Blackened Fish Tacos with Chipotle Cilantro Dressing (salmon or cod or whichever fish you want)

Finally, this post is done. I still consider myself a beginner food blogger even though this blog has recently had it’s 3rd anniversary. Blogging recipes takes work. Writing an accurate recipe takes work. It’s work but it’s work I enjoy. I just wish I could do nothing but cook, take pics, and blog… Haha True story.

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Been talking about these a lot, I know, I apologize for the redundancy. Finally got all the components together….

You’re going to need to check out my last 2 posts!

Click on the photo to the left to get this yummy Chipotle Cilantro Dressing recipe for these Blackened Fish Tacos that we’re about to make.

Click this photo to see the ingredients needed to make the Blackened Seasoning that will crispify (is that a word?)the fish to a nice golden crunch on the outside and give it a deep savory flavour.

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BLACKENED FISH TACOS
♥ 2 BAGS COLESLAW
♥ 1½ C. CORN KERNELS
♥ SALT + PEPPER
♥ FLOUR TORTILLAS
♥ 1 BIG SALMON FILET or 4 LARGE COD FILETS
♥ HIGH SMOKE POINT OIL FOR FRYING (i used Canola Oil)
♥ 1 BATCH OF BLACKENED SEASONING
♥ 1 BATCH OF CHIPOTLE CILANTRO DRESSING
♥ AVOCADO, FRESH, CHOPPED
♥ CILANTRO + LIME FOR GARNISH

Saute the coleslaw and corn with salt and pepper until just tender.
Set aside, but keep warm.
Heat oven to low temp and slowly warm the tortillas. I like em just before they get toasted.
Cut salmon or fish into large pieces suitable for frying.
Heat oil, just above medium, not too hot or the fish won’t cook thoroughly and not too cold or the fish will soak up to much oil and become soggy.
Fry till dark and golden on each side.
If you’re using salmon you may have to do the ends too. Use tongs. They work best.
When they are done gently remove from hot oil onto a papertowel lined dish to remove excess oil.
Let cool for about 5 minutes and break into good chunks.

THE ASSEMBLY
Warmed Tortilla
Sauteed slaw and corn
Blackened fish
Drizzle with some Chipotle Cilantro Dressing
Top with chopped fresh avocado, cilantro and a squeeze of fresh lime juice

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Place the Blackened Seasoning in a shallow flat bottom container of some sort so you can press the fish into it.  Coating every inch of it.  The better it’s coated the better the crisp.

You don’t want to over cook the cabbage, or it will lose all it’s structure.  You want to saute it till it just starts to wilt.  Keeping it warm will also allow it to keep cooking so with the pan on medium heat, just keep an eye on it.
This is the cod I used last night.  Seasoned all over every surface of fish with the Blackened Seasoning.

Fried in some oil till golden and delicious. I use a large cast iron flat bottom deep dish for frying. Allows maximum room for the fish to fry properly without over crowding the pan.   The heavy duty cast iron can withstand the high temperatures and will maintain it’s heat better when you drop in the fish.

I fried the fish in 2 batches to ensure it cooked evenly and properly. Or you can use a deep fryer but I’ve only used one once and I didn’t like it…. it was too small for what I needed and I don’t want a big greasy appliance kicking around here. I fry as little as possible.
Frying foods took a lot of practice for me over the years.  So many times chicken or potatoes or whatever it was I was cooking, was either undercooked or well well well done. Practice makes perfect.

Frying can be very unhealthy if done incorrectly.  When done the right way you are using the least amount of oil to get that desired crunch and crispiness.

✰ Oil thats too hot will scortch the food on the outside while leaving it raw inside. ✰

✰ Oil that isn’t hot enough won’t seal the food as it should when you drop it in. ✰

(Rather it will sit and soak up the oil.  This results in that drippy soggy mess we’ve gagged on one too many times.

