Fish Tacos

Fish Tacos are one of my all time favourite go-to meals. It just tastes fresher and not as heavy as a regular taco. You can barbecue or fry the fish. To cut throught the spice top it off with some mango salsa, feta, and mayo or cream cheese. It makes me feel like I’m somewhere tropical to make our long winters in Ontario more bearable. Enjoy!

Recipe Review:


  • Steps: 4
    • Rating: Easy
  • Involvement
    • 40. min prep
    • Rating: Moderate
  • Ingredients & availability
    • 19 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Barbecue or stove top
  • Frying pan if using stove top
  • Measuring cups/spoons
  • Mixing bowls
  • Knife
  • Cutting board

The Recipe

Time: ~20 min. for salsa + ~20 min. for fish = ~40 min. total

Servings: 8 – 12 tacos

Calories/serving: ~ 150-200/taco


  • 4 white fish fillets, such as tilapia, mahi-mahi, haddock, cod, etc.
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1.5 tsp paprika
  • 1.5 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1 tbsp. brown sugar
  • 8-12 corn tortillas
  • Feta for topping
  • Mayonnaise or cream cheese for spreading


  • 2 mangos, diced
  • 1 avocado, diced
  • 1/4 cup red onion, diced
  • 1/2 – 3/4 cup corn
  • 1 jalapeno, minced
  • 1/4 cup, cilantro
  • 1 tbsp lime juice
  • Sea salt to taste


  1. Make salsa: Combine all ingredients in medium bowl and mix well. Cover and refrigerate while making fish.
  2. In small bowl combine the salt, pepper, paprika, chili powder, cayenne, garlic powder, & brown sugar. Rub it over the fish and then rub with olive oil to coat.
  3. Grill or pan fry the fish over medium-high heat. About 4 minutes per side, or until cooked through. Remove & flake fish into pieces.
  4. To assemble, spread cream cheese or mayo over warmed tortilla. Add some fish and top with salsa and feta.

Garlic Butter Shrimp Pad Thai

This recipe is very flavourful and so easy to make! If you love Pad Thai try this recipe! You could always substitute chicken for the shrimp. This review comes from Half Baked Harvest. You can also see the recipe here.

Recipe Review:


  • Steps: 5
    • Rating: Moderate
  • Involvement
    • 30 min of prep
    • Rating: Moderate
  • Ingredients & availability
    • 14-16 ingredients
    • All ingredients you can easily find at your local grocery store
    • Rating: Moderate

Equipment Required:

  • Saucepot
  • Mixing bowl
  • Large skillet
  • Measuring cups/spoons
  • Cutting board
  • Knife

Time: 30 min.

Yield: 4 servings

Calories/Scone: ~355


  • 225 g (0.5 lb) wide rice noodles*
  • 3-4 tablespoons low sodium soy sauce, using more or less to taste
  • 2 tablespoons fish sauce
  • 2 tablespoons white vinegar
  • 3 tablespoons honey or maple syrup
  • 1/4-1 teaspoon chili flakes, plus more for serving
  • 1 pound raw jumbo shrimp, peeled and deveined
  • 3 tablespoons peanut oil or extra virgin olive oil
  • 4-6 cloves garlic, finely chopped or grated
  • 3 tablespoons salted butter
  • 2-3 eggs, beaten
  • 2 cups bean sprouts or chopped baby bok coy (or other greens)
  • 4 green onions, chopped, plus more for serving
  • 1/4 cup roasted peanuts, chopped
  • Thai or regular basil and limes, for serving

*The packing for these noodles said to put the pasta in warm tap water for 25-30 minutes. I would advise against this b/c the pasta didn’t cook properly. I would recommend boiling it for 6-7 minutes or until cooked before adding it to the stir fry.


1. Cook the rice noodles according to packaged directions.

2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.

3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.

4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.

5. Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.

Slow-Roasted Moroccan Salmon

I’m not going to lie I didn’t love this Half Baked Harvest recipe. It was just way to spicy. The Harissa seasoning overpowers the delicate salmon in my opinion. The sweet acorn squash is a good accompaniment to the spicy salmon but to me the harissa salmon still overpowers the dish too much. However, love it or not I’m going to review this recipe. To get the recipe grab a copy of Tieghan’s cookbook here.

Time: 20 min. prep + 40 min cooking

Yield: 6 servings

Calories/Serving: ~ 392

salmon 2

Equipment Required:

  • Baking sheet
  • Parchment Paper
  • Measuring spoons/cups
  • Cutting board
  • Knife

Recipe Review:


  • Steps: 4
    • Rating: Easy
  • Involvement
    • 20 minutes of prep
    • Rating: Easy
  • Ingredients & availability
    • 11 ingredients
    • Not all ingredients were easy to find at the local grocery store
    • Rating: Moderate
salmon 3

Root Vegetable and Sage Pesto Baked Salmon

I made this recipe from Half Baked Harvest Cookbook. You can purchase it on Amazon. I highly recommend. Or you can check out recipes on her blog.

This recipe is great for winter and has a delicious earthy and citrus notes. I even have a wine pairing for you that I think is fantastic!

Time: 1 hours & 10 min. including cooking time

Yield: 8 servings

Ingredients: 16

Calories/Serving: ~ 477

This is the wine I paired with the salmon. It is a Pinot Noir from Oregon. It was $24.95 at the LCBO. You can find it here. It went perfectly with the citrusy salmon and earthy sage pesto. Highly recommend!


  • 4 salmon fillets
  • 3 small beets, halved
  • 2 carrots, chopped
  • 1 small to medium sweet potato, diced
  • 12 baby potatoes, halved
  • 12 Brussel sprouts, halved
  • 2 tbsp. olive oil
  • salt and pepper

Sage Pesto

  • 1 cup fresh sage
  • 1 cup baby kale
  • 1/3 cup pistachios
  • 1/3 cup grated parmesan cheese
  • 1/2 cup olive oil
  • salt
  • crushed red pepper flakes
  • 1/4 cup grated manchego cheese*

*I couldn’t find manchego so I used Pecorino Romano


Preheat oven to 425F

Toss all vegetables with olive oil and season with salt and pepper. Bake on a baking sheet for 20 minutes or until tender.

In a food processor, combine sage, kale and pistachios and pulse until finely chopped. Add in Parmesan and re-pulse. Then drizzle in olive oil with motor running. Season with salt and red pepper flakes.

Remove the veggies from the oven and push them to one side. Put salmon on other side and rub the sage pesto over each fillet.

Return pan to oven for 10-20 minutes more, until salmon is done and veggies soft. Remove pan from oven and top with Manchego.

Serve with roasted veggies and extra sage pesto alongside.

Reprinted from Half Baked Harvest Cookbook. Copyright 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Equipment Required:

  • Food processor
  • Knife
  • Cutting board
  • Spoon
  • Baking sheets

Recipe Review:


  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 40 minutes of prep
    • Rating: Moderate
  • Ingredients & availability
    • 16 ingredients
    • All ingredients are fairly easy to find with the exception of the Manchego cheese which I used Pecorino Romano in its place
    • Rating: Moderate