When I went searching Pinterest recently for “Recipes for picky eaters”, I was taken to Six Sisters’ Stuff site. Once there, I found a recipe posted for Honey-Lime Chicken Enchiladas. I’m not convinced it’s the answer for picky eaters, but it was a wonderful recipe for this family of Mexican-loving dishes!
Continue reading “Honey-Lime Chicken Enchiladas”Category: Mexican Food
Sheet Pan Fish Tacos
New recipes are found everywhere…even in the Kroger Magazine! I love Kroger for lots of reasons, but this magazine they send out is a new reason to love shopping with them! The recent edition had tons of great recipes, as well as some craft ideas! I found some super good spring recipes that I tried this week. As a matter of fact, I tried FOUR recipes from in one week! But this recipe I’m sharing today was our favorite!
A lovely spice mixture is sprinkled on both the veggies and the fish, giving a normally plain piece of fish great flavor! The Crema that is added to the taco will make you want seconds or thirds! Wow. It’s just so good.
There are a couple changes I’ll be making in their method, and I’ll note them in the recipe below.
Directions
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon kosher salt
- 1 orange bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1⁄2 medium red onion, sliced
- 2 tablespoons vegetable oil, divided
- 1 pound tilapia, cut into 1” strips – I used Mahi Mahi and it was super good!
- 2 tablespoons fresh lime juice, divided
- 1⁄4 cup mayonnaise
- 3 tablespoons sour cream
- Pinch cayenne pepper
- Salt
- Warm corn or flour tortillas
- Avocado slices
- Step 1 Place rack in center of oven; preheat oven to 400°F.
- Step 2 In small bowl, mix together chili powder, garlic powder, cumin, cayenne and salt.
- Step 3 On sheet pan, drizzle peppers and onion with 1 tablespoon oil. Toss with half the spice mixture. Bake until lightly browned, 15 minutes. (I like my veggies a little crisp, so I’m going to add the fish and veggies on the pan at the same time. These were too cooked for my preference.
- Step 4 Meanwhile, in medium bowl, toss fish, remaining 1 tablespoon oil and remaining spice mixture. Set aside.
- Step 5 Push roasted vegetables to one half of pan; lay fish on other half. Return to oven; bake until fish is opaque and reaches a safe internal temperature of 145°F, 10 minutes. Drizzle 1 tablespoon lime juice over pan. Again, I’m going to add the fish and vegetables at the same time and cook them for the 10 minutes.
- Step 6 In medium bowl, whisk together mayonnaise, sour cream, remaining 1 tablespoon lime juice and cayenne. Season with salt, to taste.
- Step 7 Serve fish on warm tortillas with sauce and avocado slices. Refrigerate any leftovers.
I served this with a homemade creamy coleslaw and it was the perfect side dish.
If you have a love for tacos like we do, and you enjoy fish, I hope you’ll try this recipe and be sure to make the Crema, too; it makes it extra special!
Also, like this recipe I shared a couple weeks ago, this is a one pan meal! Gotta love that!
Happy Taco Tuesday one day early! Thanks, Kroger!
Here’s another take on fish tacos that we love as well as this recipe for my homemade tortillas.
A New Side Dish for Delicious Variety!
If there’s an area of meal planning where I find it hard to come up with new ideas, it’s the category of side dishes! It’s so easy to get into a rut of green beans, corn and baked potatoes. We like each of those things and they’re easy. They take no thought, but they get really boring after a while!
Recently when looking for something to add to my meal of Tandoori Shrimp, I came across a Brown Rice Salad and Black Beans and Corn recipe. I had all the ingredients on hand, so I went for it! Were we very happy I did! My husband raved about it the first night and when leftovers were served the next day, he exclaimed again how good this was! I heartily agree! You could serve this warm or cold and it would be perfect.
It’s hard to get a pretty picture of brown rice, so you have to trust me on this one. The flavor combinations are just so good!
Brown Rice Salad with Black Beans and Corn
1 Cup instant uncooked Brown Rice
15 oz. Black Beans, drained
1 Cup frozen corn kernels
1/4 Cup diced scallions
2 Tbl cilantro
2 tsp pickled Jalapeno peppers – I left this out
1 Tbl lime juice
1/4 tsp salt
1/4 tsp pepper
Instructions:
Cook rice according to directions on package.
