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
- Dice all the ingredients finely, stir together until combined
- taste and adjust lime or salt if required
- 1 can of hearts of palm
- 2 teaspoons of seaweed blend
- pinch of salt.
- Preheat the oven to 180c
- In a bowl break down the palm of hearts using fingers or a fork until it is all shredded.
- Add the lime and seaweeds, mix thoroughly.
- Spread the mixture on a baking tray and bake in the oven for 18 minutes
Chile De Arbol Salsa
- 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
- Heat a large skillet on a medium heat and add 2 tablespoons of rapeseed oil.
- Peel the garlic and add to the pan with a pinch of salt
- Remove any stems from the chillies and add to the pan
- Fry until the chillies start to turn hard and the garlic is browning
- Remove from the heat and allow to cool
- Drain the can of tomatillos and add to a blender with a little salt
- Add the chillies and garlic and blend
- Add the chopped onion and blend again
- Taste and add more salt if necessary
- 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
- Heat the rapeseed oil in a frying pan and add the chopped red onion
- Rinse and drain the kidney beans and add to the pan
- Add a pinch of salt, the cumin and Chile de Arbol salsa
- Stir in the chopped coriander and serve
- Heat the blue corn tortillas on a dry pan and then arrange on a plate
- Spread the “fish” across the taco and add the Pico de Gallo and beans on top.
- Serve with lime and the Chile de Arbol salsa on the side