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This week's recipes

Meal 1

Fish Tacos


  • 1 pound firm white fish, such as mahi mahi, halibut, tilapia, snapper, or cod

  • 2 tablespoons fresh lime juice, plus ½ tablespoon lime zest

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 3 tablespoons canola or vegetable oil

  • ½ teaspoon Kosher salt

  • ¼ head of iceberg lettuce, finely shredded

  • Soft (6-inch) corn tortillas (about 3 per person)

  • Light sour cream for topping

  • Lime wedges for serving

  • Diced avocado for topping (optional)

For the Fresh Salsa:

  • 3 medium sized beefsteak tomatoes, chopped

  • 2 Jalapenos, seeded and finely chopped

  • 1 clove of garlic, finely minced

  • ½ cup of finely diced red or white onion, finely chopped

  • ¼ cup coarsely chopped fresh cilantro

  • 2 tablespoons fresh lime juice

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon olive oil

  • 1 teaspoon Agave

  • Salt to taste


  1. Make the fresh salsa first. Add the chopped onion to a bowl of hot water for 30 seconds, then drain. Add to a bowl of cold water for 30 seconds, then drain. This will remove their raw spicy bite. Place them in a larger bowl, along with the garlic, jalapenos, tomatoes, and cilantro. Add the lime juice, vinegar, agave, and olive oil. Season with salt to taste. Mix well and let sit for at least 30 minutes in the refrigerator to allow the flavors to meld together. The salsa will get watery. You can serve it with the liquid or strain it. The juice is good served over yellow rice!