Looking for a Cinco de Quatro Mayo recipe that is not only delicious but won’t kill your plans to be in a bikini by Memorial Day? Look no further than my homegirl, Gwyneth Paltrow, for the best fish taco recipe ever. These fish tacos are better than any I have had anywhere in the world and trust me, I’ve had a lot of fish tacos. Also I’m really partial to anything my dad makes on the grill and I think he can make anything (on a grill) better than you can get in a restaurant.
We made these during Lent. I made it a point to make sure we cooked dinner at home every Friday (that I was home… so that means three of them) so my dad couldn’t end up at a Pittsburgh staple: the fish fry. I used to aspire to go to a fish fry (I know, I have really sad dreams and hopes). I ended up at one last year and was twenty kinds of disappointed – probably because I didn’t get fried fish but seriously, when was the last time anyone saw me eat anything fried?
The fish tacos are seriously so simple – Goop says to cook hers on the stove but we just coat them in salt and pepper and grill them for 3-5 minutes. The longest part of the whole process is charring the pepper, which sounds a lot harder than it really is. Click through to find the recipe for Gwyneth Paltrow’s Crazy Good Fish Tacos or buy her book. Or ask me to take a photo of the recipe and send it to you.
I think she called for some boring cabbage slaw recipe but let’s get real – cod is such a simple fish you need some cool slaw. I had leftover mint from my St. Patrick’s Day experiments and thought it would a pretty fresh addition to the coconut oil and mango. Now just add a margarita and you’re ready for whatever debauchery a Monday calls for.
Top with a little Cholua for ultimate perfection.
Mango mint coconut coleslaw.
My poor fasting father was not amused by the need to shoot these before we ate dinner.
I planned on making just your “normal” butternut squash mac n’ cheese, inspired by Inspiralized. Seriously, the things that girl creates had me attached to my spiralizer all weekend. Then I decided – I have this bag of nutritional yeast that I have used once, to sprinkle on broccoli, maybe I should use it. Thus, Vegan and Gluten Free Butternut Squash Baked Mac n’ Cheese was born.
My mom used to make homemade macaroni and cheese and to be honest, I preferred the Kraft stuff. It was probably my favorite meal. I was such a child of simple, processed taste. I would eat an entire box in one sitting. Funny that I didn’t get fat until college. Anyway, my mom would use all sorts of fancy cheese and top it with breadcrumbs, and that was my favorite part – the breadcrumbs. I thought almond meal would be the perfect replacement for all the gluten-free people like myself and it was.
Don’t let the idea of vegan cheese scare you. It’s actually really good and has a little bit of tang to it. Also, don’t be scared of the fact that most macaroni and cheese recipes call for mustard or mustard seed. But then again, this is coming from a girl who is currently going through a bottle of dijon mustard every 1-2 weeks…
Vegan & Gluten Free Butternut Squash Baked Mac N’ Cheese
5.0 from 1 reviews
Vegan and Gluten Free Butternut Squash Baked Mac n' Cheese
My dad could not stop talking about making mussels and more so, these Bloody Mary mussels he had at some brewery near Slippery Rock. On Valentine’s Day I was driving home from work, contemplating what I was going to eat for lunch because of course that was dependent on what I was eating for dinner, and called my dad to suggest we make mussels for dinner and be single together. So that’s what we did.
I had to think about what all types of things go into Bloody Marys to think about what should go into these little guys. My dad swears by Clamato juice but since they were already fishy (I think?) I decided to just use tomato juice. My dad also suggested Worchester sauce and horseradish because I totally would have forgotten about those. I was thinking garlic, Tabasco, celery, sea salt – all of the delicious accompaniments.
A quick Tabasco story because I know you all really want to hear it. When I was in Hong Kong and seriously jonesing for Mexican food, I would throw down approximately $30 USD for a burrito. Yeah, Hong Kong is expensive, but once you’re outside the US, Mexican food is few and far between. I didn’t have a kitchen. I had to go to extreme measures.
Anyway, back to the Tabasco. So we were at whatever the Hong Kong crappy equivalent of Mad Mex was (I seriously think it was Mad Mexican because a waiter gave me a sombrero one night when I was drunk and it said Mad Mexican or something on it. See photo below for reference) and we ordered margs (duh) and they were INSANELY sweet. Like way to sweet. So we poured Tabasco in them because what else are you going to do whenever you need a buzz to forget about the amount of money you’re paying for a burrito.
Said stolen somber – it says “Mexican with Attitude”
So these mussels were gone in like 5 minutes. They were delicious and super easy. Mussels seem scary to cook but they aren’t. Unless you’re allergic to shellfish and then they are scary because you’ll die.