Fish Tacos with Creamy Lime Guacamole & Cabbage Slaw

Try these tacos from the “North Bay Farmers Market Cookbook”. The dish makes 10 servings and is a quick and healthy fix for a hungry crowd. In the winter, ditch the tomatoes and substitute them for something juicy at your local farmers market. If you are feeling zesty, we recommend blood oranges for their exquisite color and flavor.

Ingredients

2 Haas Avocados – halved, pitted, and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeno, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice, divided
Kosher salt and freshly ground black pepper
1 small head napa cabbage, shredded (about 4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snaper fillets with skin, cut cross-wise into 10 (2-inch wide) strips
10 (7-inch) flour tortillas, warmed
2 medium-size tomatoes, thinly sliced
Hot sauce
Lime wedges

Cooking Process

Heat the grill to medium heat.

In a medium bowl, mash avocados, sour cream, jalapeno, onion, cilantro, and 3 tablespoons lime juice. Season the guacamole with salt and pepper, then press a piece of plastic wrap directly onto the surface of the guacamole; set aside.

In a large bowl, toss the cabbage with the oil and the remaining lime juice. Season with salt and pepper.

Brush the fish with the oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices, and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges on the side.

Makes 10 servings.

Raw Avocado Soup with Kumquat Tomatillo Salsa

This recipe comes from Natalie Barr, a natural personal chef and student at Bauman Nutritional Culinary Arts School in Berkeley. Natalie – a regular customer of the Marin markets – adjusted this recipe from the Bauman College Natural Chef Cookbook.

Ingredients

Salsa Ingredients:
6 small tomatillos, husks removed and chopped
1/4 lb or about 8-10 small kumquats, rinsed well and diced
1 medium sized shallot, minced
3 T fresh mint, minced
2 T fresh cilantro, minced
1 tsp grated lime zest
2 T fresh lime juice
2 T fresh squeezed orange juice
2 tsp agave nectar
1/2 t cayenne
1/2 t sea salt, divided

Soup Ingredients:
2-3 avocados, peeled and pitted
1 jalepeno or serrano chile, seeded & minced
1 small shallot, minced
2 garlic cloves, minced
2 cups vegetable stock, preferably homemade
3 T fresh lime juice
1 T fresh lemon juice
1/2 t cumin
1/2 t sea salt
pinch pepper
1/4 cup packed fresh cilantro, chopped

Serves 4

Cooking Process

Salsa Directions:
1. Combine tomatillos, kumquats, shallot, the fresh herbs and 1/4 t sea salt in a mixing bowl.
2. In a separate bowl, whisk together the remaining ingredients, including the remaining 1/4 t sea salt.
3. Add the chopped ingredients to the liquid mixture and stir well to blend flavors. Set aside at room temperature.

Soup Directions:
1. Blend all ingredients except for cilantro in a blender until smooth.
2. Divide cilantro between 4 serving bowls and pour soup over each serving. Stir to blend