INGREDIENTS
Suggestion: 3 oz fish per taco, two tacos per person.
Fish- Halibut, Cod, Mahi Mahi, Red Snapper
I like to use fresh pico de Gallo on tacos, strained through a fine mesh strainer so it’s not super wet (soggy tacos are no fun)
Shredded green or red cabbage (raw or sautéed)
Lime wedges
Sliced avocado
Siete taco shells (be sure to warm them in the oven) or, your favorite small tortilla heated on a skillet.
Chard
Peppers
Tri-colored quinoa
INSTRUCTIONS
Grilled Chard- rinse each leaf thoroughly and pat dry. Spray lightly with olive oil (from Misto, not aerosol) Grill each leaf on both sides on low heat for about 60 seconds, or until grill marks start to show.
Bell Peppers - Cut out stems and ribs and slice lengthwise. Spray the interior lightly with olive oil and grill on top rack cut-side down for 15 minutes on med/high heat. These go great on fish tacos! (Diced)
Tri quinoa- rinse thoroughly in fine mesh strainer. If cooking in an instant pot, use 1 cup quinoa to 1.25 cups water and pressure cook for 1 minute with 10 minute steam release. If cooking on the stove top, use 1 cup quinoa and 2 cups water. Bring to a boil and simmer on low with lid on until water is absorbed.
