It's National TACO DAY!!!

AND it fell on Taco Tuesday?! I pretty MUCH HAVE to Blog!!

Aquí es una receta muy fácil y muy deliciosa para tacos de pescado ... OOPS! got so excited about taco I spoke Spanish!

 

Here is a super easy, super delicious Fish Taco recipe!

 

Ingredients

• 4 - 6" Whole wheat flour tortillas (*it's a HEALTHY recipe, but you can use corn, if need be)
• 1/2c Cilantro (*set aside as optional topper)

 

Fish

• 4 - 4oz Mahi fillets (*or any solid white fish, I've also used Salmon, but takes a bit Longer to cook)
• 1/4c pineapple juice
• 2TB EVOO (*or coconut oil)
• 1tsp cayenne
• 1/2 tsp nutmeg
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• S&P
• PAM cooking spray or Aerolized Coconut Oil or EVOO

 

Slaw Filling

• 1/2 Red Cabbage, shredded
• 1/2 yellow pepper, seeded, depithed, finely julienned (*super thin strips)
• 1/2 Vidalia Onion in rings (*I like to touch 'em to the grill just for a few mins to take the edge off)
• 1 large Carrot cleaned, shaved into ribbon (*can buy the bag shredded, but they're so short!)

 

Slaw Dressing

• Zest & juice of Large lime
• 1/2 cup plain fat free greek yogurt
• 1/4c low fat sour cream
• 1/2c finely fresh chopped cilantro
• S&P

 

Mango-Guac Topper

• 1 Large Hass Avocado, jawed, cubed & scooped - use 3/4 for guacamole & 1/4 for slaw dressing
• 1 Large hot house tomato, seeded & diced
• 1/4c Vidalia Onion
• 1 jalepeno, fine diced (*can use seeds, if you want it hotter) - Can use scotch bonnet, also
• 1/2c fresh chopped cilantro
• Juice of 1 large lime
• 1-2 clove(s) of Garlic, smashed w. Sea salt
• 1/2 Mango, jawed, cubed & scooped
• S&P

 

Hardware

• 2 Large Bowl
• 1 Small Bowl
• Grill Pan, Skillet or BBQ

 

Method

1. Marinate Fish fillets in mix of Pineapple Juice, Oil & seasonings - put in fridge
2. Mix Avocado, Tomato, Onion, Mango, Jalepeno in a Large Bowl, add Garlic & cilantro, S&P
3. Allow to sit for 5mins at Room temp, then add Lime Juice - Cover & put in fridge
4. Mix Slaw Ingredients in Large Bowl
5. In Small Bowl mix Slaw dressing ingredients & whisk *vigorously* until smooth & a little frothy
6. Pour dressing over Slaw Veggies & Mix it UP! - Cover & refridgerate
7. Take out Fish Fillets - Heat Grill Surface to a medium-high heat, and Grease lightly
8. Cook white fish for about 4min per side (*salmon may take a little longer, depends on how you like it)
9. When you flip the fish, Pull out the Guac & Slaw
10. Warm Tortillas over grill for 2mins
11. Lay down Slaw, top with Grilled Fish & add guac, sprinkle on reserve Cilantro (*if desired)

OLE' !!

Hope you Like it!

xo - Mia

ps - if you so desire, you can egg-white & flour the Fish fillets after marinated, and fry them for a crispy twist ... Just DON'T tell anyone I said "fried was ok" (*only SOMETIMES!!)

Chicken Over-Noodle Soup

CHICKEN SOUP FOR THE FIT-SOUL

Hey all, the rain has me in the mood for some soup & a hug!

So... For the Rainy season, For the Fall, and for the Sick-between-Seasons peeps.

Chicken Over-Noodle Soup

Ingredients

• ½ Roast chicken (self-roasted or buy the pre-made grocery store "original" rotisserie chicken)
• 2Large carrots
• 1small white onion
• 3TB parsley
• 1 bay leaf
• 2 sprigs of thyme
• 2 cloves of garlic
• 2 cups of low-sodium chicken stock
• 4 cups room temp water
• S&P
• ½ tsp Celery salt (*I LOATHE cooked celery so I use Celery salt in lieu of the celery in my mirepoix)
• ¼ tsp cayenne
• 1 package Soba or Udon Noodles
• 1TB EVOO

Hardware

• 4-8L Stock Pot with Cover
• Smaller pot for noodles
• Strainer
• Large bowl
• Small bowl

Method 

1. Remove Meat from bones, chop & Set aside in Large Bowl
2. Place carcas into the large stock pot, bathe with chicken stock, Cover on high heat.
3. Chop the Veggies, and parsley & Divide the Parsley into 2 halves, set half aside in the small bowl
4. Add Veggies, Thyme, Garlic, Bay leaf & half the parsley & let in come to a bubble.
5. Lower heat & skim the fat off the top.
6. Add seasonings, and remove Bay Leaf & garlic cloves.
7. Chop garlic, and re-add to pot, add in Chicken meat, and cover with Water.
8. Allow to cook for 30mins on medium heat, skimming fat as it comes to the top.
9. Cook Noodles according to package instructions
10. Strain, and place into Large bowl that chicken was in with 1TB EVOO
11. Remove soup from heat, add remaining parsley.
12. Allow to sit covered (no heat) for 10mins.
13. Portion noodles into serving bowls.
14. Serve OVER Udon or Soba Noodles *Like a Japanese Yakisoba.

Serves 4-8


Hope you enjoy it!

xo - Mia

ps: If you like greens in your soups go ahead and add some Kale or Spinach, Bokchoy.