The obsession of fish tacos started when we were on vacation with Eric’s family in Cape Cod. We were sun-kissed and relaxed while anxiously awaiting a surprise meal from my sister-in-law and brother-in-law. I guess I really have them to thank for my appreciation of fish tacos as they presented us with a spread of tortillas, tilapia grilled to perfection, and an array of toppings. They weren’t something I typically ordered at a restaurant or made for dinner, until after this meal that is! And oh the sauce! It’s creamy and packed with so much flavor in such a miniscule size that your mouth thanks you with each bite. These flavorsome tacos are ideal in size and taste; never leaving you hungry. You can easily treat yourself to three, four, or ten if you desire and share them for parties or family dinners, whatever your style may be. 🙂 wi
Have all your toppings made and in bowls for topping before cooking the fish. In a large frying pan, cook the tilapia. Once it is cooked, separate into bite sized pieces with a fork and set aside. Place individual tortillas, one at a time, in a separate dry skillet, for ten to thirty seconds per side or enough to slightly blacken or char.
Build your own taco with toppings of your choice and enjoy every bite! 🙂
I love using these prep bowls to hold all of the toppings! Even if it’s just for the two if us, it’s fun to have them on hand to set things up!
At first, I was intimidated by a fish that normally comes with a large price tag. How can I cook this at home? Surprisingly, it is painless! I have a deep love for salmon. The way it can be combined and garnished with a variety of flavors makes it exciting and enticing to try out new recipes. The health benefits are an added bonus with each bite! Salmon = A+!
One Pound Wild Caught Salmon
Extra Virgin Olive Oil: to drizzle
1 Cup Plain Yogurt
About 5 Sprigs of Dill
1 Tbsp Lemon Juice
What to do:
Preheat oven to 350 degrees. Line a deep dish pan with foil. Place salmon in the pan and lightly drizzle with EVOO. Fold the foil to cover the salmon and bake for about 35 minutes or until cooked through. Remove from oven. Top with sauce and garnish with dill.
I don’t know when my love for salmon started but once it did, there was no going back. It has easily become one of my favorite dishes and can be combined with so many different ingredients. Salmon with avocado salsa is definitely one of my go-to recipes but it is neck and neck with the lemon-butter salmon. It is extremely easy and equally as healthy. The lemon and butter combination creates the perfect sauce that has the salmon melting in your mouth and makes you want to go back for seconds. I love pairing it with asparagus or any green vegetable for a side. So simple. So good. See for yourself!
2 pounds salmon
4 Tbsp butter (cut)
2 lemons (sliced)
Salt and pepper (optional)
What to do:
Preheat oven to 350 degrees. Line a deep dish baking pan with foil. Place lemons on the bottom of the pan in the shape of the salmon. Place salmon on top of the lemons. Place butter slices on top of salmon. Season with salt and pepper (optional). Fold the foil around the salmon to hold in the butter and lemon juice as it cooks. Cook for about 35-45 minutes or until the top is getting white and the inside is tender.
We had our first big snow this past weekend. It was beautiful! What made it even more beautiful was that we had nothing planned and could sit and watch it fall all around us. Naturally, when it is frigid outside, I crave hot foods. Food that soothes the soul. Food that pairs easily with a variety of things that we have on hand. Best of all, food that I don’t feel the least bit guilty about when I help myself to seconds. This is SUCH a healthy tomato soup recipe. I am in love with it. Top it with sun-dried tomatoes, basil, croutons, or pair it with grilled cheese and you are set. Operation snow day: Complete! 🙂
2 tablespoons virgin coconut oil
3 teaspoons of minced garlic (about 5 cloves)
4 large organic tomatoes
1/2 cup of fresh basil
1 cup organic chicken stock
2/3 cup coconut milk
1 teaspoon sea salt
What to do:
In a large pot heat the coconut oil over medium low heat and add minced garlic. Cook for one minute. Wash and cut the tomatoes into large chunks and add to pot. Add basil. Cover and cook over low heat for 30 minutes. Remove from heat and let it cool slightly. Once it is cooled, use an immersion blender to blend all ingredients until it is smooth. Return to stove on medium low heat and add the broth, coconut milk, and salt. Stir and cover for about 3 minutes. Remove from stove. Top it with any topping of your choice! Enjoy! 🙂
Sunday afternoons are meant for pajamas, blankets, friends, family, food and football.
That being said, let me introduce you to…
Seriously. This is a super easy, anytime meal. You can’t go wrong here.
1 pound lean hamburger
2 large tomatoes, cut and cubed
1 package taco seasoning, I chose mild
1 10 oz. can tomato soup
1 10 oz. can dark kidney beans
1 10 oz. can of corn or a cup and a half of fresh corn
Mexican cheese mix and gluten free blue corn tortilla chips for topping!
What to do:
In a large deep dish pan, cook the hamburger until it is lightly brown. Add the tomatoes, tomato soup, kidney beans, and corn to the cooked hamburger and cook for an additional 25 minutes on medium-medium high heat. Add the taco seasoning, stir together, and remove from heat.
Top with cheese upon serving. Use chips for dipping or they are great crushed on top.