Ingredients: 6-8 pcs fried breaded fish fingers, chopped or sliced 1 cup shredded red cabbage 1 cup shredded green cabbage 1 pc small carrots, peeled and cut into julienne 1 pc lime, juiced 10 pcs soft flour tortillas (prepared using MAYA All-Purpose flour or store bought) pinch of salt For avocado dressing: 1 pc ripe avocado 4-5 cloves garlic ½ cup mayonnaise ¼ cup sour cream 1 tbsp honey 1 pc lime, juiced salt and pepper Procedure: 1. In a bowl, place the cabbage and carrots and season with salt. Set aside and chill until ready to use. 2. Grill tortillas for 10 to 15 seconds and keep right away in a sealed container to lock in and retain the moisture of the soft tacos. 3. Prepare avocado dressing: In a food processor or blender, blend all ingredients for avocado dressing except for salt. Process until well blended and smooth. Season to taste. 4. Divide the cabbage mixture and fish among the tortillas. Serve avocado dressing on the side or drizzle over the soft taco. Sweet ‘N Spicy Salmon Poke in Pineapple Brown Rice
Serves: 4 Ingredients: 400 grams sushi-grade fresh salmon filet, cubed ¼ cup light brewed soy sauce 2 tbsp brown sugar 2 tbsp sesame oil 2 tbsp rice wine or sake pepper to taste For the dry seasoning: 1 pc nori sheet, grinded 2 tsp togarashi 1 tbsp white or black roasted sesame seeds
Ingredients: 2 pcs chopped Japanese yellow corn in a cob Melted butter, as needed 1 tbsp parsley, finely chopped and mixed with grated parmesan a handful of each arugula, lolorosa, frisee, lettuce 200g feta cheese black and green olives, as needed 1 pc cucumber, peeled, seeded, sliced 1 pc onion 1 cup cherry tomatoes, cut in half For vinaigrette: ¼ tbsp red wine vinegar 1/3 cup olive oil ½ tsp dried oregano 2 tsp honey, optional salt and pepper Procedure: 1. Boil Japanese corn until soft. 2. Slice corn and brush with melted butter then dredge buttered corn with parmesan cheese and parsley mixture. Set aside. 3. In a serving salad dish bowl, arrange the greens, olives, cucumber, onions, and tomatoes and top with prepared chopped Japanese corn. 4. Prepare vinaigrette: Put all the ingredients for vinaigrette in a salad dressing bottle with lid on and shake until well combined. Drizzle on salad.