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
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!
In a shallow bowl, or small baking dish, make the fish marinade by whisking together the oil, cumin, chili powder, lime juice, lime zest, and salt. Cut your fish into a couple pieces, just so it’s easier to handle, and turn in the marinade until evenly coated. Refrigerate and let marinate for 20 minutes. If you marinate it longer than that, the acid can begin to cook the fish. Meanwhile, slice your lettuce and fixings, and warm the tortillas.
Warm the tortillas by placing them in a dry pan, flipping to warm both sides, about 3 minutes total, or you can place directly on the grate of a gas burner. Wrap the warm tortillas in a clean dishcloth or aluminum foil and set aside while you prepare the fish.
Place a large pan over medium high heat. Remove the fish from the marinade and place on the pan. Cook without moving until the underside of the fish is browned, and the sides are white and opaque, about 3 minutes. Flip and sear on the other side until white and opaque, about 2 minutes more, or until cooked through. Transfer the fish to a plate. It’s okay if it falls apart.
Taste the salsa again and season. Drain the liquid if you want to. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with lettuce, fresh salsa, sour cream, and any optional garnishes.
PERFECT GRILLED CORN SALSA
Grilled corn salsa with perfectly grilled corn, fresh tomato, red onion and cilantro, a little lime juice to bring all together, and a dash of heat from serrano pepper.
Author: Minimalist Baker
Category: Appetizer, Dip, Side
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
2 large ears corn
1/4 red onion, diced
2 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
sea salt and ground black pepper to taste
juice of one lime
1/3 cup fresh cilantro, chopped
To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
Shaved fennel, cucumber & tomato salad with coconut yogurt dill dressing
1 English cucumber
1 pint grape tomatoes
1 head of fennel
1 bunch of scallions, white and light green parts only
1 cup plain unsweetened coconut yogurt (or Greek yogurt if you want more protein and you're eating dairy)
1 tbsp chopped garlic
2 tbsp chopped dill
½ tsp salt
pepper to taste
To make the dressing, mix all of the dressing ingredients together in a small bowl and then place in the refrigerator.
Using a mandolin or your impressive knife skills, slice the fennel extremely thin; the thinner the better. Then chop into slightly smaller shavings if you have some really wide ones. Place into a large bowl.
Slice the cucumber length wise and then into ¼ inch thick half moons. Cut each tomato in half. Chop the scallions finely. Add all of it to the bowl with the fennel
Fold in the dressing, evenly distributing it. Upon serving, top with a few grinds of pepper
Minty Fruit Salad
4 ½ to 5 pounds chopped fresh stone fruit
¼ cup fresh orange juice
¼ cup fresh chopped mint leaves
Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.
GRILLED ROMAINE, CHARRED CORN, TOMATO, AND FENNEL SALAD
author: Vicky Cassidy
recipe type: Salad
prep time: 15 mins
cook time: 15 mins