Tag: Tacos

Amazing Shrimp Tacos
dinner in 30 minutes · Seafood · Tacos

Amazing Shrimp Tacos

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We love a good taco at our house, and in recent years, we’ve come to especially love shrimp tacos. I’ve shared posts here about trying to replicate restaurant’s recipes where we’ve eaten.

I have just kept making little changes to improve my recipe. Last week I think I finally landed on our absolute favorite way to eat this fishy taco! The blessing is that it’s still very simple and also super fast! I’m excited to share the recipe with you!

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Sheet Pan Fish Tacos
Fast meal · Mexican Food

Sheet Pan Fish Tacos

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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.

dinner in 30 minutes · Fish · Mexican Food · Side dish · Tacos

A New Twist On Taco Tuesday

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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!

Smoky Tilapia Tacos

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

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.

Pure heaven!

Refresh your Taco Tuesday by fixing a fishy version with a side of the BEST beans you’ve ever eaten!

Dinner · Easy recipe

Roasted Salmon Tacos

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Salmon Tacos 1a

I’ve recently been watching Barefoot Contessa while I’m working in the kitchen.  I watch her on You Tube and I love that because there are no commercials!  It’s just recipe after wonderful recipe pouring out of her lovely kitchen.  She always inspires me to cook!!

I recently saw her make these Salmon Tacos and knew I had to try them.  Wow!  Are they good!  There’s a tangy dill slaw that adds a nice little crunch to the slightly spicy salmon.

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