I receive numerous emails containing recipes, and got one yesterday from Kitchen Daily for this recipe, which originally came from Eating Well. As always, I modified it and came up with the chipolte white sauce to accompany the tacos. I like this because it’s not deep-fried and is really yummy. Now, don’t get me wrong, I love me some deep-fried food, but prefer to eat healthier… most of the time 😉
If you want to skip the sauce and make this even lighter, you can top the tacos off with a little plain greek yogurt with the salsa.
3 tbsp. all-purpose flour
1/8 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper, or more for additional heat
1/8 tsp. salt
1/3 cup beer
8 oz. tilapia filet, cut crosswise into 1-inch wide strips
1 tbsp. canola oil
4 corn tortillas, warmed
1 cup shredded cabbage
1/4 cup light mayo
1 tbsp. low-fat milk
2 tbsp. lime juice
1/4 tsp. garlic salt
1/4 tsp. chipolte seasoning
Mix all of the ingredients together and put in fridge while preparing the fish.
Combine flour, cumin, garlic, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
Coat tilapia pieces in the batter.
Heat oil in a large nonstick skillet over medium-high heat.
Add the fish to the pan, letting excess batter drip back into the bowl.
Cook until crispy and golden, 2 to 4 minutes per side.
Serve fish with tortillas, cabbage, chipolte sauce and salsa.
I’m a huge fan of Mexican food, and can eat a boatload of chips and salsa. However, my true love really lies with tacos and fajitas. Here’s a quick & delicious recipe which I made last week that is sure to please. This would be equally as tasty as a vegetarian dish by omitting the meat and substituting black beans.
3/4 lb top sirloin steak
1 onion, cut lengthwise & cut into strips
2 small sweet peppers of your choice (green, red, or yellow), cut into strips
4 tbsp. olive oil
2 tbsp. lime juice
2 garlic cloves, minced
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. hot pepper flakes
1 tsp. black pepper
1 tsp. salt
8 flour tortillas
Slice steak into thin strips.
In bowl, mix together 2 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
In large nonstick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the center of each tortilla, top with your desired toppings (salsa, shredded cheese, guacamole, sour cream, etc.), fold bottom of tortilla up over filling, and fold the sides in, overlapping.
If you saw the post on my trip and culinary adventures in NY, then you’ll recognize the name of this dish. If not, I’ll tell you that I had a wonderful meal at a restaurant in SoHo… Slow Cooked Salmon with Corn Pudding and Cherry Tomato Vinaigrette, which was mouth-watering delicious. I decided to make this mostly because I was reminiscing of that dish, and wanted to try making it at home. You might think this recipe is like a traditional salad dressing because of its title, but that simply is not the case. The cherry tomatoes are cut in half, and remain in tact which makes it a nice accompaniment to serve with fish, steak, and chicken, but would also be great in a salad.
1 medium shallot, sliced
2 tbsp. red wine vinegar
1 tbsp. nonpareil capers (the tiny ones), drained
1 pint cherry or grape tomatoes, cut in half lengthwise
1/2 tsp. kosher salt
1/3 cup extra-virgin olive oil
1/3 cup canola oil
1 tbsp. chopped flat-leaf parsley
1 tbsp. chopped fresh basil
1/2 tsp. ground cumin
1/8 tsp. freshly ground black pepper
In a medium bowl, stir together the shallot, vinegar, capers, tomatoes, and 1/2 teaspoon salt.
Let that stand about 10 minutes, then stir in the olive and canola oil, parsley, basil, cumin, and pepper.
In a large skillet over medium heat, add the vinaigrette to the pan, and bring just to a simmer, stirring with a wooden spoon.
I discovered this recipe last summer and totally fell in love with it, and just realized that I didn’t post it on here. My bad. The combination of the spices with the cider vinegar and honey, makes this both a sweet and spicy dish, which I just can’t seem to get enough of.
Yields: 4 servings
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground red pepper
8 skinless, boneless chicken thighs
6 tbsp. honey
2 tsp. cider vinegar
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
Place chicken on a broiler pan coated with cooking spray.
Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well.
Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute.
Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.