Fish Tacos on the Grill
¼ cup olive oil
1 medium sweet onion, peeled, halved and sliced 1/4-inch thick ( put in tin foil on grill)
salt and pepper to taste
2-4 ripe avocados
small bunch cilantro, cleaned
6 limes, cut into wedges
1 ½ lbs firm-fleshed white fish fillets (cod, haddock etc)
2 packages corn tortillas
**you can use left over corn and rice from the night before!
1.) I put my cod in a piece of tin foil use juice from several limes olive oil and salt and pepper to marinate. Leave on grill 15 minutes. Let the fish fall apart and serve on tortilla.(If you’re not grilling, just cook the fish in a non-stick pan over medium-high heat the same way.)
2.) Tortillas best warmed in a skillet or on grill.
3.) I usually take a container of grape tomatoes and cilantro, slice and put rice vinegar and salt to taste!
4.) take 2-4 avocados peel and smash, generous amount of lime juice and salt, and cilantro
Crunchy Cabbage Salad with Miso-Ginger Dressing
by Weird & Ravenous
1 teaspoon finely grated fresh ginger
1 small garlic clove, grated
2 tablespoons miso paste
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons water
3 cups finely shredded cabbage (about ¾ pound cabbage)
1 large carrot, peeled and cut into very thin matchsticks
1 tablespoon black sesame seeds, toasted
1.) In a small bowl, whisk together the ginger, garlic, miso, vinegar, soy sauce, sesame oil and water. Set it aside.
2.) In a large bowl, toss the cabbage, carrots and sesame seeds together with the dressing. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like.