The first time I made these I used some fresh plump salmon and they were to die for! This time around i used cod. I preferred the salmon over any white fish but both were really good.

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BLACKENED SALMON TACOS

Here are some pics from the salmon ones I made last week!  These ones were my favourite!

Since the photos were taken down in my temporary basement dungeon kitchen they aren’t of the greatest quality.  We can only go up from here my friends ☺

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CRISP CUCUMBER SALSA

As promised yesterday, here is another super delicious recipe involving…. a cuke!
I saw this and it looked like a neat thing to try seeing as tho I just made a traditional salsa a few days ago. I already had all the ingredients needed in the fridge and I just love when that works out. Now, when I say, “this just may be the very best salsa in the world!” well, this is one of those times that you need to believe me! But you don’t have too. Give me just a few more minutes to tell you how to make it, then you give it a try and you be the judge. Seriously, if you like to cook or make stuff in the kitchen, heck ya you’re going to love it. If you’ve never made anything, then this is a perfect way to start. Regardless, please just try it.

Hubby had barely walked in the door yesterday and I had put it in front of him. He couldn’t stop eating it and he’s really not a big salsa guy. “Yes, success!”

HERE’S WHAT YOU’RE GOING TO NEED:
2 CUPS CUCUMBER, PEELED, DESEEDED, FINE DICED
1/2 CUP ROMA TOMATOES, FINE DICED
1/4 CUP RED ONION, FINE DICED
1 JALAPENO PEPPER, DESEEDED, MINCED
4-1/2 TSP. MINCED CILANTRO
1/2 A SMALL PRE MADE HOMEMADE GARLIC BALL {or 1 clove minced garlic}
1/4 CUP FAT FREE SOUR CREAM
1-1/2 TSP. LEMON JUICE
1-1/2 TSP. LIME JUICE
1/4 TSP. CUMIN
1/4 TSP. SEASONING SALT
ORGANIC GLUTEN-FREE TORTILLA CHIPS, NO SALT

HERE’S WHAT YOU’RE GOING TO DO:
In a mixing bowl add the cucumber, tomatoes, onion, jalapeno, cilantro and garlic.
In a seperate bowl combine the sour cream, lemon and lime juice, cumin and seasoning salt.
Add the sour cream mixture to the veggie mixture and gently toss to combine.
Enjoy with organic gluten-free tortilla chips.

Last but not least, low sodium YO! The is mostly cucumber rather than tomatoes like a traditional salsa. Sure there’s seasoning salt in it but there is salt in traditional salsa also so this is definitely a win win.
Can’t wait for summer bbq’s with this one.

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CUCUMBER & GARLIC SALAD DRESSING

Oh so many wonderful things you can do with a cucumber…… 😊
Head out of the gutter!
Here is 1 fun thing, and tomorrow I’ll share another! Thanks for visiting and please help me out by clicking LIKE and SHARE on Facebook

WHAT YOU’LL NEED:
2 CUCUMBERS {PEELED, DESEEDED AND PUREED, I used my food processor, and include the juice from the cucumbers}
1/4 CUP CHOPPED PARSLEY
1/4 CUP CHOPPED CHIVES
1/2 PRE MADE HOMEMADE GARLIC BALL {or 2 cloves minced garlic}
1 CUP FAT FREE SOUR CREAM
1/2 TSP. SEA SALT
1 1/2 TSP. GROUND PEPPER
WATER OR MILK TO THIN {optional}

WHAT TO DO:
I use a melon baller to deseed cucumbers but you can use a small teaspoon if you don’t have a melon baller. I then pureed the cucumbers in my food processor. Dump the pureed cukes and it’s juice into a mixing bowl.

Add in the chopped herbs. Now if you’re like me and still learning to cook…. you might not use chives all that often. I bought freeze dried chives so that I don’t waste anything. Once you add them in they will soften and be just the same as if they were fresh so not to worry.

