Fish Tacos

Home from 17 days of not cooking and having a difficult time thinking about what to cook, the first thing that appealed to me was fish tacos.  We ate a multitude of fish, but none as tacos.  I would have cooked the fish on the grill, but the weather is so cool in the evening that I didn't mind heating up the oven.  I  find it hard to believe that the photographer stuck toothpicks into my tacos!

 Click for printable recipe

Ingredients:

Crema:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced

Tacos:

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets

Cooking spray

8 (6-inch) corn tortillas

2 cups shredded cabbage

Directions:

 Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
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. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

From Cooking Light 

Crispy Shrimp Tacos with Strawberry Avocado Salsa

Mark and I stopped at a seasonal strawberry stand on Saturday, after a friend had shared some with me as we drove to the city.  They needed to be eaten quickly and  I remembered seeing a recipe for chicken tacos with strawberry avocado salsa and sending it off to my good friend Candace.   She recommended a change that I made  and I gave it a try with shrimp because we had been eating so much chicken.  They were a success.  I might have to try the salsa on top of grilled chicken next.  I usually use pickled jalapeños because they are a staple in my fridge.

Serves 2

1/2 pound raw, deveined shrimp (tails removed)

1 tablespoons olive oil

2 tablespoons flour

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon salt

1 lime

shredded lettuce

cilantro

Make sure shrimp is clean and completely dry. Combine salt, pepper, garlic and cumin and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2-3 minutes per side. Remove the shrimp and let drain on a paper towel.

Strawberry Avocado Salsa:

1 avocado, chopped

1 medium tomato, chopped

1/4 red onion, chopped

4 large strawberries, chopped

chopped jalapeño, to taste (I used about 1 tablespoon)

juice of half a lime

1/8 teaspoon salt

1/8 teaspoon pepper

Combine together in a bowl, adding a bit of salt and pepper. Assemble tacos, adding lettuce, shrimp, strawberry avocado salsa, cilantro, spritz with lime juice.

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Adapted from How Sweet It Is

Baked Chipotle Beef Taquitos

I'd planned to make chicken taquitos tonight, until I realized I had way to much chicken on the menu this week.  We rarely eat pot roast, but the idea of cooking it all day and having it ready for the taquitos was appealing.  I forgot to keep the extras out before baking, so we'll see how the left overs fare.  My teaching partner suggested Guerrero Tortillas to me, they really worked well in these.  3 were really filling!

Printable Recipe

Makes 20 taquitos

3 C cooked, shredded beef roast

4oz green chilies, undrained

1/4-1/2 t minced chipotle pepper in adobo sauce (I used about 1 teaspoon)

3 t adobo sauce from the canned chipotle peppers

1 t garlic powder

1 t coriander

1/2 t cumin

1 t chili powder

zest from one lime

1 T fresh lime juice

2 cups grated pepper jack cheese

6" white corn tortillas (about 20)

kosher salt

Preheat oven to 425 degrees.

Take your shredded beef and slice any larger pieces across the grain so you have pieces about 1/2-1" long. Place in a bowl and set aside.

Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.

Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10) 

Working with one tortilla at a time, sprinkle about 1T cheese in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture and roll up.

Place seam-side down on a lightly oiled/sprayed baking sheet. Use cooking spray or lightly brush olive oil on the top of each one. (I used Pam Olive Oil Spray) Lightly sprinkle kosher salt on the top of each one.

Bake at 425 for 20-25 minutes or until the edges are golden brown and your house smells like a Mexican restaurant.

Take them out of the oven and let them cool for just a few minutes. Eat 'em hot!

Freezer instructions:  Make as noted through the step where you sprinkle the tops of the taquitos with salt.  Place in a dish a single layer, not touching each other and set in the freezer.  After frozen, place in zip-top bag.  To cook, preheat oven to 425.  Place taquitos on a baking sheet in a single layer and bake until edges are golden brown.  About 30 minutes.

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