We had a smokin’ good time at the last cooking class! Try them yourself. I LOVE fish tacos – I probably eat them everyweek. I ALMOST can’t eat them when I go out because my recipes is SO good! I am constantly switching it up adding or subtracting depending on what is available. Let me know what you think!
Optimal Body Balance Cooking Class – Healthy Grilling
A white fish (tilapia, orange roughy, cod, etc.)
Napa Cabbage for the ‘taco’
Toppings for the taco
Fish: Marinade in the juice from one lime and ½ a packet of Simply Organic fish taco seasoning mix.
Coat the fish with the breading of your choice (Almond flour, crushed rice crackers, etc) salt to taste and the
remaining ½ of the Simply Organic fish taco seasoning mix.
Grill on the direct heat of the grill or use aluminum foil ‘packs’. The fish is done when it ‘flakes’.
Clean the Napa Cabbage and keep the leaves whole – trimming off the thick white section – set aside to use as the ‘taco’
Toppings for the taco:
Lime, cilantro, re-fried beans, red onion – marinated in white balsamic vinegar or green onions and Ojai ‘Latinaise’.
Black and White Bean Salad
1 can of Black Beans
1 can of ‘white’ beans of choice
Tomatoes (and any available veggie)
Roasted Bell Peppers
Roasted White Onion
A sprinkle of turmeric
A sprinkle of cumin
White balsamic vinegar
Salt and Pepper to taste
Cilantro or Basil (or other herbs that you love)
Marinated Portobello Mushrooms
½ bottle of Italian Seasoning poured over sliced Portobello mushrooms
Bragg’s Vinegar and Bragg’s amino acid (equal amounts) with a little sea salt
Grill over open flame. Serve as a ‘burger’ or add on top of a greens salad.
Guacamole Stuffed Cucumbers
Make little cups out of cucumbers
Add a dollop of prepared guacamole
Top with shredded Goat or Sheep’s cheese
Medjool Dates with Tahini and Pecans
Cut medjood dates in ½ and remove the pit
Fill the date with tahini and top with a nut (any kind will do)
I like to freeze mine in the summer to prevent the tahini from getting all over the place
Make a sauce of agave nectar, sprinkle of nutmeg and cinnamon.
Cut the fruit into chunks and put on pre-soaked skewers
Coat with the sauce and grill until heated through.
Enjoy warm or cooled.