A tasty way to use those fall fresh apples!

Ingredients
8 oz. Farfalle pasta, cooked and cooled slightly
1 c. Roasted chicken, shredded
1 Medium zucchini, thinly sliced
2 Small yellow squash, thinly sliced
Cherry tomatoes
2 Apples, coarsely chopped
1/4 c. Walnuts, toasted and roughly chopped
1/4 c. Gorgonzola cheese (can substitute with your favorite cheese)
Sea Salt and fresh cracked pepper

Vinaigrette:
1/4 c. Tubby Olive Gravenstein Apple Balsamic
1/4 c. Tubby Olive Roasted Walnut Oil
1 t. Dijon mustard
1 small shallot, minced
1/2 T. dried Italian herbs, or your choice of fresh herbs

Directions
Whisk together the oil, balsamic and mustard to make the vinaigrette, then add the herbs and let sit for 10 minutes so that the flavors combine. In a large bowl toss the cooked, cooled pasta with the shredded chicken, then gently stir in the squash, tomatoes and apples. Top with walnuts, cheese, S & P, and dress with the vinagrette. Serves 4.

The post Pasta Salad with Gravenstein Apple-Walnut Vinaigrette appeared first on The Tubby Olive.

Ingredients
Cauliflower
8 cups chopped cauliflower, bite-sized florets (1 medium-large head)
2 Tbsp Tubby Olive Arbequina Extra Virgin Olive Oil
3/4 tsp sea salt
1/4 cup cornstarch

Sauce
2-3 tsp chili-garlic sauce
3 Tbsp tamari
1 Tbsp maple syrup
2 Tbsp rice vinegar
2 Tbsp Tubby Olive Ginger & Black Garlic Olive Oil (available in-store only)
2 small cloves garlic, minced or crushed
1/2 tsp red pepper flakes (optional for more heat)

Directions
Preheat the oven to 450°. Line 2 large baking sheets with silicone baking mats or foil. If using foil, lightly grease with additional oil to prevent sticking.

Wash cauliflower and pat dry. In a large mixing bowl, toss the cauliflower with the oil and salt to coat. Sprinkle in the cornstarch and toss again to coat. Arrange the cauliflower on the prepared baking sheet(s) in a single layer, allowing space between the florets to encourage crispiness. Bake for 25-30 minutes, stirring halfway through, until lightly browned and slightly crispy on the edges. Wipe the bowl clean for later use.
Prepare the sauce in the same large mixing bowl. Whisk together the chili garlic sauce, tamari, maple syrup, vinegar, ginger, garlic, and red pepper flakes (optional). Taste test and adjust as needed, adding more chili garlic sauce or red pepper flakes for heat, maple syrup for sweetness, or garlic or ginger for zing. When the cauliflower is lightly browned, remove it from the oven and let it cool slightly. Then transfer it to the mixing bowl of sauce and toss to coat thoroughly.

Spread the cauliflower out on the baking sheet again and reserve any extra marinade for serving. Bake for 8-12 minutes or until sizzling, golden brown on the edges, and tender (but not mushy). Serve the cauliflower with rice or quinoa and steamed veggies, and garnish with green onion, sesame seeds, and any leftover marinade. Serves 4.

The post General Tso’s Cauliflower appeared first on The Tubby Olive.

The key to creating a thick, hearty consistency is to drain the beans,
but not rinse them!

Ingredients
8 ounces campanelle or other short pasta
Kosher salt and ground black pepper
5 tablespoons Tubby Olive Nocellara Extra Virgin Olive Oil, divided, plus more to serve
2 pints grape or cherry tomatoes
1 large red onion, chopped
1 large fennel bulb, halved, cored and thinly sliced
4 medium garlic cloves, minced
1 tablespoon minced fresh rosemary
1 teaspoon fennel seeds
3/4 teaspoon red pepper flakes
Two 15 1/2-ounce cans Roman beans (or canned pink or kidney beans), drained but not rinsed
2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 2 tablespoons lemon
2 ounces Pecorino romano cheese, grated (1 cup)

Directions:
In a large Dutch oven over medium-high, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt. Cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of cooking water, then drain and rinse with cold water until cool; set aside.

