Salsa – INGREDIENTS
1 small red cabbage, shredded OR a package of shredded red cabbage
1 small red onion, halved and finely sliced
1 cup shredded carrot
1 jalapeno pepper, sliced
3-4 cherry peppers sliced thinly
2 tablespoons of corn salsa
1/2 cup chopped cilantro
1/3 cup extra virgin olive oil
3 1/2 tablespoons white wine vinegar
1 teaspoon granulated sugar
freshly ground black pepper
Salsa – INSTRUCTIONS
In a large bowl, toss the red cabbage, red onion, carrot, cherry peppers, cor salsa and cilantro. In a separate small bowl, whisk together the olive oil, white wine vinegar, and sugar. Season with salt and pepper to taste. Pour the dressing into the slaw and toss. Cover bowl tightly with plastic wrap and chill for at least 30 minutes before serving.
Dressing – INGREDIENTS
a bottle of mayonnaise (Organic from TJs)
A bottle Sriracha
A fresh lime
Taco mix packet (TJs)
Salt and pepper
Dressing – METHOD
Take 5-6 tablespoons of mayo, mix that with 4 tablespoons of Sriracha sauce, add juice of 1/2 lime, and a table spoon of taco mix, plus salt and pepper to taste. Mix and put aside in a bowl.
Fish Tacos – INGREDIENTS
2 packets of jalapeno tacos (soft)
Tilapia fish steaks (2 packets)
1 bag of butter lettuce
fresh tomatoes, sliced
Remove tilapia from packet, spray with oil (from oil spray), sprinkle with salt and taco mix.
Heat grill pan on medium high heat. Place fillets of fish on it and grill for 3-4 minutes on each side until done. Set aside on plate and keep warm (inside microwave for example).
Grill tacos on both sides on grill that you used for fish. Set aside on plate (keep warm using a clean dish cloth).
Take a taco, apply some dressing with a knife, add some fish to it (half a fillet broken up), add some salsa, then lettuce and tomato.