fish tacos

prep time: 20 minutes      total time: 30 minutes     makes 4 servings

ingredients
3/4 lb. firm white fish (tilapia, cod, mahi mahi, etc.)
1/2 lime
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp chili powder
2 T olive oil
salt
pepper
cilantro
6-8 soft corn tortillas
optional toppings: sliced avocado, cheese, corn, salsa, lettuce, sour cream, green onions

directions

1. place the fish in a baking dish. in a small bowl, combine the garlic, cumin, chili powder, and 1 T of olive oil and squeeze lime half in. season with salt and pepper. stir and pour over the fish, making sure to evenly coat it. refrigerate and let marinate for at least 15 minutes.
2. warm the tortillas. place individual tortilla on a plate, place a dampened paper towel over it, and heat it for 5-7 seconds in the microwave. do the same with the others.
3. next, take fish out from refrigerator and cook on medium over the stove in a pan. cook for about 7-10 minutes.
4. scoop fish out on a plate and break it up into smaller pieces, so it’s easier to be served and divided up into tacos.
5. create your fish tacos by adding topics of your choice !

source

ratatouille my way

prep time: 15 minutes       cook time: 45 minutes       makes 4 servings

ingredients
1/4 c extra virgin olive oil
3 large cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
3 medium tomatoes, chopped
3 medium japanese eggplants, chopped
2 medium zucchini, chopped
1/2 T parsley
1/2 T basil
1/2 T thyme
salt and pepper, to taste
pasta (or 2.5 c of rice, if preferred)

directions

1. set a large pan over medium heat and add olive oil.
2. once hot, add the onions and garlic to the pan.
3. cook until the onions are wilted and lightly caramelized, about 5 to 7 minutes.
4. add the bell pepper and cover pan with lid, stirring occasionally. cook for about 5 minutes.
5. add tomatoes, parsley, basil, thyme, salt and pepper and cook for 5 minutes. cover the pot with the lid and simmer until the tomatoes are soft and have released a lot of liquid.
6. add zucchini and eggplant. cover with a lid and allow vegetables to cook until tender (about 30-40 minutes), stirring occasionally.
7. when the vegetables are soft, turn the heat off, keep the lid on, and continue letting stew simmer for another 15 minutes.
8. serve warm.

sources – here and here