Tuesday, September 8, 2009

Fish Tacos & Pinto salad

We love fish tacos and these are right up there with the best. The first time I even heard of fish tacos was about 10 years ago and we were eating dinner with Stacy and Randel in Austin. Stacy ordered them and I remember saying, "Yuk" She said you should try them. I took one bite of hers and I was hooked. We have them at least once a month. You can use about any rub that you have on hand. That makes it about a 15 min. meal if you already have the rub. Cooking Light 2010

Ingredients for 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 garli clove, minced
Ingredients for Tacos:
1 teaspoon ground cummin
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 talapia
Cooking spray
8 corn tortillas
2 cups shredded cabbage
Preheat oven to 425 degrees. To prepare crema, combine the first 8 ingredients in a small bowl, and set aside. To prepare tacos, combine cummin 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 degrees for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl, break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each 1/4 cup cabbage and 1 Tablespoon crema. Yield: 4 servings

Pinto Salad
Combine 1 cup diced plum tmatoes, 1/2 cup diced yellow bell pepper, 1/4 cup minced fresh cilantro, 1/4 cup minced seeded jalapeno pepper, 2 Tablespoons lime juice, 2 teaspoons olive oil, 1/8 teaspoon freshly ground black pepper, and 1 (15 oz) can pinto beans, drained and rinsed, stir well.  I add an avocado in mine.

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