Fish Taco

Fish Fillet - 1 lb.

Taco Seasoning - 6 tsp

Ranch Dressing - 3 tbsp.

Coleslaw mix - 4 cup

Jalapeno - 1, chopped

Tortilla - 10

Red Pepper Sauce

Tomatillo Sauce

Spray an Aluminum Foil with Cooking Spray. Sprinkle both sides of the Fish Fillet with Taco Seasoning.

Place Fish on the center of Foil. Seal edges, by making a tight fold on all edges and forms a packet. Place the packet on a grill at high heat. Cover and cook for 5 min on each side. Allow to cool down completely, then unwrap the foil packets and cut them into bite size pieces.

Turn off the stove and wrap the Tortillas in Foil; place the Tortillas on the grill for 5 min. or until warm.

In a large bowl, mix Ranch Dressing and Taco Seasoning. Stir in Coleslaw mix and Jalapenos; toss well and keep aside.

Take a Tortilla and spoon 1/4 cup Coleslaw mixture and 1/4 cup Fish. Fold tortillas around the filling.

Serve warm with Red Pepper and Tomatillo sauce.

Pad See Ew

Protein of choice - 1 lb., (beef, chicken or tofu) thinly sliced

Oyster sauce - 2 tbsp. + 3 tbsp.

Soy sauce - 4 tbsp. + 4 tbsp.

Pepper - 1 ½ tsp + 1 tsp

Sugar - 1 tbsp. + 2 tbsp.

Cornstarch - 2 tbsp.

Onion - 1/2, sliced

Garlic - 5 cloves, minced

Chinese Broccoli - 2 cup

Noodles - 1 pack

Egg - 2

In a large bowl, add the Protein along with 2 tbsp. Oyster sauce, 4 tbsp. Soy sauce, Pepper, and Sugar; stir to coat the protein. Sprinkle with Cornstarch and massage to coat the protein evenly. Marinate in refrigerator for 15-60 min.

In a small bowl, mix together remaining Oyster sauce, Soy sauce, Pepper, and Sugar. Keep aside.

In a large pan over high heat, fry the protein until it is about 80% done, about 6 min, then remove from pan and set aside.

Add Onion, Garlic, and Chinese Broccoli to the same pan and cook for about 3 min, until it begins to soften, then add the Noodles. Immediately add the sauce to the pan and gently toss until just combined.

Push the Noodles and Veggies to one side of the pan and pour the Eggs into the empty space. Scramble until just set, about 1 min, then stir into the Noodles and Veggies.

Add the Protein and toss to combine.

Serve immediately. Enjoy!

Cuban Black Beans

1 pound dried black beans, picked over and rinsed

2 green bell peppers, 1 quartered lengthwise and 1 minced

8 cups water

2 bay leaves

1/2 cup plus 2 tablespoons olive oil, divided

1 red bell pepper, minced

1 yellow bell pepper, minced

1 large white onion, minced

1 tablespoon ground cumin

1 tablespoon oregano

1/4 cup tomato paste

3 tablespoons minced garlic

Kosher salt

Put black beans, quartered green pepper, and bay leaves in a large saucepan; add 8 cups of water. Bring to a boil over moderately high heat. Reduce heat to low, partially cover saucepan, and cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Remove and discard green pepper pieces and bay leaves.

Meanwhile, heat 1/4 cup of the olive oil in a large skillet. Add minced bell peppers and onion; cook over moderate heat until softened, about 20 minutes. Stir in cumin, oregano, and tomato paste.

Cook garlic in remaining 1/2 cup of olive oil in a small saucepan over moderately low heat until golden brown.

When beans are tender, add sautéed pepper mixture and garlic in its oil. Season with salt and simmer gently for 5 minutes to blend flavors.

Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.