Directions for Tacos
In a food processor or blender, combine ¼ of the onion, the garlic, lime juice, cumin and ½ teaspoon salt. Process to a smooth puree. Place the fish fillets in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of the fish. Cover and refrigerate 1 hour or up to 8 hours.
Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash.
Remove the fish from the marinade and gently shake off the excess. Oil the fish well on both sides, and lay it on the grill. Grill, turning once, until lightly browned and almost flaking, about 1 ½ to 2 minutes per side.
Break the fish into large pieces and sprinkle with cilantro and lime juice.
Directions for Slaw
1) In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
2) In another bowl, combine kale, cabbage, carrot, cilantro, and red onion with sunflower, pumpkin, and hemp seeds.
3) Season with salt and pepper, drizzle with dressing, and toss to coat.
Directions for Pico de Gallo
In a medium bowl, combine tomato, onion, jalapeno, cilantro and green onion. Season with garlic powder, salt and pepper. Stir to combine and refrigerate until ready to use.
Directions for Salsa
Purée all ingredients in a blender, adding water as needed, until smooth. Season with salt to taste.
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