Fish Tacos & Rustic Blueberry Galette

Fish Tacos

Ingredients

For the Tacos

  • 24 small white corn tortillas

  • 1 1/2 lb white fish

  • 1/2 tsp ground cumin

  • 1/2 tsp cayenne pepper

  • 1 tsp salt 

  • 1/4 tsp black pepper

  • 1 Tbs Olive oil

  • 1 Tbs unsalted butter 

For the Toppings

  • 1/2 small purple cabbage

  • 2 medium avocado, sliced

  • 2 roma tomatoes, diced 

  • 1/2 diced red onion

  • 1/2 bunch Cilantro, longer stems removed

  • 1 cup Cotija cheese, grated

  • 1 lime cut into 8 wedges to serve

For the Sauce

  • 1/2 cup sour cream

  • 1/3 cup Mayo

  • 3 Tbs lime juice

  • 1 tsp garlic powder

  • 1 tsp Sriracha sauce, or to taste

Instructions

  1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings:  cumin, cayenne pepper, salt and black pepper and evenly sprinkle seasoning mix over both sides of fish.

  2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-6 minutes at the end if desired.

  3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

  4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

  5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos. 

*In flyer August 4 - 10, 2024
Recipe and photo credit: Natasha’s Kitchen

Rustic Blueberry Galette

Ingredients

Crust

  • 3 cups all-purpose flour

  • 1 1/2 tsp salt

  • 2 tbs sugar

  • 4 oz. lard or shortening cut into 1/2 inch pieces and frozen

  • 1 cup butter cut into 1/2 inch pieces and refrigerated

  • 1/2 cup ice water

  • 1 tsp apple cider vinegar 

Filling

  • 8 cups fresh or frozen blueberries

  • 3/4 cup sugar plus 2 tbs (separated)

  • 3 1/2 tbs corn starch

  • 1/4 tsp salt

  • 1 lemon zested

  • 1 tbsp lemon juice

  • 1 egg

  • 1 tbs water

Instructions

Crust

  1. Combine the flour, salt and sugar in a food processor. Add the butter and lard.

  2. Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.

  3. Whisk the water and apple cider vinegar together and add it to the flour/butter mixture a few tbs at a time. 

  4. Gently press the dough into a ball using your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate overnight.

Filling

  1. In a small bowl, combine 3/4 cup of sugar, salt, and lemon zest. Massage the zest into the sugar.

  2. In a large bowl, toss together the blueberries, cornstarch, and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries.

Assemble Galette

  1. Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into an 1/8-inch-thick circle. Dust off any extra flour and lay on prepared pan. Repeat for second crust.

  2. Mound the blueberry filling in the middle of each crust equally. Fold and crimp the dough up, so it covers at least 2 inches of the filling. Freeze the shaped galette for at least 25 minutes to chill the dough.

  3. Preheat the oven to 425°F and set rack in middle of the oven.

  4. Just before baking, beat the egg and water together and brush the edges with egg wash. Dust crust with the remaining 2 tablespoons of sugar.

  5. Bake for 30 minutes, then turn the oven down to 350°F and bake for an additional 30 minutes. Serve warm with whipped cream or ice cream.

*In flyer August 4 - 10, 2024
Recipe and photo credit: Zoe Bakes

Annah Kassen