It was sunny Saturday in August, in a park surrounded by families checking out a classic car show. But we, at manjya know that lurking just around the corner is Back to School.
That’s why manjya, the Canadian Personal Chef Association and Food Starter were at Wheels on the Danforth last weekend, with a booth to get people thinking about ways to keep healthy food on the table once the busy Fall arrives.
Chef Michelle Wolfson wowed an audience with her easy and delicious fish taco recipe. Surrounded by curious children of all ages who wanted to taste what smelled so good, Michelle talked about tips to make this an easy, healthy dinner for the family. Then, to the delight of the parents watching, she got all the young ones to agree to make this dish for their parents!
manjya personal chefs like to get people cooking, and we like to start them young!
Chef Christine Hickson brought an array of fresh juices for tasting and ordering. Her juices are used by clients who are undergoing a cleanse, have medical issues or want to avoid chemicals and highly-processed drinks. We heard many stories from visitors to the booth about how they’ve used juices to supplement their healthy diets.
Chef Anushae made chai tea, to the delight of many visitors who had never experience the taste of real chai. It doesn’t come in a bottle! Her combination of hot tea, hot milk and her own blend of spices was especially welcomed during the afternoon when the sky clouded over and the temperature dropped. Did you know that chai is a combination of spices such as ginger, cardamom, cinnamon, cloves and others that are healthy for digestion and metabolism. Every Indian household has their own particular recipe, and we can vouch that Chef Anushae’s was very tasty! https://youtu.be/foELkWfpU0k
All of these chefs (and many more) can provide their cooking expertise and products for your events. To reach them, you can contact us at manjya, and we’ll put you in touch.
In the meantime, enjoy Chef Michelle Wolfson’s fish taco recipe!
8 servings of 2 tacos per serving
4 cups shredded cabbage
1 Tbsp lime juice
1 Tbsp honey
1/4 cup shredded red onion
1 jalapeno, finely diced
1 Tbsp cilantro, optional, finely chopped
2.5 pound fish filet, preferably cod
1/2 cup oil
1/4 lime juice
2 Tbsp chili powder
2 tsp cumin
2 tsp coriander
2 cloves garlic
1/2 cup sour cream
1/2 tsp lime zest
2 tsp lime juice
4 tomatoes, preferably Romas, diced
16 flour tortillas
- Shred the cabbage, Combine the dressing ingredients and toss together in a bowl
- Combine the ingredients for the marinade and cover the fish in a flat pan or in a large ziploc bag for no more than 20 minutes while you make the sauce and prepare the tomatoes.
- Mix together the sauce ingredients and set aside in a bowl.
- Take the core and seeds out of the tomatoes and chop finely.
- Cook the fish in a frypan on medium heat or grill.
- Assemble the tacos: put slices of fish on the tortilla, top with slaw, tomatoes and sauce.