White Fish Tacos

Fish tacos are pretty popular on restaurant menus but I had never tried making my own until now. It was super easy and featured some of my favorite flavors like fresh cilantro, spicy peppers, and lime. They were also very easy to make. While the fish marinated in lime juice I was able to get everything else chopped for the pico de gallo and cilantro cream sauce. For a healthy substitute, I made the cream sauce with Greek yogurt instead of sour cream and it was delicious and even tasted great on the pineapple. I had considered making refried beans or brown rice as a more typical side dish but my boyfriend and I both love pineapple and I found a huge one at the grocery store. Tacos are also great for a crowd because everyone can pick what they want or don't want on their own taco.
I used tilapia for my fish tacos but haddock or cod would also be fabulous and I suspect shrimp would be as well. Be careful not to marinate the fish any longer than 15-20 minutes. Because of its delicate protein structure, fish tenderizes much quicker than chicken or beef.

White Fish Tacos


Ingredients

For the fish:
Juice of 1 lime
3 tablespoons fresh cilantro, minced
¼ tsp. cumin
2 cloves garlic, minced
1 lb. tilapia (or any mild white fish)
Salt

For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat plain Greek yogurt (or sour cream)
1 small clove garlic, minced
pinch of stevia to taste (or sugar)
salt and pepper to taste

For serving:
6-inch corn tortillas, slightly warmed in the oven or microwave
crunchy lettuce, iceberg or Romain
pico de gallo (recipe later)

Directions

1. Combine the lime juice, cilantro, cumin, and garlic in a shallow dish.  Whisk together until well blended.  Place the fish in the mixture, turning to coat.  Let marinate 15-20 minutes.

2. Meanwhile, prepare the cilantro cream sauce.  Combine all the ingredients for it in a small bowl and mix until well blended.

3. Heat a tablespoon or two of oil in a large skillet over medium-high heat.  Add the fish and cook about 3 minutes on each side. Remove to a plate, adjust the seasonings, and let cool for a few minutes.  Shred the fish into bite-sized pieces with two forks.

4. Assemble tacos on tortillas with shredded fish, cilantro cream sauce and toppings as desired.

Tex-Mex Rice n' Bean Casserole

Cilantro is my favorite herb ever, I think its why I like Spanish food to much. Its bright flavor adds a splash of freshness to this tasty Tex-Mex rice n' bean casserole. It was my first time making this recipe and it turned out delicious, super cheesy and pretty healthy too. And while its vegetarian, it also received great reviews from meat eaters. Its made of spicy brown rice, black eyed peas, veggies, and cheddar cheese to hold every thing together.
I cooked the rice earlier in the day to save time so this meal was super quick to make and after dinner there was only ONE pan to clean up!

Tex-Mex Rice n' Bean Casserole

Ingredients
2 tablespoons olive oil
1/2 teaspoon paprika
pinch red pepper flakes
salt and pepper, obviously
1 small onion, diced
2 cloves garlic, minced
1 cup brown rice
2 cups water

1 can black eyed peas, slightly drained and NOT rinsed
1 14oz can diced tomatoes with chilies
2-3 big handfuls baby spinach
1 cup shredded cheddar cheese
1/2 teaspoon cumin
1/4 cup fresh cilantro plus more for garnishing
lots of salt and pepper to taste

Directions
1. For the Rice: Heat the oil in a medium sized pot. Add the onions and cook about 5 minutes then add the garlic, paprika, red pepper, and salt and pepper. Add the rice and stir to coat in the oil and sauté until fragrant, it should smell nutty. Add the water and bring to a boil, stir once, reduce heat to low, and cover, do not stir or uncover for 40 minutes or until all the water is obsorbed. Once its fully cooked, wait 10 minutes then fluff with a fork.
2. Casserole Assembly: Preheat the oven to 350 degrees and spray an 8x8 inch pan with nonstick cooking spray. Dump all the ingredients in a bowl and mix well except for 1/4 of the cheese. Transfer mixture into the prepared pan. Bake uncovered for 20 minutes.
3. Sprinkle remaining cheese on top of the casserole and bake for another 10 minutes or until the cheese is melted. Serve with extra cilantro.