Fish Tacos with Mango Salsa


  • 1/2 cup chopped peeled mango
  • 1/2 cup chopped green tomato
  • 2 tablespoons finely chopped red onion
  • 4 teaspoons chopped fresh cilantro
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder


  • 2 (6-ounce) tilapia or cod fillets
  • Cooking spray
  • 1/2 teaspoon  Old Bay seasoning
  • 4 (8-inch) whole-wheat flour tortillas
  • 1 cup mixed salad greens

1. Make salsa, combine the first 7 ingredients in a small bowl; toss well.
2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.
4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.

Serves 2


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Paella – Mom Style

Be as creative as you like with the fishes.  Mix and match as you see fit.

  • 1 lobster or 2 lobster tails
  • 6 medium size raw shrimp
  • 6 small clams
  • 6 mussels
  • 1/2 lb chorizo or smoked sausage
  • 1 1/2 lbs chicken cut up
  • s&p
  • 1/2 cup olive oil
  • 2 oz cubed pork
  • 1/2 cup onions
  • 1 tsp garlic
  • 1 G or R pepper cut into strips
  • 1 lg tomato chopped
  • 3 cups long grain rice
  • 1/4 tsp saffron
  • 6 cups boiling water
  • 1/2 cup peas thawed
  • 2 lemons


  1. Shell Shrimp but keeps tails on
  2. Cut lobster into serving pieces
  3. Clean mussels and clams

In the same skillet:

  1. Season chicken and then brown pieces – remove when cooked
  2. Cook sausage, slice and brown slices. – remove when cooked
  3. Cook lobster 2 – 3 mins – remove when cooked


Remove remaining oil from pan.  Add olive oil and brown pork cubes.  Add the vegetables and cook until is is thickened

Cook Paella:

  1. Heat oven to 400°
  2. In 14″ pan or paella pan combine sofrito, rice, salt and saffron
  3. Pour in boiling water and bring to boil, stirring constantly – then remove from heat immediately
  4. Arrange the meat and fishes on top of the rice
  5. Scatter peas on top
  6. Set pan on the floor (or bottom) of oven.  Bake uncovered 25 – 30 minutes
  7. Do NOT stir paella once it is in the oven
  8. When done, remove from oven and drape a kitchen towel over paella and let it rest 5 – 8 minutes
  9. Garnish with lemons and serve.

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Shrimp Salad in Avocado Halves

This is a simple Shrimp Salad recipe, only it’s served in avocado halves and laid on a bed of endive leaves.

Shrimp Salad:

  • 1/2 lb of shrimp, cooked and coarsely chopped (not too teeny) – or use the teeny tiny shrimp and don’t cut them at all
  • 1/2 cup chppped celery
  • 1/4 cup minced red onion
  • 1 – 2 teaspoons of lime juice
  • 1 Tbsp chopped cilantro
  • 3 Tbsp mayonnaise
  • Salt & Pepper to taste
  • 2 ripe avocados

Mix ingredients together with shrimp, place a large spoonful into avocado half.  Place avocado on a bed of 3 – 4 endive leaves fanned out.

*Tip–If you use lime – then use cilantro & red onion – it gives a tropical taste.  If you use lemon – then use parsley & white onion.

**This isn’t my photo, I swiped it off the Internet.  I leave the skin on the avocado, or it mushes apart when you start to fork the shrimp salad out of it.

Enjoy!  I love you!

Spicy Orange Catfish

1/2 c  Orange juice
1 tb Hoisin sauce
2 tb Soy sauce
1/4 c  Sherry
1 ts Grated fresh ginger
2    Green onions, chopped
1 lb Catfish filets
   In a small bowl or measuring cup, combine the orange juice, hoisin
   sauce, soy sauce, sherry and ginger. Mix well. Add the onions. Spray
   a large, non-stick skillet with vegetable oil spray. Heat over high
   heat until hot. Add the fish fillets and cook for 1 minute on each
   side. Add sauce and boil 1 minute.  Turn fillets and boil 2 minutes
   longer. Remove fish to a serving platter.  Boil sauce 1 minute
   longer, until it is reduced and slightly thickened.  Pour over fish.

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