Grilled Fish Tacos with Chipotle/Lime Dressing
Wednesday, 31 August 2016
Grilled Fish Tacos taste as good as fried and this recipe has been a hit since we introduced it. Though this may seem like a lot of ingredients many of them are used in both the marinade and the dressing making double use and once you have this once, we're sure you'll keep coming back to it.
| Prep Time | 35 minutes |
| Cook Time | 9 minutes |
| Passive Time | 6 hours |
| Servings |
Servings |
Ingredients
Marinade
- 1/4 cup olive oil extra virgin
- 2 tbsp white vinegar
- 2 tbsp lime juice (ideally fresh)
- 2 tsp lime zest
- 1 1/2 tsp honey
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp seafood seasoning (such as "Old Bay")
- 1 tsp hot pepper sauce
- 1/2 tsp black ground pepper
- 1 pound tilapia fillets, cut into chunks
Dressing
- 1 container light cream cheese (8 ounces)
- 1/2 cup adobo sauce from chipotle peppers
- 2 tbsp fresh lime juice
- 2 tsp lime zest
- 1/4 tsp cumin
- 1/4 tsp chili powder
- salt and pepper to taste
Ingredients
Marinade
Dressing
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Instructions
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- o make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Recipe Notes
416 Cakories
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Greek Island Chicken Shish Kebabs
Wednesday, 31 August 2016
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
Servings |
Ingredients
- 1/4 cup olive oil extra virgin
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp sea salt
- 1/4 tsp black ground pepper
- 2 pounds chicken breast skinless, boneless, cut into 1.5 inch pieces
- 6 wooden skewers
- 2 large green or red bell peppers cut into 1 inch pieces
- 1 onion - large
- 12 cherry tomatoes
- 12 mushrooms fresh
Ingredients
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Instructions
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Recipe Notes
290 Calories
Salmon Mango Tango
Wednesday, 31 August 2016
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 1 mango peeled, seeded and diced
- 2 tbsp lime juice
- 2 tbsp red bell pepper and ancho chili jam
- 2 tbsp fresh cilantro chopped
- 2 fillets salmon skin removed
- sea salt to taste
- 2 tsp vegetable oil
Ingredients
| |
Instructions
- Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
- Season salmon fillets with sea salt.
- Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.
Recipe Notes
307 calories
Baked Honey Mustard Chicken
Tuesday, 30 August 2016
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people |
Ingredients
- 6 chicken breast halves skinless, boneless
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp dried parsley
- salt and pepper to taste
Ingredients
| |
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Recipe Notes
232 Calories
Maple Salmon
Tuesday, 30 August 2016
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people |
Ingredients
- 1/4 cup maple syrup
- 2 tbsp soy sauce
- 1 clove garlic
- 1/4 tsp garlic salt
- 1/8 tsp black pepper ground
- 1 pound salmon
Ingredients
| |
Instructions
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Recipe Notes
265 Calories
Footnote:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Greek Zoodle Salad
Tuesday, 30 August 2016
Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!
| Prep Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
people |
Ingredients
- 2 zucchini
- 1/4 English cucumber chopped
- 10 cherry tomatoes halved
- 10 kalamata olives pitted and halved
- 1/4 cup red onion sliced
- 2 ounces crumbled reduced-fat feta cheese
- 2 tbsp olive oil extra virgin
- 2 tbsp lemon juice
- 1 tsp dried oregano
- salt and pepper to taste
Ingredients
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Instructions
- Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
- Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat.
- Marinate salad in refrigerator for 10 to 15 minutes.
Recipe Notes
147 Calories
Healthy Garden Salad
Tuesday, 30 August 2016
| Servings |
people |
Ingredients
- 5 tbsp red wine vinegar
- 3 tbsp grapeseed oil
- 1/3 cup fresh cilantro chopped
- 2 limes juiced
- 1 tsp white sugar
- 3/4 tsp salt
- 2 cloves garlic
- 1 package (pound) frozen shelled edemame (green soybeans)
- 3 cups frozen corn kernels
- 1 pint cherry tomatoes quartered
- 4 green onions thinly sliced
- 1 can (15oz) black beans rinsed and drained
Ingredients
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Instructions
- In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
- Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans.
- Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
