Salmon Tacos

Serves: 6

Prep time: 10 min

Cook time: 15 min

• 20 Corn tortillas
• 1 1/2 lb Salmon
• 3 C finely shredded Red cabbage
• 1/3 C Ranch dressing
• 1/3 C Verde salsa
• 4 Tomatoes chopped
• Cilentro chopped
• 2 t Salt
• my chipolte salsa (you can use your choice of salsa. I just like to use this one)
  • 3 tomatoes
  • 15 0z can diced tomatoes
  • 2 jalapeno peppers (seeds taken out if you don’t want it too hot)
  • 2-4 dried chipotle or 2-3 T canned chipotles in adobo sauce (depends on how hot you want it)
  • Cilentro 1 C or 1 Bundle
  • 1 T chilli powder
  • 3 Garlic cloves
  • 2 t salt

Process

Wash your fish and place it on a baking pan after sprinking the salt on all sides of the fish. Put all chipotle ingredients into an blender or food processor and blend until your desired consistency (or use the salsa of your choice) . Cover the top of each piece of fish with the chipotle salsa. Bake at 350 for 15 minutes. Mix the ranch and the verde salsa together. You can steam your tortillas for 20 sec in the microwave or you can quick fry your tortillas with spray pan (about 30 sec on each side with the heat on high) or you can crunchy fry your totilla in an 1/8 to 1/4 inch of oil until each side is crunchy using two forks to get the nice midway bend in the shell.

Assembling the taco

Fish, cabbage, tomatoes, the ranch salsa mix, and cilentro.

Chipotle Caviar

Serves: 15 as an appetizer

Prep Time: 20 min

For the Salad

• 1 C corn
• 15 oz Black beans
• 15 oz Kidney beans
• 15 oz Black eyed beans
• 1 avocado
• 1/2 Small red onion diced
• 1/2 Apple diced
• 3 Tomatoes chopped
• 1/2 C of Cilantro

For the Dressing

• 1/3 C Olive Oil
• 2 Dried chipotle peppers
• 4 t Bron sugar
• 2 Garlic cloves
• 2 t salt
• 1/3 C Red wine vinegar