Fish Tacos with Wahoo’s Oven-Roasted Salsa

by Wing Lam
Wahoo’s Fish Taco

Serves 4
Cooking Time: 45 minutes

Ingredients

  • 1lb Mahi Mahi, Cut into 2 oz fillets
  • 16 Corn Tortillas
  • 1 Bag Shredded Mexican Cheese Blend
  • 2 Sliced Jalapeno Peppers
  • 2 Sliced Serrano Peppers
  • 4 Sliced Roma Tomatoes
  • 1 Chopped Red Onion
  • 5 Heads Garlic
  • 4 Cups Shredded White Cabbage
  • 5 Radish Heads, Sliced
  • 1 Cup Sliced Persian Cucumber
  • 1/2 Cup Shredded Carrots
  • 1 Cup Chopped Cilantro
  • 2 Fresh Limes
  • 1/2 Cup of Extra Virgin Olive Oil
  • 1/2 Cup of Sliced Green Onions
  1. Make salsa. Preheat oven to 375°. Spray cooking sheet and vegetables (2 sliced Jalapeño peppers, 2 sliced Serrano peppers, 4 sliced Roma tomatoes, 1 chopped red onion, 5 heads garlic) with avocado oil. Remove seeds from peppers to make salsa milder. Spread ingredients evenly on sheet. Using middle shelf, cook for 30-40 minutes until cooked. Let veggies cool down and add to blender, with salt and pepper to taste. Pulse a few times to keep chunky. Salsa can be made day before and kept up to one week in refrigerator.
  2. Make dressing. Squeeze 2 fresh limes and add 1/2 cup of sliced green onions to a mason jar. Shake and let sit for 20 minutes before adding extra virgin olive oil.
  3. Make slaw. Combine slaw ingredients (4 cups shredded red cabbage, 4 cups shredded white cabbage, 5 sliced radish heads, 1 cup sliced Persian cucumber, 1/2 cup shredded carrots, and 1 cup chopped cilantro) and toss with dressing. Add salt and pepper to taste and let sit for 15 minutes before you start making tacos.
  4. Cook fish. Take 1 lb Mahi Mahi and cut into 2 oz fillets (other firm white fishes, like Sea Bass, also work). Coat with avocado oil and add salt and pepper to taste. Grill about 1-2 minutes per side and set all 8 pieces aside.
  5. Warm up tortillas. Spray frying pan with avocado oil and heat up corn tortillas individually. Cover with towel.
  6. Set up your buffet with plate of tortillas, cooked fish, slaw, shredded Mexican cheese blend, salsa, and lime wedges. Use 2 tortillas per taco, with two tacos per person. Add 1 piece of fish per taco, add slaw, add shredded cheese, top with salsa, and garnish with lime wedge.

Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing

Broccoli Salad with Pickled Cranberries by Carly KnowlesRecipe excerpt from: The Nutritionist’s Kitchen
by Carly Knowles

Broccoli is one of the most nutrient-dense vegetables out there. It’s loaded with vitamin C, folate, vitamin K, and many other valuable nutrients. It’s part of the cruciferous vegetable family that promotes natural detoxification and has been shown to decrease cancer risk and increase heart health.

Serves 8–10

SALAD

  • ½ cup dried cranberries (I prefer apple juice–sweetened)
  • ¾ cup apple cider vinegar
  • 6 cups broccoli florets (about 2 broccoli heads)
  • 6 cups broccoli stalks, finely chopped or shredded (from 2 broccoli heads)
  • ½ cup sliced almonds, toasted
  • ¼ cup finely chopped red onion

DRESSING

  • 1 cup plain whole-milk yogurt
  • 1 tablespoon maple syrup
  • 3 tablespoons finely chopped fresh tarragon (plus more for garnish)
  • 1 tablespoon finely chopped fresh parsley (plus more for garnish)
  • ⅓ cup blue cheese crumbles
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper

Start by quick-pickling the cranberries. Soak them in apple cider vinegar in a small bowl for at least 20 minutes, until they are plump and saturated (the longer the soak time, the better!).

Drain and add to a large mixing bowl. You can forgo quick-pickling the cranberries if you’d like and just add dried cranberries directly to the bowl. Next, add the broccoli florets and stalks, almonds, and red onion. Mix together until combined.

In a medium bowl, mix together all dressing ingredients.

Pour the dressing over the broccoli salad and mix together until the salad is evenly coated. Refrigerate for 20 to 30 minutes or until cool. Give the salad a quick stir and garnish with additional tarragon and parsley before serving.