Halibut & Shrimp Tacos

Broccoli Slaw

1 10 oz bag of Organic Broccoli Slaw

About 1/2 Cup of Olive Oil Mayonnaise

About 1/8-1/4 Cup of Organic Apple Cider Vinegar

A Generous Pinch of Organic Coconut Sugar Crystals

Ground Pepper

Whisk the mayo, vinegar, and sugar together. Pour over slaw and add ground pepper. Toss well to coat. Refrigerate.

Pico De Gallo

14 Organic Cherry Tomatoes (I used red and orange), chopped with seeds and juice

About 3 Tablespoons of Organic Red Onion, chopped

1/4 Cup of Fresh Pineapple, chopped

2 Tablespoons of Organic Fresh Cilantro, chopped

1 Large Clove of Organic Garlic, minced

1 Whole Jalapeno, diced (if you don’t like spicy, remove the seeds and membrane before dicing)

Juice of 2 Organic Large Fresh Limes

Pinch of Organic Coconut Sugar Crystals

Add all ingredients to a bowl and toss. Refrigerate.

Fried Corn Tortillas

*Be careful to check the ingredients on the tortillas, I ran across a bag the other day that was a combination of flour and corn and they looked exactly like the plain corn tortillas

1 Package of Corn Tortillas, they are small…I would do 3-4 per person

Avocado Oil

Medium Saute Pan

Tongs

Several Paper Towels

*Hot oi is extremely dangerous and of course, children and pets should be kept out of the kitchen while making the tortillas

Place a plate next to the area where you’re going to be frying. Tear off several layers of paper towels and set aside. (Don’t catch them on fire with the gas flame like I did…Ha.)

Fill the saute pan 1/4 to 1/2 way with the oil. Heat on medium high. When oil is hot, carefully dip the tortilla in the oil and fry for about 2 seconds. Quickly flip the tortilla with the tongs and fry for another 2 seconds. Remove tortilla to paper towel and cover with another paper towel. Repeat until all tortillas are cooked. It’s important to make sure the oil is hot. The tortillas should start frying immediately when they touch the oil.

Allow the oil to cool completely and then dispose. I pour mine in the garbage can…not a good idea to pour it down the sink.

Halibut & Shrimp Tacos

1 lb of Wild Caught Halibut

1 lb of Wild Caught Shrimp, shelled and cleaned

1 Tablespoon of Freshly Chopped Parsley

Garlic Powder

Sea Salt

Olive Oil

2 Cloves of Fresh Garlic, pressed

Fresh Lemon for Squeezing

1/8-1/4 cup of Water

Oil two medium-large skillets with olive oil and heat to medium. Add the shrimp to one and the halibut to the other. Add the pressed garlic to the shrimp and a pinch or two of sea salt. Saute for just a few minutes until the shrimp curls and is pink. While the shrimp is sauteing, sprinkle garlic powder across the top of the halibut and add a pinch or two of sea salt. Add about 1/8 cup of water and cover, steaming for 10 minutes. If you’re using very large shrimp, slice them down the middle as if you were butterflying them but all the way through. After sauteing, cut them again, but in half.