Ajillo Mushroom Tacos
(Vegan, gluten-free)

Ingredients:

-6 cups of sliced Portobello mushrooms
-3 tbsp of finely diced garlic
-1 guajillo pepper, seeds removed, thinly sliced or ground
-2 tbsp of unsalted vegan butter and 1 tsp of EVOO
-Salt
-Corn tortillas

Avocado Purée:

-1 Hass Avocado
-Half a lime
-Salt

In a small bowl, mash avocado, add lime juice and salt. Give a quick stir to blend ingredients.

Directions:

1. Remove the stem and seeds from the guajillo pepper and cut it in very thin slices with scissors.

2. Melt vegan butter in a pan at low heat and add the olive oil (it protects the butter from burning). Add garlic and slices of guajillo and cook for about two minutes and remove from pan, leaving the excess of vegan butter.

3. Add mushrooms to the pan and cook for about six minutes or until the liquid from the mushrooms has evaporated. Add the garlic and slices of guajillo back into the pan. Add salt to taste. This is the filling used for the corn tortilla tacos.

4. Warm tortillas, add a layer of avocado purée and top it up with the ajillo mushrooms.

It can be garnished with thinly cut radishes or crispy onions.

Pomegranate Pico de Gallo
(Vegan, gluten-free)

Total Time: 15 minutes. Serves: 8-10

Chef tips:

-Peak ripe Roma tomatoes will result in the best-tasting Pico de Gallo.

-Chopping your ingredients very finely will ensure max flavor is released.

-Let your Pico rest 15 minutes before serving. It gives the flavours time to mingle and shine.

Ingredients:

-1 pomegranate seeded (the star of the show)
-1 finely chopped small white onion
-1 medium jalapeño, seeds removed, finely chopped (reduce or omit if sensitive to spice, or add another if you love heat)
-Juice of 1 lime
-3⁄4 teaspoon fine sea salt, more to taste
-Ripe red tomatoes (8 small or 4 large), chopped
-2 grated garlic cloves
-Cilantro (optional)

Directions:

1. In a medium serving bowl, toss to combine all ingredients. Taste and season with additional salt if desired.

2. Let stand for at least 15 minutes before serving.

3. Serve with your favourite corn chips.

Buen Apetito!

The post Ajillo Mushroom Tacos and Pomegranate Salsa from Chef Ismael Castro appeared first on Toronto Guardian.

I am going to be checking out Mariposa Cruises tomorrow for dinner and asked if I could share one of their recipes with our readers.

The company runs brunch and dinner cruises on Lake Ontario throughout the warmer months of the year. Here is the recipe for their Famous Fish Tacos.

Mariposa Cruises’ Famous Fish Tacos
Serves 4 (2 tacos per person)

Mariposa Cruises’ Fish Tacos are a passenger favourite, and pair perfectly with a cold drink and sunny views of the Toronto skyline!

Ingredients

8 fresh flour tortillas, warmed
Roasted fresh cod (see recipe below)

Top with:
Guacamole (see recipe below)
Homemade tomato salsa (see recipe below)
Tart sour cream
Shredded lettuce
Chopped tomatoes
A squeeze of fresh lime juice
A sprinkling of fresh cilantro

To prepare the Roasted Cod:

Ingredients
1lb cod fillets
2 cloves garlic, minced
1 tsp Tex-Mex seasoning
4 tbsp olive oil
1 lime, juiced
Pinch of salt

Directions
Pre-heat oven to 400°F. Combine minced garlic, Tex-Mex seasoning, olive oil, salt and lime juice until it forms a paste. Rub paste on to cod. Brush a little bit of extra virgin olive oil in the bottom of a baking pan, then place the cod fillets in the pan. Roast the fillets in the oven until firm to the touch, about 8-10 minutes.

To Prepare the Guacamole:

Ingredients
1 large avocado
1 clove garlic, minced
1 small shallot or onion, minced 1 lime, juiced
1 medium chili, minced
Salt and pepper to taste

Directions
In a bowl, mash together the avocado and lime juice. Stir in garlic, shallots/onion, and chili. Add salt and pepper to taste. Refrigerate for 1 hour or serve immediately.

To prepare the Homemade Tomato Salsa:

Ingredients
2 roma tomatoes, chopped
1 fresh jalapeño, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 fresh chilis, finely chopped
1 handful of fresh cilantro finely chopped
Salt and pepper to taste

Directions
Combine ingredients in a bowl and refrigerate for 1 hour or serve immediately.

The post Mariposa Cruises’ Famous Fish Tacos appeared first on Toronto Guardian.