about time Stella. Good thing i was watching when you made them 
DAng you MIgs!
LOL....there is another recipe I put on the nutrition board for....oh lemme just post it here
Meanwhile, EVERYONE should buy that cookbook - everything my workout partner and I have made from it is DELICIOUS!
SOFT TACOS WITH GRILLED HALIBUT, GUACAMOLE AND S. AMERICAN SLAWSlaw:
8 oz jicama, peeled and coarsely shredded
1 med carrot coarsely shredded
1 sm. red bell pepper, stem and seeds removed, thinly sliced
1 sm. red onion, halved lengthwise and thinly sliced crosswise
2 T. extra virgin olive oil
2 T. fresh lime juice
1/2 t. granulated sugar
1/4 t. ground cumin
1/4 t. kosher salt
1/4 t. freshly ground black pepper
Guacamole:
2 large ripe Hass avocados, mashed
1 T. finely chopped fresh cilantro
2 t. fresh lime juice
2 t. minced garlic
1/2 t. kosher salt
1/4 t. freshly ground black pepper
4 halibut fillets, about 8 oz each and 3/4 in. thick
extra virgin olive oil
1 t. pure chile powder
1/2 t. kosher salt
1/4 teaspoon freshly ground black pepper
8 flour tortillas (8 inches)
1. To make the slaw: In a med. bowl, toss to combine the slaw ingredients.
2. To make the guac: In a med. bowl, combing the guac ingredients and stir w/a fork until thoroughly blended. Cover the surface w/plastic wrap to prevent browning.
3. Lightly brush or spray halibut all over w/oil; season w/the chile powder, salt and pepper. Grill over Direct High heat until the halibut just begins to flake when you poke it w/the tip of a knife, 6-8 minutes, turning once. Remove from the grill and break into 1 inch pieces w/a fork.
4. Heat the tortillas over Direct High heat for about 20 seconds per side. Wrap in a kitchen towel to keep warm. For each taco, layer a warm tortilla w/fish, slaw and guac. Roll up loosely. Serve warm.
Makes 8 tacos.
(recipe from
WEBER'S REAL GRILLING)