Add the garlic to the mixing bowl. Cucumber, parsley, chives, and garlic. Starting to look like something the dog puked up? K then we’re on the right track. LOL

Stir in the sour cream, salt and fresh ground pepper.

Using a funnel and a rubber spatula, {how did I ever live without a funnel?} pour/scrape every drop of this easy, healthy homemade salad dressing into some type of pretty decanter. I picked up this glass beauty from my local $ store. 🙂 Garnished it with a cucumber peel twist 🙂

Now, whip up a fresh salad with all those leftover veggies you have in the crisper drawer before they spoil and Hubby scowls at you….. not that that happens here or anything…. 🙂 JUST MAKE SURE TO USE UP ALL YOUR VEGGIES. I made up a great salad with romaine lettuce, mushrooms, cucumbers, celery, carrots, tomatoes and peppers.

Serve this after it’s chilled up a little bit in the refrigerator. Then, sit back and enjoy clean eating and healthy living. Between my Chipotle Southwest Dressing and my Mom’s, MARIANNE’S HOMEMADE CAESAR SALAD DRESSING I doubt I will ever buy salad dressing again. Knowing exactly what we are putting into our bodies is comforting when it’s food like this.

I’m going to be completely honest and maybe a little vain but I am smiling…. I’m smiling because I’m proud of the change we are making. We were always conscious of the crap food we would eat but we let our tastebuds make the decisions. We can do this, we can continue this.
Today this blog passed 7000 views. I just can’t believe that it’s been looked at over 7000 times. Today my Facebook page, Cooking With Hay, reached a new high as well. Over 100 people have kindly LIKEd my FB page. Thank you Thank you Thank you. The higher these numbers grow, the more inspired and eager I get. I’m constantly browsing for new things to try and yet they are things that are quite basic, fairly common, and well, really good. But it’ real food for real people. When I start whipping up Crown Roasts….

…then it’s a whole different kinda ballgame. {Although I hear they aren’t as hard as they look… 🙂 }

This dressing came out with a thicker consistancy that most salad dressings. We like it this way but it was pretty thick. You can thin it with a little bit of water or skim milk if it’s too heavy for you. I’m going to leave mine as is and use it as a dip for the rest of the remaining veggies, as it’s just the perfect consistancy for a dip as well.

Found on Pinterest from Taste Of Home

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GRILLED CHICKEN FAJITA SKEWERS WITH CILANTRO AND LIME

In keeping with the spirit of Mexico, how about another easy meal idea using some of that homemade Fajita Seasoning we made last month?
I will never buy a store bought packet after using this simple recipe. The seasoning is very mild, feel free to tip the chili powder shaker a little more if your tongue likes to dance as much as mine. Make this up and then carry on below for the Grilled Chicken Skewers with Cilantro and Lime recipe.

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FAJITA SEASONING
2 tablespoons – cornstarch
4 teaspoons – chili powder
2 teaspoons – salt
2 teaspoons – paprika
2 teaspoons – sugar
1.5 teaspoons – chicken bouillon crushed
1 teaspoon – onion powder
1/2 teaspoon – garlic powder
1/2 teaspoon – cayenne powder
1/2 teaspoon – cumin

Mix it all together and keep it in a dry container.

Approximately 2 tablespoons of this mixture equals a packet of that store bought stuff.
This recipe made just over 6.5 Tablespoons.

This will save you money too as those packets can start to add up after a while.

Please give it a try!
If you do make it, please leave me a comment below and let me know what you think.
Click here to see my previous blog post for FAJITA SEASONING

🌵

The great thing is that there is no oil or butter used in this one, therefore super healthy. Wooooo Hooooo Anything to keep the waistline from growing. Don’t fret, these are so good you’d never know they weren’t drizzled in expensive olive oil or dipped in seasoned butter. You can thank me later, no worries 😉

Here’s what you’re going to need:
1 green pepper
1 yellow pepper
3 roma tomatoes
1/4 onion
cilantro
lime
Fajita Seasoning

For the 5 skewers I used 4 chicken breasts. I cut the breasts in half so they were thinner then sliced those up to make bite sized pieces. The thinner the pieces the faster the will cook. You don’t want to completely burn your veggies on the bbq while you’re waiting for the chicken to cook. Does this make sense. Some of the chicken pieces were ultra thin so I stacke 3 pieces together. This make for juicy chicken bites. I hope this make sense. Look at the pic above to understand.

