Fish Tacos

My husband and I are pretty proud of these. He does the fish, I do the slaw. They are the best fish tacos I have ever had.

Ingredients:

12 Ounces of Cod (we use frozen)

10-12 Corn Tortillas

1 Avocado

1 Bunch Cilantro

2 Tablespoons Olive Oil

3 Cups Cole Slaw Salad Mix

Lime Juice

Seasoned Salt

1. Fry cod on the stove using 1 tablespoon of olive oil and lime juice and seasoned salt as desired.

2. Crumble the cod into pieces.

3. In a blender (I use my 'bullet'), blend 1/2 avocado, cilantro, 1 tablespoon of olive oil, and lime juice to taste. You may need to add a tiny bit of water to get it to blend. It should be pasty when it's finished.

4. In a bowl, mix the salad mix and contents of the blender together.

5. Layer cooked cod, slaw, and remaining avocado on doubled-up corn tortillas.

Hawaiian Teriyaki Bowls

Rumbi Island Grill was the inspiration for these yummy rice bowls.

Ingredients:

2 Small Zucchini Squash

2 Bell Peppers (two different colors is fun)

1 Tablespoon Olive Oil

Half of a Fresh Pineapple (or a suppose you could use canned)

2-3 Chicken Breasts

Prepared Teriyaki Sauce (I used Panda Express Mandarin Teriyaki)

Prepared Rice

1. Cook the chicken breasts. I had my husband grill ours outside to avoid heating up the house.

2. Chop up the zucchini and peppers and fry them in the olive oil.

3. Layer prepared rice, stir-fried veggies, cut up chicken and teriyaki sauce in bowls.

4. Top with pineapple (again, we grilled ours. So Yummy!)