I wish I could say that my first conversation with Gene was a smooth one.  After I introduced myself he yelled at me “Are you calling me from one of those cell phones?  Well hang up and call me from a REAL phone!”  Okay, I will call you back from a land line.  “Listen, I don’t even know who you are so suit yourself – you may call me back if you want to, it’s up to you.”  I later learned that “Are you calling me from cell phone?” was to be a standard opening line for all of our phone calls.

I called him back and we spent well over 45 minutes talking.  I learned that he is an 83 years old Italian American.  The conversation meandered away from cooking and eating many times.  Gene is disturbed by the budget crisis.  Indeed, he felt that government officials “local, state and federal mind you” are responsible for this mess should be lined up and shot.  “Everyone of them lined up and shot!” he repeated the comment for emphasis.

He went out to eat a lot.  In fact he had been enjoying a wonderful garlic soup from a new tapas place that had opened around the corner.  He offered to take me there but then quickly asked if I was married.  When I said yes, he retracted stating he didn’t want to get in the middle of anything, that he was old fashioned that way.

Gene is also disturbed by “your generation.”  Explaining to me that we have been headed down the wrong path for some 50 years and that he prayed and meditated for us (which was refreshing after the shoot em up comment).  Then in a very sad sincere voice he said he hated living in this time period.  I thought of how awkward it must feel to be left behind and be so unfamiliar with our technological world.

He used a calendar to mark the days and after checking confirmed that I could see him the following week.

I rang the doorbell and the door opened to reveal a tall thin man without a shirt framed by a protective screen door.  He stated he was humiliated but he had the shingles and could not wear a shirt without being in pain.  He said I could come back and he would understand.  I assured him it was okay as I worked in a hospital which he seemed relieved about.

The apartment was dark, the carpets hadn’t been cleaned in a long time.  The chairs were well worn.  A rather large television from the 1960’s sat in the corner.  He never watched it preferring to read and offered it to me, it had been his mothers.  No, no, I didn’t want it, but thank you.  Gene is an avid reader.  In fact, he was reading a book about eating for your blood type and he assured me that this was the “way of the future.”  He was disappointed that I did not know my blood type.  He had meticulously copied a list of the things that he could not eat according to the book.  He asked me to take it home for reference and we would try this for 1-2 months.  Then if it didn’t work, “the heck with it.”  I liked that attitude.  Gene mentioned several times that his mother was a great cook, people always asking for her recipes which she obliged them with.  He knew that eating out was not the best thing for him and he wanted to focus on vegetables.  I asked him to show me his kitchen and cookware.  Gene has exactly 2 frying pans and one brand new cuisinart steamer, a gift, that has never been used.  He has a stove with masking tape marking the numbers which are too small for him to see otherwise.  “If you use the oven, you will be the first one.”

So, Gene is hard of hearing, doesn’t see well (but still drives short distances), has had shingles for 17 months, has no family.  His 4 siblings died in the flu of 1918, part of a “tragic life story” which he would tell me more about later.

Gene had cleaned several bunches of spinach which sat with water droplets clinging to the leaves in a colander on the counter.  ”Before you leave can you show me what to do with this?”  I rolled up my sleeves and we began with lesson one:  how to cook spinach.  His mind wandered a few times and I had to remind him to “focus, Gene, focus.”  When I left he handed me a cash payment.  No, no, this was a get acquainted session-no charge.  He then insisted that I take a carton of Mendicino Blue blueberries home.  After a few attempts I could see that refusing was not acceptable so we agreed on the blueberries.  Best blueberries I’ve ever had.

I am amazed that these three simple basic ingredients could come out with such a complex taste.

The snap peas retain some crunch and taste bright, the leeks become sweet, and the little red and yellow cherry tomatoes not only looked impressively elegant but their  juices brought the flavors together.  Toss in some herbs and you’ve got a delicious Italian type side dish.

We have made this recipe with both sugar snap peas as well as those thin french green beans (Haricot Verts-lessen the roasting time if using these).  I’m certain you could use regular green beans as well.  I came across a similar recipe in an Italian cookbook that uses basil instead of oregano.  I highly recommend fresh oregano if you have it.  It’s nice to grow your own following The Herb Gardener’s advice then you can just grab what you need.

