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
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.
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.
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.
Makes 2 servings
1 lb Basa (mild white fish)
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.
Cheese (dairy or non-dairy)
And don’t forget your tortillas – flour, corn, coconut or romaine!