Wipe out the pot and return it medium-high. Heat 3 tablespoons of oil until barely smoking. Add the tomatoes, then cover, reduce to medium and cook, stirring occasionally, until lightly charred and have burst about 5 minutes. Stir in the onion, sliced fennel and . teaspoon salt, then cook on medium-high, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the garlic, rosemary, fennel seeds and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Stir in the beans, broth and 1/2 cup of the reserved cooking water. Bring to a simmer over medium-high. Cover, reduce to medium and cook, stirring once or twice, until the vegetables are tender, about 10 minutes.
Add the pasta and cook, stirring frequently, until the pasta is al dente and the sauce is creamy, 3 to 5 minutes. If needed, add the remaining reserved cooking water 1 tablespoon at a time to reach the proper consistency. Off heat, stir in the lemon zest and juice and the remaining 2 tablespoons oil. Taste and season with salt and pepper. Serve with the cheese and additional oil for drizzling. Serves 4.

*Adapted from Chef Christopher Kimball’s Milk Street Recipes.

The post Pasta Con Fagioli appeared first on The Tubby Olive.

Ingredients
2- 12 oz. or 1-16 oz. bag(s) of frozen pre-riced cauliflower, thawed overnight
1-1/2 c. shredded mozzarella, divided
1 egg
1/3 c. Goat cheese
2 T. Parmesan cheese
1/2 t. Tubby Olive Tuscan Farmhouse Herb Blend
1/3 c. Tubby Olive Basil Pesto
1/4 c. Tubby Olive Denissimo Balsamico
2 Tomatoes, thinly sliced
1/4 c. Mini pepperoni
1/4 c. Fresh basil leaves, sliced

Directions
Preheat oven to 400. Squeeze water from thawed cauliflower using a dish towel or paper towels. Transfer drained cauliflower to a large bowl and add goat cheese, egg, 1 c. mozzarella, goat cheese, herb blend, and season with salt and pepper. Transfer the cauliflower mixture to a parchment lined baking sheet and pat into a 1/4-1/2” thick crust. Bake until golden and dry, about 30 minutes. Spread the pesto over the crust and top with mozzarella, Parmesan, thinly sliced tomatoes, and pepperoni. Bake at 400 degrees until cheese is melted about 3-5 minutes. Drizzle with balsamic and garnish with basil leaves. Serves 6.

2. Chicken Bruschetta Quesadilla

Ingredients
1.30 lbs. thin, boneless chicken breasts
1-2 T.Butter, melted
Garlic powder
Salt & pepper
12 Small cherry tomatoes or grape tomatoes
1-1/2 garlic cloves, minced
10 Large basil leaves, finely diced
2 t. Tubby Olive Pepper or Garlic Olive Oil
2 t. Tubby Olive 18 Year Aged Balsamic vinegar
Salt, pepper to taste
4 – 6 8” flour tortillas
8 slices of Mozzarella or combination of Cheddar and Monterey Jack cheese, thinly sliced or grated.

Directions
Place chicken breasts on foil lined baking sheet. Brush with butter. Sprinkle on garlic powder, salt, pepper. Broil about 6-8 minutes until temperature reaches 160 degrees. Let cool and then slice very thinly or chop into small pieces. Dice tomatoes and place in medium bowl. Add the rest of the ingredients and let sit at least 30 minutes to marinate. Heat a large non-stick pan, place flour tortilla in pan and brush with melted butter. Flip the tortilla over. On one-half of the tortilla cover with the cheese. Lay enough chicken to cover the cheese. Spoon some of the tomato mixture on top, letting the liquid stay in the bottom of the bowl. Place more cheese on top. Once the cheese begins to melt and the tortilla is lightly golden, fold the tortilla over and let cook another minute or so until the top cheese is melted. Serves 4.

