2 pounds of mahi-mahi (1/2 - 3/4 inches thick cleaned, skinned and cut into 4-6 portions) |
whole wheat or multi-grain flour tortillas |
juice of 10 limes |
1 bunch of cilantro finely chopped |
1 teaspoon salt |
1 teaspoon pepper |
1/4 cup apple cider vinegar |
2 tablespoon chopped fresh cilantro |
2 tablespoon lime juice |
1 teaspoon sugar |
1/8 teaspoon salt |
freshly ground pepper to taste |
3 cups finely shredded red or green cabbage |
2 cups plain fat-free greek yogurt |
1 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
1 teaspoon lime zest |
1 cup diced peeled seeded cucumber |
sea salt and pepper to taste |
combine all ingredients. season with salt and pepper. |
2 medium fresh, diced tomatoes |
1/2 diced spanish onion |
1 bunch thoroughly washed, minced cilantro |
1 tablespoon sea salt |
juice from 4 limes |
mix diced tomatoes, onions and cilantro in a large bowl. add the lime juice and salt stir. |
2 fresh mangos diced |
1 cucumber peeled and diced |
1 sweet onion diced |
1 red pepper diced, seeds removed |
3 tablespoons of rice wine vinegar |
1 hot pepper (we recommend either a serrano pepper which provides great flavor and not too much heat or a habanero pepper, one of the hottest peppers |
1 bunch of cilantro, finely chopped |
combine all ingredients in a bowl and mix well. set aside and refrigerate for 30 minutes. |