Mexican Fish Bowls

 Turn a fish dinner into a Mexican dish. Make it easier, by placing the meal in a bowl.

Cuencos de pescado mexicano  (Spanish)

Serves 4

Preheat the oven to 475ºF/185ºC

a pound (455 g) wild Pacific cod, sliced into small pieces. 

1/2 cup (65 g) (GF) Greek yogurt

3/4 cup (95 g) (GF) bread crumbs

1-2 Tbs. (15-30 ml) hot sauce, eg. tabasco, adobo, ranchero, sriracha, or make your own (see below*)

2 Tbs. (30 ml) organic lime juice

1/4 tsp. black pepper

2 cups (260 g) each organic : shredded cabbage and cooked brown rice

1 cup (130 g) sliced organic radishes

sliced organic green onions 

garnish: cilantro or parsley and lime wedges

organic (GF) small, warm taco shells

optional: sliced jalapeños 

*homemade 

mild hot sauce:

1 Tbs. each: Himalayan salt, garlic powder onion powder, and black pepper

1/2 tsp. each: oregano and cumin

hotter sauce: 

1 tsp. chipotle or ancho chili powder

1 Tbs. each: apple cider vinegar and tomato paste

1/2 tsp. cumin

pinch of garlic powder

uno 1.  Spray olive oil on a baking sheet.

dos 2. Coat the fish with 1/4 cup (60 ml) yogurt.

tres 3. Roll the fish in the bread crumbs.

cuatro 4. Bake until crispy about 8-10 minutes. Inside temperature reaches 145ºF/63ºC.

cinco 5. Use the rest of the yogurt and mix with salt and pepper and lime juice.

seis 6. In each bowl, put the rice, cabbage, radishes, fish, sliced green onions, lime wedges.

siete 7.  Serve the sauce, cilantro/parsley, jalapeños, and taco shells on the side.

¡Buen Apetito! 

/bwen ah-peh-TEE-toh/

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Spinach, Egg, and Spice Squash Wrap

 Add vegetables for breakfast or at a luncheon. 

Serves 4

2 cups (260 g) organic spinach

8 organic eggs

1 cup (130 g) Greek yogurt or a dairy free yogurt

2 small or 1 large organic squash, eg. butternut, kabocha, or hubbard peeled and diced

5 Tbs. (75 ml) avocado oil

minced organic garlic cloves

2 tsp. (10 ml) organic lemon juice

cumin

coriander

turmeric

chives

shallots

1. Blend the spinach and 4 eggs in a blender.

2. Heat a skillet with the 2 Tbs. (30 ml) oil on medium.

3. Pour fourth of the egg mixture, cook 3-4 minutes.

4. Flip over, cook several more minutes.

5. Remove and set aside.

6. Repeat to make four wraps.

7. Heart the skillet with 2 Tbs. (30 ml) oil on medium-high.

8. Sauté the squash with the cumin, coriander, and shallots, for about 8 minutes.

9. Remove and set aside.

10. Add 2 tsp. (10 mil) oil to the skillet.

11. Scramble the other 4 eggs.

12. Whisk the yogurt, lemon juice, garlic, chives, and turmeric.

13. In each wrap, add extra spinach on top of the spinach-eggs, scramble eggs, and squash.

14, Roll each one.

15. Cut in half and top with the yogurt sauce.

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