Fish Tacos!!

OK, so it finally happened. What you may ask? I finally convinced my husband that we should try home-made fish tacos! Fish tacos tend to be my go-to when we go out to eat because it was something I wasn’t eating at home but after pinning numerous fish taco recipes I decided it was time for us to try this out at home. I used cod as my fish and pan-seared it instead of frying. I paired it with a chipotle pepper and cilantro sour cream and topped it with an avocado slaw. Let’s just say this received multiple nods of approval and will be a regular in our dinnertime line-up 🙂

For the fish, I took 3 cod fillets and spiced them with salt, pepper, garlic powder, and a small dash of cayenne pepper. If you have other favorite spices, feel free to throw those in too and make sure to season both sides of the fish. I then chopped some cilantro and added that to the fish as well. Next, take a small amount of olive oil, just enough to coat the bottom of the skillet, and heat it over medium-high heat. Sear the fish on both sides, you will start to see a nice golden brown color when they are done (I did 3-4 minutes on each side, it depends on how thick the fillets are).

Meanwhile, make your chipotle pepper and cilantro sour cream by taking 1/2 cup of sour cream. Use 1-2 tsp of lime juice (more or less as desired) and mix into sour cream. Then, add chipotle chili powder (or just regular chili powder – just something to add a little heat) to the level of spice you desire (if you don’t like spice, you can leave it out all together too) – start small and taste as you add to ensure you don’t make it too hot for your liking. I think I wound up with 1/2 tsp of chili powder but you may want to start with 1/4 tsp. Then, add in cilantro, I used 1 tsp of chopped cilantro but again you can add in more as needed. I also added 1 healthy tsp of honey to add some sweetness.

Dice cooked fish into small pieces and layer into warmed tortilla shells (our 3 fillets filled 4 taco shells), top with sour cream and then add toppings of your choice. We used diced tomatoes in addition to the avocado slaw (recipe below).

For the avocado slaw, I used 1/2 bag (2-3 cups) of shredded slaw mix (you can also shred your own cabbage if you are feeling ambitious. For your sauce, mix 1 cup avocado salad dressing with 1/2 mayonnaise and a drizzle of honey to add some sweetness (if you use store-bought mayo instead of your own you may not need the honey). This made a pretty saucy slaw, so if you like your slaw a little bit drier, you may want to use the whole bag of slaw mix or limit the amount of dressing you add. We liked the flavor and moisture it added to the taco along with the crunch of the slaw mix.

My avocado dressing consists of: 1 avocado, 1/2 tsp of garlic (more to taste if desired), salt and pepper to taste, 2 tsp chopped fresh cilantro, 2 tbsp. olive oil and 2 tbsp. of water all blended in blender until smooth. Add more water if needed for consistency.

 

Cashew Chicken Quinoa Casserole

Like most people, my husband and I have New Year’s resolutions to be healthier and make better diet choices (we fell off of the bandwagon hard over the holidays…). We have been working on lower carb options and healthier grains. Enter quinoa, a trendy alternative to rice for many of our recipes. In a recent Pintrest search for new recipes, I came across gem which is quickly becoming a staple in our home. Next time, I may try making my own version of Hoisin sauce to make sure we are limiting our sugar intake. The picture and recipe come from http://fitfoodiefinds.com/2015/08/cashew-chicken-quinoa-bake/#_a5y_p=4232068

Here’s how to do it:

Preheat oven to 375 degF. Grease 9×13 casserole dish with cooking spray of your choice (I used canola oil, the recipe calls for coconut oil). Rinse 1 cup of quinoa (I used white) and spread in bottom of baking dish. Layer 1 cup of minced yellow onion and 2 medium red peppers chopped into bite-sized pieces on top of quinoa. The second time I made this, I combined red, orange, and green peppers and it turned out well too, I did 4 total peppers. Dice 3-4 raw chicken breasts and layer on top of onion and peppers. Then, make sauce by combining 1/2 cup Hoisin sauce, 2 tbsp. soy sauce (I used low sodium), and 1 cup of water. The recipe also called for 1/2 tbsp. of fresh ginger, minced and 1 tbsp. minced garlic to be added to the sauce, I used about 1/2 tsp of ground ginger and a dash of garlic powder instead – you can use more or less depending on your taste. Once sauce is mixed, pour over chicken evenly. I also drizzled a little extra Hoisin sauce alone over the top of the dish. Bake for 45 minutes, uncovered. Then, sprinkle chopped cashews over the top and bake for an additional 10 minutes. You can also garnish with green onion once removed from the oven if desired.

We have made this recipe twice now and have loved it both times!