Step 1

Preheat oven to 425°.

Step 2

To prepare crema, combine the ingredients in a small bowl; set aside.

Step 3

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish.

Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Place fish in a bowl; break into pieces with a fork.

Combine half the crema with the shredded cabbage.

Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage mixture, and additional 1/2 tablespoon crema.

Step 1

Bring a large pot of lightly salted water to a boil.

Step 2

Preheat oven to 400 degrees.

Step 3

Melt butter in a large heavy skillet. Add red pepper, zucchini, garlic, and shallots. Sauté over high heat until the shallots begin to soften; about 4 minutes. Mix in capers, salt and pepper. Remove from heat and add clams and shrimp. Toss until it’s fully mixed.

Step 4

Transfer mixture to hotel pan. Cover and bake in a preheated oven until the clams and mussels have all opened and shrimp is cooked. Bake about 20 minutes, stirring occasionally.

Step 5

Place Ravioli in salted boiling water for 5 minutes, drain.

Step 6

Pour the scampi over the “shrimp and roasted garlic hex ravioli”, toss and top with fresh basil and serve.

Step 1

Whisk vinegar, oil, sugar and salt in a medium bowl. Add cucumber slices to the dressing, and toss to coat. Set the whole thing in the refrigerator for 15 minutes or until ready to eat.

Step 2

While the cucumbers rest, pull apart Jackfruit pieces, mix in barbecue sauce and heat in a skillet or microwave. Prepare bao buns to package directions.

Step 3

To assemble, open bun and stuff with jackfruit, pickled cucumber and carrots. Top with cilantro and sesame seeds. Enjoy!