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.


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.

Beef(less) Stroganoff

Chef Bob Simontacchi, of the new restaurant Brick and Bottle this vegetarian entree with customers at the Sunday Civic Center Farmers Market in a Chef Demonstration. This dish can easily be made for meat lovers by replacing the Beefless Tips with grass-fed ground beef from your favorite local rancher.


2 Tablespoons unsalted butter
5 Tablespoons extra-virgin olive oil
1 Pound assorted fresh wild mushrooms, cut in 1/4 inch slices
1/4 Cup dry white wine
1/4 Heavy cream
1 1/2 Pounds of Beefless tips (or grass-fed ground beef)
1 Cup sliced shallots
2 Cups vegetable stock
1/4 Cup sour cream
2 Tablespoons chopped fresh Italian parsley

Makes 6 Servings

Cooking Process

Add white wine and shallots to mushrooms and boil until almost evaporated but still moist, scraping up brown bits, about 1 minute. Stir in Beefless tips (or ground beef), cream and vegetable stock, bring to boil then reduce to a simmer until it is slightly thick; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.

Serve over rice and garnish with chopped parsley.