Grilled Fish Tacos with a Sriracha Yogurt Sauce

imageFish Tacos are a great, healthy, easy meal for weeknights – – – especially for Meatless Mondays! T.W.O. spiced up our fish tacos with a homemade Sriracha Yogurt Sauce.  It’s a great addition to the tacos and doesn’t mask the taste of the grilled fish.  T.W.O. mixed their fish for this meal – they used rock fish and Mahi-mahi.  Depending on your taste buds, both fish are a great option. take the taste test and let us know how which one you liked best!

Grilled Fish Tacos with a Sriracha Yogurt Sauce

– 1 pound fresh, wild rock fish
– 1.5 pound fresh, whild Mahi-mahi
– 2 lemons
– 1 cup cabbage, chopped
– 1/2 avocado
– 1 mango, diced
– 1/4 cup greek yogurt
– 2 Tablespoons Sriracha
– yellow corn tortillas
– Krazy Salt
– Pepper

1.  Preheat the barbecue to medium heat.
2. While the grill is heating, prep the fish. Wash and clean and place on foil.  Season with juice from 1 lemon, salt and pepper.  Slice the other lemon and place on top of the fish.
3. Place the foil “tray” on the grill and cook the fish for 5-8 minutes depending on your barbecue.
4.  While the fish is cooking, prep your sriracha yogurt sauce.  Mix together the greek yogurt and sriracha in a bowl.  Set aside.
5.  Chop the cabbage, avocados and mango.  Set Aside.
6.  Remove the fish from the grill and heat the tortillas for 1-2 minutes.
7.  To assemble the tacos, place the sriracha yogurt sauce on the tortilla, top with grilled fish and garnish with avocado, mango and cabbage.
8.  Ready to chow down!


image image image image
T.W.O. signature

Roasted Beet and Berry Burrata Kale Salad

imageIt’s been record breaking weather here in California and T.W.O. was in the mood for a light, delicious, refreshing salad. We combined fruit, vegetables and cheese to make this vegetarian meal. Bikini meal approved!!

 Roasted Beet and Berry Burrata Kale Salad

– 1 bunch lacinato kale
– 3 golden beets
– 1 Persian cucumber
– 1/2 cup raspberries
– 1 burrata ball
– Trader joes soy dressing

1. Preheat oven to 400
2. Remove the leafy steams on the beets. Wash and clean the beets. Place on a foil lined cookie sheet. (Or place a piece of foil under each beat so the juices don’t get everywhere.
3. Cook for 1 hour, checking the beets every 20 minutes.
4. While the beets are cooking, wash and chop the kale. Place on individual plates.
5. Top with washed berries and sliced cucumbers. Evenly cut up the burrata and add to each salad.
6. Once the beats are done, remove and let cool for 2 minutes. Peel the skins off the beets using a knife. Thinly slice.
7. Add the sliced beets to the outside of the plate for presentation and top with the soy dressing or a dressing of your choice!

image image

image image image image image image imageHappy Healthy Eating!

T.W.O. signature

Grilled Mediterranean Salad


Have you ever thought about grilling lettuce? Well you will after reading this recipe. It’s a great way to bring more flavors to your fresh salad without adding the calories or the ingredients. T.W.O. combined the grilled romaine with fresh vegetables and a homemade dressing. Check out the recipe below.

 Grilled Mediterranean Salad

– 2 heads organic romaine
– 1 ½ cup fresh tomatoes, diced
– 1 cup hearts of palm, sliced
– 4 persian cucumbers, sliced
– ¼ cup basil olive oil
– 2 Tablespoon fig balsamic
– 1 Tablespoon rice vinegar
– ¾ cup lemon juice
– Salt
– Pepper
– Olive oil (~ 1 teaspoon for drizzling)


  1. Cut the romaine heads in half, lengthwise. Leave the stem and core intact.
  2. Drizzle the olive oil and salt and pepper on the halves.
  3. For the dressing: combine the, basil olive oil, fig balsamic, rice vinegar, lemon juice, salt and pepper. Mix well and set aside.
  4. On a heated barbeque, place the romaine halves on the grill over low-medium heat. Cook for 2-3 minutes per side. Make sure to watch the lettuce leaves – you don’t want them to start to burn.
  5. Remove the lettuce and top with homemade dressing, tomatoes, cucumbers and hearts of palm. Add pepper as needed.


image image image image image image image

Happy Cooking!

T.W.O. signature

Harvest Salad


 Fall is one of T.W.O.’s favorite seasons because of the weather and the harvest foods!  To kick off the season, T.W.O. decided to make a dish with butternut squash. The weather has been quite warm, so a fresh salad with all the Fall ingredients was put on the T.W.O. menu.


Roasted Butternut Squash:

-Butternut Squash
-Olive Oil
-Salt and Pepper

 For the Salad:

-Roasted butternut squash
-Apple (Honeycrisp or Granny Smith)
– Cucumber
-Crimini mushrooms
-Dried Cranberries
-Goat Cheese

 For the Dressing:

-1/4 cup olive oil
-3/4 cup Balsamic vinegar
-2 Tablespoons Dijon mustard
-1 ½ Tablespoons Greek yogurt
-I tablespoon honey
-Salt and Pepper

Preheat oven to 415°. Cut butternut squash in half and remove seeds. Place butternut squash on a foil-lined cookie sheet and brush the squash with olive oil. Next, season the squash with salt, pepper, cinnamon, and nutmeg. Put the squash into oven and roast for 45 minutes to one hour.



For the dressing, mix together the olive oil, balsamic vinegar, mustard, yogurt, honey, cinnamon, salt and pepper. Put the dressing in the refrigerator to chill. Ten minutes before the butternut squash is ready, prepare salad.  Dice apple, mushrooms, and cucumber and place on platted spinach. Next, add your cranberries, pepitas and crumbled goat cheese.


When the squash is done, take out of oven and let sit for 3-5 minutes to cool. Cut the squash into cubes (removing the skin) and put on salad. Drizzle the dressing over salad and mix.  Now it’s time to enjoy this gastronomical, fall inspired salad!




T.W.O. signature