Funky Fresh Fish Tacos

Thank you Robin for sharing this fabulous recipe with us!
You can find more of these yums at Caviar and Codfish

Grilled Tuna Tacos & Salsa Verde

Serves 4

• 2 cups chopped white onion, divided
• 3/4 cup chopped fresh cilantro, divided
• 1/4 cup olive oil
• 5 tablespoons fresh lime juice, divided
• 3 tablespoons fresh orange juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano (preferably Mexican)
• 1 pound tilapia, striped bass, or sturgeon fillets*
• Coarse kosher salt
• 1 cup mayonnaise
• 1 tablespoon milk
• Corn tortillas
• 2 avocados, peeled, pitted, sliced
• 1/2 small head of cabbage, cored, thinly slice
• Salsa Verde
• Lime wedges

Continue here for prep steps

Black-Jack Chicken Quesadillas

These quesadilla appetizers bites are made with chicken and Monterey Jack cheese with a blackberry and chipotle pepper sauce.

Ingredients:

• 1/3 cup blackberry preserves
• 1 Tbsp canned chipotles in adobo, seeds removed
• 3 Tbsp balsamic vinegar
• 2 Tbsp fresh cilantro, chopped
• 1 clove garlic, minced
• 1/8 tsp black pepper
• 12 oz fully cooked boneless, skinless chicken breast, cut into small chunks
• 1/2 cup diced onions
• 2 cups shredded Monterey Jack cheese
• 10 (6 inch) flour tortillas

Directions
In a medium saucepan, whisk together blackberry preserves, chipotle in adobo, balsamic vinegar, cilantro, garlic and black pepper. Turn heat to medium and heat just until mixture begins to bubble. Remove from heat. Add chicken to saucepan and toss to coat chicken in berry mixture. Toss onions and cheese together. Spoon 2 tablespoons cheese/onion mixture evenly down center of each tortilla. Spoon chicken & berry mixture over cheese, dividing equally among tortillas. Fold tortillas over to make quesadillas. Heat a non-stick skillet or griddle to medium and cook quesadillas for 3-4 minutes each time or until cheese is melted and edges are golden brown. Cut each tortilla in half with a pizza cutter to make 20 triangles.

Number of servings: 10

*image & recipe courtesy of better recipes

PB Oatmeal Cookies

1/2 c PB crunchy or smooth
1 tsp ground cinnamon
1 egg white
1 c rolled oats
1 c oatflour
1/2 c Splenda
1/4 c unsweetened applesauce
1 tsp baking powder
1/2 c raisins (optional)
water as needed

1. Mix dry stuff together
2. Mix wet stuff together
3. Combine both dry & wet (Hmm, sounds kinda bad)
4. Spoon out 24 cookies on to sprayed baking sheet, bake 325, 10-15 min. until done

*image courtesy of bcmom