A note on nutrition:  Nutritionally those snap peas are a good source of protein, B vitamins, vitamins C and K, and a variety of minerals, including phosphorous, manganese, magnesium, potassium, and iron.  You probably already know that tomatoes are power packed with beta-carotene, vitamin C, lycopene, biotin, vitamin K, B6, pantothenic acid, niacin, folic acid, and dietary fiber.  Lycopene has received a lot of attention because it has been shown to protect against  breast, colon, lung, skin and protate cancer, as well as lower the risk of heart disease, cataracts, and macular degeneration.  It neutralizes harmful free radicals before they can damage cell structures.  And guess what?  Eating lycopene with olive oil improves its absorption rate!

Roasted Snap Peas with Leeks, Cherry Tomatoes and Oregano

(adapted from EatingWell, June 2008)

Ingredients:

1 large leek, white part only, halved lengthwise and washed

1/2 lb. sugar snap peas, trimmed

2 teaspoons extra-virgin olive oil

1/2 teaspoon sea salt

2 cups cherry tomatoes, halved

1/2 tablespoon chopped fresh oregano (or 1 tsp dried)

Method:

Preheat oven to 425 F

Cut leek halves into 2 inch lengths and then very thinly slice each piece length-wise, yielding 2 inch long strips.  OR cut width-wise into thin half moons.

Toss the leeks, peas (or green beans) in olive oil and salt.  Spread evenly on a baking sheet.

Roast for about 20 minutes, stirring half way through.
Stir in tomatoes.  Return to oven and roast for another 10 minutes until vegetables begin to brown and tomatoes are releasing their juices.

Toss with oregano and serve.   This dish would be great with polenta, pasta or roasted chicken.

When it comes to something as instinctual as eating, most of us can’t even fathom it becoming a problem. Yet for many seniors, eating is riddled with obstacles: difficulty chewing, lack of appetite, and constipation. These are in turn common causes of poor nutrition, and may ultimately lead to such problems as slow wound healing and a poor immune response.

Perhaps the most obvious challenge to eating is the lack of teeth or poorly fitting dentures, which make chewing difficult and eating frustrating. While most of us take eating for granted, statistics show that 27% of the seniors over age 65 have no remaining teeth. A second, less obvious appetite obstacle is an older person’s diminishing sense of taste and smell. Then the doctor puts them on a no salt, no fat diet and heck that is an appetite depressant if ever there was one.

Poor appetite is also a side effect of many medications, and the average senior takes 5 prescription drugs a day (and some take many more than that). These medications contribute to constipation and dry mouth, and can even interfere with nutrient absorption, making it especially important for the elderly to make wise food choices. Yet according to Lipski, author of Digestive Wellness, “Elderly people often eat low-fiber foods, rely on packaged and prepared foods, take medications that interfere with normal bowel function, and have decreased mobility.” Is the answer more drugs? Constipation is a common complaint– one that seniors are shamelessly obsessed with and have no qualms talking about. Theirs was the generation of cod liver oil which has mostly been replaced now by faithful dedication to Milk of Magnesia. At least one study shows that pharmaceuticals are unnecessary: Constipation in nursing home residents was alleviated simply by adding two slices of whole-wheat bread and two teaspoons of bran to their daily diet.

Constipation isn’t the only health problem facing the elderly. Because cooking presents a challenge to many seniors, they resort to microwaving frozen foods. The results are dull, unappealing dishes, unevenly heated and dreary to eat, that lack the aroma that accompanies traditional cooking. It’s that aroma that makes a person salivate in anticipation, thereby increasing the appetite that seniors often lack. These monotonous diets lack adequate ratios of nutrients to calories, and are low in energy, protein, and fiber. Nutritional deficiencies may in turn lead to weight loss, decreasing muscle mass, and fatigue.

Seniors with caregivers may have their own unique challenges. For example, the caregivers may cook ethnic foods that the senior is not familiar with and does not like. One wife of a patient stated that they lived at an Assisted Living where the chef only cooked Filipino food. She said her husband hated it and she liked it but “not everyday!” She said the residents’ council finally complained enough and that “it’s gotten better.”

Caregivers may not always practice safe food handling procedures and unfortunately many of the elderly already have compromised immune systems. One grandson told me that his grandparents’ caregiver often left food, like cans of opened soup, on the counter all day long. Unsafe food handling can lead to salmonella or other bacterial infections. Children, senior citizens, people with chronic illnesses and those with weak immune systems tend to be at highest risk for complications due to salmonella, according to the National Institutes of Health.

