Chicken Tacos

In most of the US right now it's turning to fall weather, but here in Texas it's still pretty hot.  We had a couple cooler days (as in below 90) but we're back up to the 100's so I'm going to continue cooking summer-y dinners until otherwise.  As a protest of sorts, but due to really enjoying all kinds of food it's not that upsetting.

Spray a non-stick skillet with cooking spray and heat on medium heat.  Crumble ground chicken into the pan.

Add chili powder, cumin, garlic salt, black pepper, paprika, Worcestershire sauce and Dijon mustard to the meat. 

Cook, breaking up meat with a spoon, until browned.  When the meat is almost finished wrap tortillas in a towel and heat in the microwave for 15-30 seconds to warm.

Place meat in the tortilla with any other toppings you enjoy on tacos.  I mashed up some avocado and added tomatoes and low fat shredded cheese.  This is a delicious and unique way to do tacos, as well as healthy.  It's a great thing to make if you don't have a lot of time to prepare because it takes less that 20 minutes to make the whole meal. 

Chicken Tacos

Adapted from OK Magazine - Bethenny Frankel (LOVE her!)

Serves 4-5 people, I cut in half for 2

1 lb. lean ground chicken

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon garlic salt

1 teaspoon paprika

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

tortillas

Spray a non-stick skillet with cooking spray and heat on medium.

Crumble ground chicken into the pan.

Add all the seasonings to the chicken.

Break up the meat with a spoon and cook until browned.

Wrap the tortillas in a towel and heat in the microwave for 15-30 seconds to warm.

Place the meat in the tortillas and served with any additional sides you'd like.

Grilled Fish Tacos

Have you ever had fish tacos?  I must admit, I was a little hesitant, as I'm picky about fish.  I dared to make these for myself as my first time trying them, as opposed to trying them in a restaurant.  I figured this way I would have a piece of mind as to how everything was made.  I kinda, sorta, fell in love.  So this is my plead to you, try these, and fall in love along with me!

Start up the grill or grill pan to medium high heat.  In a medium bowl whisk together olive oil, garlic, and lime juice.

Add the fish and turn once to coat.  I used cod, but you could also use striped bass.  I used about four pieces and it made around six tacos.  Let sit in the marinade for around five minutes.  Remove from the marinade and let excess drip off. 

Season with salt and pepper and grill until flesh is opaque, around 12 minutes, flipping at least once.  From experience make sure you clean and lightly oil the grill, the fish sticks very easily and can make flipping difficult.

While the fish was marinading and cooking, I cut up 1/2 onion and 1/2 of tomato, and also heated a can of corn on the stove.

I put everything in a small bowl and added a little lime juice to make a kind of corn relish.

Here's the spread!  I mashed up avocado, and added some pepper.  It really added some extra flavor to the tacos.  I cut up some jalapenos (for C, not for me) and the corn relish.  Also had fresh whole wheat tortillas, which is the best way to go!

Once the fish is cooked through, break fish into large pieces with a fork. 

From there assemble your tortillas with the fish, corn relish, avocado, and anything else you'd like to add.  I cooked a whole can of corn so I used the remaining corn as a side.  These were so tasty!  I think it's a great summer dinner, and perfect if you're serving a bunch of people as you can pre-make everything and make a buffet.  I'll be making these again, and falling even more in love...

Happy Hump Day!

Grilled Fish Tacos

Adapted from: Everyday Living Magazine

Makes 12 tacos *I cut in half and it made exactly 6.

vegetable oil, for grill

1 tablespoon virgin olive oil

2 garlic cloves, finely chopped

1 tablespoons fresh lime juice

1 1/4 pounds skinless white fish fillets, cod or striped bass

salt and ground pepper

12 corn tortillas, warm

Relish:

can of corn

1/2 medium tomato, finely chopped

1/2 medium onion, finely chopped

lime juice to taste

Heat a grill or grill pan to medium heat. 

Make sure grill is clean and lightly oiled.

In a medium bowl whisk together olive oil, garlic, and lime juice.

Add fish and turn once to coat; let sit for 5 minutes.

Remove fish from marinade and let excess drip off.

Season with salt and pepper and grill until opaque through, around 12 minutes, flipping at least once.

With a fork break up fish into large pieces and serve with tortillas and relish.

For the relish: Add all ingredients together in a small bowl and toss together.

Assemble fish, relish, avocado, and any other ingredients you like on the tortilla and enjoy!