Seared Ahi Tacos w/ Cabbage Relish & Green Salsa

Ingredients:

-Corn Tortillas
-Fresh Ahi Tuna (our friend brought us some of his spoils) -You can substitute any fish you'd like...
-1/4 head of red cabbage
-1 orange, peeled and chopped
-1/2 head of cilantro, chopped
-2 tomatoes, chopped





Green Salsa (from Eating Well Recipe) SOOOOOOOOOOO GOOD!!! (I actually made it again w/out the avocado and liked it better)

• 8 ounces tomatillos
• 2 cloves garlic, unpeeled
• 1 jalapeño pepper
• 1/4 cup sliced white onion
• 1/2 ripe avocado, diced
• 3 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• Freshly ground pepper to taste

Directions:

1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
2. Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
3. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.

For the tacos, put 1-2 tbsp. olive oil in pan on high heat- let the pan get hot. Salt and Pepper Ahi and place in the hot pan, for about 2-3 min. each side (inside will still be pink/raw) take off heat and let cool. Chop the cabbage, orange and cilantro and mix together in a bowl. (lime juice & honey can also be added - but I actually liked it better plain w/ this taco) Cut meat into slices about 1/4" thick. Place in warm corn tortilla, add cabbage garnish & top with salsa & diced tomatoes. MMMMMM!

When using tilapia or another mild fish, I usually cut a jalapeno in half and cook it in some olive oil and then add my fillets along with some lemon juice, salt & pepper and shred it as it cooks.

Serve with a side of beans! (Shown are a mix of red & pink beans)

BEAN AND BUTTERNUT TACOS W/ GREEN SAUCE

Find the recipe HERE

This was a tasty Sunday dinner.
(I also added chicken b/c I had some in the fridge)

(oh, and the green salsa is YUMMY... i added a whole avocado though to mine)








I am also in love with the butternut squash...the flavors! Mmmm.
This would be wonderful as a side dish as well. I need to go buy some more!

(what it looked like going into the oven.)

EGG CON CORN TORTILLA
any time of day is good for this. :)
Ingredients:

- 3 egg whites
- 2 slices of onion, chopped
- 1.5c spinach- chopped
- 2 TBSP salsa
- 2 corn tortillas
- 1/4 avocado

- 1/4c plain greek yogurt
- cinnamon
- 1 TBSP sliced almonds

Directions:
In a small skillet, (spray w/ pam) cooked onion till transparent. Add egg whites. When almost cooked, add chopped spinach and stir around until wilted. Warm tortillas, spread avocado on both and then transfer egg mixture onto each tortilla.

Nutrition:
340 calories, 13g fat, 468g sodium, 15 carbs, 8g fiber, 8g sugar, 25g protein

Eliminating the almonds and avocado will bring these numbers down to:
207 calories, 2g fat, 465g sodium, 9 carbs, 4g fiber, 8g sugar, 21g protein