Monthly Archives: August 2013

Mexican Night… Fish tacos with mango salsa

Fish Tacos

In Denver there are many Mexican restaurants that serve up authentic Mexican meals for cheap. One of my favorite Mexican restaurants is Guadalajara on South Abilene in Aurora. Their food is delicious, the portions are huge and the price is just right. I love their fish tacos but the mayo sauce they add to it, is just too much sometimes. So I recreated the fish tacos with my own twist, of course. If you like fish tacos, then you will love this one.

I am using tilapia filets for my fish tacos.  Season about 6 tilapia filets with 1 packet of store bought taco seasoning. Any brand will do. Let marinade for 15 to 30 minutes.

I am using tilapia filets for my fish tacos.
Season about 6 tilapia filets with 1 packet of store bought taco seasoning. Any brand will do.
Let marinade for 15 to 30 minutes.

While the fish marinades, Chop 1 sweet white onion, 1 bell pepper, 6 cloves of garlic and about 1 cup of cilantro.

While the fish marinades, Chop 1 sweet white onion, 1 bell pepper, 6 cloves of garlic, about 1 cup of cilantro and 3 roma tomatoes (not shown).

Add 2 tbsp oil to a saute pan on medium heat. When oil is hot, add chopped onions and cook until soft and brown.  Add pepper, garlic and cilantro.

Add 2 tbsp oil to a saute pan on medium heat. When oil is hot, add chopped onions and cook until soft and brown.
Add tomatoes, peppers, garlic and about 1/2 of the cilantro.

Cook until peppers a bit soft but not mushy.

Cook until tomatoes are a bit soft but not mushy.

Add seasoned tilapia to the top of the cooked seasoning. Reduce heat, cover and let steam for about 5 minutes.

Add seasoned tilapia to the top of the cooked seasoning.
Reduce heat, cover and let steam for about 5 minutes.

After fish has steamed for about 5 minutes, flake fish and mix with seasoning.  Add the juice of 1 lime, a pinch of salt (if needed) and the remaining cilantro.  Mix together and continue to cook uncovered.

After fish has steamed for about 5 minutes, flake fish and mix with seasoning.
Add the juice of 1 lime, a pinch of salt (if needed) and the remaining cilantro.
Mix together and continue to cook uncovered for about 3 more minutes, then remove from heat.

For the mango salsa you will need.  1 firm yellow (1/2 ripe) mango. diced (about 2 cups of diced mangoes). 5 heads of green onions, finely chopped 1 roma tomato, diced 1/4 cup of cilantro The juice of 1/2 lime.  Add all the ingredients to a bowl, add a pinch of salt and some cayenne pepper and mix together.

For the mango salsa you will need.
1 firm yellow (1/2 ripe) mango, diced (about 2 cups of diced mangoes).
5  green onions, finely chopped
1 roma tomato, diced
1/4 cup of cilantro
The juice of 1/2 lime.
Add all the ingredients to a bowl, add a pinch of salt and some chili powder and mix together.

I am using flour tortillas for my tacos.  Warm tortillas on a hot skillet, add fish, then top with mango salsa and some shredded cheddar cheese (if you like).

I am using flour tortillas for my tacos.
Warm tortillas on a hot skillet, add fish, then top with mango salsa and some shredded cheddar cheese (if you like).

Fish Tacos.

I served my tacos with Mexican rice and black beans. Continue reading for a quick recipe for both.

For a quick Mexican rice, I combine two cups of rice, and 4 cups of water in a saucepan.  Bring to a boil on high heat. Let boil for 5 minutes, then reduce heat to low and let simmer. When rice is 90% cooked, I mix in some fajita or taco seasoning and let it continue to simmer until rice is fully cooked. Easy, simple and a delicious side dish.

For a quick Mexican rice, I combined two cups of rice, and 4 cups of water in a saucepan.
Bring to a boil on high heat. Let boil for 5 minutes, then reduce heat to low and let simmer.
When rice is 90% cooked, I mix in some fajita or taco seasoning and let it continue to simmer until rice is fully cooked. Easy, simple and a delicious side dish.

For the black beans, I used canned beans. Add beans with water to a small sauce pan. Add 1/4 cup of chopped cilantro, a pinch of salt, cayenne pepper and cumin powder. Let simmer for about 5 to 20 minutes on medium heat. Then remove from heat and serve.

For the black beans, I used canned beans.
Add beans with water to a small sauce pan. Add 1/4 cup of chopped cilantro, a pinch of salt, cayenne pepper and cumin powder. Let simmer for about 5 to 20 minutes on medium heat. Then remove from heat and serve.

Fish Tacos

Fish Tacos with mango salsa(Makes 8 generous tacos)

Ingredients:

6 Tilapia Filets
1 packet of Taco seasoning, or
[1 tsp cumin powder, 1/4 tsp chilli powder, 1/4 tsp oregano, 1/4 tsp paprika]
1 red bell pepper (chopped into strips)
1 sweet onion, diced
6 cloves garlic, chopped
1 cup cilantro leaves, chopped
3 roma tomatoes, diced
1 lime, juiced
2 tbsp oil

Mango Salsa:
1 firm yellow mango (half-ripe, if you’re Guyanese)
5 green onions, finely chopped
1 roma tomato, diced
1/4 cup cilantro leavee, finely chopped
1/2 lime, juiced
pinch of salt and chili powder

You will also need 8 small flour tortillas and about 1/2 cup of shredded cheddar cheese (if you like cheese on your fish tacos).

