The moment that Meaghan told me that she was leaving home defined the beginning of a new mother daughter connection. We would learn to condense our relationship into meaningful but limited periods of time. I can’t believe that four years have passed since she and Theo graduated from university, packed up Theo’s car and drove across Canada in search of work.
They will be home in a couple of months for one week. A lot of love will be jammed into those seven days interlaced with all of their favorite treats.
I have experimented with all sorts of new dishes – it helps calm me while I wait for her to get here!
The last time that I was in Calgary we ate fish tacos at a fast food joint which left me with a slight case of food poisoning.
Despite ending up face first in the toilet bowl, I loved the idea of a fish taco.
When my girls are home, we tend to dine ‘family style’. It allows me to sit and enjoy them as much as possible instead of having to constantly get up and down from the table. This meal is simple to prepare, fresh and delicious!
Adapted from My Father’s Daughter: Delicious, Easy Recipes Celebrating Family &Togetherness by Gwyneth Paltrow
FOR THE SALTED CABBAGE
1/2 very small green cabbage, coarsely grated
Juice of 1 lime
Pinch Maldon sea salt
Combine everything together and let it sit for 20 minutes. The cabbage will wilt slightly, but will keep its crunch.
FOR THE PICO DE GALLO
1 pint grape tomatoes, quartered
1/2 small red onion, peeled and very finely diced
1/4 cup finely chopped fresh cilantro
Maldon sea salt
1 lime, 1/2 lemon, juiced and zested
Combine the tomatoes, onion, and cilantro in a bowl. Season to taste with salt, zest, lemon and lime juice.
FOR THE LIME CREMA
1/2 cup sour cream
1 lime, juiced
FOR THE FISH TACOS
Safflower, for frying
1 cup unbleached all-purpose flour
1 cup beer
1/4 teaspoon freshly ground pepper
1 1/2 pounds cod, cut into finger-sized pieces(about 2 inches long and 1/2-inch thick)
Pour 2 inches of safflower oil in a large pot or fill your deep-fat fryer.
Heat to 350°F.
Combine the flour, beer, a pinch of salt, and the pepper together in a large bowl. Dredge the fish in the batter and gently place in the hot oil, being careful not to crowd the pot. Fry for 3–4 minutes, turning here and there, until nicely browned. Remove to a paper towel–lined plate, sprinkle with a little salt, and repeat with as many batches as necessary until you’ve cooked all your fish.
To serve, warm the corn tortillas on both sides in a skillet with just a bit of oil or butter. Serve a stack of them alongside all your fillings. To assemble, spread a spoonful of lime crema on a tortilla, lay 2 or 3 pieces of fried fish on top, scatter generously with pico de gallo, a bit of salted cabbage, and some guacamole.
I totally get Meggie’s curiosity for life. I just wished that it hadn’t extended further than my front door!
Thanks for reading.