Fish Tacos

Tortillas

Black bean salsa

Pico de gallo

Sour cream

Avocados

Lime wedges

Fish sticks cut into strips

Black Bean Salsa:

2 c cooked black beans

1 c roasted and cooled corn

½ red bell pepper, diced

½ bunch cilantro, chopped

¼ bunch green onion, diced

¼ c red onion, diced

2 T lime juice

1/3 tsp garlic, chopped

salt and pepper

Pico de Gallo:

4 cups mango

1/8 c diced red onion

2 bunches cilantro

1 bunch chopped green onions

½ T sugar

¾ tsp salt

¼ T garlic

1 T lime juice

Teriyaki Salmon

Marinade Salmon:

2/3 c soy sauce
1/2 c brown sugar
2 T cooking oil
1 t ginger
1 garlic clove, minced
1/2 t salt
1/4 t pepper

Bake at 350 until done

Shrimp Mango Quesadillas

1 lb raw shrimp, tails removed and chopped small

1 large ripe mango, peeled and dived

1 ½ c Monterey jack cheese, grated

10” flour tortillas

2 T honey

3 T butter

1 lime

salt and pepper

sour cream

Melt 1 T butter. Season shrimp with salt and pepper, add to butter and cook. Remove from pan and drain any juices. Melt 2 T butter and honey together, cook until thickened (about 2 minutes). Add shrimp, squeeze lime over shrimp, toss together and remove from heat.

Sprinkle one side of tortilla with ¼ cup cheese, mango chunks, and shrimp mixture. Fold over and cook until golden brown on both sides. Serve with sour cream. Makes about 6 servings.

Tilapia Parmesan

INGREDIENTS:

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tablespoons mayonnaise
2 Tablespoons fresh lemon juice
1/4 teaspoon dried basil (I used a full teaspoon of fresh)
1/4 teaspoon ground black pepper
1/8 teaspoon onion salt
1/8 teaspoon celery salt
2 pounds tilapia filets

DIRECTIONS:

Preheat broiler. Grease broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan, butter, mayonnaise, and lemon juice. Add the basil, black pepper, onion & celery salts. Mix well and set aside.

Arrange filets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fish over and broil for a few more minutes. Remove the fillets from the oven and cover them with the Parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to overcook the fish.