Fish

On a warm summer night when it is too hot to cook…fire up the grill outside and grill up some white fish and make grilled fish tacos. The perfect accompaniment to your homemade fish tacos are these recipes for Crunchy Veggie Taco Slaw and Pineapple and Mango Salsa.

Ingredients for Veggie Slaw
1 bag broccoli slaw from Trader Joes
1 cup leftover bbq corn or Trader Joes fire roasted corn (defrosted)
½ cup red onion chopped
1 yellow pepper chopped
1 cup spinach or kale chopped fine
½ cup cilantro chopped fine
10 roasted brussel sprouts chopped
Dressing
2 teaspoon cumin
½ cup balsamic vinegar
4 Tablespoons olive oil
2 Tablespoons orange juice
1 clove garlic smashed
Mix all vegetables in a medium bowl. Stir all dressing ingredients together in a small bowl. Toss crunchy veggies with dressing and chill until ready to serve. Place grilled white fish (we used cod) on a warmed corn taco and add ¼ cup crunchy veggie taco slaw. Add 2 tablespoons pineapple and mango salsa on top of slaw and add a dollop of guacamole.

Ingredients for Mango and Pineapple Salsa
½ cup fresh pineapple chopped into small pieces
½ cup fresh mango chopped into small pieces
1 medium tomato chopped into small pieces
¼ cup cilantro chopped fine
4 Tablespoon fresh lemon juice or lime juice
4 Tablespoon of your favorite salsa (we used Pace Picante medium)
Mix all together and chill until ready to serve.Grill up some of your favorite white fish and wrap it up in a warm corn tortilla, with some crunchy veggie slaw and pineapple mango salsa and you will have a delicious dinner ready for a few close friends or a crowd.

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