While rice is warm, add all other ingredients. Serve with lime wedges.
This couldn’t be easier! It would be a great accompaniment to Mexican meals, chicken or fish.
Get out of your side dish rut and try this. You may be a long time before you look at baked potatoes again!
A New Twist On Taco Tuesday
If you grimace at the thought of Fish Tacos, it’s probably because you’ve never had a really tasty one! We are HUGE taco fans in any shape or fashion, so I am always willing to try a new recipe for our favorite fare because they come together in under 30 minutes, they’re healthy when broiled, and they’re so yummy!
I recently came across a new recipe for Fish Tacos in my favorite source – a Cooking Light Magazine. If you’ve been with me for any length of time, you know I adore their recipes. They did not disappoint! This has become my new favorite Fish taco recipe! Their recipe has a little kick added, which I have found the fish really needs in order to be exceptional. Don’t worry if you don’t have all the seasonings, just wing it and enjoy! I’ll share my substitutions and omissions in the following recipe.
Smoky Tilapia Tacos
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon Spanish smoked paprika –I used regular paprika
- 1/4 teaspoon ground coriander – I left this out
- 1/4 teaspoon freshly ground black pepper
- 3/8 teaspoon kosher salt, divided
- 2 pounds tilapia fillets – I used frozen Polluck
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh cilantro – I’m not a huge fan, so I omitted this
- 2 teaspoons canned chopped green chilies
- 1 diced peeled avocado
- 12 (6-inch) corn tortillas – I used my homemade flour tortillas
- Cooking spray
- 6 lime wedges
How to Make It
Preheat broiler to high.
Combine first 4 ingredients and 1/4 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork.
Combine remaining 1/8 teaspoon salt, cilantro, chilies, and avocado in a bowl; lightly mash with a fork.
Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide avocado mixture and fish among tortillas. Serve with lime wedges.
To accompany the tacos, Cooking Light suggested a recipe for Pinto beans which are canned, and are cooked very similarly to the way I share here. Then they are topped with the best cream! I added this cream to the tacos, too, which gave them such a full flavor! These take only Minutes to put together!
My husband declared he’d rather I never fix refried Beans again, and only serve these with Mexican food. I heartily agree! I bet you will, too!
Simmered Pinto Beans with Chipotle Sour Cream
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon ground cumin
- 2 garlic cloves, minced
- 1/2 cup unsalted chicken stock
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 (15-ounce) can unsalted pinto beans, rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 3/4 cup reduced-fat sour cream
- 3 tablespoons low-fat buttermilk
- 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce
How to Make It
Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, cumin, and garlic; sauté 2 minutes. Add stock, salt, black pepper, and beans; simmer 7 minutes. Stir in juice and parsley.
Combine remaining ingredients; serve with beans.
Refresh your Taco Tuesday by fixing a fishy version with a side of the BEST beans you’ve ever eaten!
White Chicken Enchiladas
On a busy day before my recent trip to California, I needed a hearty dinner that didn’t take lots of time to prepare. These White Chicken Enchiladas were perfect! I roasted chicken breasts early in the day and cut them up and refrigerated them so that part of the meal would be ready. You could purchase a rotisserie chicken and simplify it even more!
The creamy white sauce in these enchiladas is simple to make and is so good! It’s a really nice change from the traditional red sauce! If you like Queso dip, I think the sauce tastes very similar. Mmm.
I served it with tomatoes and shredded lettuce.
Ingredients:
- 10 (8-inch) flour tortillas
- 2 cups cooked, shredded chicken
- 2 cups Colby & Monterey jack cheese, shredded
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4oz) can of diced green chilies
Instructions:
1. Preheat oven to 350 degrees. Grease a 9×13 pan or any baking dish.
2. Mix chicken and 1 cup cheese. Roll up tortillas and place into the prepared pan.
3. In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil. You don’t want to curdle the sour cream.
5. Pour over enchiladas and top with remaining cheese. Bake for 20 min; then under high broil for three additional minutes until the cheese browns slightly.
We loved this recipe! I hope you’ll try it!
With love from my country kitchen,
RefreshHer 