Easy Fish Tacos

Delicious fish tacos full of flavor that are quick and easy to make. Serves 4.

Ingredients:

• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• salt and pepper to taste
• 1 jalapeno (cut in half)
• 2 1/2 cups red cabbage (shredded)
• 4 onions (diced)
• 2 tablespoons extra virgin olive oil
• 1 pound tilapia fillet strips
• 8 flour tortillas
• fresh cilantro for garnish

Instructions:

1. In a bowl, combine together the lime juice and sour cream, then add in salt and pepper and season to taste. Divide mixture in half, setting aside one half for later.
2. Dice half of the pepper and set aside.
3. In the same bowl with the sour cream mixture, add in all of the cabbage, onion, and remaining pepper. Mix well.
4. In a pan over medium heat, place olive oil and half of the pepper. Season fish to taste and fry the strips in the pan until golden, about five minutes. Remove pepper.
5. Warm tortillas before serving.

Potato - Salmon Chowder

4 cups peeled potatoes -- cut in 1/2" cubes

1 cup sliced carrots

1 tablespoon salt

3 cups water

1 package (10 oz.) frozen peas

1/2 teaspoon Worcestershire sauce

1/2 cup margarine

1/3 cup chopped onion

1/4 cup flour

5 cups milk

1 pound can salmon

1 cup celery -- thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smo oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm on. Heat thoroughly. Serve at once. Makes 3 quarts.

L.J's Curried Clam Soup

1 pk Creamy clam soup mix

1 1/2 c Water

1 1/2 c Milk (full cream)

1/4 c Flour

1/4 c Butter

1 tb Curry powder

1 ts Cummin

1 ts Garlic powder

1 cn Baby clams

Follow the directions on the package as to making the ordinary soup with the water and milk. The package I used was "Creamy Clam" soup mix by Mayacamas Fine Foods Inc. CA. USA. Make a roux with the flour and butter in a seperate pot. Bring the soup mix to the boil and add the curry powder, garlic powder and cummin. Add the can of baby clams, stir until heated again then pour into the roux pot stirring constantly until the soup thickens. Simmer for 10 minutes and serve.

"The Postman" Italian Fish Soup

1/2 c Olive oil

3 Leeks(white only) -- cleaned

-and sliced 2 cl Garlic -- finely diced

1 Yellow onion -- peeled and

-chopped 1 c Celery -- chopped

1 c Fresh mushrooms -- sliced

6 c Fish stock, clam juice or

-water 1 c Tomato sauce

1 c Dry white wine

Cayenne Salt 2 lb Total of clams*,shrimp in

-shell, or mussels* 1 lb Fillet of white fish, sea

-bass, or cod, cut into -small pieces Chopped parsley

* soak clams or mussels in cold water for 1 hour and drain. Heat the olive oil in a large, heavy pot over medium heat. Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt totaste. Add clams and mussels to pot if using. When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. Garnish with parsley. Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%)

10-Minute Shrimp Soup

10-Minute Shrimp Soup

3 1/2 cups water

1 package Oriental flavor ramen noodles

1/2 cup green onion -- chopped

1 medium carrot -- julienne strips

4 1/4 ounces shrimp -- rinsed and drained

soy sauce -- if desired

Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.