Remove the ribs and seeds from the peppers. This is how I do it. Flip the pepper onto it’s stem and slice down the lovely pepper lumps. Check it out! 🙂 This leaves the ribs and seeds intact, less mess and less work for you.
Slice the tomatoes in half lengthwise and scoop out the seeds and rib stuff with a spoon. I like the tomatoes to be very thin. I used a sharp knife and sort of fillet the tomatoes. For the onions pull off some of the wider outer layers. Cut them up the same size as everything else. My pieces were about 1″ x 1″. Layer the veggies and the chicken, alternating as you go. Push them together real tight and you’ll have less burny bits. 🙂

Lay your skewers in a nice big dish. I made these up early so they were going to be going in the fridge….. be sure to make room in the fridge before hand if this is your situation. Nothing worse than having your hands full with an oversize tray of something and no where to put it and no hands free to move things about. Or don’t, and then bitch about it later like I do almost everytime.
Sprinkle on some of the homemade Fajita Seasoning that you made up earlier…. if you didn’t make it, I suppose you could use a store bought packet. I won’t tell anyone…..
Flip the skewers over and sprinkle the other side. This was enough for us but like I said way up there at the top, the seasoning is quite mild for my tastebuds. You could sprinkle more on the other 2 sides if you want more. This was just nice and light and allowed for the veggie flavour to come through.

Chop up some fresh cilantro or don’t if you get your knickers in a knot over it 🙂 Now squeeze on some fresh lime juice

Grill these babies on med-high I did 8 minutes then flipped and did 3 minutes then flipped to one of the other sides and did 3 minutes. They were cooked thru by this time and I took them off. But you could put the last side on for a couple of minutes if you wanted.

Here’s a “Visual Summary” I made this for Pinterest 😉 😉 Wham, Bam, Thank You, Ma’am!

We served this up with some light and fluffy rice. That’s it that’s all. Clean eating is best and still so tasty. I use a rice cooker that my sister gave me years ago. However I created my own directions because everytime I did as I was told the rice was hard and not yet done. So I don’t know what I do wrong but it never ever turned out so here’s what I do now. I measure 2 cups of dry rice and rinse under cold water in a strainer for close to 5 minutes. This removes alot of the starch and then when it cooks you won’t get that browned or scortched bottom. Although I was reading up on some Dominican cuisine and it said that some rice dishes are delberately cooked to have that type of browned bottom. I was intrigued. Here read up for yourself My Dominican Food Drain the rinsed rice and dump it in the rice cooker. Then I add twice as much cold water. So 4.5 cups…. ya, weird right…. the directions all say equal? Or at least mine does. How do you make your rice?

As you can see, Hubby enjoyed. I too enjoyed and even though it was cold and rainy out on the deck manning the bbq like a boss…. I knew it was much milder here than my friends weather back east. So I mustered up my big girl panties and put on some boots. Yup that’s it some booty shorts and boots, oh and well a hoodie (I refuse to cover up these tanned legs while they are still tanned legs) and grilled those babies to Hubby’s preference. Hope you enjoy them like we did.
PS this is a beautiful christmas gift from mom! My Gordon Ramsay Rectangular Roaster/Dish from the Royal Doutlon Collection!!! EEEeeeeek It’s massive and I love love love it.

