Friday Plan

Fish Tacos
4 pieces white fish like Mahi Mahi (6-8 ounces each)
Extra virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small or medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced
1/2 teaspoon red pepper flakes
1 cup plain yogurt
1 teaspoon salt
2 plum tomatoes, seeded and chopped
green onions, sliced
romaine lettuce
12 soft flour tortillas

Bake fish with salt and pepper. Squeeze the juice of one lime over the fish after cooked. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado, lemon juice, red pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!


Coconut Rice
Make rice normally but replace some of the water or broth with 1 can of coconut milk.