Perhaps the caregivers themselves are not really very good at cooking. One caregiver was reported to have tried to feed an elderly gentleman a boiled egg with BBQ sauce on it to which he stated, “I can’t eat this!” After working with seniors for more than a decade, I am not aware of any caregiver agencies that provide its caregivers with safe food practices or instructions on how to cook for seniors, never mind how to cook for a senior who has a special dietary need such as a diabetic diet. I am not advocating that caregivers spend all of their time in the kitchen, they have many other important matters to attend to, but someone should consider what a senior is eating and how they will receive their daily nutrition.

If all of that isn’t discouraging enough, there are emotional components to eating that should be considered. Perhaps someone is newly single and does not know how to cook or as one woman told me, “It’s just me, so why bother?” Loneliness, depression, and social isolation lead to loss of interest in food. If you have spent all your life eating in the company of others suddenly finding yourself alone at the table can be devastating.

Clearly, the elderly have been forgotten in all this talk about eating local, organic, quality foods. Seniors may have some challenges around meal time but they are challenges that we as their concerned family, friends, neighbors, caretakers, and a community can help them meet.

5 Tips for a Meal Time Makeover

1. Appetite & Flavor Enhancers: Who can’t relate to the smell of garlic and onions cooking on the stove, or a chicken baking in the oven? Smell and anticipation (waiting-what we used to do before microwaves) gets us ready to eat. It may be helpful for seniors to invest in one of the newer crockpots with an automatic turn off. Not only will crockpots make the house smell good all day long, the food cooked inside will be very tender and easy to chew. Also remember to include fresh herbs and spices in ones diet. If someone’s sense of taste or smell has changed, keep these things handy to brighten up their food: a lemon and a lime, some cider vinegar, some pure maple syrup and a stick of real butter to dab onto foods. Additionally worth noting is that zinc improves taste acuity.

2. Biggest meal should be lunch. Many of us are used to dinner being the big meal. If a senior can make the change to lunch being the big meal there will be plenty of time to digest before bed, which is especially important if you are prone to heartburn. Eating earlier when one has a higher energy level makes meal preparation less of a strain. Seniors should also be willing to try new foods since they may taste differently than they remember. Adding variety to ones diet allows one to get different vitamins and minerals throughout the week.

3. Hydrate. Since dehydration can lead to imbalances in the system let’s tackle this issue. For those of you who are trying to force seniors to drink a big pitcher of water every day, forget it. It’s intimidating and uninspiring. So, use a small glass or cup and fill it through out the day with any combination of the following: water, water with lemon, bubbly water with natural flavorings or plain, teas–iced or hot, juices mixed with bubbly or plain water, warm broth, and smoothies made with yogurt and fresh or frozen fruit. As a nutritional chef I love the idea of having soups as not only a nutrient-dense food but also to help with hydration. There are also many vegetables and fruits, such as zucchini and melons, that have high water content.

4. Fiber. Most of us do not get enough fiber in our diets and the elderly are no exception. Try adding beans to ones diet for a high fiber power food. Start slowly to help your body get used to increase in fiber and to minimize gas and bloating. Beans should be soaked the night before, drained and put in the crockpot with fresh water, garlic, some onion and sage. Beans are very inexpensive and there are so many varieties it’s hard to get bored. One of my favorite meals for seniors is minestrone with white beans and lots of mixed vegetables. Lentils are also a favorite as they cook quickly are very flavorful, and are full of nutritional value.

5. Loneliness. If someone is eating alone, I recommend that they go on an outing. First order of business is to splurge for a nice placemat. Next, purchase an inspiring plate–art deco, whimsical china, or Italian—your local thrift store is a great way to get one of a kind items and recycle at the same time! Chefs know that the way you plate a meal, that is presentation, makes a difference in how your feel about your eating experience. Seniors often need something exciting and different to remind them that their food choices do matter! Seating should take place at a nicely prepared table, in front of Jeopardy where one can readily yell out the answers, with a Word Find book close at hand or on a tray in the easy chair may be the way to go. If possible, I encourage single seniors to visit their local senior center for one meal a week and socialize; .Or have a few friends come by for dinner and have them each bring a little something; Or accept your friends invitations instead of staying home.

