Spice-Rubbed Fish Tacos with Cabbage Coleslaw

By Ira,

These tacos are tangy and spicy; a great combination. You first combine some spices together and rub it on the fish, then panfry it and add it your tacos on top of the coleslaw.

Serves 6 – Adapted from Eating Well

Coleslaw

  • 1/4 cup sour cream or yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • salt and pepper
  • 1/2 medium red or green cabbage, finely shredded
  • 12 corn tortillas or 6 larger flour tortillas

Spice-rubbed fish

  • 2 tablespoons flour
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper
  • 2 pounds cod or mahi-mahi
  • 1/2 lime
  • 2 tablespoons coconut oil or canola oil

First start by preparing the coleslaw. In a large bowl, combine the sour cream or yogurt, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper.

Then add the cabbage and mix again. Set aside.

On a plate, combine the flour, chili powder, cumin, onion powder, garlic powder, salt and pepper.

Add the fish and coat on one side, turn and coat well the other side.

In a large nonstick skillet over medium heat, add the oil, then the fish. Cook for a few minutes.

Gently flip and cook the other side for a few more minutes until the fish is cooked through (this depends on the thickness of your fish). Sprinkle all the fish with the juice of the 1/2 lime.

Warm the tortillas in the microwave for less than a minute, or on a dry skillet, one tortilla at a time.

To serve, place some of the coleslaw on a tortilla, followed by the fish.

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Beef and Cabbage Stir-Fry with Peanut Sauce

By Ira,

This is a tasty stir-fry that comes together very easily.

Serves 4 – Adapted from Eating Well

Marinade

  • 3/4 pound sirloin steak, trimmed and thinly sliced
  • 1 garlic clove
  • 2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sriracha or hot sauce

Sauce:

  • 1/4 cup smooth peanut butter
  • 1/3 cup orange juice
  • 1 teaspoon sugar
  • 4 tablespoons soy sauce
  • 1/2 teaspoon sriracha or hot sauce
  • 1 tablespoon rice vinegar

Stir-fry:

  • 4 teaspoons coconut oil or canola oil (divided 2 and 2)
  • 1 10 ounce bag shredded green cabbage or 1/2 head of a cabbage, shredded
  • 2 medium carrots, cut into matchstick pieces
  • 1 red pepper, cut into matchstick pieces
  • 1 onion, sliced
  • 3 garlic cloves, cut fine
  • 1 cup Brown or white rice

Note: if you put the meat in the freezer for half an hour, it will be easy to slice it thinly. You can also increase the amount of beef to 1 pound.

Start by cooking the rice according to package directions.

In a small bowl, mix together all the marinade ingredients and set aside. You can marinade the beef up to 1 hour in advance, but even 10 minutes is enough.

In another small bowl, mix together all the sauce ingredients and set aside.

In a wok or large non-stick skillet, heat 2 teaspoons of the oil over medium-high heat, add the meat, discard the marinade, and stir-fry until the meat is cooked. Transfer it to a plate, cover it with foil, and set aside.

In the same wok or skillet, add 2 teaspoons of the oil, over medium-high heat. Add the onion and carrots and stir-fry for 2 minutes.

Add the red pepper and stir-fry for 1 minute.

Add the cabbage and garlic, and stir-fry for 2 minutes.

Add the meat to the cabbage mixture,

followed by the sauce (mix it once more before adding it in). Serve it with the rice.

Margaritas, Fish Tacos and Blueberry Crisp

by Jennifer

Serve these, or better yet, start cooking these, with a Margarita in hand.  Follow with Blueberry Crisp, which doesn’t necessarily follow any sort of Mexican theme, but it sounded tasty, and it was!

Fish Tacos

I love fish tacos, even more since I discovered Frontera Key Lime Cilantro Taco Skillet Sauce at Whole Food’s.  My husband and I lived in Chicago for a while and enjoyed meals at Rick Bayless’ restaurant, Frontera Grill, so I was intrigued when I found this (one of many purchases that day that were not on my shopping list!).  It’s a little spicy, so for family members who don’t handle spice well, make a simple black bean taco filling instead:  combine one 15.5-oz. can black beans, rinsed and drained, with one 16 oz. jar of your favorite mild salsa;  heat over medium-low heat until bubbly, and serve.  Serves 4.

  • 1 TBS olive oil
  • 1 onion, thinly sliced
  • 1 lb. mild white fish, cut into large chunks
  • 1 package Frontera Key Lime Cilantro Taco Skillet Sauce with Roasted Tomatillo and Green Chile
  • 6 7”-tortillas, preferably whole wheat
  • 1 red pepper and 1 yellow pepper, diced
  • a large handful of cilantro, chopped
  • finely shredded cabbage, from the bagged produce section
  • 1 avocado, chopped, and tossed with a little lime juice
  • 8 oz. package shredded Monterey Jack or Mexican cheese blend
  • whole grain tortilla chips, if desired

Prepare taco toppings in bowls.  Layer tortillas on a baking sheet, separating layers with foil, to warm before serving in a 350 degree oven for a few minutes.

Heat oil in a large skillet over medium heat.  Add onion and cook for about 5 minutes, stirring occasionally.

