Brunch, Lunch, Seafood Annie Muljiani Brunch, Lunch, Seafood Annie Muljiani

Fish tacos

The white fish isn’t grilled or breaded and fried, it’s marinated in a cilantro and jalapeno sauce with cumin and chipotle. The white fish is so flaky and the pico de gallo makes it so heavenly that you don’t miss the fried version at all. The cilantro sauce is also used in the pico de gallo mixture and the flavours are so tantalizing!

  • Serves 4

  • Prep time 20 mins

  • Cook time 20 mins

Ingredients:

  • 2 Lb white fish, washed and dried

  • 3 tsp sea salt

  • 1 Jalapeno

  • 1/3 cup olive oil

  • 1/2 tsp cumin ground

  • 1/4 tsp chipotle

  • 2 garlic cloves

  • 1 large bunch of cilantro

  • 1 medium tomato

  • 1/2 red onion

  • 1/2 cucumber

  • 2 limes

  • 1 avocado

  • 12 tortillas

Directions:

  1. Blend 1/2 the bunch of cilantro, jalapeno, oil, garlic, 1 tsp salt, chipotle, cumin and juice of 1/2 a lime. Coat the pieces of fish with 1/2 the mixture and place them in an oven tray. The other half of the mixture will be used in the pico de gallo.

  2. Bake the fish at 300 degrees for 20 minutes making sure it doesn’t get over cooked. It needs to be a bit flaky.

  3. While the fish bakes, chop red onion, tomato, red pepper, cucumber, 1/2 bunch cilantro, and the avocado.

  4. Add all chopped vegetables to the remaining cilantro mixture and add salt and juice of 1 lime and combine all the ingredients.

  5. Warm tortillas on a burner one at a time on medium heat till you see dark spots around the edges (30 seconds per side) Keep them warm until servings.

  6. Spoon white fish and add pico de gallo and enjoy your Mexican taco party!





Read More
Appetizer, Brunch, Condiments, Lunch, plant-based, Snacks, Sugar Free, Vegan, Vegetarian Annie Muljiani Appetizer, Brunch, Condiments, Lunch, plant-based, Snacks, Sugar Free, Vegan, Vegetarian Annie Muljiani

Mango salsa

This summer salsa with all the right combination of spices, mango and crunchy vegetables will give you a zing and wanting to party by the pool all day long with your friends!! Enjoy this salsa with tortilla chips or on a burger or in a taco!!

  • Serves 4-6

  • Prep/ cook time 15 minutes

Ingredients:

  • 1 avocado, cut in cubes

  • 1 chopped white onion

  • 1 ripe mango, cut in cubes

  • 1 chopped green onion

  • 1/2 cup cilantro chopped

  • 4 cherry tomatoes, cut in quarters

  • 1/2 red bell pepper chopped

  • juice of 1 lime

  • 1 tsp sriracha or any hot sauce to taste

  • 1/4 tsp himalayan salt to taste

  • 1/4 tsp cumin ground

Directions:

Combine all the ingredients in a bowl and serve with tortilla chips. Mango salsa can also be served on burgers, or on tacos or sandwiches.

Enjoy!!

Read More
Brunch, Appetizer, Gluten Free, Lunch, Dinner, plant-based, Spicy, Vegan, Vegetarian Annie Muljiani Brunch, Appetizer, Gluten Free, Lunch, Dinner, plant-based, Spicy, Vegan, Vegetarian Annie Muljiani

Mexican fajita bowl with corn salsa

Mexican food has to be my most favourite cuisine and is inherently plant-based. I love the flavours of the lime juice, cilantro and chilli powder. It reminds me of my time in Kampala, Uganda where I was born. It’s funny how similar food is, around the world and yet so different. Enjoy this amazing refreshing dish through the summer with your friends and family at home or at a picnic gathering.

  • Serves 4

  • Prep time 15 minutes

  • Cook time 15 minutes

Ingredients:

Black beans mixture:

  • 1 tablespoon vegetable oil

Corn salsa:

  • 2 cups cooked corn kernels

  • 1/2 cup finely chopped red onion

  • ½ cup finely chopped fresh cilantro

  • 1 to 2 medium jalapeños, finely chopped

  • juice of one lime

  • 1 tablespoon white wine vinegar

  • ¼ tsp Mexican chili powder

  • ¼ tsp ground cumin

  • ½ tsp Himalayan salt

Guacamole:

  • 3 avocados, ripe

  • 1/2 small onion, finely diced

  • 2 Roma tomatoes, diced

  • 3 tablespoons finely chopped fresh cilantro

  • 1 jalapeno pepper, seeds removed and finely diced

  • 1/2 tsp cumin ground

  • 2 garlic cloves, minced

  • 1 lime, juiced

  • 1/2 tsp Himalayan salt

Fajita veggies:

  • 3 multi-colored peppers, stemmed and sliced into strips

  • 1 red onion, sliced into wedges

  • 2 tablespoons vegetable oil

  • 2 garlic cloves, chopped

  • ½ teaspoon Mexican chili powder

  • ½ teaspoon cumin ground

  • ½ teaspoon sea salt, more to taste

  • Splash of balsamic vinegar

  • 2 limes, sliced into wedges

  • Freshly ground black pepper

Serve with:

  • White rice ( I used Indian basmati rice- you can use any rice of your choice)

  • Tortilla chips

Directions:

  1. For bean mixture, saute onions till golden brown and add cooked beans and spices and cilantro and cook till beans are coated with spices.

  2. For corn salsa, mix all the ingredients till corn is covered with spices and lime juice.

  3. For the guacamole, mash the avocados in a bowl and add all the ingredients and mash with a fork ( If you like it smoother, you can blend the avocados and then add the other ingredients)

  4. For the veggies, heat oil and stir fry the onions, peppers, and add all the spices, garlic and vinegar and remove right away not to get them too soggy. I like them a little crunchy.

  5. Arrange bowl with rice, beans, guacamole, fajita vegetables and garnish with lime slices

Read More