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Fish Tacos

After both of us being gone this last week, it was time to make a home-made lunch.  I was in Canada on a field trip and Randy was in Arizona consulting a coffee shop.  They were fun trips, but the one thing they seemed to lack, vegetables.  We both eat way more vegg than the average person, and so we were feelin’ it by the end of the week.

Today we hit the market and stocked up.  And made Fish TacosImage

  • 4 cabbage leaves or iceberg lettuce leaves
  • 2-3 white fish fillets, I used Swai
  • 1 tsp chipotle seasoning
  • 1 carrot’s worth of ribbons (use the peeler to create ribbons)
  • 1 tsp chopped jalapano
  • 2 tbsp chopped onion
  • 2 tbsp chopped cilantro
  • 1 tbsp lemon juice
  • 1 tbsp of Greek yogurt
  • 1/4 cup crumbled mozzarella cheese
  • 2 tbsp jam, I used marionberry
  1. Cook fillets on the stove or on the barbecue, sprinkled with chipotle seasoning.
  2. Chop up fish into bit size pieces and combine with remaining ingredients  (except for cabbage leaves).
  3. Fill each cabbage leave with a quarter of the fish mix.
  4. Enjoy with a crisp cerveza.  

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About Katie Matheny

I am a teacher by day, and a wanna-be chef by night. I teach art and Spanish at a small school in Salem, Oregon to a fantastic group of soon-to-be world changers. I've loved cooking since I was a kid, and day dreamed while reading Betty Crocker's giant cookbooks. They were my picture books! I also work with a local non-profit that is doing some amazing things in Haiti. I have an amazing husband who I love to pieces. I love and serve Jesus, my King, and am striving to be a better example of who He is in myself. This is my life, in a few short words every-so-often. I hope you enjoy.

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