Singles Servings – Fast Fish Tacos and GenerationEx Gazpacho

Note: One upside to being single and ridiculously busy is that I have learned to get home from work at 6:30 and cook a heathly and guest-worthy dinner. Here is one of my favorites – Fast Fish Tacos which can be served with the Gazpacho recipe below, or even a side of chips and guacamole. Stay tuned for more….

FAST FISH TACOS
Ingredients
1 cup thinly sliced purple onion
3/4 cup chopped fresh cilantro
1/2 cup of Lime Salad Dressing (I recommend Newman’s Own)
1 pound Tilapia or Swai (Cheap sweet white fish!) or 3 filets
1/4 cup mayonnaise (or sour cream or yogurt depending on taste)
Corn tortillas (Corn tortillas made with wheat work best since they are soft)
2 avocados, peeled, pitted, sliced
1/2 small head of Napa cabbage, cored, thinly sliced/shredded
Shredded Manchego or Pepper Jack cheese (or crumbled cotija if you can find it!)
Hot sauce to taste
Salsa Verde (optional)

Preparation
Marinate fish in ½ of lime dressing (no more than 10 minutes).
In separate bowl, marinate sliced cabbage and onion and cilantro in remaining dressing.
Sprinkle fish with coarse salt and pepper.
Broil fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side.
Broil or sauté tortillas until slightly charred, about 10 seconds per side.
Whisk mayonnaise (or sour cream or yogurt) and hot sauce in small bowl
Cut (or break with fork) fish into bite sized pieces. Spread warm tortillas with a thin layer of hot sauce mix, add fish then cabbage mixture. Sprinkle with grated cheese. Place back in oven on bake or broil for a few minutes until all ingredients are warm, but before cheese really melts. Add sliced avocados to top.
Serve folded or open faced with salsa on side (optional)
Serves 4

GenerationEx Gazpacho
Ingredients
1/2 peeled purple onion
4-5 tomatoes
1 green pepper
1 red pepper
1 yellow pepper
1 peeled cucumber (dice if large, slice if mini cucumbers are available)
1/2 cup chopped fresh cilantro (save a few leaves for garnish)
1 bottle of veggie juice
2 Tbs red wine Vinegar
1 Tbs olive oil
Hot Sauce to taste
Salt and Pepper to taste
Optional sliced jalapeños
Sour cream

Preparation
Chop all vegetable ingredients and put half into a bowl, and half into a blender. Add ½ bottle of the veggie juice to the blender with the red wine vinegar and the olive oil. Blend all together until smooth. Pour contents of blender into the bowl with the diced vegetables. Stir. Taste and add additional vinegar, oil, hot sauce, salt and pepper as needed. Add veggie juice until you reach the desired consistency (some people like it thick and chunky, some like it more “soupy”) Pour into bowls and top with a few cilantro leaves, optional sliced jalapenos and a dollop of sour cream (or pipe from a Ziploc bag with the corner snipped if you are feeling fancy.)
Serves 4

06. October 2013 by GenerationExGirl
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