We have a new fun warm weather recipe, straight from a great new book that's equal parts cookbook and yoga workbook—and 100 percent inspiration. In Aim True: Love Your Body, Eat Without Fear, Nourish Your Spirit, Discover Your True Balance, Kathryn Budig dishes up 85 recipes and a half dozen yoga sequences to nourish your whole body. There are few people who have are followed with such ardor in the world of yoga as Kathryn Budig, and, if you follow her online, you know she also happens to be a legitimate food person, too. I haven't had the pleasure of taking class with her in person, but she's a regular, popular instructor on YogaGlo and I highly recommend her. Aim True also includes personal anecdotes, a five-day detox program, journal exercises, and a whole section with homeopathic self-care and beauty recipes.
Makes 6 to 8 tacos
As a girl who lived in Southern California for eight years, I have had some seriously good fish tacos. Of course, the best fish taco I ever had was in Mexico, and that fateful taco inspired this recipe. You might want to sit down before you try the garlic sauce—it'll knock your sombrero right off! Don't be shy with adding the sauce—or even dunking your taco as you go! Enjoy this with some Korean Street Corn. (DK Note: You'll have to buy the book to get that recipe!)
- 1/2 cup soy-free vegan mayo
- 1/2 cup lactose-free sour cream
- 3 garlic cloves, minced
- 5 chives, chopped
- 3 scallions, green ends chopped
- 2 teaspoons sea salt
- 1 tablespoon spice olive oil (such as guajillo oil)
- 1 mango, diced
- 2 cups shredded cabbage (I use a purple and savoy mix)
- 3 green onions, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon soy-free vegan mayo
- Juice of two limes
- 1 teaspoon sea salt
- 1 avocado, diced
- 1 cup all-purpose flour or gluten-free flour
- 1 tablespoon spicy seasoned salt (I like Vulcan's Fire Salt from the Spice House)
- 3 to 4 (4-ounce) filets of flounder, tilapia, or mahi mahi (a good flaky white fish)
- 2 tablespoons ghee
- 6 to 8 small gluten-free flour tortillas (I prefer Udi's brand)
- Spicy olive oil for drizzling
- 6 to 8 lime wedges for garnish
- Cilantro for garnish
To make the garlic sauce, combine all ingredients in a blender and puree until the sauce is completely smooth. Set it aside.
To make the slaw, combine the mango, cabbage, and scallions. Combine the olive oil, mayo, lime juice and salt, and drizzle the mixture over the slaw. Mix well and then fold in the avocado.
To make the tacos, mix the flour and spicy salt in a large bowl. Dip the fillets into the powder mixture, one at a time, to coat them evenly. Melt the ghee in a large grill pan over medium-high heat. Cook the fish for 3 to 4 minutes per side, or until it is just cooked through and flaky.
Heat the tortillas in a lightly oiled skillet over medium heat, cooking them about 45 seconds on each side, until golden. Transfer the tortillas to plates and layer them with sauce, slaw, fish, a final dollop of sauce, and a drizzle of guajillo oil. Garnish each plate with a lime wedge and a few springs of cilantro.
Note: You can find dried guajillo peppers in the Mexican section of your supermarket. Place 2 roughly chopped dried peppers in 2 cups of extra virgin olive oil over low heat for 20 minutes. Remove the peppers (but keep the seeds) and store in the cabinet.
From Aim True by Kathryn Budig. Copyright © by Kathryn Budig. Reprinted by permission of William Morrow Books, an imprint of HarperCollins Publishers.