Guacamole, Grilled Pescado Tacos followed by Churros

Mexican food recipes from El Cortez


Guacamole with chips
14 ripe avocados
50 ml apple cider vinegar
6 cloves minced garlic
125 ml pico de gallo
juice and zest of 2 limes
1 bunch chopped cilantro
T each salt and pepper
tortilla chips

Slice avocados in half and scoop out flesh using a small spoon. If serving immediately, discard pits. Otherwise, leave pits in to retain freshness and colour until serving. In a bowl, break down avocado flesh with a fork until mostly smooth. Mix in remaining ingredients. Season to taste and serve with tortilla chips.

Serves 4.

Grilled Pescado Taco with Tropical Salsa and Habanero Mayo

11 pineapple
½ c corn nibs
1 red pepper
1 bunch mint leaves, roughly chopped
1 jalepeño (with seeds)
1 poblano (without seeds)
&‌#8531; c shredded coconut
½ bunch parsley, roughly chopped
½ banana
2 t salt
juice and zest of 1 lime
30 ml agave syrup

Cut all fruit and vegetables into equally small pieces, roughly the same size as the corn nibs. Mix all ingredients in a large bowl and cover.

Refrigerate for 1 hour before using.

Makes 6 cups.

Habanero Mayonnaise

250 ml mayonnaise
25 ml agave syrup
1/3 bottle El Yucateca Habanero hot sauce
zest and juice of 1 lime
¼ t each salt and pepper

Combine all ingredients and season to taste.

Make about 1 cup.

Fish Tacos

4 med filets mahi mahi (or any fish of your choice) or firm tofu
8 shrimp
¼ c cornstarch or flour
salt and pepper
canola oil
4 lg corn tortillas*

Cut fish into 1-inch thick strips and season each with pinch of salt and pepper. Heat pan to medium, add drizzle of oil and fry fish until flakey. Dredge each shrimp in cornstarch or flour and fry in oiled pan until brown and crispy.

To assemble tacos: Set 2 pieces of fish in the center of each tortilla. Top with a generous spoonful of tropical salsa. Place 1 shrimp on each piece of fish. Drizzle with aioli.

Serves 4.

* You could make your own like El Cortez does. Or, you could buy the Edmonton-made fresh Tortillas El Mercado, available at the Italian Centre Shops.


125 ml water
1 T brown sugar
40 ml butter
125 ml all purpose flour
1 egg
1.5 t each cinnamon and white sugar
canola oil
caramel or chocolate sauce

In a medium pot, add water, sugar and butter then bring to simmer over high heat. Reduce heat to low and add flour all at once. Mix with a wooden spoon. Once dough comes together into tight ball, remove from heat and use spoon to form a small pocket in the centre of the dough. Add egg into pocket and continue to stir with wooden spoon until egg is completely blended.

Place dough into a piping bag with tip of your choice.

Pipe dough onto a parchment-lined baking sheet in rows and pop into the freezer until completely firm, about 40 minutes.
Add 3 inches of oil to a deep pot and heat over med/high until it reaches 300ºF. Cut frozen dough into 4-inch long sticks and carefully add these to the pot, a few at a time. Use tongs to spin and flip churros until they are evenly cooked and golden brown.

Immediately sprinkle churros with sugar, then cinnamon.

Serve with your favourite caramel or chocolate sauce.