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.
What are your go-to Mexican dishes at home?