RECIPE

FISH TACOSWITH SPICY RANCH SRIRACHA SLAW

FISH TACOS

 Ingredients  Mi Rancho Organic Ancient Grain Tortillas  Rainbow Trout Filets  Pico de gallo (recipe below)  Fresh Lime  1 package Riega Organic Fajita Seasoning for fish or vegetables  1/4 cup mustard  1 Tbs Avocado Oil  2 Tbs Water  Spicy Ranch Sriracha Slaw (recipe right)

 Directions

Make the Spicy Ranch Sriracha Slaw and

Pico De Gallo first. Set aside.  Wash and dry fish filets.  Mix mustard, seasoning pack, avocado oil and water into a paste.  Using a pastry brush, spread mustard mixture on both sides of fish.  Drizzle cast iron pot with avocado oil.  Once pot is heated, cook fish on both sides until done.  Heat tortilla’s in pan on both sides. {Spoon 1/2 cup slaw onto heated tortilla. |Crumble fish on top of slaw. } Sprinkle with fresh lime juice and top with pico de gallo.

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SPICY RANCH SRIRACHA SLAW

 Ingredients  2 cups pre-cut slaw vegetables  1/4 cup pumpkin seeds  1/2 cup fat free ranch dressing  3 Tbs Sriracha Sauce

 Directions  Mix ranch dressing and Sriracha Sauce.

 Toss in slaw vegetables and pumpkin seeds.  Spoon onto tortillas first.

PICO DE GALLO

 2 medium tomatoes finely diced  1/4 cup red onion, chopped  1/3 cup cilantro, chopped  1 fresh jalapeno, finely chopped 1/4 cup Braggs Italian

Vinaigrette Dressing

 Directions Toss ingredients. Spoon on top of fish.