Page 12 - 4733 Waxahachie IH 35

recipe

FISH TACOS

WITH SPICY RANCH

SRIRACHA SLAW

FISH TACOS SPICY RANCH
 Ingredients SRIRACHA SLAW
 Mi Rancho Organic Ancient Grain Tortillas  Ingredients
 Rainbow Trout Filets  2 cups pre-cut slaw vegetables
 Pico de gallo (recipe below)  1/4 cup pumpkin seeds
 Fresh Lime  1/2 cup fat free ranch dressing
 1 package Riega Organic Fajita Seasoning for fish or vegetables  3 Tbs Sriracha Sauce
 1/4 cup mustard
 1 Tbs Avocado Oil  Directions
 2 Tbs Water  Mix ranch dressing and Sriracha Sauce.
 Spicy Ranch Sriracha Slaw (recipe right)
 Toss in slaw vegetables and pumpkin seeds.
 Spoon onto tortillas first.
 Directions
Make the Spicy Ranch Sriracha Slaw and
Pico De Gallo first. Set aside. PICO DE GALLO
 Wash and dry fish filets.  2 medium tomatoes finely diced
 Mix mustard, seasoning pack, avocado oil  1/4 cup red onion, chopped
and water into a paste.  1/3 cup cilantro, chopped
 Using a pastry brush, spread mustard mixture on  1 fresh jalapeno, finely chopped
both sides of fish.  1/4 cup Braggs Italian
 Drizzle cast iron pot with avocado oil. Vinaigrette Dressing
 Once pot is heated, cook fish on both sides until done.
 Heat tortilla’s in pan on both sides.
{ oon 1/2 cup slaw onto heated tortilla.  Directions
Sp
Toss ingredients. Spoon on top of fish.
| umble fish on top of slaw.
Cr
} Sprinkle with fresh lime juice and top with pico de gallo.
12 INSPIRE HEALTH June § July