🌵

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SIMPLE SALSA

Hello Everyone!! It’s been quite a while since I did a post. I apologize for the hiatus, my mind has been preoccupied with my trip to Mexico. Ok let’s be real. I spent some weeks going through the pantry and freezer putting together things, I had to create some meals…. It was time to clear out a bunch of those one off cans of who knows what mixed with a little of this and a little of that. Nothing pretty, a little weird, but it was food in the belly and that’s all that matters. Really tho my mind had been in the clouds counting down the days to our little vacation in the sun. We are home now and yet the spirit of Mexico lives on in our home. We purchased a wooden bowl set for salsa, guac, and chips and I just love them. I’ve wanted a set for a long time now. Ever since our first trip to Mexico back in 2011. I was so excited to pull them out of our suitcases that I hoped in the truck and took of to the market for supplies. Simple Salsa is up next.

🌵 SIMPLE SALSA 🌵

3 ROMA TOMATOES (choose the harder ones over the soft ones)
1/4 WHITE ONION
1 SERRANO PEPPER
1 JALAPENO PEPPEER
1/2 LIME
1 PRE MADE HOMEMADE GARLIC BALL {or 4 minced cloves of garlic}
CILANTRO
SEA SALT
Start with the tomatoes, hard roma tomatoes work best. I cut them in half lengthwise and then cut those in half lengthwise again. Scrape out all the seeds and juice. Dice them up really fine. Smaller bits are easier to scoop up.

Dice up the onion really fine as well. Same size as you did the tomatoes.
When chopping up peppers be sure to wear gloves. Bell peppers, you’ll be fine but these hot peppers require gloves. I burnt my left thumb with burns from these peppers once before and lets just say I’ve learned my lesson. My fingerprint is not the same as it once was. These are the best ways to cut up peppers like these ones. For Jalapeno’s, cut off the top part with the stem and slice off the parts not attached to the ribs. See the first 2 pictures above. For Serrano’s, since these ones are even thinner, cut of the top part again with the stem and then cut the pepper in half lengthwise. With the tip of a sharp knife, carefully run it under the ribs of the pepper, removing them in one clean cut. Take a look at the 3rd picture above.
Once again, dice up the peppers nice and fine…. I like these to be very very tiny. Mince them. That’s a more appropriate word.
Squeeze the juice from half a lime into the bowl and let the very merry tomato marinating party begin. Add in the thawed PRE MADE HOMEMADE GARLIC BALL
Chop up a few fresh cilantro leaves or if you are one of those people that says “I don’t like cilantro” that I shake my head at well then simply omit the cilantro from your Simple Salsa. Easy Breezy…
The whole thing comes together all quite quickly and look it’s even the colours of the Mexican flag.
Let this marinade together for at least a few hours in the fridge before serving in and airtight container. Don’t worry about it not being to ‘wet’ as the salt will draw out the liquids in the tomatoes, onions and peppers and mix with the lime juice. It’s to die for delicious and worth the wait.
We opted for organic tortilla chips, gluten free and that had the lowest calorie content. Que Paso chips from the organic section of the grocery store. I just love how it looks in the new mexican salsa bowl we brought home.
Scarf it up and imagine a mariachi band playing, the ocean waves crashing and the sun beaming down warming your skin.

Ahhh Mexico, we love and miss you already.

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Restaurant Style Salsa ~ Food Processor Recipe

INGREDIENTS:
14oz can DICED TOMATOES
10oz can ORIGINAL ROTEL (you can use diced tomatoes and canned chilies)
2 cloves GARLIC
1/2 WHITE ONION, DICED
1 or 2 JALAPEÑOS
1 t. HONEY
1/2 t. CUMIN
1/2 t. SALT
CILANTRO
JUICE OF 1 LIME

DIRECTIONS:
Now for the easy part!
1. Put all ingredients in a food processor and pulse it for about 30 seconds. Not too smooth, not to chunky. Make it however you want
2. Chill it
3. Enjoy it!

