A Bright Balance

The perfect recipe for a balanced life!


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Mexican Cabbage and Avocado Slaw

Mexican Cabbage Slaw

Mexican Cabbage Slaw

Put this on top of fish tacos or any Mexican style dish!

Ingredients:

  • 1 bag of the broccoli slaw (you can buy this in the produce section of the grocery store already prepped)
  • ½ jar of jalapeños (diced up)
  • 1 tbsp of the juice from the jalapeño jar
  • 1 tbsp lemon or lime juice
  • 1-2 avocados (diced into ½” cubes)
  • 1 large tomato (diced into ½” cubes)
  • Salt & Pepper to taste

Directions:

  • Combine all ingredients and stir thoroughly.
  • If you want a spicier slaw, you can add more jalapeños.
  • If you want a milder slaw, you can use banana peppers instead, or omit the hot peppers all together.

Download a PDF of this recipe here!

Mexican Cabbage and Avocado Slaw

Add this on top of our Fish Tacos!


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Fish Tacos!

Fish Tacos     Fish Tacos Lettuce

(This recipe serves about 4-5 people)

Ingredients:

  • 2 lbs of white fish (preferably cod or tilapia, haddock tends to be too flaky but it will work)
  • 1/4 cup of unsweetened shredded coconut
  • 1/4 cup almond meal
  • Egg wash (about 2-3 eggs)
  • Coconut oil (about a tablespoon or enough to coat the frying pan)
  • Salt & pepper
  • Others spices for flavor depending on the flare you want (cayenne, herbs, garlic, etc.)
  • Lettuce OR gluten free tortillas

 

Directions:

  • Crack the eggs into a bowl and whisk together.  In another shallow bowl, combine the shredded coconut, almond meal, and spices.
  • Slice the raw fish into taco sized portions (about 1” x 3” to 4”)
  • Dip the fish in the egg wash and then roll in the coconut, almond meal, and spice mixture.
  • In a frying pan, heat the coconut oil on medium-high heat.
  • Place the coated fish into the frying pan and cook on each side for about 3 minutes or until golden brown.
  • The fish is ready to serve with your tacos!!!

 

Top your tacos with our Mexican Cabbage and Avocado Slaw and our Paleo Spicy Mayo!

Build your taco!

  • Take the lettuce or gluten free tortilla and put the fish in the center.
  • Add some of the slaw on top and then a dollop of spicy mayo.
  • Add shredded cheddar cheese for a primal dish!
  • Enjoy!

Download a PDF of this recipe here!

Fish Tacos


 

Mexican Cabbage and Avocado Slaw

Mexican Slaw

Put this on top of fish tacos or any Mexican style dish!

Ingredients:

  • 1 bag of the broccoli slaw (you can buy this in the produce section of the grocery store already prepped)
  • ½ jar of jalapeños (diced up)
  • 1 tbsp of the juice from the jalapeño jar
  • 1 tbsp lemon or lime juice
  • 1-2 avocados (diced into ½” cubes)
  • 1 large tomato (diced into ½” cubes)
  • Salt & Pepper to taste

 

Directions:

  • Combine all ingredients and stir thoroughly.
  • If you want a spicier slaw, you can add more jalapeños.
  • If you want a milder slaw, you can use banana peppers instead, or omit the hot peppers all together.

Download a PDF of this recipe here!

Mexican Cabbage and Avocado Slaw


 

Spicy Mayo

(This is great to go on top of fish tacos!)

 

Ingredients:

  • 1 egg
  • 3/4 cup of Extra Light Tasting Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • Chipotle powder and salt to taste

 

Directions:

  • Using a blender, food processor, or hand blender, place in all of your ingredients EXCEPT the Chipotle Powder and blend for about 30-45 seconds. The ingredients should tighten and turn into mayonnaise.
  • Add ½ tsp or more of the Chipotle Powder (the more you add, the spicier it will be) and stir it up.
  • Place in the fridge for at least 15 minutes.
  • It’s ready to serve!

Download a PDF of this recipe here!

Spicy Mayo

 


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HOT Jalapeño Infused Tequila!

Jalepeno Infused Tequila

Ingredients:

  • 1 16oz bottle of good quality tequila
  • 4-6 jalapeños

Directions:

  • Transfer the tequila into a large glass vat or bottle.
  • Slice up the 4-6 jalapeños and add slices and seeds to the bottle.  (The more seeds you add, the spicier it will be!)
  • Let mixture sit for a minimum of 5 days. (The longer it sits, the hotter it gets!)
  • Keep out of direct sunlight and in a temperate room
  • After day 5 (or more!), strain the tequila to remove the seeds and jalapeño pieces.

Enjoy!

Download a PDF of this recipe here!

HOT Jalapeño Infused Tequila!