Fish Tacos -- Recipe #2 and Lime Sauce #1 & #2 for Fish Tacos

 Ingredients

1 lb of Costco tortilla crusted Tilapia 

8 6-7” tortillas

1 cup shredded cabbage or a package of shredded coleslaw 

1 thinly sliced jalapeño or serrano pepper (optional)

cherry tomatoes, shredded cheese, crema, and other taco toppings as desired

Lime Sauce as desired 

Bake Tilapia as directed on the package, fill tortillas with desired goodies and serve.

Great with Queso Dip and chips and make the rest of the coleslaw as a side.

Lime Sauce #1

2 limes

1/2 C Mayo

1 t Chili Powder 

Juice the limes into a bowl. Stir in Mayo and Chili powder. Chill until ready to use. 

Lime Sauce #2

1  T lime juice + 1/2 t lime zest

1/3 C Sour Cream

3 T Mayo

2 T minced Cilantro

1 T light cream

1/2 t each - garlic powder, cumin, smoked paprika or chili powder

Stir all ingredients together and chill until ready to use.

CITRUS HONEY CEDAR SALMON

 Ingredients

1 salmon fillet (enough for 3-6 servings)

1 T Worcestershire sauce

2 limes

1 T honey

2 garlic cloves, minced

2 T softened butter

1 cedar plank (soaked in water for 1 - 12 hours)

Directions

Heat grill to 350.

Marinate salmon fillet for up to an hour with Worcestershire sauce. (With thicker fillets you can also add more Worcestershire sauce before cooking)

Rub one side of cedar plank with olive oil and sprinkle with Kosher salt.

In a small bowl, mix garlic, honey and butter.

Thinly slice limes and set on oiled side of plank. Place salmon fillet (skin side down) on top of the limes.

Spread butter over fish and add salt and pepper to taste. 

Grill at 350 F for 15 - 25 minutes, until salmon flakes in larger pieces. Keep lid closed as much as possible (use indirect heat, to preserve plank for future use.) Be prepared for flare-ups and have a spray bottle of water handy)

Add extra limes to garnish, if desired.

Campers Butternut Squash Soup

Serves 8 to 10 - 2 cup servings 

Ingredients

5 lbs butternut squash peeled, seeded and diced

1 stick butter

1/2 cup honey

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 qt water

2 cups heavy cream or half & half

salt and pepper to taste

Directions

Place all ingredients - except cream/half&half - together into a large Dutch oven

Bring to a simmer and cook until butternut squash is tender

Add the heavy cream/half & half and stir

Remove pot from the heat and transfer the mixture to a blender or use an immersion blender until smooth. (If using a blender, do this step in small batches)

Add salt and pepper to taste, serve with garlic bread or baguette.