Fish Tortilla Wraps with Avocado Salsa
- 20 oz. fresh mahi-mahi, salmon, or halibut -- ask your fishmonger to cube in 1' pieces
- 2 roasted corn on the cob, oven or grill
- 4 fresh corn tortillas
- Vegetable medley: 6-9 each whole baby spring carrots, asparagus spears, spring scallions
- Extra virgin olive oil
- 1 16 oz. organic black beans
- 4 oz. of queso fresco cheese (found in any Mexican market. Substitute: monterey jack)
- 3-4 cups baby arugula
- 1 whole avocado, peeled and pitted
- 20 whole cherry tomatoes
- 1 clove peeled garlic, pressed through a garlic presser
- 1/2 green onion, snip with kitchen shears
- 1-2 tablespoons fresh cilantro, snip with kitchen shears
- Pinch of cumin
- Juice of half lemon or lime
- Pinch of sea salt
- 2 teaspoons olive oil
Oven Method: Heat to 425 degrees. Roast 15 minutes or until caramelize.
Grill Method: Medium high heat. Place a piece of foil directly on grill, place prepared vegetables on top. Grill, turning once, about 15 minutes.
- Snip ends of carrots with kitchen shears. Break off fibrous ends of asparagus. Remove cornhusk. Rinse but do not pat dry, all vegetables.
- Place in bowl and toss with ample amount of olive oil, squeeze of lemon juice, season with salt and pepper. Roast in 425-degree oven, center rack, until caramelized; about 15 minutes.
- Skewer fish onto bamboo stick or place cubes in a bowl. Brush or drizzle with olive oil and season with salt and pepper. If roasting in oven, follow oven method above. Grill over medium-high heat until opaque, or until desired doneness, about 10 minutes.
- Lightly spray or mist one side of tortilla with canola oil. Place oiled side down on upper part of grill or on center rack of oven. Smear with ample amount of beans and cheese on non-oiled side. When melted, remove. Top with vegetables, fish and a dollop of salsa.
- Place peeled avocado in a bowl and smash with the back of a large spoon and add remaining ingredients and adjust seasonings.
About Yvonne Tally:
Yvonne is a graduate of the California Culinary Academy however, she began her culinary journey at the side of her mother's apron.
Growing up in a large family, food was the center of her world. As she pursued her cooking career, she grew to love the flair of gourmet presentation, the art of eating, and the simplicity of fresh healthful ingredients, combining all to create Your Fit Gourmet.
Her distinctive approach to getting great tasting and beautiful healthful foods to the table quickly and simply can make it possible to have the whole family together at any meal. Yvonne uses mostly organic fresh ingredients, minimal cooking times and classic cooking techniques.
The cornerstones of her unique cuisine is derived from her experience cooking and eating her way through France, her organizational skills as a corporate food service director, along with her knowledge as a nutrition specialist and food coach.
Yvonne shares her timesaving tips and her cooking secrets for turning ordinary ingredients into extraordinary meal for the overscheduled woman.
Yvonne is the CEO and co-founder of Poised Inc; a fitness and wellness company in Menlo Park CA. She is a frequent guest on TV, presenter and lecturer sharing her style of living a positive and passionate life and writes a monthly food and drink column for the Menlo Park Almanac. She lives in San Mateo with her daughter.
For more information about Yvonne, visit www.yourfitgourmet.com
Buy this book on Amazon: Your Fit Gourmet: Cooking Secrets for the Overscheduled Woman
Poised Fitness Health Wellness
209 El Camino Real
Menlo Park, CA 94025
Phone: (650) 566 1388