2 pounds of Mahi-Mahi (1/2-3/4 inch thick cleaned, skinned and cut into 4-6 portions) Whole wheat or multi-grain flour tortillas

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1 Recipes: Grilled Fish Tacos 2 pounds of Mahi-Mahi (1/2-3/4 inch thick cleaned, skinned and cut into 4-6 portions) Whole wheat or multi-grain flour tortillas Basting Sauce: Juice of 10 Limes 1 bunch of cilantro- finely chopped 1 teaspoon salt 1 teaspoon pepper Slaw: 1/4 apple cider vinegar

2 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice 1 teaspoon sugar 1/8 teaspoon salt Freshly ground pepper to taste 3 cups finely shredded red or green cabbage To prepare the slaw: Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use. To prepare fish: Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill mahi filets until they are cooked through- approximately 3 minutes per side. Continuously baste mahi- mahi, turning fish over only once. While mahi is on the grill, heat tortillas until soft and playable in microwave or in the oven. Option 1: In the kicrowave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm. When fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, add slaw and toppings of your choice. Lime Cilantro Yogurt Sauce 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. Pico de Gallo Salsa 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 and stir. Mango Salsa 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

3 1 hot pepper (we recommend either a Serrano pepper which provides great flavor and not too much heat, or if you are looking for heat, a Habanero pepper will work nicely) 1 bunch of cilantro, finely chopped Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes. Ancho Beef Nachos Seasoned Beef 1# lean ground sirloin 1 tsp salt ½ tsp black pepper 1 tsp cumin 1 tsp chili powder Ancho Chili Puree 3 cups dried ancho peppers 3 cups hot tap water Black Bean & Corn Salsa 1 can Black Beans, drained and rinsed 2 ears Sweet Corn, de-kernelled 3 Roma Tomatoes 1 Green Bell Pepper, small ½ Red Onion 1 Jalapeno Pepper 1 Garlic Clove, minced 1 Lime, juiced 1 tsp Sugar Sea Salt, as needed Black Pepper, as needed Nacho Toppings- Whatever you like! Here's a few option: Sturdy Tortilla Chips, your favorite brand Pepperjack Cheese Sour Cream Diced Tomatoes Diced Onions Diced Avocados Pickled or Fresh Jalapenos Diced Bacon Shredded Lettuce Ancho Puree 1. Place betters in a small bowl, and cover with hot water. Let soak until the flesh become soft, about 10 minutes. 2. Remove stems from peppers and discard 3. Place peppers and ½ the soaking liquid, and blend until pureed Seasoned Beef 1. In a mixing bowl, combine ground beef and spices. 2. Cook over medium heat until done. 3. Add in the ancho puree to taste, and stir until well incorporated. Making Black Bean Salsa

4 1. Small dice tomato, bell pepper, red onion and place in a bowl. 2. Mince jalapeno, cilantro and garlic. Add with lime juice, sea salt, sugar and pepper. 3. Add black beans and corn kernels 4. Toss, cover, and refrigerate until service. Make Your Nachos 1. You know the rest- top your nachos to your heart's content! Grilled Chicken Flautas Chicken 2# boneless, skinless Chicken Thighs 1 T Cumin 1 T Salt 1 tsp Black Pepper 2 T Olive Oil Flautas 3 dozen Corn Tortillas 3 cups Grated Cheddar Cheese Toothpicks 36 Vegetable Oil Black Bean & Corn Salsa 1 can Black Beans, drained and rinsed 2 ears Sweet Corn, de-kernelled 3 Roma Tomatoes 1 Green Bell Pepper, small ½ Red Onion 1 Jalapeno Pepper 1 Garlic Clove, minced 1 Lime, juiced 1 tsp Sugar Sea Salt, as needed Black Pepper, as needed Spicy Ranch Dressing 1-2 Chipotle Peppers, in Adobo Sauce 2 cups Buttermilk Ranch Dressing ½ Lemon, Juiced Chicken Prep. 1. Preheat a grill to medium-high heat. 2. Mix the chicken thighs, seasonings, and olive oil together in a bowl. 3. When the grill is ready cook off thighs (2-3 minutes per side) then set aside to cool. 4. Once cool, chop well, or use a food processor to pulse. Spicy Ranch 1. In a blender, combine all and puree. Making Black Bean Salsa 1. Small dice tomato, bell pepper, red onion and place in a bowl.

5 2. Mince jalapeno, cilantro and garlic. Add with lime juice, sea salt, sugar and pepper. 3. Add black beans and corn kernels 4. Toss, cover, and refrigerate until service. Making Flautas 1. Spoon 2 tablespoons of chopped chicken, 2 table spoons of black bean salsa, and 1 tablespoon of cheese into the center of each corn tortilla 2. Roll tortillas up, and hold close with a toothpick. 3. In a large, heavy pot (or deep fryer) get vegetable oil hot, degrees. 4. Place flautas in the oil, 3-4 at a time, and cook golden brown, 2-3 minutes. 5. Remove from oil, drain and serve.