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I’m always looking for exciting dinners to make during the nine days. Enter, fish tacos. Light, summery, good- for- you, and not pizza- which is a very acceptable barometer this time of year 🙂
3/4 cup flour
1/3 cup cornmeal
1 cup + 2 tablespoons almond milk
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons honey
1 teaspoon olive oil
1 tablespoon spicy brown mustard
1 tablespoon Tonnelli Red Wine Vinegar
1 teaspoon honey
5 salmon fillets
guacamole
mixed greens
strawberries, diced
corn
lime slices
lime juice
Mix all ingredients.
Grease a small frying pan well, and heat it over medium heat.
Cook 2/3 cup of batter at a time, covered, flipping after two minutes and then cooking, uncovered, for one more minute.
Preheat oven to 400 degrees Fahrenheit.
Cube salmon fillets.
Marinate salmon cubes in olive oil, spicy brown mustard, red wine vinegar, and honey.
Bake for 13 minutes. Finally, broil on high for two minutes.
Immediately after removing it from the oven, sprinkle generously with freshly ground garlic salt.
Spread guacamole on a corn cake. I used store bought guacamole (as I did not have ripe avocados) which was great- but you can totally do a lemon juice/garlic salt/diced tomato/mashed avocado mixture too.
Top with mixed greens, then diced strawberries and corn niblets, then salmon. Garnish with lime slices and lime juice.
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