This was a really fun meal to prepare. Yaffi Lvova came to visit from Arizona.

The funny part of this dinner came about because the night I made this dinner for my family, I was going out to eat with a bunch of my siblings for my sister Ayelet’s birthday. The last few times I was supposed to go out for a dairy dinner, by mistake I ate a few bites of meat just before.

I dunno, that’s just happened to me too many times. Because we planned to go out for dairy (at Sunflower Cafe, which was actually beyond delicious), I decided to make a parve dinner to make sure I didn’t accidentally eat meat.

And this beautiful dish is what came about.

If you live close to the Five Towns, I’m assuming you have been to Cork and Slice. They make an amazing fish taco, and here’s where I was going with this. As Yaffi and I built this dish, I made corn salad, guacamole and Israeli salad to go in the taco. But so many things would pair well with this. Red or white cabbage would be amazing. A bit of caesar salad with fresh parmesan would also be delicious and take the taco in a totally different, creamy direction. My tomato jalapeno salad would also do amazing here. Its versatile and definitely restaurant-quality.

Fish Tacos

Ingredients:

• Tacos
• 4 filets of salmon
• 2 tablespoon olive oil
• 3 tablespoons soy sauce
• 3 tablespoons date syrup
• Juice of 2 mandarin oranges
• 1 teaspoon salt
• ½-1 teaspoon black pepper
• 3 cloves garlic, minced

Instructions:

1. Add all the sauce ingredients to a shallow pan with the salmon.
2. Let the salmon marinate for at least 30 minutes.
3. When you are ready to cook the salmon, heat up a nonstick pan on medium heat.
4. Sprinkle a tiny bit of water in the pan and when it sizzles, you know the pan is hot enough.
5. Add the salmon to the scorching hot pan and let it cook on both sides for about 5 minutes.
6. Turn off the heat and let the salmon stay in the pan to finish cooking.
7. Serve salmon in tacos and add guacamole and corn salad on top to taste.

Guacamole:

• 2 ripe avocados
• Juice of 1 lemon, about 2 teaspoons
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• Sprinkle of fresh cilantro or parsley

Corn salad:

• 1 can yellow corn
• 1 red pepper
• ¼ red onion

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon kosher salt
• Sprinkle of black pepper
• 1 teaspoon honey

Instructions:

1. Mix all the corn salad ingredients together.
2. Mix all the dressing ingredients together.
3. Pour the dressing over the corn salad about 30 minutes before serving. Delicious with the fish tacos.