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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Margatini

Margatini
 
Author:
Ingredients
  • 2 parts Maestro Dobel Tequila
  • ½ part Cointreau
  • 1 part fresh squeezed orange juice
  • Splash of fresh lime juice
Instructions
  1. Mix all ingredients into a shaker filled with ice.
  2. Strain into a martini glass
  3. Garnish with a lime wedge

Creamy Watermelon Sherbet

Special thanks to National Watermelon Promotion Board for this awesome recipe!

Creamy Watermelon Sherbet
 
Author:
Ingredients
  • 5 cups watermelon puree (about 1 large watermelon)
  • 1 ½ tablespoons unflavored gelatin
  • 1 ½ cups sugar
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups milk
  • 1 ½ teaspoons fresh lime juice
Instructions
  1. Soften gelatin in ½ cup of the watermelon puree. Let stand 5 minutes at room temperature and then heat gently to dissolve gelatin. Cool slightly.
  2. Add remaining watermelon puree, sugar, nutmeg, lemon juice and milk to gelatin mixture.
  3. Freeze in ice cream freezer according to appliance directions.