Remember the goals are to choose a variety of colorful nutrient dense foods and maintain fluid balance. Well nourished older people spend less time in the hospital, have a better resistance to illness, higher energy levels, faster recuperation times, and a more robust immune system.

End

I used rainbow chard because I am just enamored by its colors. You’ll want to remove that colorful stem which you can do either with a knife or by using your thumb and forefinger to strip the leaves off. Then put them in your salad spinner and give them a nice washing. Spin them dry, then just give them a rough chop.

Why throw chard in the mix? Look at its nutritional profile and you’ll have your answer: It has carotenes, vitamins C, E, and K, fiber and chlorophyll. It is also an excellent source of minerals — including magnesium, potassium, iron and manganese — and B6, calcium, protein, thiamine, zinc, niacin, folic acid and selenium! With this profile chard is a particularly powerful anti-cancer food, especially of those that affect the digestive tract, such as colon cancer. The vitamin K provided by chard (388.9% of the daily value in 1 cup of cooked chard) is important for maintaining bone health.

Ingredients:
2 Tbsp olive oil
1/2 yellow onion, cut top to root, then into long quarter-inch strips
2 large cloves of garlic, smashed well with the back of your knife
2 small carrots, peeled and thinly sliced
1 cup of a variety of tomatoes, chopped (you can substitute 15 oz can of chopped organic tomatoes with juice)
1/2 cup frozen corn (I froze mine this summer so I’d have it on hand, but when corn is in season I use 1 ear, kernels removed from cob)
4 cups rainbow chard (1 bunch), stems removed, cleaned, spun dry and roughly chopped
1 cup vegetable stock
1/2 tsp fresh oregano
1/2 cup Italian parsley, roughly chopped
thyme, 3 sprigs
lemon zest, 1 tsp
sea salt and ground pepper
3-4 fresh farm eggs

Directions:

• Heat 3 quart sauce pan over medium heat and add olive oil. When hot, add onion slices and a pinch of salt. Saute for 3-4 minutes until softened. Add garlic and saute 2 more minutes, being careful not to brown the garlic.
• Add carrots and 1/4 cup of stock. Cover and simmer 3-4 minutes. Add tomatoes and simmer uncovered for about 6 minutes, until tomatoes begin to break down. Add another 1/4-1/2 cup of stock and the oregano, parsley, thyme and lemon zest. Stir to blend. Add corn, simmer for 3 minutes. Add chard and simmer until it wilts. Add salt and pepper. Mixture should not be dry, nor should it be a soup. There should be a tasty sauce developing with thin enough liquid to poach the eggs. If it needs more stock add that now. Taste and adjust seasonings.
• When you have a nice simmer going crack in the eggs and cover. Check after 3 minutes. Cook the eggs until the yolks are set to the consistency you like. Remove lid and sprinkle eggs with freshly ground pepper. Using a slotted spoon, scoop up an egg with a good helping of the underlying vegetables. Serve with corn tortillas or sprouted whole grain toast.

something comforting in the flavors. We serve it with a rice pilaf and a glass of chardonnay. It’s soft but not mushy. The use of a food processor (or mandolin I suppose) makes the vegie prep quick. Allow an hour for baking.

original recipe martha’s, adaptations by drake and dylan

2 leaks, white and pale green parts only, halved, fanned and rinsed well and cut into thin slices

Sea salt and freshly ground pepper to taste

1 medium or 2 small yellow squash, unpeeled, very thinly sliced

1 small Italian eggplant, unpeeled, very thinly sliced

1/4 cup dry white wine (I use a nice Chardonnay, you know, some for me, some for the recipe)

Back to making your own stock. If you’re home for a couple of hours I think you’ll be surprised at how easy making broth actually is. I make my broth every other weekend and freeze it so it’s on hand when I need it. The only problem I encountered was my canning jars exploding in the freezer. As if cleaning up the vegetable bins was not enough. I tried filling the jars on 3/4 of the way but they still expanded and cracked the glass. One chef I know, Karen Diggs, recommends using plastic wrap or parchment paper as a lid instead of a metal canning lid, still using the ring to seal the wrap in place. What I have found works for me is laying the jars on their sides so there is more room for expansion. We haven’t had a problem since.

