Grilled Amritsari Masala Fish Tacos

We enjoyed this fish recipe, from Cooking With Love and Spices, so much when we tried it recently, that we are repurposing it into an Indian-style taco.  This is how my younger son ate his fish the night we first tried it.  It’s quick, easy, and oh-so flavourful!

Prep Time: 10 minutes

Cook time: 10 minutes

Serves: 4 people

Ingredients

  • Amritsari Masala Fish
  • 4 Naan bread
  • President’s Choice Peach (or mango) Chutney
  • Red Pepper Jelly
  • Raita
  • Diced Mango
  • Cucumber slices
  • Coleslaw

Preparation

  1. Follow instructions for Amritsari Masala Fish.  Flake cooked fish into a serving dish.
  2. Lightly toast naan on the grill.  Spread peach chutney on half of naan, red pepper jelly on the other half.  Put flaked fish, coleslaw, cucumber slices, and diced mango in the middle and drizzle with Raita.

Tips

  • Any type of flaky, mild fish will work with this recipe.
  • I prefer peach chutney, but by all means you can use mango chutney instead.
  • If you want extra heat, sliced jalapeno peppers would be awesome in this.
  • You can use tortillas for this, but it lends itself so perfectly to naan bread so go for it!
  • Make sure you keep the naan soft and pliable.  Do not over toast it or it will become crispy and crack.  No one wants cracked tacos.

Let us know how this works for you.  We’d love to know your variations.  And don’t forget to follow us on Facebook and Instagram for other X-Rated Food ideas and impressions.

Meal Plan for the Week of August 4, 2018

It’s a long weekend!  I hope you have planned a weekend full of absolutely nothing!  Get out there and have a good time!  My youngest comes home from camp on Saturday afternoon, so we’re going to be having two of his favourites–Dad’s burgers and Caesar salad.  On Monday I am experimenting with a BBQ sauce idea based on our favourite hotdog toppings.  Stay tuned for results.  We are heading out for a few days away this week, so while some days are our actual Meal Plan for the week, the others are plug-and-play from previous plans.  Hope you enjoy your week!
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Low and Slow BBQ Ribs

Pork is one of the best meats, moist and flavourful.  It always benefits from low-and-slow-style cooking. This renders off the fat slowly, basting the meat underneath with its flavour.  It makes for tender, delicious, fall-off-the-bone ribs every time. And the beauty of it is, it requires very little effort from you.  It seems time consuming, but really you spend little time prepping and once they’re on the grill you just walk away and relax. The only thing you need to do is monitor the temperature every now and then (between beverages, perhaps) to make sure it doesn’t get too high or too low.  Do not be tempted to open the cover to check on them. They’re wrapped in foil—nothing to see here, folks!  If you open the cover, all the heat will escape and create an uneven cooking environment. Two racks of ribs with side dishes feeds our family of four comfortably. If you’re feeding more people and your grill can accommodate it, wrap additional racks in groups of two per packet.  Don’t over-cram your foil packets. It increases the chances of uneven cooking or of the foil not being properly sealed to keep in the heat and the juices. It may also create tears in the foil which will allow the juice to drip out and potentially cause flare ups. Do you have a BBQ sauce recipe you swear by?  Please share it in the comments. I’m always looking for something good! Continue reading

Meal Plan for the Week of July 28, 2018

My younger son is off to camp this week, so I don’t have to take his dislikes into consideration!  Actually, he’s pretty good–there’s not much he won’t eat.  I am going to a potluck networking dinner on Monday night, while the other two men/boys are home, so there are two dinner options: one I’m bringing with me, one the boys are eating at home. Which are you going to choose?  On Wednesday night I am hosting an information session for friends at our home, so some-kind-of-take-out is in the plan.  Preferably something with quick and easy clean up.  There are more links than ever in this week’s plan.  It’s time to revisit old favourites that are usually baked in the oven but will be done on the grill instead.
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Grilled Chicken Taco

Tacos are always great because you can really put anything you want in them.  Traditionally in Mexico they keep them very simple, meat and one or two toppings depending on the filling.  Cal-Mex has heavily influenced the way most people make tacos these days, lots of lettuce, tomatoes, and salsa added in.  Grilled chicken breast makes for easy outdoor cooking, and summertime makes for  availability of a lot of fresh veggies.

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Cowboy Caviar

I’m not sure where the name Cowboy Caviar comes from.  I’m guessing it is because of the southwestern sensibility of this dish, but I couldn’t say for sure.  I first came across this salad/salsa a few years ago, but I’m not sure where.  I recreated it for our family based on the ingredients we like.  If I remember correctly, the original recipe was really heavy on the peppers, and while I enjoy bell peppers, I don’t want them to be the main ingredient in my food.  What I really love about this dish, though, is all the colours and the versatility.

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