Leap Year

There are moments in life when a girl just needs to watch a chick flick. It’s the truth, I tell you! Such movies may be cheesy and sappy and might fill our heads with unrealistic romantic notions and all that nonsense. But on a rough day when the world seems against you and nothing is going the way you had planned or hoped and you’re just filled with lots of confusion, a little chick flick can brighten the day a bit. There’s nothing like a chick flick to lighten your heart. My flick of choice today is Leap Year. Not one of my top ten movies for sure, but who can resist a rugged Matthew Goode playing an Irishman? Between the accent and the beard and those wonderful hazel eyes (though I think they’re really blue), my worries melted away in Ireland. Plus, I have a soft spot for lanky men. Oh, and his character is a chef. I think all my everything on my list has been met. Yup!

Ah, nothing like a man that knows his way around the kitchen. I’ll try not to swoon over his chicken stew. Anyway…enough about all that. Another thing that can brighten up one’s day is some mint. Especially when that mint is pureed with some lime and some mayo in a food processor and drizzled over succulent fish tacos. Mmm

I remember the first time I discovered fish tacos. It was the summer after freshman year of college and my best friend and I decided to go visit his mom in good ol’ cali. Santa Barbara to be exact. I can’t remember what we did that day, but his mom and her roommate decided that we were going to cook up some fish tacos. What…? I didn’t think I had heard correctly. Did they say they were going to put FISH in my taco? Now, at this point in my life I was not the adventurous eater that I am today. Fish certainly was not a menu option for me. Ever. Gross. They were trying to kill me. It just had to be a conspiracy. But I did not want to be rude and reject the graciousness of my hostess. So I figured I would take a bite, push the thing around my plate a bit and claim to be too full to eat anymore. To my great disappointment, I ended up eating two tacos. Turns out I liked fish after all. The fish tacos were absolutely fabulous! I was converted as soon as that first bite hit my tongue.

Fast forward a couple years and I discover Aarti Paarti and her FISH TACOS. I’m telling you, in this recipe it’s not even the fish I care about. The mint mayo absolutely makes this dish in my opinion. Something about the mint mixed with the lime just pacts the perfect punch of flavor for my taste buds. I’m drooling now as I type. Here’s her video if you care to watch:

Yum yum yum and yum. There aren’t enough yums in the world to go around! I love Aarti. She’s so adorable. I want her hair. My curls are never so tame! Okay, let’s get cooking!

Back in college, we used to have family dinner nights. I miss those nights. As you can see, sometimes the menu changed

Recipe courtesy Aarti Sequeira



  • 4 white fish fillets
  • 1/4 cup olive oil
  • 2 teaspoons coriander
  • 2 teaspoon ancho chili powder
  • 1 teaspoon garlic powder
  • Pinch cinnamon
  • Salt
  • Pepper


  • 1/2 cup mayonnaise
  • 1 tablespoon garlic, minced
  • 2 teaspoons cumin
  • 1 lime
  • 8 mint sprigs
  • Salt
  • Pepper

Of course, we need tortillas too. As far as toppings go, I like nice crispy cabbage. I may or may not have added some pickles. I love pickles. I blame Aimee

(Borrowed your pic. Hope you don’t mind!)

But you can use whatever taco toppings you want! So first thing’s first. Mix up your spices! That would be the coriander, chili powder, and garlic powder, plus a few shakes of salt and pepper. And the cinnamon. I almost forgot

Mix the spices with the olive oil so that you have a nice little marinade. Slop all over fish in a large bowl. Leave it be for 20 minutes or so

While that bit of magic is happening, we can make the mayo. I like mine served chilled so it’s best to do it before we cook up the fish. Add mayo, garlic, mint, cumin (toasted for a few minutes on the stove top if you like…I skipped this step), juice from the lime, and some salt and pepper into the food processor. Pulse until smooth. Presto done! How simple can you get? Pour your minty concoction into a bowl and stick it in the fridge

Set your skillet on medium heat. Place fish into non-oiled pan and cook for roughly three minutes per side

That’s it! Chunk up you fish with a fork and get ready to assemble. Slather your tortillas with the mayo and lay down some cabbage. We also whipped up some coleslaw to go on the side

Oh boy! Am I excited for these. Bad day shmad day. Do you know what else makes you leave your worries behind? Looking at old photos of your friends doing a crazy dance while you were cooking


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