Now, IF you are going to use store bought broth, which I trust you will do only for an emergency, I recommend using Pacific or Imagine Organic. You can dilute them with water to stretch them a little. However, it’s worth noting that in Cook’s Illustrated June 2008 issue they blasted all organic cooking broths stating, “All the organic vegetable broths in our lineup tanked.” Here are the ones NOT recommended: Better Than Bouillon Vegetable Base, Emeril’s All Natural Organic Veg Stock, Swanson Certified Organic Vegetarian Veg Broth, Imagine Org Veg Cooking Stock, Kitchen Basics Natural Veg Cooking Stock and Pacific Natural Foods Organic Veg Broth. Imagine Organic Veg Broth was “recommended with reservations” with tasters stating stating it had a “mostly carrot” flavor and being bland. Knorr Vegetarian Vegetable Bouillon Cubes was deemed salty but on the okay list with College Inn Garden Veg Broth. So which one (and only one) unbelievably made it to the recommended list? Swanson Vegetarian Vegetable Broth (not the organic one)…and why are you NOT going to use this one? Because being conscious about what you put into your mouth you know that it doesn’t make sense for a vegetable broth to have “flavor enhancers” like those found in Swansons: high fructose corn syrup, sugar, dextrose, MSG, disodium insodinate, disodium guanylate, and more.

All of that should be more than enough reason for you to want to make your own stock; it’s going to taste better and it’s going to make anything you use it in extra nourishing. There are literally hundreds of recipes for stock out there but the one I use is a modification of Rebecca Katz‘ Magic Mineral Broth. You know I love everything that comes out of her kitchen and her broth is no exception. If you’re making a sipping broth please visit her website and make the exact version, it’s a touch sweet which makes it especially soothing. But for my purposes, which mainly means using it as a base for soups and grains, I change a few things, including omitting the salt and using less yams/sweet potatoes. According to James Beard vegetables contain their own natural sodium so it can be added afterward.

There is such a thing as a roasted vegetable stock. It will give you a darker, deeper more earthy flavor. For a Roasted Vegetable Stock to use say as a base for Onion Soup check out this recipe. Anna Thomas in The Vegetarian Epicure (which is a great cookbook and you can pick it up on Amazon for a couple bucks) has a recipe for Dark Vegetable Broth and an Assertive Broth in which she has you saute the vegies first. What we’re going for here is a light broth to use as a base for everything from soups to grains to add light flavor and lots of nutrients.

Kombu or Kelp, is a brown seaweed very rich in iodine. It is high too in potassium, calcium, iron, and magnesium and also contains a highly important level of trace elements such as zinc, copper and manganese. According to Paul Pitchford in his book Healing with Whole Foods, kombu greatly increases the nutritional value of all food prepared with it. It has a high mineral content. In beans, the minerals help balance the protein and oil and increase digestibility. Kombu softens masses (anti-tumor), it has an anti-coagulant effect on the blood, is a natural fungicide, relieves hormonal imbalances, cools and soothes lungs and throat, and relieves coughing and asthma to name just a few benefits!

Lastly, if you want to know more about the difference between Broth vs Stock here is a decent explanation.

Ingredients:
3 unpeeled carrots with green tops, rinse off any dirt, cut into large chunks
1 medium yellow onion, skins on but cut off dirty root, quarter
1 leek, white and light green parts, cut in half lengthwise, rinsed, then cut into chunks
4 stalks celery, with tops if you’ve got them, cut into chunks
4 cloves garlic, tossed in whole, skins and all
1/2 bunch Italian parsley
2 medium red potatoes, unpeeled but scrubbed clean, eyes removed, quartered
1 Garnet yam, skin on, quartered
1 3×2 inch strip of kombu, rinsed
1 bay leaf
8 peppercorns
4 whole juniper berries

Method:
Toss all ingredients into an 8 quart stock pot and cover with cold water to about 2 inches from the top of the pot. Cover with lid and bring to a boil. Remove lid, reduce heat to low and simmer for 2 hours. Strain the stock and let cool. Refrigerate or freeze.

Red Potato Slices Roasted with Lemon and Olives
from The Best of Fine Cooking Fresh Spring/Summer 2006

2 lb. medium or large red potatoes (about 5 medium), scrubbed and sliced 1/4 inch thick
3 Tbs. olive oil; more for the pan
1 lemon, very thinly sliced (discard the ends and seeds)
2 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tsp. kosher salt (I used sea salt)
1/4 tsp. freshly ground black pepper
1/3 cup pitted olives (Recipe called for oil-cured olives, didn’t specify the type. I used water packed kalamatas because that is what I had on hand and it turned out fine).