3. Spicy Tuna Poke Bowl

Ingredients
1/2 lb. sushi grade tuna, cut into 1/2-inch cubes,
Note: broil or sear fish first before cubing, if desired
1/4 c. Thinly sliced scallions
1 t. Freshly grated ginger
1 t. Tubby Olive Honey Ginger or Serrano Honey Vinegar
2 T. Reduced sodium soy sauce or Tamari
1 t. Tubby Olive Toasted Sesame Oil
1/2 t. Sriracha
1 c. Cooked short grain brown rice or sushi white rice
2 c. Salad greens, torn into bite-sized pieces
Tubby Olive’s Terrapin Ridge Siracha Aioli

Directions
In a medium bowl, combine tuna with scallion, grated ginger, soy sauce, vinegar, oil and Sriracha. Gently toss to combine and set aside while you prepare the bowls. Divide rice between two bowls. Add salad greens and then the tuna. Toppings:Sliced avocado, edamame, sliced cucumber, pickled ginger, diced mango, wonton crisps, and/or black sesame seeds. Drizzle with Siracha Aioli and sesame seeds, and serve with extra soy sauce on the side, if desired. Serves 3-4.

4. Greek Farro Salad

Ingredients
1/3 c. Tubby Olive Garlic, Basil, or Milanese Gremolata Olive Oil
1/4 c. Tubby Olive Sicilian Lemon Balsamic
1 T. Fresh lemon juice
1 Large garlic clove minced
1/2 t. Dried oregano
1/4 t. Sea salt, & freshly ground black pepper to taste

1 c. Farro (pearled, semi-pearled, or whole)
1/2 T. Fresh oregano leaves
1/4 c. Chopped parsley
1/4 c. Crumbled feta cheese

6 c. Chopped Romaine lettuce
1 c. Chickpeas, rinsed and drained
1 c. Large cucumber, seeded and chopped
1 c. slivered red bell pepper
1/2 c. Kalamata olives, cut each in half
1/2 Cubed or crumbled feta
Sea salt and black pepper to taste

Directions
In a medium bowl, add the fresh lemon juice, garlic clove, oregano, sea salt and black pepper. Slowly whisk in the 1/3 cup olive oil, until emulsified. Set aside.

Prepare the farro: fill medium pot half full of water and bring to a boil. Add the farro, reduce heat, and simmer until farro is tender yet still chewy. Simmer about 15 to 20 minutes for pearled farro, 20 to 30 minutes for semi-pearled farro, and up to 40 minutes for whole farro. Drain and then spread onto a large plate to cool and dry for 20 minutes (which keeps it from getting mushy. Place in a medium bowl. Farro can be made ahead of time and refrigerated. Add the oregano leaves, parsley, and 1/4 cup of the dressing to the cooled farro. Gently mix in the Feta cheese and set aside.

In a large serving bowl, place the chopped Romaine and the rest of the salad ingredients. Add the farro mixture and drizzle in the remaining dressing. Toss lightly to combine & serve. Serves 4.

5. Chicken Quinoa Bowl with Apricot Dressing

Ingredients
1-1/3 c. chicken stock
2/3 c. quinoa, any kind
1/4 c. Tubby Olive Apricot Balsamic Vinegar
1/2 t. Dijon mustard, or Tubby Olive’s Tait Farm Ginger Mustard
1/4 c. plain Greek yogurt
2 boneless chicken breasts, about 1-1/2 lbs,
4 T. Tubby Olive Herbs de Provence Olive Oil
Sea Salt &Freshly ground pepper
1 lb Asparagus washed and trimmed
Sliced tomatoes, Sliced avocado

Directions
Boil broth, then add quinoa and simmer on low for 10 min, set aside. Bring Balsamic to a boil then reduce to simmer, & cook until slightly thickened Cool. Add mustard and yogurt, mix until smooth.

Preheat broiler. Butterfly chicken 3/4 down lengthwise. Coat chicken in 3 T. of the olive oil, salt and pepper. Place on one side of foil lined baking sheet 4” from heat for 6 min. Coat asparagus with rest of oil, salt & pepper. Turn chicken over, add asparagus to other side of pan. Broil asparagus for 6 minutes or until knife inserts easily in stem. 
Continue to broil chicken to 160-165 degrees. Remove chicken to cutting board, let rest, then slice into strips. Place quinoa in a bowl, add chicken, asparagus, sliced tomato and avocado, drizzle with dressing and serve. Serves 2-4


