1 pound white flaky fish, such as tilapia or mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Shredded white cabbage
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Tomato based Salsa, pureed in a blender
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
1 cup freshly chopped watermelon (1/2" cubes)
2 cups fresh baby spinach
½ small red onion, sliced thin
¼ cup feta cheese crumbles
¼ cup balsamic vinaigrette
1 tablespoon of toasted almonds (sliced)
Freshly cracked pepper to taste
Tear the baby spinach leaves slightly and place in a mixing bowl.
Add the sliced onion, feta cheese crumbles to the spinach.
Place the diced melon in a small bowl and add half of the vinaigrette to the bowl and lightly toss the melon to coat.
Add the rest of the vinaigrette to the spinach mixture and toss lightly to coat.
Plate the spinach mixture on a salad plate. Top with the marinated melon cubes and sprinkle the toasted almonds on top of the salad and sprinkle lightly with the cracked black pepper.
Keep chilled in the fridge until ready to serve or eat immediately!