Inspired by a recent girls night out in Byron Bay, at the famous Miss Margarita Cantina. I wanted to try and recreate the marvelous meal that had been lingering on my taste buds ever since.
I was completely frustrated at the supermarkets range of “Mexican ingredients” (seriously where are the black beans or the chipotle chillies?)
So I turned to the internet to source the ingredients I needed.
I stumbled upon a website www.fireworksfoods.com.au that delivered in my area and ordered some amazing ingredients.
Now all I had to do was wait. By the end of that week they where here! Saturday afternoon rolled round and I decided to get started…..
I made my own corn tortilla chips for an appetizer with guacamole and they where delish!
Then I made fish tacos with chipotle slaw and grilled corn.
I did my best to recreate a creamy chipotle sauce and if I do say so it was pretty good! I may have gone a tad overboard on the chilli, but it tasted the goods. (I did tone it down for the recipe).
I made so many chips that we decided to have nachos the next day.
I think I satisfied that craving quite well.
Have you ever tried to recreate a meal that someone else has made? Was it a success?
Fish Tacos – makes 6
3 pieces of firm white fish (I used hoki fillets)
1 tablespoon Mexican seasoning
1 can black beans
6 small white flour tortillas
2 corn cobs
1 tablespoon butter
1 teaspoon brown sugar
1/4 red cabbage shredded
1 carrot grated
1 handful spinach leaves shredded
1 tablespoon creamy chipotle sauce
Mix the coleslaw together in a bowl and coat with the sauce.
Sprinkle the fish with the seasoning, then coat in extra virgin olive oil and grill (we used the weber q)
Spread the butter, sugar salt and pepper all over the corn. Wrap in foil and grill on the BBQ until tender
Heat the tortillas via packet instructions
Assemble the tacos with coleslaw / black beans/ avocado and fish, top with more sauce and plenty of coriander.