Baja Light Fish Tacos

1 tablespoon ancho chile powder

2 teaspoons dried Mexican oregano

¼ teaspoon kosher salt

¼ teaspoon pepper

1½pounds boned skinne Pacific cod

1 tablespoon olive oil

12-14 corn tortillas (5-6 inches, warmed on grill or skillet)

Cabbage and Cilantro Slaw

Chipotle Tartar Sauce

1. Heat grill to high 450° to 550°F. Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.
2. Grill fish, covered, turning once, until just cooked through, 4-6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with chipotle tartar sauce.

Sarah and Jason

Taco Salad

Brown about 1 pound ground beef, adding packaged taco seasoning as it cooks. Drain well and cool.

Salad ingredients: (amount varies depending on how many servings desired)
lettuce
sharp cheese shredded
tomatoes cut in wedges
onions
red pepper strips
Dressing:
1 cup olive oil
1/2 cup sugar
1/3 cup ketchup
1/4 cup vinegar
1 tbsp Worchestershire sauce
1 onion
salt
Mix dressing ingredients in a blender.

Mix salad in a large bowl, add hamburger & dressing. Mix Doritos through salad just before serving.

Jackie