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Crispy Panko Fish Tacos

Do you spend many Sundays reorganizing your fridge and freezer as often as I do? How can such a small space fall apart so quickly? Maybe because it’s small and that makes it difficult to hunt for what I’m looking for? Anyways, while rummaging through the freezer for who knows what, I found a recent purchase of some Basa fillets. Perfect! I have everything to make Hubby some fish taco’s. he had mentioned wanting to try fish tacos with breaded fish, or a crunchy outside. We’ve only ever had them grilled, so I granted his request and heaved out the giant box of Panko.

Then, he came into my kitchen, poked his head around the corner and asked me… “Are you really making dinner and making soup?” As he looks at the clock. I can handle this don’t worry babe. The thing is these fish tacos need to be made to order as you don’t want your fish getting soggy. They are super easy to whip up you just need to have the right ingredients ready and on hand.

Special thank you to GalPal, Kristy!! She has been giving me jars of her homemade salsa which is some of the best salsa ever! These tacos are good but I know they are this good because of her salsa!! Thanks Girl!!
**But on a side note: it’s her fault I’m addicted to Candy Crush Saga**

Here we go!

Crispy Panko Fish Taco’s
With Cilantro Lime Sour Cream

Cilantro Lime Sour Cream ~ It’s as simple as it sounds
Take the juice of 2 fresh limes and mix with about 1 1/2 cups fat free sour cream
Mix in about a 1/2 cup of chopped fresh cilantro. Mmmmmmm yum love cilantro!
I added in about a 1/2 tbsp of puréed chipotle peppers for a hint of kick! Hubby loves him some kick! Haha

In a flat dish, I made an egg mixture using a 4 or 5 eggs, salt, pepper and cayenne pepper.
Give it a wisk
Slide in 2 Basa fillets, thawed, rinsed and patted dry
Place the fish and egg mixture in the fridge for about 30 minutes
In another flat dish sprinkle out about 3 cups of Panko
Sprinkle the of ok with salt, pepper and cayenne pepper
Next, remove fish from the egg mixture and cover with seasoned Panko. Get a good layer on these babies
In a frying pan, heat some oil about a 1/2 high and fry the fish on both sides till golden brown and crispy crunchy! Yum
Let it cool on some paper towels and chop it up into chunks for the tacos

Heat some medium tortillas in a frying pan
Drizzle tortilla with some of the sour cream
Add shredded lettuce, cubed avocado, diced purple onion
Top with the fish, some of Kristy’s Spicy Salsa and a squirt of fresh lime
Oh ok and another drizzle of the cilantro lime sour cream
Eat and Enjoy!

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Salmon with Sriracha Sauce

I wanted to try something different for dinner the other night and so I saw this recipe for Salmon with a Sriracha type marinade. After making it and trying it, I decided it was too bland, I wanted more flavor so I changed the amounts a bit to make it pop a bit more. You don’t have to use as much if you find it too powerful but I think it’s just right. I had never heard of Sriracha Sauce so I googled it and then I recognized the bottle.

I made a tomato, onion sriracha rice similar to mexican rice as the side dish. Hubby liked both and so I will definitely be making this again.

Salmon with Sriracha Sauce

Salmon With Sriracha Sauce and Lime

Ingredients:
1 Salmon Fillet
Juice and zest of 1 lime
1 ½ Tbsp. maple syrup
3 tsp. Sriracha sauce
½ tsp. coarse sea salt
Sriracha sauce for drizzle
2 Tbsp. coarsely chopped cilantro

Instructions:
Heat oven to 425°.
In a bowl, whisk together juice, zest, syrup, sriracha and salt.
Place salmon on a foil lined greased baking sheet or a baking dish
Pour lime-maple mixture over top.
Roast salmon until cooked through and flaky, about 15 minutes.
Drizzle with more sriracha sauce if desired
Sprinkle with cilantro
Serve.

