29 Aug 2011 1 Comment

Baja-Style Fish Tacos

I love both tacos and fish and until fairly recently, could not wrap my head around the idea of the two together. I’d been dying to try them for awhile but didn’t want my first endeavour to be a homemade version in the event that I screwed it up and ended up disappointed. Although I’d never seen one on the menu at any local restaurant, I had a feeling there was more to a fish taco than meets the eye and wanted my “first time” so to speak to be magical, flavourful, exciting. Maybe that’s a lot to ask of a fish taco but I take my Tex Mex seriously, and so does most of the Eastern United States apparently. On my recent travels through Maine, New Hampshire, Massachusetts, Connecticut and last but not least New York, I first encountered the elusive fish taco at a place called Cervesas in Newport, Maine, which was the subject of a previous review. Delighted, I went on to order fish tacos again later that week at a place in Massachusetts where I was equally enthralled by this flavourful and spicy dish. Over a month later here I sat, craving the smoky heat of the chipotle and the sour of lime and wondering what to do. I’m trying to eat healthier, so I searched the internet for a figure friendly fish taco recipe and found one on the Weight Watchers website.
Weight Watchers Baja Style Fish Tacos
Ingredients
2 spray(s) cooking spray
1/2 cup(s) yellow masa corn flour
1 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 pound(s) snapper fillet(s), red-variety, cut into 2-inch pieces
8 medium corn tortilla(s), buy a few extra in case some break
1 head(s) romaine lettuce, outer leaves removed and remaining leaves sliced into 1/4-inch strips 5 medium radishes, red-variety, thinly sliced
2 medium scallion(s), thinly sliced
10 medium cherry tomato(es), quartered
1/4 cup(s) shredded red cabbage
3/4 cup(s) low-fat plain yogurt
2 Tbsp fresh lime juice
1 tsp canned chipotle peppers, in adobo sauce, finely chopped
2 Tbsp cilantro, fresh sprigs, for garnish

You can see the full recipe with instructions HERE at weightwatchers.ca

I moseyed down to Pete’s in search of red snapper after being unsuccessful at both Superstore and Sobey’s in the North End, and was aghast that it was priced at $15.99 a pound. Naturally, I needed a pound. I thought about substituting with halibut but the going price for it was $19.99 so I bit the bullet and bought old reliable haddock at $4.99 a pound. I patted myself on the back as I left for not being tempted to overspend. Yes, I`m sure it would have tasted delicious with snapper or halibut but let me tell you, these fish tacos were to die for!

The fish was tender and the breading was spicy and crunchy and smoky all at once. The crunch of the slaw combined with that hearty corn tortilla flavour hot out of the oven made me wish I was sitting on a patio with a Corona enjoying this delectable meal. The real kicker however wasn’t the fish, tortilla or slaw, but the chipotle-lime yogurt dressing drizzled on top. Cold and creamy but with a real kick of heat from the chipotles in adobo, you can’t beat the variety of flavours and heat that this recipe provides.

If you’ve never tried fish tacos and want a quick, easy recipe that’s fail-safe, this one gets an A+ in my books.

Cheers,
Kristin

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22 Aug 2011 2 Comments

Cha Baa Thai – A Personal Confession

Is it bad that I’m sitting here salivating as I write this review? I need to get this off my chest – I am addicted to Cha Baa Thai. I eat at this fine establishment between three to four times per month and would probably have supper there every night if I wouldn’t go broke doing so. It’s embarrassing to admit but until now I haven’t reviewed this favourite of mine for one reason: The food comes to the table and I inhale it. I don’t have time to get out my phone or camera to snap a photo because it’s so darn good (and good looking) that it’s gone before I have a chance. Whether it’s eat-in, delivery or pick-up, I can honestly say that I have been 100% satisfied every time I have eaten there.
My usual order is the Green Curry with vegetables but lately I’ve been going for the Red Curry with vegetables for $12.50. The vegetables are never overdone, always have a little bite to them and each and every vegetable is distinguishable in taste through the spicy curry. This is one spicy curry that stays true to the integrity of the vegetables and for that, I give it props. To me there is nothing better than dumping the whole bowl of hot and delicious curry over a plate of jasmine rice and letting it soak up all that flavour.
Dave ordered the Masaman Curry with Chicken for the same price and really loved it, although commented that he should have got his usual Masaman Curry with Vegetables because it has so much variety of flavour, whereas the chicken is just…well, chicken. We always split the medium jasmine rice for $4.50 and I encourage you to try their deep-fried spring rolls which are 4 for $6.95. We may or may not have eaten those so quickly that I was unable to garner a photo…oops! I’ll let you draw your own conclusions.
I was thrilled to see that Cha Baa carries my favourite local summer brew, the Garrison Raspberry Wheat Ale, so I got to work enjoying that beautiful specimen the moment it arrived at the table.
I should mention that although my treks to Cha Baa originally began with their Queen Street location, I have since switched to their newer Burnside restaurant. I enjoy the atmosphere and service there a great deal, and it is never as busy as the downtown location.
If you’re in the area, Cha Baa has great lunch specials with the above curries, rice and a spring roll for only $10. You can’t beat that price for delightful Thai cuisine.
Cheers,
Kristin

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