Another fantastic fish taco recipe. We had some avocados and some mahi filets to use up, so I tossed them in evoo and taco seasoning and roasted them up. Easy and delicious!
2 mahi filets
1 avocado peeled and quartered
Taco seasoning of choice
Taco toppings of your choice
Taco shell or wrap
Heat oven to 400. Toss fish and avocado quarters in evoo and taco seasonings. Roasted for 10 mins per side.
Once done, flake or slice fish and slice avocado and assemble tacos. Serve immediately.
I’ve made these awesome waffles before, yet decided to update and repost. These are my husbands favorite. They are crunchy on the outside, nice and soft inside, and have fantastic flavor. So for his recent birthday, I decided to revamp the recipe. I did use most of the ingredients, but had to up the flour a bit and used vanilla bean paste instead to up the vanilla flavor. They were perfect!
3/4 cup all-purpose flour (I used a full cup)
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract (I used vanilla bean paste)
Butter and syrup, for serving
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
I’ve recently fallen in love with sweet potatoes. I never liked them growing up, yet lately I can’t get enough of them! So, recently I stumbled upon this recipe and loved it. I do sometimes add lean beef or shredded chicken to it to make it a complete meal in one yet it’s filling enough if you prefer meatless!
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
½ yellow onion, chopped
2-4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
1 ounce light cream cheese
¼ cup light sour cream
1 teaspoon salt (+ more to taste)
½ cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
Saute the onion in the butter over medium heat until soft and translucent. Set aside.
Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
I love avocados. I love them on salads, tacos, with eggs, etc but until recently hadn’t tried them roasted until I found a few recipes on Pinterest. After checking a few out, I came up with this simple recipe as others added more spices and oils. I found it was great simply made.
I added the avocado to my salad but also had the leftovers on a sandwich later. Both were great.
Make sure to roast each side long enough to get the outside slightly crispy. It is to die for!
Salt and pepper
*Any other items you’d like with the avocado. I topped a mixed greens veggie salad with the avocado and tossed lightly with a bit of lemon juice and oil.
Also enjoyed it on a roasted chicken sandwich.*
Preheat oven to 400. Cut avocado into quarters and discard peel and pit.
Sprinkle with evoo, fresh ground salt and pepper. Toss lightly.
Roast about 10 mins and flip until second side is crispy. Mine took about 15 mins total-10 one side, 5 mins the other.
Enjoy immediately, although I ate the leftovers later from the fridge on a sandwich and it still tasted great!!
Hello! Before I jump back into blogging, I need to apologize for my long break. Two years ago I was blogging daily, but blogging became more of a chore than a fun hobby. So, I needed to step back and let it go for a while. But now I’m back. Not sure how often I will post, but I’m going to slowly get back into it! So, I hope there are still a few of you out there! :-)
Now onto the recipe!
With grilling season upon us, it’s hard to keep things from getting into a rut. Instead of your usual beef or chicken tacos, try fish or seafood. Today we tried salmon!
Serves 2 or add more for a bigger crowd!
3-6 ounces skinned salmon (serves 2-3)
1/2-1 tbsp of taco seasoning
Sour cream or Greek yogurt (we prefer Greek yogurt)
Grape tomatoes chopped slightly
Shredded lettuce (we use organic baby kale)
Rub taco seasoning on salmon. Heat and oil grill slightly. Grill salmon until flakey. Squeeze with a bit of lime juice from fresh limes.
Once the salmon is done, turn off grill, flake salmon and set aside. Heat tortillas for a minute or two on the cooling grill. Sprinkle cheese on tortilla and warm/melt on grill.
Once cheese is melted, remove and top with sour cream/Greek yogurt and salmon. Then add your favorite toppings! Serve with rice, mangoes, salsa and chips, and a fresh margarita!