Peltzer Karl Strauss

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Marilyn Monroe. She’s the blonde that all other blondes want to be!

Fish Tacos

Ingredients

Fish Tacos
24 small white corn tortillas
1 1/2lb tilapia
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp unsalted butter

Toppings
1/2 small purple cabbage
2 medium avocaso, sliced
2 roma tomatoes, diced
1/2 red onion, diced
1/2 bunch cilantro, remove longer stems
1 cup cotija cheese, grated
1 lime, cut into wedges

Sauce
1/2 cup sour cream
1/3 cup mayonnaise
2 tbsp lime juice
1 tsp garlic powder
1 tsp sriracha sauce, to taste

Instructions

Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.

Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

Salad with Grilled Chicken

Ingredients

Chicken
2 (8 oz) bonless, skinless chicken breasts
1 tsp dried oregano
1 tsp ground corriander
kosher salt, to taste
freshly ground black pepper, to taste

Salad + Toppings
4 romaine hearts, chopped
3 persion cucumbers, thinly sliced
2 avocados, thinly sliced
1 cup grape or cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved
4 oz feta, crumbled

Dressing
7 tbsp extra virgin olive oil, divided
1/4 red wine vinegar
1 tbsp fresh parsley, finely chopped

Instructions

Grilling the chicken is the first step before assembling your salad. After heating your grill, season your chicken with coriander and oregano, and cover with olive oil. No grill? Place the chicken on a baking sheet and broil it, turning halfway through, until the thickest part registers 165º on a thermometer. Transfer the chicken to a cutting board and let rest for at least 10 minutes to allow the juices to redistribute.

For the dressing. Combine the olive oil and the vinegar and parsley in a medium bowl; season with salt and pepper. Whisk vigorously until the dressing thickens slightly. Taste and adjust the seasoning if needed.

For the salad. Assemble the salad by cutting the chicken crosswise into slices. Add the romaine, cucumbers, tomatoes, avocados, olives, and feta to a serving bowl or divide among individual bowls. Top with the grilled chicken, drizzle the dressing over, and dig in!