The school holidays came to an end yesterday, so it’s back to work I go and after a month of over indulgence, I am excited to throw myself in the kitchen. This evening I wandered through Brixton market to visit Casa Morita, a fantastic little Mexican joint selling a small range of Mexican products alongside it’s restaurant offerings. When I was running the Mexican supper club Dos Corazones with Mario I would often pop in here to pick up tomatillos or cactus. Scanning the shelves I decide upon blue corn tortillas to make tacos for dinner.Then I head to Nour Cash And Carry.

If you are a Brixton local you probably already know this store but it is a must. The fruit and vegetables are very reasonably priced and the staff helpful and friendly. You can often make significant savings against the big supermarket chains here.

Armed with a whole range of herbs, spices and vegetables I return home to make vegan “fish’ tacos, using hearts of palm seasoned in a blend of seaweeds. The results were fantastic. Tacos are best served with an uplifting dose of afro-beat, funk and soul. Here’s a little playlist to keep you bouncing around the kitchen and all through dinner. Enjoy!

“Fish” Tacos served with Fried Beans, Pico De Gallo and Chile De Arbol Salsa

Ingredients – Serves 2

Pico De Gallo

• 1 tomato
• 1/2 lime
• 1 small red onion
• 1/3 cup of coriander
• 1 green chilli
• salt to taste

Method

1. Dice all the ingredients finely, stir together until combined
2. taste and adjust lime or salt if required

“Fish”

Ingredients

• 1 can of hearts of palm
• 2 teaspoons of seaweed blend
• pinch of salt.

Method

1. Preheat the oven to 180c
2. In a bowl break down the palm of hearts using fingers or a fork until it is all shredded.
3. Add the lime and seaweeds, mix thoroughly.
4. Spread the mixture on a baking tray and bake in the oven for 18 minutes

Chile De Arbol Salsa

Ingredients

• 2 large cloves of garlic
• 9 red chillies
• 1 large can of La Costena tomatillos
• 2 tablespoons of rapeseed oil
• 1/2 red onion diced
• 1/2 teaspoon of salt

Method

1. Heat a large skillet on a medium heat and add 2 tablespoons of rapeseed oil.
2. Peel the garlic and add to the pan with a pinch of salt
3. Remove any stems from the chillies and add to the pan
4. Fry until the chillies start to turn hard and the garlic is browning
5. Remove from the heat and allow to cool
6. Drain the can of tomatillos and add to a blender with a little salt
7. Add the chillies and garlic and blend
8. Add the chopped onion and blend again
9. Taste and add more salt if necessary

Fried Beans

Ingredients

• 1 can of red kidney beans
• 1/2 red onion diced
• 1 tablespoon rapeseed oil
• 1 tablespoon chopped coriander
• 1 teaspoon cumin
• 2 tablespoons of Chile de Arbol Salsa
• pinch of salt

Method

1. Heat the rapeseed oil in a frying pan and add the chopped red onion
2. Rinse and drain the kidney beans and add to the pan
3. Add a pinch of salt, the cumin and Chile de Arbol salsa
4. Add the chopped coriander and serve

Tortillas

1. Heat the blue corn tortillas on a dry pan and then arrange on a plate
2. Spread the “fish” across the taco and add the Pico de Gallo and beans on top.
3. Serve with lime and the Chile de Arbol salsa on the side