 days of sunny, glorious weather with temperatures reaching as high as 37 degrees! Of course, I came home with memories including all of my feasting adventures. We made an effort to eat as much seaside and Mexican cuisine as possible, since that’s a favourite of mine anyway, and what better time and place! I spent 12 days eating nothing but tacos, burritos, enchiladas, empanadas, chili relleno and sure, I even threw in some taco salad and fresh Californian fruit for self-esteem purposes.

Coming home I knew the food wouldn’t be the same, so to fill the void and sadness we had, I decided to recreate one of our favourite dishes from the trip, fish tacos!

I baked breaded haddock at 425°F for 25 minutes, turning once. While the fish was baking, I mixed up some light mayonnaise with habanero sauce and chili powder which was an excellent spread for the flour tortillas. I sautéed a handful of sliced crimini mushrooms and diced tomatoes in a pan and added a cup of homemade spicy coleslaw towards the end and topped the mixture with fresh lime juice.

Once the fish was done, I lined the flour tortillas with my hot spread, added the breaded haddock, topped with my spicy coleslaw, mushroom, tomato mixture and added my garnish of lime and the sweet addition of fresh mango. YUM! This meal was a great way to bring a bit of California back home with us. Plus, including the crimini’s gave us some much needed nutrients, provided vitmains and antioxidants

 What are your go-to Mexican dishes at home?


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