Directions:
Fish Tacos
Wash and season tilapia filets with pack of taco seasoning, or if ready to use taco seasoning is not available, season tilapia with cumin, chili pepper, oregano, paprika and about 2 tsp salt. Let marinade for 15 to 30 minutes. While fish marinades, warm oil in a large skillet on medium heat. Add onions and let cook until brown and soft. Then add garlic, tomatoes, peppers and 1/2 of cilantro. Let saute until tomatoes are soft but not mushy. Add tilapia filets to the top of the cooked seasoning (just let it rest on the cooked seasoning), reduce heat, cover and let steam for about 5 minutes. After about 5 minutes, flake fish and mix together with the peppers, onions and tomatoes. Add the remaining cilantro. Increase heat back to medium and cook uncovered for 3 minutes, then remove from the heat.

Mango Salsa
Combine all the ingredients in a small mixing bowl. Mix together, then add salt and chili powder to taste.

Making the tacos

Warm tortillas on a skillet. Fold in half and stuff with fish. Top with mango salsa and cheese (if desire). Enjoy!

Tips and Ramblings:
1. This is a quick and easy recipe for fish tacos, if you can’t get prepackaged taco seasoning, don’t be discouraged, some cumin, chili powder and oregano usually gives you that Mexican taco flavor without too much of a fuss.
2. My husband likes to warm his tortillas in the toaster. He folds then in half and toasts them. When they are done, they are usually the perfect shape and really crunchy. Try this trick if you don’t have a skillet.
3. I like to mix it up and cook different / non Guyanese cuisine at least once a week. We have Mexican night, Italian night, Indian night, you get the idea….

Happy Cooking!

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Pholourie… fried split peas dough deliciousness!

Guyanese Pholourie

Before I even start this post, let me just give a shout out to all my new subscribers and all those that have also subscribed to my youtube channel (metemgeeblog). I am forever humbled by your willingness to check out and try my recipes! Also please check out this webpage gotoguyana.org. It is a tourism site that features everything you need to know if you want to visit Guyana. While you’re visiting the site, check out my article on Guyanese hospitality. I am sure many of you can identify with what I have to say. Love you all!!!!

Now for this pholourie (pah-lou-ry) recipe. At first I thought about putting this under quick and easy snacks, but making pholourie takes time and patience, but the end results are totally worth it. I kinda, sorta made this recipe up, but isn’t that the case with most of my recipes? My grandmother used to make the most delicious pholourie. She died before I became super interested in cooking, so I couldn’t get the recipe from her. My mom hardly ever makes pholourie and when I asked for a recipe it was something like this, two handfuls of flour, a dash of curry, a pinch of geera. I mean, seriously mom! So after many tries, more like failures I finally made pholourie that my husband was willing to eat! I’ve made it a couple of times now with consistent success so I felt confident to share. This pholourie is not dense. It has a light crunchy texture on the outside and soft dough on the inside. I’ve had some dense delicious pholourie in the past, and those are often made with yeast. My pholourie are made with baking powder.

Well let’s get cooking. Enjoy the video below!

 

 

I love my pholourie with mango sour. Yummy!

 

Guyanese Pholourie

Pholourie (Makes 4 servings)

Ingredients:
1/4 cup split peas
2 cups of boiling water
1/2 large onion or 1 small onion (chopped)
6 cloves garlic (chopped)
1 tbsp curry powder
1/2 tsp geera
1/4 tsp garam masala
1 tsp salt
1 cup flour
1 tsp baking powder
4 cups of oil for frying
1/2 and then 1 cup of water
Food processor or blender

Directions:
Add split peas and hot water to a small mixing bowl and let soak overnight. Once peas has doubled in size (after soaking overnight), drain water and rinse. In a food processor or blender, combine onion, garlic and rinsed, soaked split peas. Add 1/2 cup of water and blend/process until it form a smooth paste. Remove paste from the processor/blender and add to a large mixing bowl. Then add curry powder, geera and garam masala. Mix together thoroughly, adding an additional cup of water. Then add flour and baking powder. Continue to mix together until it forms a pancake-like batter. Let sit for at least 30 minutes before frying.

When ready to fry, add oil to a medium saucepan on high heat. Once oil is hot, spoon mixture (using a dinner spoon) and carefully drop into the hot oil. Fry for about 3 to 5 minutes or until golden brown. Remove from oil and place on a few sheet of paper towel to allow the excess oil to drain. Continue frying small batches until all the mixture has been fried. Serve with some mango sour or achar.

Tips and Ramblings:
1. Traditionally you fry the pholourie mixture by scooping it up in your hand and squeezing little drops, through the space created by your thumb and index finger. I wanted to demonstrate how dangerous this could be in the first part of the video and ironically burned my hands pretty badly while doing it. I thought about included that footage but decided against it. Using a spoon is much safer.
2. Spray the spoon with some cooking spray or dip it into some oil before you start scooping the mixture and it will help the mixture to just slide right off the spoon.
3. I know some of you may have different methods of making pholourie, don’t be afraid to share.

Happy Cooking!

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