On Wednesday we joined some friends from Joburg that were visiting the Lowveld, for lunch at Picasso’s. Being American and growing up with authentic Mexican restaurants all around me, I’m pretty picky about the Mexican fare in South Africa. For years, the Mexican restaurants I encountered tasted more like TexMex, or were spiced with things like curry (what???). Then along came El Burro in Cape Town, Perron in Johannesburg, and now Picassos’ in White River. These are all tasty restaurants, and the margaritas are top notch at all three. So, a totally random thing to find here in White River, but also totally delicious.
Anyway, this meal reminded me of the Valentine’s day meal I made for Matt. I really really love fish tacos (fortunately, so does he…) and this meal was fresh, healthy, and definitely worth making again. The menu included:
- Broiled fish with a homemade rub
- Raw beetroot slaw
- Mango Salad
- All served with Buckwheat tortillas (I used this recipe), Guacamole, and greens
(yes, I made the tortillas heart-shaped. don’t judge)
Fish and Fish Rub
4 fillets (around 100g each) of white fish (I used Hake)
1 tsp of chile powder
1-2 tsp of paprika
1/2 tsp of cumin
1 clove of garlic or 1/4 tsp of garlic powder
1/4 tsp of cayenne pepper
salt & pepper
Mix everything together, it should be enough for the 4 small fillets. Grease a pan and bake the fish until cooked through. Remove from Oven and flake.
Raw Beetroot Slaw
2 large or 3 small beetroots
3 TBS of Salsa Verde (I use Mrs. Renfro’s)
1 dollop of plain yogurt (Greek or Coconut, just make sure it’s nice and thick)
salt & pepper
Grate the beetroots and carrot. Mix lime juice, yogurt, and salsa verde in a separate bowl, season with salt and pepper. Pour the mixture of the grated vegetables and toss until evenly coated.
Mango Salad (this recipe was borrowed from a friend)
1 large mango, cubed
1/2 a red onion, chopped
handful of cilantro/coriander, chopped
Juice of one lime
Mix all ingredients together and serve.
Let me know if you give it a shot!