Fish Tacos with Crunchy Slaw

Fish Tacos with Crunchy Slaw
 
Author:
Ingredients
  • 12 oz Tilapia Fillets
  • 2 Limes
  • 4 oz red cabbage
  • 1 avacado
  • 1 onion
  • 1 bunch cilantro
  • 1 red bell pepper
  • 6 flour tortillas
  • 2 T sour cream
  • 2 T Hot sauce
  • 2 T Olive Oil
Instructions
  1. Thinly slice the cabbage.
  2. Juice one lime and cut the other one into wedges.
  3. Cut the bell pepper and onion into thin strips.
  4. Chop the cilantro.
  5. Halve, peel, pit, and slice the avocado.
  6. Heat 1 T of oil. When hot, sweat the onions for 2 minutes.
  7. Add in the red pepper and stir.
  8. When soft, lower the heat and let it sit for 2 more minutes.
  9. Season the fish with salt and pepper on both sides and add to the pan. Cover and cook for 4 minutes flipping once.
  10. Uncover and stir every 2 minutes breaking up the fish. Transfer fish into a bowl.
  11. In another bowl, combine the sour cream and lime juice. Toss in the cabbage and season with the remaining salt and pepper.
  12. Mix well.
  13. Wipe the pan clean and warm tortillas over medium heat for about 1 minute.
  14. Fill the tortillas with the fish and slaw. Top with Avacado slices and fresh cilantro. Serve with lime wedges and hot sauce on the side.
Nutrition Information
Calories: 634 Fat: 17g Carbohydrates: 84g Protein: 55g

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Pretzel Bread

Recently, pretzel bread has seen a spike in popularity as it isn’t just about the soft pretzel anymore—the soft texture and complex flavor of pretzel bread is popping up on restaurant menus, filling bread baskets and holding everything from traditional ham and turkey sandwich to gourmet burgers and even tuna sashimi.  We love pretzel bread here in my house.

Here’s a recipe you can try too:

Tuna Poke
 
Author:
Ingredients
  • 8-10 pcs. Labriola Pretzel Bread, sliced ¼” thick
  • 1 pound raw ahi tuna, cut into ½-in. cubes
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon Asian chili oil
  • 2 tablespoons ponzu sauce*
  • 1 garlic clove, minced
  • 1 red onion, sliced diagonally
  • 2 tablespoons roughly chopped cilantro leaves
  • 1 teaspoon toasted sesame seeds
  • 3 ripe avocados
  • juice from ½ lime
  • 4 tablespoons tobiko
  • 2 tablespoons kewpie mayo
  • 1 tablespoon sriracha
  • 1 teaspoon scichimi togarashi
Instructions
  1. Brush sliced pretzel bread with oil and toast until golden brown in the oven for 5-7 min.
  2. Combine tuna, soy sauce, sesame oil, ponzu, garlic, red onion, cilantro and sesame seeds in a non-reactive bowl, cover and set aside in refrigerator.
  3. Scoop out avocado flesh and mash until smooth.
  4. Add lime juice, tobiko, mayo, sriracha and pepper, combine well.
  5. Place avocado dynamite on pretzel bun chip.
  6. Top with tuna poke.
  7. Garnish with sesame seeds.

I recently was able to try some pretzel rolls from Labriola Baking Company – one of the largest producers of pretzel bread in the country. They were absolutely fabulous.  We tried them in many different meals, and my husband has made me head out and buy more. They are that good! I can only recommend trying them out!

Tortillas to the Rescue

What’s the one item you should always have in your fridge? Tortillas!  We always have several packages of them!  Not only do tortillas have a long shelf life, they are incredibly versatile. Want proof? Check out “Tortillas to the Rescue.”

This cookbook features more than 100 recipes for delicious breakfasts, snacks, wraps, main courses (with vegetarian options), and desserts.  Learn how to make your own tortillas or use any store-bought brand and create an Avocado and Leek Omelet Wrap, Tortilla Soup, BLTA Tacos, Grilled Salmon Tostadas, a Duck Quesadilla or Ice Cream Tacos.  Some of my favorite recipes included in this cookbook are Tortilla Crusted Stuffed Chicken Breasts, Burger Poaches, and Ice Cream Taco Treats.  There are so many great recipes in here!  The majority of the ingredients you need for these recipes will easily be found in your pantry or your local grocery store.  The directions are also super easy to follow!  The cover alone makes me hungry!

Whether you stuff, wrap, bake, roll or fry it, the world is your tortilla!