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Open Tortilla, toppings left to right: salsa, chopped onion, jalapeno, and tomato, breaded cod, shredded cabbage, and El Tapatio hot sauce.
3 person version below has leftovers. Add 1/2 pound cod and this feeds 5.

1 fillet of cod, 1 lb, $3.99
2 eggs $ 0.60
2 cup bread crumbs (crumble crackers) $2
½ of a $2 cabbage
2 roma tomatoes $0.42
1/3 of a $ 0.60 onion
6 of a 10 ct. package of $5 large tortillas
1 jalepeno $0.09
1 lime $ 0.25
½ cup of a $3.49 pint of salsa
small amount of hot sauce

Total if you have none of this on hand $ 18.22 (Please redo the math subtracting what you already have and see what it actually costs you!)
Leftovers: ½ cabbage, 2/3 onion, 4 large tortillas and ~pint of salsa...
But with $2 more (1/2 lb more) of cod, this would have fed 5 adults for ~$20!

Directions

Cut fish fillet(s) into 1” strips.
Separate and keep 2 egg yolks & beat lightly in bowl
Spread bread crumbs on pan
Heat 1 tbsp extra virgin olive oil on medium heat in large nonstick skillet.
Dip fillets in yolks, wiping away excess with fingers for a thin coat
Roll fillets in bread crumbs
Cook on medium heat until fish turns opaque white (15-20 minutes?)
Coat each tortilla, both sides, with water and shake excess away.
Stack tortillas on a plate, put another upside down over them and microwave 2 minutes- its is ok if they are bigger than the plate.
Slice cabbage thinly for shreds.
Dice tomato, onion and jalapeno. Cut up a lime and get out salsa & hot sauce
Assemble!
Note: If you want them all hot at once since it takes time to prepare each one, assemble all and place in a baking dish or two- and heat at 350 for 5 minutes.
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Fish before and after 15-20 minutes over medium heat in 1 tbsp olive oil
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This is the final soft taco- it was never plated. It was immediately eaten- stopping to take pictures was bad enough. But a little salsa, maybe a sour cream and guacamole mixture drizzled zig-zag across on a bed of cabbage with a lime slice? The best laid plans.

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    Why recipes & tips?

    Disorientation is what we felt when we suddenly felt compelled to shop, cook and dine differently. It happens at that point you know too much to eat GMO’s. It’s probably like being an exchange student. You know a lot of the language perhaps, but there’s layers of knowledge to gain by speaking it all the time.

    Since you’re not a native speaker, you may find out after several years that a word you’ve always used isn’t quite the right one. Plus, sometimes you really need a word and you don’t know what it is- you can’t wait so you put together some phrase that pretty much means the same thing. Every day it gets easier, and by necessity you learn quickly.

    What makes it harder is our assumptions and preconceptions- even half-truths (at best) we’ve been sold. I assumed citric acid came from citrus. I assumed natural flavors would not contain GMO’s. I assumed cage-free meant chickens lived outside of cages. I assumed things like GMO fish and meat and dairy from cloned cows would be labeled and I’d know when they were on the shelves. I thought genes worked the way I learned more than a decade ago and safety tests conducted by scientists proved GMO’s were safe. The reason we have to discuss and link to all the stuff coming from regulatory agencies and scientists is that by not knowing we accidentally ate GMO’s.

    We have only our perspective to write from, and challenges we hear about others facing. By going non-GMO, you are eliminating many prepared foods or switching brands to be non-GMO or organic. When we knew too much to eat any ever again once we spotted them, we suddenly had problems eating because we had some knowledge gaps, it cost too much, we couldn’t find food, and it was taking a lot more time. For some of you, time or money added will keep you from doing it- and you might shut the door on the truth because you think you are helpless until you have more time or money. That isn’t true. It may not all be on the website yet but since we do it, we will write about it and you could always call us (email us so we know what number is yours first and pick up) and we’ll bend over backwards to give you whatever you need to make it work. We’ll go shopping with you or answer your call, text message or email in real time if you have a question at a store or restaurant or whatever you need. Until we have a lot of this up as we think of it, we’ll use a blog so the newest is easily found and you can use key words (“categories”) below. Later we’ll change this page from a random tips and recipes blog to an organized guide page.

    You will see that we didn’t know the basics, so basics are often going to be here- like our fastest best way to cook rice. Anything we know how to do or that folks suggest we pass on will be here and some will be new because they are recipes we made up. Some things only apply to going no-GMO so they might be new too. And some people live on fast food and prepared dishes and will be lost in a kitchen (we know people like that) or think they have to buy Organics because it would be awful to make non-GMO food themselves. Its not- its delightful, easy and cheap. You feel better and eat better food and food becomes an experience that brings very good feelings. I’m not a cook. I throw things together and I’m becoming good at that- so much that some of what I do might now be called cooking. Anything that is really cooking will have come from you all and we’ll post it here too so we help other cooks too. Thank you for reading.

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