Mahi Mahi Tacos and Rick Bayless

If I was Rick Bayless, I'd be somewhere on the Yucatan Peninsula (undoubtedly barefoot), romancing with an achiote pepper and turning this blog post into a novel about local markets, fresh flavors and the sensual art of cooking! I love Rick Bayless. He brings excitement to the simple, the beautiful, the delicate and the strong. He takes nature to the kitchen and makes it home...

Somehow, it wasn't a good time for me to travel to the Yucatan. I know, what?? So unfortunately, there won't be any talk about achiote peppers in this recipe. And confession: I'm wearing shoes because it's fall here, and it's chilly but too soon to put the heat on. Regardless, Rick inspires me, and in my childlike imagination, he and I are in warm sunny Mexico, cooking in an outdoor kitchen and filming for the next food network show. Gotta love imagination!

Mahi Mahi Tacos with avocado salsa and red cabbage slaw
In this recipe, mahi mahi fillets are brushed with a simple lime marinade and grilled, served in corn tortillas topped with an avocado salsa, red cabbage slaw and cilantro. If you're into hot sauce I highly recommend Cholula on top!

Shopping list for 6 tacos:
1lb mahi mahi boneless fillets
2 avocados
1 small red onion
1 small tomato
1 bunch cilantro
1 small head of red cabbage
2 limes
1 package of corn tortillas (recipe uses 6 tortillas for 2 people)

Pantry items you will need:
salt & pepper
chili powder
extra virgin olive oil
red wine vinegar
honey
Cholula hot sauce

For the fish:
1. Squeeze the juice of half a lime onto mahi fillets. Season with a little salt and pepper and 1/4 tsp of chili powder.
2. Heat grill to medium high heat. Grill mahi mahi for 2-3 minutes on each side or until done. * Test for doneness: push with your finger and if it starts to flake it is cooked. Cover fish and set aside.

Avocado Salsa:
Combine the following ingredients in a bowl:
2 avocados, diced
1 small tomato, diced
1/4 cup of red onion, diced small
juice from half a lime
1/4 cup cilantro, chopped
1/4 tsp salt
pinch of black pepper

Red Cabbage Slaw:
Shred about 2 cups of red cabbage. Mix 1/4 cup of red wine vinegar, 2 tsp honey, 1 tsp olive oil and a pinch of salt & pepper in a bowl. Pour over cabbage and let sit for 10 minutes.

Warm corn tortillas by placing them on a dry skillet or grill over medium heat for 10-15 seconds on each side. Flake the fish and lay in tortillas with salsa and slaw. Top with additional cilantro and hot sauce.

Baked Mochi and Breaking Old Routines

When I think back to the time I started changing my own diet, I remember being a little overwhelmed by all the unfamiliar foods I read about in books and magazines. I mean, it can seem like a lot to try cooking something new. You have to find it at the store, learn how to make it, and then take a leap of faith that you will actually LIKE it! All these things combined can create a strong pull for you to stay in your comfort zone, but it's a sure fact that beautiful things can happen when you step outside of that comfort zone! And really, this can be a very easy transition if you do it one food at a time.

There are so many grains out there that are nourishing and would give your body relief from consuming wheat products. Bored with rice? Try quinoa or millet. The reward here is that you will have so many healthy things to choose from, that reaching for the processed food becomes your old routine. This can also help you break away from over-consuming your typical foods. It takes small steps to break out of old habits, and this is a great way to start! Try buying one new healthy food per week and playing around with it. In one month you'll be miles from where you were, and then whipping up something healthy will be much more easy and interesting. Not sure where to start? Contact me

Mochi is a traditional Japanese food made from sweet brown rice that has been steamed and then pounded, accentuating it's chewy texture and nutty flavor. When cut into squares and baked, it puffs up into moist little muffins with a crispy outer crust. Mochi is such a great snack because it's healthy, super tasty and very versatile. Because it's made from sweet brown rice, it's often served as a sweet snack, drizzled with honey or stuffed with fruit. I went for a more savory snack here, but I encourage you to explore it's endless possibilities.

According to Japanese folklore and traditional medicine, mochi is known for promoting strength and stamina. It was given to manual laborers in the cold months because of it's warming and energizing effect on the body. You can find Mochi at Whole Foods in a refrigerated section, usually in the back of the store.

Baked Mochi Stuffed with Cashew Cheese and Tomatoes
Serves 4-6

1 Package of Mochi
1 cup of cashews
1 small/medium clove of garlic
1 tbsp lemon juice
1/2 tsp salt
1/4 cup water
10 cherry tomatoes
Tamari or soy sauce

Preheat oven to 450.

1. Cut mochi into 1" squares and bake for 8-10 minutes.
2. In the meantime, make the cashew cheese by combining the cashews, garlic and salt in a food processor and puree until coarsely ground. Add the water and lemon juice and puree again until mixed well. This should be the texture of ricotta cheese.
2. Slice cherry tomatoes in half.
3. When mochi is done baking, allow to cool enough to touch and then take a paring knife and make a small slice in the middle to create an opening for the stuffing.
4. Spoon in about 1tsp of cashew cheese and drizzle inside with a little tamari. Add the tomato and serve. These are best if served immediately but can sit for up to a half hour.