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.

Shrimp Scampi

Shrimp - 1 1/2 lb.

Salt and Pepper 

Butter - 6 tbsp.

Garlic - 3 cloves, minced

Red Pepper flakes - 1 tsp

Lemon juice - from about 1 lemon 

Parsley leaves - 1 tbsp., chopped plus more for garnish

Crusty bread or pasta, for serving 

Heat a large nonstick skillet over medium heat. Pat the Shrimp dry with paper towels and sprinkle with Salt and Pepper.

Melt 2 tbsp. of Butter in the skillet. Add half the Shrimp and cook until pink, about 2 min per side. Transfer the Shrimp to a bowl. Melt another tbsp. of Butter in the skillet and cook the remaining Shrimp. 

Return the skillet to medium heat. Add 1 tbsp. of Butter and let it melt. Add the Garlic and Red Pepper flakes and cook until fragrant, about 30 sec. Stir in Lemon juice and remaining 2 tbsp. Butter and Parsley. Add the Shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped Parsley.

Serve with crusty Bread or Pasta. 

Beef Stir Fry

Beef - 1 lb. boneless cut into strips

Soy Sauce - 2 tbsp.

Cumin Powder - 1 tsp

Red Pepper Flakes - 1 tsp

Corn Starch - 2 tsp + 2 tsp

Salt

Pepper

Chicken Broth - ½ cup

Oyster Sauce - 3 tsp

Hoisin Sauce - 1 tbsp.

Chilli Garlic Sauce - 2 tsp

Oil - 3 tbsp.

Garlic - 3 clove, sliced

Onion - 1, sliced

Bell Pepper - 1, sliced

Ginger - ¼ cup, sliced

Scallion - 6, sliced

Cilantro

In a large bowl marinate the Beef with Soy Sauce, Cumin powder, Red Pepper Flakes, 2 tsp Corn Starch, Salt and Pepper. Mix well and let the Beef marinate in this mixture for about 30 min.

In another bowl whisk together Chicken Broth, Oyster Sauce, Hoisin Sauce, Chilli Garlic Sauce and 2 tsp Corn Starch. Keep aside.

Heat Oil in a skillet and sauté the marinated Beef until browned and begins to caramelize. Remove from heat and keep aside.

Add in Onion, Bell Pepper, Ginger, Scallions and Cilantro; sauté until fragrant.

Return the Beef to the skillet and add the prepared Sauce. Stir fry until the Sauce thickens.