Tilapia Tacos with Peach Mango Salsa

INGREDIENTS 3 (4 oz) tilapia fillets 1/4 cup olive oil 2 Tbsp fresh lemon juice 1 Tbsp fresh parsley, minced 1 clove garlic, minced 1 tsp. dried basil 1 tsp. black pepper 1/2 tsp. salt 3/4 cup peach mango salsa (2 Tbsp on each taco) 6 corn tortillas 1/2 cup fresh cilantro leaves INSTRUCTIONS Place … Read moreTilapia Tacos with Peach Mango Salsa

TACO TUESDAY | Salmon Tacos With Avocado Crema

INGREDIENTS: 8 corn tortillas ½ Tbsp. olive oil Salmon: ¾ lb. salmon filet ½ tsp. smoked paprika ½ tsp. garlic powder ½ tsp. onion powder ½ tsp. chipotle chili powder ½ tsp. cumin ½ tsp. salt ¼ tsp. pepper Salsa: 1 cup corn kernels (I used frozen) 1 cup diced tomato ¼ cup chopped cilantro … Read moreTACO TUESDAY | Salmon Tacos With Avocado Crema

Black Bean, Mango, and Guacamole Tacos

Ingredients For the beans: (1) 15 oz. can black beans, *do not drain 1 tablespoon olive oil 1/2 small red onion, diced 2 cloves garlic, minced 1 sprig cilantro 1/2 teaspoon crushed red pepper Salt, to taste For the mango: 1 large, ripe mango, chopped into bite sized pieces 1 teaspoon fresh lime juice For … Read moreBlack Bean, Mango, and Guacamole Tacos

Oven Fried Korean Chicken Tacos

Ingredients: Broccoli Slaw 2 cloves of garlic, pressed through a garlic press 1 teaspoon fresh ginger, grated or minced 3 tablespoons brown sugar 3 tablespoons rice wine vinegar 2 tablespoons tamari or soy sauce 1 1/2 tablespoon mirin 1 teaspoon sesame oil zest from 1 lime 1 teaspoon toasted sesame seeds 2 1/2 cups broccoli … Read moreOven Fried Korean Chicken Tacos

TACO TUESDAY | Rosemary Citrus Shrimp Tacos

Ingredients: 2 tablespoons olive oil 1 pound shrimp, peeled and deveined and tails removed 12.4 ounces Robert Rothschild Farm Rosemary Citrus & Pepper Sauce 8 flour tortillas 8-1/2 ounces fresh cole slaw mix 1 red pepper, cut into strips 1 yellow pepper, cut into strips 1 avocado, sliced Instructions: In a large skillet, heat olive … Read moreTACO TUESDAY | Rosemary Citrus Shrimp Tacos