FISH TACOS

FISH TACOS
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It’s Taco Tuesday and I’m firing up the grill with Fish Tacos for Two. For a fall twist I roasted delicata squash in the oven, and tossed together a bowl of baby heirloom tomatoes (last of the season!) with garlic, lemon juice, olive oil, and fresh herbs. Of course, guacamole made the menu along with taco shells of quinoa flour tortillas and romaine lettuce.

I’ve got the full spread and recipes below! Don’t forget the hot sauce! Xx

TOMATOES

Makes 2 to 4 servings

1 pint heirloom baby tomatoes, sliced in half

Juice of ½ lemon 

1 clove garlic, minced

Drizzle of extra virgin olive oil

Pinch of salt

¼ cup chopped cilantro

In a bowl, combine all of the ingredients except for the cilantro. Mix to combine and set aside while you prepare the rest of the dish.

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ROASTED DELICATA SQUASH

Makes 2 servings 

One medium delicata squash with orange stripes (the green aren’t as sweet) 

Coconut oil or olive oil

Preheat the oven to 425 degrees F. Use a large, sharp knife to slice off the stems of the squash. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and string. Save the seeds, if roasting, and set aside. Slice the squash into 1/4 to ½ inch thick half moons. Place on a parchment-lined baking sheet. Toss with a drizzle of oil. Arrange in a single layer and roast until tender and lightly browned, 20 to 25 minutes.

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GUACAMOLE

Makes 4 servings

4 ripe avocados 

¼ to 1/2 cup of salsa verde 

Squeeze of one lemon

Handful of fresh cilantro, chopped coarsely

Salt to taste

Mash the avocado in a bowl, leaving some chunks

Add the remaining ingredients, starting with just a ¼ cup of salsa verde. Add more depending on your taste preference.

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GRILLED BASA

Makes 2 servings 

1 lb Basa (mild white fish)

Olive oil

Squeeze of ½ lemon 

Squeeze of ½ lime

A pinch of salt and freshly ground black pepper 

½ cup fresh cilantro, roughly chopped 

Heat a grill or grill pan over medium high heat. Oil the grill. Place the basa on the grill and grill for 4 minutes on each side. While cooking, squeeze with lemon and lime, and season with salt and pepper. Once cooked, drizzle with olive oil and garnish with freshly chopped cilantro. 

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GARNISHES

Lime wedges

Cheese (dairy or non-dairy)

Hot Sauce

And don’t forget your tortillas – flour, corn, coconut or romaine!

 

 

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