Give it a go if you’re looking for a new way to serve up Salmon. If you do try it let me know what you think.
Thanks for visiting!

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Guacamole Chicken Tostada Bites

Saturday night was The Ultimate Fighter Finale and we love to watch our UFC and MMA so I made up a heavy duty lasagna complete with a broccoli meat sauce and a layer of fresh spinach. I’ll be posting the recipe soon. So if you’re interested stay tuned. For later on into the evening I had a yummy little snack planned for GalPal, Hubby and I. We were drinking us some rum so a snack was needed near the end of the evening. The crock pot had been busy for the last few hours with the chicken included in this little appy. I put this together based on a few things I saw on Pinterest

GUACAMOLE CHICKEN TOASTADA BITES

CHICKEN:
3 boneless, skinless chicken breasts
3 cups of your favorite salsa, I prefer a chunky type
3 Tbsp. of your favorite taco seasoning
Put all ingredients in a crock pot, give a little mix, and cook on high for 4-5 hrs, or low for 7-8 hrs until, chicken is falling apart and easily shredded.

GUACAMOLE:
2 avocados
2 Tbsp. of your favorite Salsa
Juice of 2 limes
3 tsp. cumin
1 tsp. chili powder
Peel and remove the pit from the avocados . Put all ingredients in a food processor and pulse till creamy.

Soft flour tortillas
Biscuit cutter
1 cup fat free sour cream
Fresh cilantro leaves
2 small Ziploc bags
Scissors

DIRECTIONS:
Preheat oven to 350F
Use the biscuit cutter to cut out small round from the tortilla’s and place on a baking sheet
Bake till just crispy, DO NOT BURN
Scoop guacamole into a Ziploc bag
Scoop sour cream into a Ziploc bag
Trim one corner of the Ziploc bags to make a small ‘decorating tip’
When the tortilla rounds are toasted place on a serving tray
Squeeze guacamole in a circle around the tortilla’s and fill it in
Top with a small heap of the shredded chicken
Squeeze a tiny dollop of sour cream on top of the chicken
Garnish with a cilantro leave
Enjoy

You can also have these as tacos!! But this is a cute idea for a party of for when friends come by for the UFC fights 😉

Juicy and delicious!  I hope you enjoy them as much as we did!

Thanks for visiting!

 

Love Haley

 

ON TONIGHTS MENU ~ SHRIMP TACOS

I just posted 2 food blogs I figured I might as well put tonight’s meal on the board as well and make it 3 food blogs in one day.  I’m not sure why I’m in love with cooking these days but it’s become one of the fun parts of the day for me.  I’m always looking for something new for me to try and I’m storing all my recipes in a big binder so I can hold on to them forever.  Plus flipping through a book full of recipes that I’ve already determined would be a gooder is great for grocery shopping time and dinner time.

I’m actually made 2 different tacos tonight… the shrimp ones and then fish tacos, chopping up the fish and frying it the same as the shrimp, sub’ing the yogurt, cayenne, lime juice, cilantro, & salt dressing for a chipotle mayo.  I just mashed a chipotle pepper with some low fat mayo and added some of the adobe sauce from the chipotle can.  So 2 different tacos.  I’ve never made these before but they were SUPER SIMPLE just as the recipe claims.

I served them with guacamole & salsa on the side.  Hubby loves his guacamole!

SUPER SIMPLE SHRIMP TACOS

(source: http://cleananddelicious.com/)

Ingredients

1 lb of frozen shrimp, defrosted, peeled, & deveined

6 oz fat free Greek yogurt

¼ cup chopped cilantro

2 tbsp fresh lime juice

1/2 tsp cayenne pepper

½ a head of cabbage, thinly sliced (about 5 cups)

8 corn tortillas

4 tsp extra virgin olive oil

Salt and pepper to taste

Directions

1. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots.
2. Set aside on a plate covered with a clean kitchen towel.
3. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
4. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
5. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
6. Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Serves 4.