Typically in May, parties are thrown for various graduations, sporting events and holidays. This year, things look a little different.
While it may be hard to feel personally connected to others right now, take time to reflect on the important people in your lives. Call, text, and email them just to say hello. We can be physically distant without having to be completely isolated. Also, you don’t need a crowd to have your own party or celebration! Turn on your favorite tunes, make good food and simply enjoy being.
There’s no doubt that the food we eat directly affects our physical health and our mental health. Try these easy fish tacos for a refreshing dinner! Walleye is a great fish to use that is high in vitamin D and Omega-3 fatty acids. Any good, firm white fish will do. We imagine this recipe would also be great with grilled shrimp. By halving the mayonnaise and using some plain yogurt to make the sauce, you save on fat & calories while increasing protein intake!
Adapted from Old Dutch
- 1 Cup Medium Salsa
- 1 lb. of Firm White Fish
- 1/4 Cup of Mayonnaise
- 1/4 Cup of Plain Yogurt
- 1/4 Cup of Grated Cotija or Parmesan Cheese
- 2 Cups of Green or Red Cabbage- finely shredded
- 1 Ripe Papaya or Mango
- 6 Whole Tortillas (flour or corn)
- 2 Tablespoons of Vegetable Oil
- Lime juice (to taste)
- Preheat Grill to low.
- Place fish in a shallow dish.
- Whisk together 1/2 Cup of salsa, and oil. Pour over fish and refrigerate 15 minutes, turning once.
- Grill fish until opaque and flakes easily with a fork.
- Remove fish from grill and break up into large chunks. Set aside fish.
- In a small bowl, whisk together mayonnaise, yogurt, and cheese.
- Warm Tortillas until warm and pliable (either on the grill or in the microwave according to the instructions on the package.
- To assemble a taco: take one tortilla, place cabbage, fish, papaya or mango and remaining salsa into the tortilla. Roll up the tortilla and drizzle with mayonnaise mixture.
- Add squeeze of lime juice if desired.
Cilantro Lime Rice
- 2 Tbsp. of olive oil
- 1 ½ cups of basmati long grain white rice
- 1 clove garlic, minced
- 2 ¼ cups of water
- 1 tsp. of salt
- Zest of one lime
- 3 Tbsp. lime juice
- 1 cup lightly packed chopped cilantro, leaves and tender stems
1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook a minute more.
2. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer. Cook for 15 minutes (or per rice package). Fluff rice w/ fork.
3. Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.