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.

Salmon Burgers

Ingredients

1/3 cup finely chopped sweet onion
1/3 cup mayonnaise
1 1/2 Tbs lemon juice
1/3 tsp seasoned salt
dash of cayenne pepper
1 well beaten  egg
1 8oz can of salmon
3/4 cups dry bread crumbs
3/4 cup panko
2 Tbs EVOO
3 Tbs Butter

Directions
Mix first 5 ingredients in a  bowl. Stir in egg and 1/2 of the bread crumbs and refrigerate for about 45 minutes. Make into 8 balls, roll in panko, flatten into patties. In frying pan heat EVOO and butter. Fry patties for a few minutes on each side until nice and golden brown. Serve on hamburger buns with mayo, lettuce and tomato.

Shrimp (or Chicken) and Broccoli Stir Fry

1 T EVOO
1 1/2 lbs. medium shrimp (cooked, peeled, deveined) or cooked chicken pieces
24 oz or 5 cups broccoli florets
1 teaspoon sesame seeds
1 med yellow or sweet onion, sliced
3 green onions, thinly sliced

for the Sauce:
6 T soy sauce
3 T oyster or fish sauce
2 T packed brown sugar
2 T rice wine vinegar
3 cloves garlic, minced
2 T freshly grated ginger or 1 t ground ginger
2 T sesame oil
3 T cornstarch

Which together in a small bowl, soy sauce, oyster/fish sauce, rice wine vinegar, brown sugar, ginger, sesame oil, garlic, cornstarch, set aside.

Heat olive oil in a large skillet over medium high heat, add onion cook 3 to 5 minutes, add broccoli and cook stirring frequently for 3 to 5 minutes, add cooked shrimp and soy sauce mixture and combined and cook until slightly thickened, about 2 to 3 minutes. Serve immediately over rice and garnish with sesame seeds and green onions.

Could also be made with cooked chicken or beef.

Salmon Macaroni Salad

Tip: add the macaroni to the salmon mayo mixture when it is still warm. That way it will absorb the flavors better.

INGREDIENTS

1/2 pound (about 2 cups) macaroni pasta

Salt

2 (7-ounce) cans salmon

1/2 cup mayonnaise (plus more to taste or for added smoothness)

1 teaspoon mustard

1 teaspoon lemon zest

1 Tbsp lemon juice

1/3 cup chopped shallots, red onions, or green onions (with onion greens)

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)

2 stalks celery, chopped

1 cup frozen peas (thawed)

Freshly ground black pepper

METHOD

1 Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.

2 In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, celery and peas.

3 Mix in the cooked macaroni while it is still warm. Add freshly ground pepper to taste. Adjust seasonings.

Chill before serving. Serves 4.

Fish Taco's

Mahi Mahi, Talipia, of other solid white fish

Tortillas

Shredded Cabbage

Shredded Cheese

Grape Tomatoes (halved)

Black Olives

Chopped Onions (red or green onions are best)

Guacamole (optional)

Fish Taco Sauce (below)

Marinade

2 - 3 T Extra Virgin Olive Oil

2 - 3 T lime juice

1 T Old Bay or Mrs Dash Seasoning

Salt and Pepper

Mix these four ingredients in a 1 gal size bag, cut the fish into 1” strips (the strips work well with your tortillas) and marinate the fish for about 30 minutes.  Bake fish at 350 for 15 minutes or until cook throughout.  Meanwhile make the Fish Taco Sauce.

Fish Taco Sauce

1/2 C Mayo

1/2 C Sour Cream

2 T spicy brown mustard (I use a spicy, grainy mustard)

2 T any spicy sauce ( I use Boar’s Head Cajun)

3 T chopped fresh cilantro

Juice of 1/2 lemon

Salt and Pepper to taste

Mix all ingredients well and put in a bowl to spoon over the tacos after they have been assembled.

Warm tortillas, serve buffet style and allow each person to assemble their own taco’s.

Serve with Cilantro Rice or Yellow Rice  and Refried Bean or Black Beans 

Enjoy!!!