Fish Tacos by Jessica

1 pound tilapia fillets

2 T. olive oil
juice from 1/2 a lemon
pinch of sea salt

Fish sauce (can also use tartar sauce if desired) recipe from allrecipes.com
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
1/2 each of sweet red, yellow, and orange bell peppers, sliced and/or chopped
feta cheese crumbles to taste

balsamic vinegar to taste (if not using white sauce)


Directions:

Saute fish in olive oil.  Squeeze juice from 1/2 a lemon onto fish, and sprinkle with salt.  Cook fish until flakes with a work, about 8 minutes.  

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

 To serve, place fish in a tortilla, and top with shredded cabbage, chopped peppers, feta, and white sauce if desired.  To simplify, you can omit the white sauce and try something like balsamic vinegar for a tangy, yummy dish!

Three Pepper Pasta Salad

You can use red, orange, and yellow bell peppers in this recipe.  Mini or regular will do, just be sure to watch increase the amount of peppers if using the mini peppers.  Enjoy!

Real Hummus

Original Recipe Yield 2.5 cups

Ingredients

1 clove garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 clove garlic, chopped

1 teaspoon salt

black pepper to taste

2 tablespoons olive oil

Directions

1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Dip all kinds of veggies into hummus: sugar snap peas, broccoli florets, cauliflower, any type of pepper, carrots, etc!  

Firecracker Cole Slaw

Ingredients:

4-5 cups sliced cabbage

1 1/2 cup shredded carrots

1 cup chopped bell pepper (green, red, yellow, orange or combo of any colors)

1/2-1 seeded chopped cucumber

For dressing combine:

1/4 cup lemon juice

2 Tbs honey

1/4-1/2 tsp crushed red pepper (add only if you want it spicy)

Directions:

Combine first 4 ingredients in large bowl. Pour dressing over cabbage mixture and allow to marinate in refrigerator for at least 2 hours.

* Note, to make this a main dish, you can add any type of leftover meat (i.e. chicken, fish).