Fish Tacos with Cilantro Lime Sour Cream

I love fish tacos.  They are simple and fast to prepare and are perfect for a busy weeknight.  Sorry...no time to elaborate tonight...must make fish tacos

1 pound boneless, skinless fish, such as tilapia or mahi mahi, cut into 2 inch pieces
1 tbsp grapeseed oil (or other neutral tasting oil)
2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 minced garlic
salt and pepper to taste
1 package coleslaw mix
Toppings of your choice such as avocado, tomato, salsa, hot peppers, etc.
12 tortillas

Directions:

Combine chii powder, ground cumin, coriander and minced garlic with fish fillets. Add salt and pepper and let marinate for half an hour if you can.

Combine the oil, chili powder, cumin, coriander, garlic, and salt. Coat the fish with the marinade. Grill the fish on the first side over direct heat until firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more. Alternatively, sautee fish gently in a large skillet for about 5-7 minutes, turning gently so as not to break fish up too much.

Serve with your choice of toppings.

Cilantro Lime Sour Cream

1/2 cups low fat sour cream
1 lime, finely zested and juiced
1/4 cup cilantro, finely chopped
Combine all ingredients together and let sit so flavours combine.

Monday's Enchilada Casserole

Trying to get a bit of a leg up on the week ahead - last week was a whopper - I decided to make the most of the remaining left-over turkey from Thanksgiving by making Enchilada Casserole.  The below recipe is my interpretation of a conglomeration of numerous recipes inside my head, things I've tried and like and what appeals to my kids.This recipe did manage to use up a number of cans from the pantry (refried beans, black beans and enchilada sauce) and the remaining turkey.

If you do not have a large amount of turkey to use up, you can substitute about 1 lb ground beef, chicken or vegetarian ground round (like Yves).  I find the refreid beans on their own are a bit too "cloying" as my mother would say.

1 left-over turkey breast, cubed (about 10-12 oz meat)

18 corn flour tortillas, cut in halves or quarters (makes it easier to fit into the pan)

1 can enchilada sauce (I like La Victoria)

1 can refried beans

1 can black beans, drained and rinsed

1 clove garlic, minced

2 ripe avocados, sliced

2 fresh tomatoes, chopped

2 scallions, chopped

1 cup shredded cheese (Tex Mex style is good)

Cooking spray, such as Pam

Directions:

Preheat oven to 375 degrees. In a medium sized bowl, combine turkey meat, refried beans, black beans, cilantro, scallions, chili powder, cumin, garlic, salt and pepper.

Spray the inside of a 9 by 13-inch pan with cooking spray. Pour 1 cup enchilada sauce into a wide bowl or pie plate. Prepare the tortillas by lightly dipping them in the enchilada sauce, then layer 4-5 tortillas on bottom of the pan. Top the tortillas with about 1/2 of the turkey-bean mixture. Sprinkle with salt and pepper. Place 4-5 more tortillas on top and sprinkle with half the tomato and half the avocado. Repeat the turkey-bean layer, and another layer of tomato and avocado, ending with a final layer of tortillas. Pour 1 cup enchilada sauce over top of last layer and sprinkle with cheese.  Bake until casserole is heated through and bubbling at edges, about 1 hr. 

Let stand for about 10 minutes before serving.  Cut into slices and serve with salsa verde and a green salad.

God...parent teacher interviews tomorrow.  Ugh. NOT looking forward to that.  And they have them in the school cafeteria? So it seems that we have to line up for our 5 minutes with each teacher.  Not sure how constructive that will be but given that fact that hardly anyone seems to show up at schools these days, we might be done by 6:30.

Wednesday: Chicken Tamale Casserole

Well real life is upon me. No time to cook and no time to blog. Good thing we cooked a lot of stuff on the weekend or we'd be in trouble. Manged to flog...errr.....provide a nutritious and delicious meal to my darling children (who are currently a couple of complainers!!!) of frozen mac'n'cheese which has been sitting in my freezer for such an emergency as today. Luckily we have enough roast, chicken, soup and pasta sauce made on the weekend to get us through until Friday.

Should I survive until Friday, I am thinking this recipe from Cooking Light looks good to use up whatever is left and a few things from the pantry and freezer:

Chicken Tamale Casserole - Serves 8

Ingredients:

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.


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