For the last few weeks, once a week, my friend Megan and I have gotten together and cooked up a veritable feast of goodness. There's no rhyme or reason to what we cook but it's a small tradition that brightens up the beginning of the each week. Megan is a phenomenal cook and she challenges me on a regular basis to try new things because she does so on a regular basis (carrot turnip mash, anyone?) and it's always a hit! She's also been on a no-dairy, no-gluten kick, which makes our evenings together even more of a challenge - one I'm happy to take on.
Tonight's endeavour could not have gone better - we made halibut tacos with homemade tortillas and a mango jalapeno slaw. I haven't made tortillas from scratch since I was about 12 and I have to say - they're super easy and actually fun to make!The halibut was extremely subtle in flavoring, and became more of a back-up dancer to the diva that was the slaw. More sweet than spicy and super light, it tasted like something you could eat all summer long. As we ate, Megan and I came up with 101 ways to use the slaw - with chicken, serve as a side, add avocado, etc. It's that good, I swear!
In keeping everything dairy and gluten free, the tortillas were made with Masa, a enriched corn flour found in the Mexican section of most grocery stores, and the slaw was made with dairy-free mayo (found at Trader Joes). All around dinner - 4 stars... or, maybe that would be 4 tacos... which is exactly how many Megan and I ate at dinner. Each.
