Quick Fire Recipes

Baja fish Tacos

Prep: 10 minutes

Cook: 10 minutes

1 lb. of fresh cod or white flaky fish -Great with Catfish!

1 doz. corn tortillas 3 per person

2 ripened avocados

1 package La Marissa salsa

2 cups green cabbage (shredded)

1 cup plain "Greek" yogurt or sour cream

2 tomatoes

Preparation

Marinate the fish with 1 cup of La Marissa salsa in the refrigerator for 30 minutes.  Pre-heat oven to 325 degrees. To prepare tortillas, separate tortillas one by one and spray one side with a little nonstick cooking spray and stack them on top of one another, place tortillas in aluminum foil and wrap up, then put them in the oven for 5-8 minutes. In a bowl mix together 2 table spoons of La Marissa salsa with sour cream/plain yogurt; set aside. Shred the green cabbage and set aside. Dice tomatoes and set aside. Cut avocado in half carefully remove seed and remove skin, cut the avocado into medium size slices, and set aside. In a sauté pan add the marinated fish and cook for 2 minutes on each side. Set aside for about a minute to cool down and cut into strips or fork apart.

 Assembly

Remove corn tortillas from oven and don’t burn yourself, first take the tortilla and spread on some of that spicy sour cream we made earlier,  then place a piece of fish on top of the sour cream, next some shredded cabbage and top with some diced tomatoes and a couple slices of avocado. Please enjoy responsibly!

Suggested Side Dishes

*      Tomato and Avocado Salad with Grapefruit-Cilantro Vinaigrette

*      Mexican Tomato Rice

*      Smashed Pinto Beans

*      Watermelon Citrus Salad .

La Marissa Beef Chili

Prep: 10 minutes

Cook: 1.5 hours

2 lbs. beef chuck, cut into 1/2" cubes

3 tbsp. vegetable oil

1 c. chopped onion (1 lg.)

2 cloves garlic, finely chopped

1 (16 oz.) can no salt added whole tomatoes, broken up, drained & juice reserved

1 (6 oz.) can no salt added tomato paste

1 container La Marissa Salsa

1/2 tsp. ground cumin

1/4 tsp. salt

1/2 cup Chili powder

1 (15 or 16 oz.) can red kidney beans, drained & rinsed

 Brown beef in several batches in oil in large saucepan over medium high heat, adding oil as needed. As beef browns, remove to plate.

Add onion and garlic to pan. Cook 2 minutes, stirring, until lightly colored. Add tomatoes, drained and tomato liquid plus enough cold water to equal 1 1/2 cups, tomato paste, chili powder, La Marissa Salsa, cumin and salt. Lower heat; simmer partially covered, 1 hour or until meat is tender. Stir in beans. Simmer 20-30 minutes.

Top with Shredded Cheddar cheese and serve with tortilla chips and corn or flour tortillas,
I prefer corn... :))