Crispy Fish Tacos from EmmaEats

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Our guest for today is fellow Savvy Storyteller Liz from EmmaEats . . . and Katie too! Liz is a busy mom of two, so she knows first hand that time is at a premium. Somehow she manages to create delicious recipes that are big on taste but don’t require tons of prep. Liz and I have something in common; we both have kids with nut allergies. Her collection of recipes is nut-free, allowing me to just follow along without worrying about substitutions. Follow Liz on Food Gawker or Taste Spotting for meal inspiration or her blog, EmmaEats, for good food for busy families.

These Crispy Fish Tacos, adapted from LCBO’s Fried Fish Sandwiches, are perfect for an alfresco summer family dinner.

Crispy Fish Tacos
(serves 4)
  • 3 cloves garlic, minced
  • 2 tbsp dried oregano
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground white pepper
  • 1/4 tsp cayenne pepper
  • 4-5 tilapia fillets, cut in half into two strips (~1 lb)
  • salt and black pepper
  • juice of 2 limes
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • tortillas (optional, to serve)
  • Zesty Avocado Dip (optional, to serve – recipe follows)
  • chopped tomatoes, cucumbers, peppers (to serve)
  • sour cream or Greek yogurt (optional, to serve)
  • Chipotle sauce (optional, to serve)
In a small bowl, stir together the garlic, oregano, paprika, cumin, coriander, white pepper and cayenne. Salt and pepper the tilapia and rub the seasoning mix over all sides of each strip. Drizzle with lime juice and let marinate for 15-30 minutes.
Line a baking sheet with parchment paper and preheat the oven to 400F.
Setup a workstation with egg in one platter and panko breadcrumbs in another.
Dredge each tilapia piece through the egg first and then through the breadcrumbs. Arrange in a single layer on the baking sheet.
When all of the pieces are breaded, bake in the preheated oven for ~20-30 minutes, flipping once halfway through baking. The fish should be flaky and opaque with a crispy and golden exterior.
Serve in warmed tortillas, topped with Zesty Avocado Dip, chopped tomatoes, cucumbers and peppers with a dollop of sour cream or drizzled with chipotle sauce.
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Zesty Avocado Dip
(serves 4)
  • 2 avocados
  • juice of 1 lemon
  • 2-3 cloves garlic, minced
  • salt and pepper, to taste
Halve the avocados and roughly mash the flesh with the garlic and lemon juice. Season with salt and pepper to taste. Serve with tortilla chips or over Crispy Fish Tacos.

Theme Week: Recipes Inspired By Children’s Literature

To kick off the blog this summer, Nathalie and I, with my older two boys in tow, attended the Smucker’s Bookworm Brunch at the Lillian H. Smith Library in Toronto.

Smucker’s, a beloved Canadian brand for more than 20 years and maker of Smucker’s Magic Shell (perfect atop an ice cream sundae!) in addition to jellies and jams have partnered with renowned children’s author, Ted Staunton, author of Puddleman and the Morgan series, to help get kids excited about reading together as a family.

Ted Staunton treated us to an animated telling of his best-selling story Puddleman and in addition to sharing when his passion for literature and story telling began, Ted offered several suggestions to parents on how they can encourage a love for literacy in their children.

Ted recommends to parents, in this digital age, to make a physical trip to the local library.  Once there allow children to get lost in the stacks of books.  Put time on hold and see where your children’s interests lay.  More importantly, let them see YOU choosing books for yourself.

A clever idea was born from the pairing of Ted Staunton and Smucker’s: using books to inspire kid-friendly, easy-to-make recipes.

Take this recipe for Toasty Campfire for example.  The test kitchen at Smucker’s recreated Morgan’s campfire for the breakfast table by arranging toast “logs” into a campfire shape and “igniting” it with Smucker’s Pure Apricot jam mixed with yogurt.

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Ingredients:

1 tbsp each (15 mL) Smucker’s Pure Apricot Jam and Greek style yogurt (embers)

1 piece of buttered toast, cut into strips

1 large strawberry chopped

12 blueberries

Coconut dyed green (grass)

Additional apricot jam for drizzling

Directions:

Combine apricot jam and yogurt and drop by spoon in the middle of a small plate.  Top with chopped strawberry.  Lay toast strips tee pee style to form bonfire.  Surround with blueberry “rocks”, coconut “grass” and drizzle with additional apricot jam for the fire.  For more recipes from Smucker’s, click here.

This unique breakfast would be the perfect companion to breakfast story time and as Ted Staunton says:

“Read with your child every day.  It’s like breakfast – it shouldn’t be skipped!”

To show their commitment to reading and children’s literacy, Smucker’s generously donated $5,000 to the Lillian H. Smith Library!

It goes without saying that both Nathalie and I were inspired by the creativity of the Smucker’s team and anytime there is a book involved, we’re tickled pink!

So without further ado, the theme for this week encouraged by Smucker’s Bookworm Brunch is a week of kid friendly recipes inspired by the characters and/or plot of well-loved children’s stories.

Welcome to our guest blogger, Christina Markham, a mother of three by day and a gymnastics coach in the evening

Happy Reading and Bon Appetit!