Friday, April 20, 2012

Petite Minou and Tacos

Zach and I just rescued a kitty, we named her Petite Minou. You can call her Minou for short. Petite Minou means "Small Kitty" in French, which we thought fit her perfectly.


Our friends and family have been wanting to come over and meet Minou - I think she loves the attention. We had our first group of guests over the other night to meet her and have dinner. The kitty cat in me was craving some fish tacos, so I decided that's what I'd make. If your confused about me making fish, please read this post to understand my take on it. The fish was delicious, but you'll notice that it is pretty much used as a garnish for our meal.




I used coconut milk and curry powder to marinate the fish in; this gave the fish an exotic creamy taste with a kick of spice. I steamed up curly kale leaves which I used to line our tortillas with before laying the fish on top. I use these Organic Sprouted Grain Corn Tortillas, they are my favorite. For each taco, there was only about 1 tablespoon of cooked fish and loads of veggies. I topped the tacos with a healthy scoop of fresh Kiwi Mango Slaw.




I quickly whipped up some Dirty Rice and Beans to serve along with the tacos - I made this up on the spot using leftover brown rice and black beans.


After we all had dinner, we all enjoyed being entertained by our sweet Minou.

Coconut Curry Fish Tacos
by Sarah Farsh April 19, 2012
  • 1 lb Whole Foods Market® Responsibly Farm Raised Tilapia Fillet
  • 1 tbsp curry powder
  • 1 can coconut milk
  • 1 bunch curly kale, stems removed
  • Sprouted Grain Corn Tortillas
Preheat oven to 375˚. In a pyrex dish, lay out tilapia fillets and sprinkle curry powder ontop of them. Poor coconut milk ontop and bake for 25min. You can marinate ahead of time for more flavor. Meanwhile, steam kale leaves for 7min and warm up corn tortillas in the oven. Line corn tortillas with 1-2 kale leaves and spoon fish ontop. Serve with Kiwi Mango Slaw on top and Dirty Rice and Beans on the side.

Kiwi Mango Slaw
by Sarah Farsh April 19, 2012

  • 1 bag shredded coleslaw (or shred your own cabbage and carrots)
  • 4 kiwis, peeled and diced
  • 1 ripe ataulfo mango, peeled and diced
  • 2 limes, juiced
  • 3 tbsp Whole Foods Market House Made Guacamole (or your own fresh guac)
  • 2 tbsp fresh cilantro, chopped
In a large bowl, mix all ingredients together well. *serve inside fish tacos.

Easy Dirty Rice and Beans
by Sarah Farsh April 19, 2012
  • 3 cups cooked brown rice
  • 2 cups unsalted cooked black beans (canned or fresh)
  • 2 vine tomatoes, diced
  • 1 onion, diced
  • 2 tsp cumin powder
  • 2 tsp garlic powder
  • 1 tsp chili flakes
In a pot, warm up all ingredients together on medium low heat for 10-15min

Bonus Minou pictures :)







1 comment:

  1. The food looks great! Petite Minou is so tiny and cute!

    ReplyDelete