Fish Tacos

INGREDIENTS:

1 pound of white fish, such as cod, mahi mahi, or tilapia
1 lime
1 clove garlic, finely chopped
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper

4 - 6 soft flour tortillas, medium size

Garnish with:
guacamole or avocados
salsa
sour cream or crema
cilantro cabbage salad (see recipe under salads)
limes

1.  Place the fish in a large enough bowl or container and squeeze the lime over it.  Add the garlic, cumin, chili powder, olive oil, salt and pepper.  Turn the fish over and brush the marinade over it.  Refrigerate for a couple of hours to allow the fish to soak up the juices.

2.  Grill fish, or place fish in a small frying pan, cover and cook on medium for about 5 minutes on each side, or until fish is flaky.

Warm the tortillas, then place a spoonful of guacamole and sour cream in a tortilla, add some fish, a couple of spoonfuls of cilantro cabbage salad, squeeze a 1/4 lime over it, and finally add a little salsa.

Cilantro Cabbage Salad

INGREDIENTS:

1/2 head of green cabbage, cored and thinly sliced and chopped
1/2 head of red cabbage, cored and thinly sliced and chopped
1/2 medium red onion, thinly sliced and chopped
1 cup fresh cilantro leaves, no stems
1 lime
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper

1.  Combine the cabbage, onion, and cilantro in a large bowl.  Squeeze the lime over it, and add the olive oil, salt and pepper.  Mix well and serve.

White Sangria Lemonade

INGREDIENTS:

1 bottle of Chardonnay wine, chilled
1 15 oz can of pineapple chunks in juice
1 6 oz can of frozen lemonade concentrate, thawed
1/2 cup of light or white rum
1/2 cup triple sec
1/2 cup white grapes, halved
1 apple, cut into small pieces
1 orange, cut into small sections
1 lime, cut into small sections
2 cups lemon-lime soda

1.  Combine Chardonnay, pineapple chunks, lemonade concentrate, rum, triple sec, grapes, apple, orange, and lime into a large pitcher.  Refrigerate for a few hours.

2.  Just before serving, stir in the lemon-lime sodas.

Zucchini Fritters with Avocado Onion Dip

INGREDIENTS:

Fritters
2 zucchini
2 eggs
1 garlic clove, minced
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tablespoon fresh lemon zest
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

1/4 cup flour

Avocado Onion dip
2 avocados
1 teaspoon onion powder
1 teaspoon mayonnaise
1/2 cup dill, finely chopped

1.  Grate zucchini into a colander using the large holes of a grater.  Add in 1/2 teaspoon salt, and let stand for 10 minutes.  Place zucchini into a paper towel and wring out as much moisture as you can.

2.  Place zucchini into a large bowl and add in eggs, garlic, basil, oregano, lemon zest, onion powder, salt and pepper.  Mix well using fingers, then add in flour and mix so that no lumps form.

3.  Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat.  Add 2 tablespoons of zucchini mixture, and repeat spacing fritters an inch or so apart.

4.  Cook fritters for 2 - 3 minutes or until they turn a golden brown.  Turn fritters and cook for another 2 - 3 minutes.  Place cooked fritters into a warm plate while cooking remaining fritters.  Add more oil if necessary.

To prepare avocado dip, cut avocados in half and remove the seed.  Using a spoon, scoop out the meat and transfer the meat into a bowl.  Mash the avocados, then add the onion powder, mayonnaise, and the dill.  Stir the mixture until creamy.