Add fish and cook until opaque, about another 5 minutes.

Add sauce and cook until heated through.

Allow everyone to help themselves to tortillas, fish and toppings as they desire.

Bulghur Burgers, Oven-Roasted Fries and Coleslaw with Buttermilk-Horseradish Dressing

By Jennifer

Bulghur Burgers, Oven-Roasted Fries and Coleslaw with Buttermilk-Horseradish Dressing

Bulghur Burgers

This recipe is from Moosewood Restaurant Cooks at Home;  the original recipe calls for a 1/2 cup grated carrots, which I’ve done before, but tonight I just did not feel like grating a 1/2 cup of carrots, and they still tasted delicious.  These burgers are pretty tasty on their own, or with pickles, ketchup and mustard, or with barbecue sauce….the recipe makes 8 medium-size burgers.

  • 3 cups boiling water
  • 2 garlic cloves, chopped
  • 1 1/2 cups bulghur
  • 2 TBS olive oil
  • 1 cup mashed chickpeas
  • 1/2 cup chopped scallions
  • 1/4 cup chopped parsley
  • 1/4 cup well-stirred tahini
  • 2 TBS tomato paste
  • 2 TBS low-sodium soy sauce
  • 1 tsp Dijon mustard
  • freshly ground black pepper to taste

Mashing chickpeas

Garlic and bulghur in the pan

Heat the olive oil in a large skillet over medium-high heat;  add the garlic and bulghur and cook, stirring, for 2 minutes.

Bulghur is cooked

Add the boiling water, stir, cover, and turn heat down to low;  cook for 15 minutes.

Ready to make burgers

Remove from heat and stir in remaining ingredients. When cool enough to touch, form into 8 burgers (rinse your hands often to keep them from sticking to you).

Burgers on the griddle for 5 minutes

Cooking the other side

You can either cook the burgers on a lightly oiled heavy skillet or griddle,  about 5 minutes per side, until the outside is crunchy, or you can bake them on an oiled baking sheet at 375 degrees for 20 minutes.

Oven-Roasted Fries

Serves 4.

  • 3 medium baking potatoes, each cut into 8 wedges
  • 2 TBS olive oil
  • Sea salt to taste

Potatoes cut in 8 wedges each

Place a rimmed baking sheet in the lower third of your oven and preheat the oven to 450.  Toss the potatoes, olive oil and salt together in a bowl.

Potatoes, flipped, after 20 minutes in the oven

When the oven is ready, take out the hot pan and arrange the potatoes, cut side down.  Roast for 20 minutes, then flip the potatoes to the other cut side. Roast another 20 minutes.

Oven-roasted fries are ready

Coleslaw with Buttermilk-Horseradish Dressing – adapted from Vegetarian Cooking for Everyone by Deborah Madison

Serves 4 – 6.

  • 1 lb. thinly sliced green cabbage (such as a pre-shredded bag of cabbage)
  • 1 green pepper, very thinly sliced
  • generous 1/4 cup chopped scallions
  • 1/2 tsp salt

Buttermilk-Horseradish Dressing:

  • 1/2 cup well-shaken buttermilk
  • 1/2 cup non-fat plain Greek yogurt
  • 1 TBS horseradish
  • 1/2 tsp. wasabi powder or to taste
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 cup chopped parsley
  • juice of 1/2 lemon

Cabbage, green pepper and scallions

Combine cabbage, green pepper, scallions and salt.

Dressing for coleslaw is ready

Whisk together dressing ingredients.  Toss dressing into cabbage mixture.

Tossing coleslaw with Buttermilk-Horseradish Dressing

Stir-Fried Cabbage and Edamame with Soba Noodles

By Jennifer

Stir-Fried Cabbage and Edamame with Soba Noodles

Remember that purple cabbage from the Rainbow Stir-Fry recipe a few weeks back?  I came up with this recipe as a way to use up some of the left-over cabbage.

Serves 4 adults.

  • 1 onion, sliced vertically
  • 2 garlic cloves, chopped
  • 1 TBS peanut oil
  • about 4 cups thinly sliced purple cabbage
  • 3/4 cup stir-fry sauce, such as House of Tsang Classic Stir Fry Sauce (I found this in my regular supermarket)
  • 8.8 oz. soba noodles
  • 1 cup frozen shelled edamame
  • 1/2 cup lightly salted roasted peanuts, chopped

Simmering soba and edamame

Bring a medium-sized pot of water to a boil;  add the soba noodles and edamame and simmer for 6 – 7 minutes, or according to your soba noodle package directions.  Drain.

Draining soba and edamame

While the soba and edamame are cooking, heat a wok over medium-high heat.  Add the peanut oil and swirl around the wok.

Onions in the wok

Add the onions and stir-fry for 2 -3 minutes, until they begin to soften and brown.

Adding garlic

Add the garlic and stir-fry until fragrant, about 30 seconds.

Adding cabbage

Add the cabbage and stir-fry about 4 minutes.

Adding soba, edamame and sauce to vegetables

Add the stir-fry sauce, soba noodles and edamame, and toss well to heat through.  Serve sprinkled with the chopped peanuts.