Sweet & Savory Tilapia Tacos


- 1 cup Thinly Sliced Red Onions
- ¼ cup Fresh Lime Juice
- 1 cup Diced Fresh California Avocados
- 1 cup Diced Fresh Naturipe® Strawberries
- 3 tablespoons Minced Jalapeno
- 1 Tablespoon Vegetable Oil
- 6 pieces Tilapia Filets
- 6 Pieces Flour Tortillas
- 6 Tablespoons Crema (or sour cream thinned), non-fat sour cream
- Salt as needed
How to Make It:
1.  To make pickled red onions: in a bowl, combine the red onion with 2 TB of lime juice and ½ tsp salt; stir and refrigerate for at least one hour.
2.  In another bowl, combine the diced avocados and strawberries; toss in the remaining lime juice.
3.  Season the fish with salt. Heat the vegetable oil in a large sauté pan until nearly smoking; sear the fish on both sides until golden brown and cooked through (about 2-3 min per side depending on thickness of fish).
4.  Lay the tortillas flat and top each with 1 Tbsp of Crema, 1 Tilapia filet, ½ Tbsp of jalapeno and 1 Tbsp of pickled red onions. 
5. Take the strawberry avocado mixture and divide it equally among each taco – serve immediately.

Spicy Citrus Marinade for Grilled Chicken


- ½ cup fresh lime juice
- ½ cup Wonderful Seedless Lemon juice
- ¼ cup fresh cilantro
- 2 cloves garlic, peeled
- 1 jalapeño, stem removed*
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 4 pounds chicken pieces
- Lemon and lime wedges
How to Make It:
1.  Add the lime juice, lemon juice, cilantro, garlic, jalapeño, brown sugar, and salt into a blender.  Purée until smooth for about 15 to 20 seconds.
2.  Place the chicken in a large pan, at least 11” x 13”. Pour the marinade over the chicken, and turn the pieces to coat. Cover with plastic wrap, and place in the refrigerator for 30 minutes, turning the pieces once after 15 minutes.
3.  Heat the grill to about 450°F. Arrange the chicken on the grill, and cook for about 30 to 35 minutes, turning two to three times once it has seared. Cook to an internal temperature of at least 165°F. Serve with lemon and lime wedges.

Mediterranean Quinoa Salad


- 1 cup quinoa, uncooked
- 1 cup cucumbers, diced
- 4 oz grape tomatoes, halved
- 1 bell pepper, diced
- ¼ red onion, diced
- ¼ cup kalamata olives, sliced
- ¼ cup fresh parsley, chopped
- 1 tsp basil, julienned
- 1 tsp mint, julienned
- 1 can chickpeas, drained & rinsed
- zest of one lemon
- juice of one lemon
- several glugs of olive oil
- several glugs of white wine vinegar
- salt & pepper, to taste
How to Make It:
1. Cook quinoa according to package instructions.
2. Combine cucumbers, tomatoes, bell pepper, red onion, olives, parsley, basil, mint, and chickpeas in a large bowl. Add cooked quinoa.
3. Top with lemon zest and juice. Add plenty of white wine vinegar and several glugs of olive oil. Season with salt & pepper.
Copyright 2023 - All Rights Reserved
FDA Compliance

The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. You should always consult your doctor before acting on any content on this website, especially if you are pregnant, nursing, taking medication or have a medical condition.
Powered By ClickFunnels.com