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Prep
Difficulty
Easy
Time
Estimate
25 mins
Blanch the edamame and fold together the Guacamame Salad. Fix up the Chipotle Cream, Raspberry Radish Salsa, and the cabbage slaw. Once the grill is on, warm up the corn tortillas and sear the fish last. Serve everything at the table to be assembled. Skip the chipotle yogurt to make it dairy free.
Edamame or soybeans are used as the base for this avocado-edamame guacamole style salad. This can even be served as a dip with tortilla chips. If you cannot find ripe tomatoes, try fresh chopped mangoes instead.
Whenever you use sour cream on a Mexican dish, try this instead to add a bit of spice and cooling at the same time. We use yogurt to get a bit more natural acidophilus in our diet, but sour cream works too. You can buy chipotles in adobe sauce in a can. Just blend the peppers to make a sauce that is easy to use in recipes. If you want to skip the can you can find tasty chipotle powders such as from the Savory Spice Shop as well.
Radishes and raspberries are tossed together to brighten up any simple protein or meal. Cilantro gives a mexican element, but mint or parsley can be substituted for variation.
A thick slice of sustainable white fish such tilapia fillets, Pacific Cod or Halibut work well seared on a grill or in a cast-iron pan. The seasonings are simple and the tacos are tucked in with a generous pile of cilantro-lime slaw.