*Adapted from Taste of Home

6. Chickpea Tomato Soup

Ingredients
1 T. Tubby Olive Herbs de Provence Olive Oil
1 Large onion, diced
4 Celery stalks, diced
2 Carrots, diced
2 Cloves garlic, chopped
Coarse salt and ground pepper
1 Can chickpeas
1 Can diced tomatoes or 4 fresh diced Roma tomatoes
¼ c. Fresh basil, thinly sliced
1 ½ c. Chicken or vegetable broth
¼ c. Parmesan cheese
2 Bay leaves
1 c. Spinach

Directions
Heat 1 T. olive oil in a medium pot over medium heat. Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes. Add 1 can chickpeas, drained and rinsed, and 1 can diced tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add salt and pepper as needed. Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve. Optional – drizzle Olive Oil on soup. Serves 4.

7. Hawaiian Roll Turkey Sliders

Ingredients
1 Package Hawaiian Rolls
9 oz. Roasted Turkey deli lunch meat
6 slices Swiss or Provolone cheese
7 oz. Can diced green chiles drained well
1/2 c. Tubby Olive Raspberry Honey Mustard
3 T. Tubby Olive Butter Olive Oil
1 t. Dijon mustard
1 t. Worcestershire sauce
2 t. Poppy or Sesame seeds
1 t. Minced dried onion

Directions
Preheat oven to 350 degrees.Cut the rolls lengthwise in one piece so you have two slabs of rolls. Brush insides of each slab with Tubby Olive Raspberry Honey Mustard. Layer the turkey, cheese, and green chilies between the two layers.

Add mustard and Worcestershire sauce to the butter olive oil. Brush onto top of rolls and sprinkle with seeds and minced dried onion. Bake 15-18 minutes until tops are lightly browned and cheese is melty. Serves 6-8.

8. Cilantro-Lime Shrimp Wrap

Ingredients
1 lb. Medium uncooked shrimp, peeled and deveined
2 t. Ground cumin
1 t. Chili powder
Juice of 1 lime
Freshly chopped cilantro
2 Cloves garlic, minced
3 T. Tubby Olive Cilantro & Onion or Persian Lime Olive Oil, divided
Kosher salt
Freshly ground black pepper
Romaine lettuce, several whole leaves, for serving
1 Avocado, thinly sliced
1/4 c. Sour cream, for serving, or a Tubby Olive’s Terrapin Ridge Spicy Chipotle
Garnishing Squeeze

Directions
In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2T.olive oil; season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and the marinade left in the bag to the pan. Cook until pink, 2 minutes per side..Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream or garnishing squeeze, top with salt & pepper and Spicy Chipotle Squeeze . Serves 4.

Adapted from delish.com

9. Black Bean Burgers with Chipotle Sauce

Ingredients
1 – 14oz.can black beans
1/4 c chopped green bell pepper
1/4 c chopped onion
1 chopped garlic clove
1 T. Tubby Olive Garlic or Black Pepper Olive Oil
1/4 t. garlic powder
Dash of smoked paprika
1/4 c. bread crumbs
1/4 c. Feta cheese
1 large egg
1/2 t. Worcestershire sauce
1 T. Mayonnaise

Directions
Drain & rinse beans, lightly blotting to remove excess moisture. Place on baking sheet and bake at 325 for 15 minutes to further dry out. In small skillet, sauté bell pepper, onion, and garlic in olive oil, until onion and pepper are softened. Blot again & place in food processor with remaining ingredients. Pulse until mixture is together but a little chunky. Add beans, pulse again, leaving mixture chunky as desired. Form into patties and bake at 375 for 10 minutes on each side.

Serve on rolls with Tubby Olive’s Terrapin Ridge Spicy Chipotle Garnishing Sauce or Smokey Onion Mustard, lettuce, sliced tomatoes, & sweet pickle slices. Serves 2.

