Fish Tacos –
Healthy meals made from basic ingredients are fun to prepare and a joy to eat.
Tacos are a great way to introduce a variety of vegetables into the mix of what you’re eating.
Everyone can fill their taco with the ingredients that they like – you win if you make your taco the
most colorful at the table.
Try some other combinations – fill crisp corn taco with refried black beans topped with corn,
salsa, and shredded lettuce or chicken sautéed with onions and bell peppers topped with
guacamole and lettuce.
TACOS & TOPPINGS
10 6-inch soft corn tortillas, warmed
1 recipe crispy fish
1 recipe cilantro sauce
1 avocado, peeled and cut into chunks
1 cup cherry tomatoes, chopped
2 cups finely shredded red cabbage
TO ASSEMBLE
Top each tortilla with fish,
cilantro sauce, avocado,
tomato, and cabbage, then
fold in half.
The Healthy Cook KATE SHERWOOD
Smoked Salmon Quesadillas
4 Ounce Soft fresh goat cheese, 1 Teaspoon Prepared horseradish, 2 Teaspoon Sour cream, 2 Teaspoon Chopped fresh dill, 4 Flour tortillas, 4 Ounce Thinly sliced smoked salmon, Additional chopped dill.
Blend goat cheese, horseradish, sour cream and chopped fresh dill in mediumbowl. Season cheese mixture to taste with salt and pepper. (Cheese mixturecan be prepared 1 day ahead. Cover and refrigerate.)Heat heavy large skillet over medium−high heat. Add 1 tortilla to skilletand cook until brown spots appear on surface. Turn and heat other sidebriefly. Remove and spread 1 tablespoon cheese mixture over tortilla. Topwith 1/4 of smoked salmon and sprinkle with additional chopped dill. Repeatwith remaining tortillas, cheese mixture, smoked salmon and dill. Cutquesadillas and serve.
