–cod (size of 3 decks of cards, one-half pound)
–corn tortilla shells
–yogurt (non-fat, plain)
–plain breadcrumbs (boxed)
–salt and pepper
–banana peppers (bottled, cut)
–angel hair slaw
–chunky tomato salsa (your favorite degree of spicy, bottled)
–navy beans (dried; soak overnight)
–catsup (one-half cup)
–brown sugar (2 generous tablespoons)
–chicken broth (non-fat, low sodium)
1 – Place two-thirds cup of navy beans in a slow cooker. Slice one-half onion and add to the cooker. Place one-half cup of catsup and 2 generous tablespoons of brown sugar in the cooker. Add chicken broth just to cover the beans and sauce. Cook in a slow cooker for 7 hours; do not remove lid to cover, because cooking will be compromised. When finished, keep setting on “warm” until time for dinner.
2 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small bowl. Add half a dozen cut portions of banana peppers and about a dozen capers. Season with salt, pepper, cumin, oregano, dill, cayenne pepper, and a squirt of lime juice. Stir well. Set aside.
3 – Place 2 handfuls of angel hair slaw in a colander and rinse well. Then place in a bowl for serving.
4 – Place cod in a covered baking dish with a little water. Season with salt, pepper, and generously with olive oil. Sprinkle plain breadcrumbs on top. Microwave on high for 6 minutes.
6 – Microwave 2 tortilla shells for 30 seconds.
5 – Use a buffet to serve dinner. Have guests place a portion of cod within a tortilla shell, then add slaw and sauce. Finish with salsa. Serve the beans as a side.
–cod tacos adapted from allrecipes.com; recipe for beans original.