10. Chicken Taco Salad with Chipotle-Cilantro Dressing

Ingredients
1/2 c. chopped cilantro leaves
1/4 c. Tubby Olive Chipotle Olive Oil
2 T. honey
1/4 c. Tubby Olive Red Wine Vinegar
1/2 t. ground cumin
1 small garlic clove, minced
Salt to taste
2 boneless chicken breasts
Chopped Romaine lettuce
1 c. chopped cherry or grape tomatoes
1 avocado, sliced
1 c. shredded Cheddar or Monterey Jack cheese
3 flour tortillas
1/2 tsp ground cumin
1/2 tsp onion salt
Dash of cayenne (optional)
Tubby Olive Chipotle Olive Oil
3 flour tortillas
1/2 tsp onion salt
Optional toppings: Corn, chopped red onion, black beans, sour cream as desired

Directions
For dressing/marinade, place cilantro, olive oil, vinegar, honey, cumin, garlic glove and salt into a blender and process until well combined. Sprinkle chicken breasts with salt and pepper, and place 1/4 of the dressing into a plastic bag, then add chicken breasts. Let marinate while making tortilla strips. For tortilla strips: brush Chipotle Oil over one side of tortillas. Mix together the cumin & salt, then sprinkle over each tortilla. Stack tortillas and cut into nine strips. Place in ungreased baking pan and bake at 400 degrees for 8-10 minutes or until golden brown.

Heat grill (or broiler) and grill chicken for 4-5 minutes each side until it reaches 160-165 degrees. Let rest a few minutes, then slice into strips. Assemble salad: place Romaine, tomatoes, avocado and cheese in large bowl. Drizzle with Cilantro/Chipotle dressing and toss. Top with optional items, then tortilla strips, and serve. Serves 4.

The post It’s Lunchtime! Try our 10 Recipes appeared first on The Tubby Olive.

It has a clean and tart flavor with crisp-fruity notes of pear. It has a multitude of culinary applications; use it to dress fresh fruit, as a balsamic on your favorite green salad, as a glaze for poultry, a marinade for fish, and so much more!

Cranberry Pear Pork Tenderloin

Ingredients
1-1/2 lb pork tenderloin, trimmed of silver skin
1 pear cut into 1” chunks
½ cup dried cranberries
1/3 cup Tubby Olive Cranberry-Pear Vinegar
1/3 cup Tubby Olive Blood Orange Olive Oil
1/2 tsp ground coriander (optional)
Sea salt, freshly ground pepper
2 TB Tubby Olive Blood Orange Oil
2 TB butter

Directions
Heat oven to 400 degrees. Place pork tenderloin in a plastic bag. Add the Cranberry Pear vinegar, Blood Orange oil, (and coriander if using) to the bag. Let marinate at least 1 hour.
Pat dry pork and sprinkle with salt and pepper. Heat 2 TB Blood Orange Oil in saute pan and sear pork over medium high heat until browned on all sides. Place the pork in another pan and put in hot oven and roast for 13-15 minutes or until meat thermometer reaches at least 150 degrees.

Using the saute pan, melt 2 TB butter and add pear pieces and dried cranberries. Scrape up browned bits from the pork and stir until pear is softened and turning golden. Remove pork from oven, slice and place on plate. Spread the pear/cranberry mixture over the pork, and enjoy!

Cranberry Sparkler

Ingredients
1-3 TB Tubby Olive Cranberry Pear Balsamic
8 oz. Sparkling water or club soda
Fresh lime cut into wedges
(For an adult version, add vodka)

Directions
Pour sparkling water into glass and add balsamic, 1 tablespoon at a time, stirring and tasting, until you’ve reached the desired flavor. Add ice and a squeeze of lime.  Enjoy!

The post Cranberry Pear Balsamic Recipes appeared first on The Tubby Olive.

Ingredients
6 ounces extra-Lean 99% Ground Turkey
1 medium yellow onion diced
2 Tbsp. Tubby Olive Cilantro & Roasted Onion Olive Oil or Chipotle Olive Oil
1 oz. package dry taco seasoning
1 oz. package dry ranch seasoning
15 oz. can black beans rinsed and drained
15 oz. can kidney or red beans rinsed and drained
15 oz. can corn drained
15 oz. can petite diced tomatoes
10 oz. can Rotel tomatoes and green chilies
14.5 oz. can chicken broth
Fresh cilantro, rough chop (optional)
Fat free sour cream, a dollop (optional)
Corn chips, crushed (optional)

Instructions
In a large stockpot, brown together the ground turkey and diced onion in the 2 Tbsp. olive oil.  Stir in seasoning mixes, and add in the remaining ingredients. Stir together well, cover with lid, and simmer for 20 minutes, stirring occasionally.  Place in serving bowls and top each with cilantro, sour cream and crushed corn chips. Refrigerate any leftovers in airtight containers. Can also be frozen into individual servings. Makes 8 servings.