Position a rack in the center of the oven and heat the oven to 425 degrees F.

Generously oil a large baking dish (9×13, oval gratin, or you can use a cast iron skillet like I did).
In a large bowl, combine the potatoes, the 3 Tbs. oil, lemon slices, garlic, parsley, salt and pepper; toss well. Spread the potato mixture in the baking dish so the potatoes are evenly layered (it can be rustic looking). Roast, turning the potatoes with a spatula every 20 minutes, until most of the potatoes are crisp and golden and the lemon skins are shriveled and caramelized, about 1 hour. Scatter the olives over the potatoes for the last 3 to 5 minutes of cooking.

I served this with sauteed chard but I could see it easily going with chicken.  Enjoy!

Quinoa and Black Bean Salad

1 bag of organic spinach-I know it says “pre-washed” but I always wash it again and give it a spin around the salad spinner to dry it. Place in serving bowl.

1 avocado-slice it in half and remove the seed. Holding each half in your hand run the knife top to bottom then across to make little chunks. Use a spoon to scoop out the avocado right into your serving bowl.

Pumpkin Seeds-use as many as you want, raw or toasted organic seeds. Throw those in the bowl.

1 Lime-halved. Juice each half into a jar, add an equal amount of olive oil and some sea salt to taste.
Shake.

Poor the dressing over the greens, toss, and eat away. No, there’s no picture, we ate the whole thing so fast there was no time!

Health benefits of Halibut, according to WHFoods: “Halibut are truly a nutrient-dense food. A very good source of high quality protein, halibut are rich in significant amounts of a variety of important nutrients including the minerals selenium, magnesium, phosphorus and potassium; the B vitamins B12, niacin, and B6; and perhaps most important, the beneficial omega-3 essential fatty acids. Essential fatty acids are so named because they are essential for our health but cannot be made by the body; they must therefore be obtained from foods. Cold-water fish like halibut are a rich source of the omega-3 essential fats, a form of essential fatty acids in which the standard American diet is sorely deficient.”

I freeze the leftover sauce to use again.  Recently I sliced a grilled chicken breast and sauteed it with this sauce, put it on a toasted bun and the guy I fed it to said, “Now why can’t I get this in a restaurant?”  He gets invited back!   

Halibut Fish Tacos with Orange-Chipotle Sauce

 1 cup fresh orange juice

1 1/2 teaspoons ground coriander

The Fish:
Aprox. 3/4 lb (about 1″ thick) halibut fillet or steak will feed 4 people. I never think it seems like enough but it really goes a long way.

Rinse and pat dry fillets. Brush fish with olive oil then press each fillet into spices until completely covered.

Heat skillet over medium heat and add remaining olive oil. Place fish into hot skillet and cook undisturbed for approximately 5 minutes. Turn fish carefully and finish cooking. This will only take a few more minutes. It is done when it is turns solid white and flakes apart easily with a fork.

**Note that you have lots of options for cooking methods. You can grill the fish, broil it or bake it, whichever you prefer. I like to use my saute pan because it gives me the most control.

The Wraps:
Good quality corn tortillas

The Slaw:
1/3-1/2 head green cabbage, thinly sliced
1/2 cup loosely packed cilantro, rough chopped

Toss cabbage and cilantro together.
Whisk together the juice of 1 lime with olive oil equal to amount of juice.
Add salt and pepper to taste.
Toss dressing and cabbage/cilantro mixture.

The condiments:
Avocado-a must.
Optional: I usually put grated jack cheese on my tacos. Black beans go well with these and also salsa. We’ve even included Spanish rice. Have fun and enjoy! I have served this for company and let people build their own with whatever toppings they like.

To Serve:
Slice avocado into chunks.
Heat tortillas over flame until warm but not crisp. If you do not have a gas stove or grill, you can place them in a dry pan (cast iron is good) to warm them (but do not get them crispy or they will break apart).

If you tortillas are thin, double up on them. Cut the fish into chunks (remove bones if you used a steak and remove skin) and place in the tortillas. Drizzle a little of the sauce over the fish, then add your slaw, avocado (and anything else you have in mind). Have plenty of napkins available and enjoy!