Fish Tacos

shredded cabbage

1/4 cup chopped cilantro
1 lime
honey
olive oil
tortillas
roasted garlic chili seasoning
tilapia filets (boneless/skinless)
cherry tomatoes, quartered (about a cup)
1 - 14.5 oz black beans, drained and rinsed
avocado, diced
salsa
salt and pepper for seasoning

Season fish by drizzling with honey (just a little will be enough), sprinkle with roasted garlic chili seasoning, salt and pepper. Also add the juice from half of the lime and finish by drizzling with olive oil. Turn to coat.

In a bowl, combine cherry tomatoes, black beans and cilantro. Season with salt, pepper and juice from the other half of the lime.

Wrap tortillas in foil.

Heat grill.

Make a flat grilling sheet out of foil (this is so the fish does not fall between the grates when it is cooking). Place on the grill and lay fish on it. Place foil wrapped tortillas on the grill. Turn the fish (be careful not to break it up) one time about 3 minutes after placing on the grill. You will want to keep turning the tortillas frequently. Cook fish until cooked through.

Top tortillas with fish, then with bean mixture and finish with cabbage, avocado and salsa. Serve and ENJOY!!!!

Wine pairing......Sauvignon Blanc.

Tortilla Soup

3 dried ancho chile peppers

olive oil
1 onion, diced
3 garlic cloves, minced
1 - 28oz diced tomatoes
1 tbsp ground coriander
1 tsp ground cumin
4 cups chicken stock/broth
1 bay leaf
2 sprigs fresh thyme
salt and pepper for seasoning
boneless skinless chicken
southwestern seasoning
cotija cheese
avocado, diced
cilantro, diced for garnishing
blue corn tortilla chips

Bring a small pot of water to boil. Add ancho chilies. Turn heat off and cover. Let rest for about 20 minutes. Then place in a small food processor, puree until smooth.

Preheat grill. Drizzle chicken with olive oil and season with salt, pepper and southwestern seasoning. Grill chicken until done. Once cooked cover with foil to keep warm.

While chicken is cooking, drizzle olive oil in a large pot and heat over medium-high heat. Add onion and garlic and cook until onions are translucent, stirring occasionally. Add coriander and cumin, sauté for about 5 minutes, stirring frequently. Add tomatoes, chile puree, chicken stock/broth, bay leaf, thyme and season with salt and pepper. Reduce heat to a simmer and cook for 30 minutes.

Slice chicken. In a bowl place soup and then top with sliced chicken, avocado, crumbled cheese, crumbled tortilla chips (just place some in your hand and break it up) and cilantro. Serve and ENJOY!!!!

Wine pairing......Sauvignon Blanc or Shiraz.

Cajun Shrimp Pasta

In this dish, use any type of small pasta you would like. I used whole wheat fusilli pasta.

pasta of your choice
olive oil
2 tbsp butter
1 white onion, finely chopped
3 garlic cloves, minced
2 tomatoes, chopped
shrimp, shelled, cleaned and patted dry
1 1/2 tsp cajun seasoning
1/2 tsp red pepper
salt and pepper for seasoning
1/2 cup half and half
1/3 cup chopped cilantro

Drizzle shrimp with olive oil and season with cajun seasoning (season by sprinkling with seasoning, you will need the measure amount for later). Finish by seasoning with salt and pepper. Let marinade.

Bring water to a boil for pasta.

While you are bringing water to a boil, in a large non stick sauté pan, drizzle with olive oil and melt butter. Add onion, season with salt and pepper and sauté until cooked through and starting to brown. Add cajun seasoning and red pepper. Sauté for a couple of minutes. Add garlic and sauté for about 5 minutes, stirring frequently. Add tomatoes and sauté for a couple more minutes. Add half and half, mix completely and then turn off heat.

Preheat grill.

Once you begin cooking the pasta start grilling the shrimp. Grill until cooked completely through.

During the last couple of minutes of cooking time for the pasta, put the onion mixture on low heat. Once pasta is done, pour in a large bowl. Mix in onion mixture. Then mix in cilantro. Mix well to coat.

Top pasta with grilled shrimp. Serve and ENJOY!!!!!

Wine pairing......Chardonnay or Riesling.