Recipe adapted from realhousemoms.com

The post Taco Soup appeared first on The Tubby Olive.

Ingredients:
1 package (12 rolls) Hawaiian sweet rolls
8 ounces sliced sharp provolone
3/4 pounds roast beef as rare as possible
1 cup jarred deli-sliced pepperoncini
2-3 Tablespoons Tubby Olive Butter Olive Oil
2-3 Tablespoons Tubby Olive Garlic Olive Oil
3 Tablespoons Terrapin Ridge Farms Onion Blossom Horseradish Dip, plus more for serving
1 1/2 teaspoons poppy seeds

Directions:
Lightly grease the bottom of a 13-by-9-inch baking dish. Without separating into individual rolls, slice the top half of the bread from the bottom half. Spread 1-2 T Terrapin Ridge Farms Onion Blossom Horseradish Dip on the open face of the bottom half of the bread. Place the bottom portion of the rolls in the prepared baking dish. Layer half of the cheese on top of the bottom rolls. Next layer all the roast beef on top, then pepperoncini on top. Finally, layer the last half of the cheese on top. Place the top section of rolls on top of everything.

In a small bowl, combine the Olive Oils and poppy seeds. Season with salt and pepper, to taste, and whisk to combine. Using a pastry brush, liberally brush the oil mixture over the tops and sides of the rolls until well coated. Some of the mixture will pool at the bottom of the pan which is fine — this will help season the bottom section of rolls! Bake at 350F, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and tops of rolls are slightly crispy (watch carefully). Remove, cut apart with a serrated knife, and serve while hot!

The post CHEESY ROAST BEEF SLIDERS appeared first on The Tubby Olive.

Ingredients:
Tacos
4 tilapia fillets or 1 lb. peeled raw shrimp
1/3 c. Tubby Olive Persian Lime Olive Oil
1/3 c. Tubby Olive Serrano Honey Vinegar
Salt & pepper
6 soft tortillas

Slaw
2/3 c. mayonnaise or Greek yogurt
2 Tbsp. Tubby Olive Jalapeno Balsamic
1/4 c. fresh cilantro, minced
1-2 Tbsp. freshly squeezed lime juice
2 garlic cloves
½ tsp. ground cumin
14 oz. bag cole slaw mix
Toppings
Pickled red onions (recipe below)
1 avocado peeled and sliced
1 tomato, sliced

Directions:
Season fillets or raw shrimp with salt & pepper and place in a bowl or plastic bag.  Whisk together the Persian Lime Oil and the Serrano Honey Vinegar.  Pour most of it over the fish/shrimp and save reserve for drizzling over tacos before assembling. Marinate for 30 minutes and up to 2 hours in the refrigerator.

For slaw, combine the mayonnaise/Greek yogurt, Balsamic, cilantro, lime juice, cumin, salt, pepper and garlic in a blender. Pulse briefly a few times until the mixture is combined.  Place coleslaw mix in a large bowl and top with sauce, then toss until the mix is evenly coated.  Serve immediately or cover and refrigerate for up to 24 hours.

Sear fillets on hot grill for 2-3 minutes on one side, then turn over, close grill lid and cook for another 5 minutes. Internal temp should reach 130 degrees. Cut into bit size pieces. Drizzle with reserve Lime-Serrano marinade.
For shrimp, grill no more than 3 minutes per side, over medium high heat, then cut in half, if desired. Drizzle with reserve Lime-Serrano marinade. Warm tortillas on greased grill pan for 10 seconds on each side.
To serve:  Assemble by placing fish/shrimp pieces on tortilla, top with slaw, avocado, tomato, pickled onions (recipe here), and minced cilantro.

The post Grilled Fish/Shrimp Tacos with Jalapeno-Lime Slaw appeared first on The Tubby Olive.