4 tablespoons of apple cider vinegar
3 Tablespoons of apples cider
2 Tablespoons lime juice
2 tablespoons olive oil
1 tablespoon sugar
Fresh cracked black pepper
Kosher salt to taste
1 pound of assorted radishes
1 small bunch of cilantro chopped
1/2 sweet onion diced
Mix dressing in the bottom of a large bowl, add radishes, onion and cilantro, mix well. Refrigerate and toss before serving.
When it is cold outside, I often crave foods that are spicy. USDA’s MyPlate recommends that we replace some of our protein 2-3 times a week with seafood, especially fish that is high in omega-3’s like salmon, tuna and mackerel. Eating baked fish can get boring, so this week, lets spice it up with some fresh vegetables and herbs. Add a fresh fruit salad and you have a delicious meal. Did Someone Say Fiesta?
- 1/2 cup light ranch-style dressing
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 1 jalapeño pepper, seeded and chopped fine (optional)
- 4 cups coleslaw mix or broccoli slaw
- 10 6-inch corn tortilla
- 3 tablespoons vegetable or canola oil
- 2 tablespoons cornmeal
- 1 pound firm white fish (tilapia, swai, domestic mahi-mahi, or halibut), cut in 1-inch pieces or in 10 strips
- 1 tomato, chopped (optional)
- Stir together the dressing, lime juice, chili powder, pepper, and jalapeno (if desired). Pour over coleslaw mix and stir to mix well. Cover and place in refrigerator until serving time.
- Warm the corn tortillas according to package directions.
- Heat the oil in a small non-stick skillet over medium heat until hot, but not smoking. While the oil heats, spread the cornmeal on a plate. Pat the fish pieces in the cornmeal to coat on all sides. Fry the fish in hot oil until the cornmeal is lightly browned, 1 to 2 minutes per side. Remove and drain on paper towels.
- Top each tortilla with some of the fish and some of the coleslaw mix. Fold in half and serve with the chopped tomato, if desired.