Grilled Fish Tacos with Double Garlicky coleslaw
- 1/2 cup fat-free sour cream ($0.67)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 cup vodka ($0.90)
- 1 tablespoon chopped garlic
- 1 tablespoon blackening or Cajun seasoning
- 1 pound firm white fish fillets ($4.99)
- 4 fat-free flour tortillas
- 1/2 cup reduced fat cheddar, grated cheese ($0.89)
- Place vodka and chopped garlic in a zip lock add fish and soak for 30 minutes.
- Prepare and preheat grill.
- Combine sour cream, cilantro and lime juice in a small bowl; set aside.
- Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.
- Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.
- Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.
- 1 bag coleslaw mix ($1.45)
- 1 tablespoon fresh minced garlic
- Juice of 1 lemon, ($0.35)
- 1/2 cup mayonnaise ($0:60)
- Place all ingredients for coleslaw in a medium bowl and toss until well combined.
- 1/2 cup olive oil ($1.20)
- 2 anchovy filets, rinsed coarsely chopped ($0.22)
- 1 shallot, finely chopped ($0.12)
- 2 fresh cloves garlic, finely minced ($0.12)
- 1/2 teaspoon crushed red pepper
- 1 tablespoon capers, rinsed ($0.45)
- 3 tablespoons vodka ($0.90)
- 2 tablespoons black olives, pitted and quartered ($0.52)
- 1 cup cherry tomatoes, halved ($1.25)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 pound cooked spaghetti ($0.89)
- In a large sized sauté pan, warm the olive oil over medium heat. Add the anchovies and cook, mashing them up with a wooden spoon, until they have melted into the olive oil. Add the chopped shallot, minced garlic, vodka and red pepper and cook, stirring, until they just begin to turn golden. Add the capers and olives and remove the pan from the heat.
- Add the cherry tomatoes, parsley, and oregano to a large skillet over medium-high heat. Add a couple tablespoons of the olive oil and add the spaghetti to the skillet. Use tongs to toss it with all of the ingredients. Add a little of the pasta cooking liquid to the pan as necessary to keep the pasta moist. Transfer the spaghetti to bowls and drizzle with a little more of the remaining olive oil and some fresh chopped parsley
Jon believes cooking is not just about cooking, its about living. Jon and his 'RECIPES FOR LIFE' make cooking synonymous with living life well.
Jon Ashton began his story in the cold, port city of Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen. Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. And, although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion.
In 1994 Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant. Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated "TV Dinners" where audiences fell in love with his wit, charisma and genuine love of food.
Soon, the U.S. discovered him and Jon was featured in publications from New York to California. America was calling and Jon knew he had to answer. So, with $2,000 in his pocket he left everything he knew and traveled to America, eventually landing in Florida.
10 years on, Jon has his own company, and works with some of the major food companies in America. His telegenic persona earned him a spot on the "Tonight Show with Jay Leno" as well as regular appearances on the "TODAY Show". He is currently the food correspondent of the nationally syndicated Morning Show "The Daily Buzz", seen on over 160 stations. He is also the in-house Executive Chef for Relish Magazine, providing delicious recipe and meal ideas for over 12 million readers each month. Jon can be seen on ABC, NBC, CBS and FOX affiliates across the nation as he travels doing media tours and presentations. His specialty Fit n Fresh storage containers can be found internationally from Africa to Australia.
No matter what Jon does he remembers his grandmother's wise words; to share with others. Jon loves working with kids and is committed to improving the eating choices of young people in America. As an obese child himself, he fully understands the struggles and challenges of being overweight. In 2007 alone, Jon had the opportunity to impact the lives of 50,000 children across the nation. It's his way of thanking America for opening their doors to him.