Grilled Chili Lime Fish or Chicken Tacos

Yum

Tacos, Tacos, Tacos!

It doesn't have to be "Tuesday" to eat tacos.  In fact it can be any old day of the week and I'll eat a tacos without hesitation.  But, when summer comes I gravitate outside and grill my tacos.  Yum!  Although these Slow Cooker Beef Tacos may be an exception.

EASY GRILLED CHILI LIME FISH OR CHICKEN TACOS ARE ON THE MENU
Grilled Chili Lime Fish or Chicken Tacos are versatile and simple, plus they satisfy that Mexican food graving we all get from time to time.  Why two types of protein?  Well, since MGG loves fish and me, no so much, I bought a beautiful piece of Tilapia for him, and a got a nice chicken breast for me.  Who says you can't make different types of tacos in one sitting?  Not I.  This way we use all the same spices and ingredients and just adjust the protein to our liking.  Bingo, we're both winners with this dish!

Fish Tacos

The fish comes out flaky and tender with the perfect amount of spice.  The chicken turns out moist and flavorful as well, with hints of chili powder and citrusy lime bursting in your mouth on the first bite.  Top your tacos with a little crunch from the cabbage, and some buttery soft avocado and you'll be having a party before you know it. (above MGG added diced tomatoes and a radish to his for extra flavor)  They taste that good!  Oh, and don't forget to squeeze some lime on there for good measure.  It really takes your dish over the top.

Chicken Taco

What's better than fresh, healthy clean food to eat that's simple to prepare.  Remember, tacos are great for a any weeknight, weekend, or party.  There the perfect finger food that everyone enjoys!

Grilled Chili Lime Fish or Chicken Tacos

1 Tilapia filet
1 boneless skinless chicken breast, cut into 2 thin cutlets
2 Tbls Fiesta Lime salt free seasoning blend (Mrs. Dash)
6 corn tortillas

1 large hass avocado, sliced

1/4 c Monterey jack or queso fresco cheese

2-3 Tbls cilantro, chopped

1/4 small red cabbage, cored and thinly sliced

Lime wedges for serving

Sprinkle both chicken and fish with the seasoning blend on both sides.  Pressing down to adhere.

Preheat a grill to medium-high heat.  Brush grill grates liberally with oil.  If you are using both chicken and fish start grilling the chicken first.  Grill about 4-5 minutes on the first side.  Flip over and cook about 3-4.  Once you flip the chicken ad the fish to the grill and cook about 3 minutes per side or until opaque and flaky.   (Grilling time may need to be adjusted based upon the grill temperature or the thickness of your meat.) 

Remove fish and chicken and place on a platter, covered with foil to keep warm.  Add the corn tortillas to the grill and cook about 30-60 seconds per side until they have a slight char on them.  Remove to the platter. 

Cut chicken and fish into small strips or bite sized pieces.  Serve in the warm tortillas and top with red cabbage, avocado, cilantro, and cheese.  Other toppings such as tomatoes or radishes work well with this dish.   

Jicama Radish Slaw

Yum

I keep hearing that summer is over.

I'm not sure where this person lives...certainly not Southern California because it's still 100 degrees here everyday.  In my book that is summer still going strong!

I wonder why people want to rush into the next season?  All the stores have fall clothes and Halloween items already and I'm still in my bathing suit.  Even people pinning to Pinterest have joined the fall band wagon.  All the pins are of PUMPKIN already and it's not even Labor Day!

Well I'm going to slow things down a bit and bring you a summer dish that would be perfect to serve at your upcoming Labor Day bash.  Jicama Radish Slaw is a wonderful side dish that it easy to take along to a party, or quick enough to throw together for a backyard cookout.

The prep is easy, and will serve a medium crowd of about 8, but you can double this recipe if you plan on having a lot of people to feed.  Oh, and the flavors...a little pop of Asian flair will hit you when you take that first bite into a slaw that's crunchy from the jicama and carrots, and brings a little heat and earthiness from the radishes.  This light and fresh side dish will be the perfect compliment to hot dogs, burgers, sandwiches, or even kabobs.  It really goes well with anything.

Summer is still calling, so enjoy this salad and savor the last days.

You may also like:

Cucumber, Tomato, and Avocado Salad

Mediterranean Quinoa Salad

Fruit Salad with a Red Currant Raspberry Sauce

Springtime Pasta Salad

Tomato Tabbouleh Salad

Jicama Radish Slaw

serves 8

1/4 cup snipped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 teaspoon salt
1/8-1/4 teaspoon crushed red pepper
1/2 of a medium jicama, peeled and cut into thin matchstick size pieces (about 3 cups)
3/4 cup radishes, trimmed and thinly sliced
1/2 cup julienne or packaged coarsely shredded fresh carrots
2 green onions, thinly sliced
Lime wedges (optional)

In a large bowl whisk together cilantro, vinegar, oil, salt, and crushed red pepper. Add jicama, radishes, carrots, and green onions. Toss to coat. Serve immediately or cover and chill for up to 2 hours. If desired, garnish with lime wedges.    

source:  Diabetic Living Guilt Free Potluck Favorites, slightly adapted

    

Berry Berry Muffins

Yum

It's time for another muffin recipe!

Oh how I love muffins.   Mom was a frequent baker.  Always making, pies, cakes, biscuits, and muffins.  I grew up making muffins with her so much so that I had the basic recipe memorized by age 16. They are easy to put together and the result are so gratifying. To be honest, I believe that mom started my fascination with muffins.

Earlier this year we had the pleasure of traveling to Sedona, AZ.  What a wonderful vacation!  The scenery was beyond belief.  There were tons of outdoor activities such as hiking, 4-wheeling, mountain biking, and golfing to name a few.  All these activities can work up a good appetite too.  One thing I loved about the hotel we stayed in was the coffee, juice, fruit and muffins that were delivered to us daily.  Oh the muffins!  (Did I mention I love a good muffin?)

4-Wheeling in the Sedona trails

Hiking at Bell Rock

A popular place to watch the Sedona sunset.  The rocks turn all shades of red.

They included a choice of muffins, but I noticed that ever day there was a different berry muffin in the mix.  There is nothing better than to bite into a hot tender muffin and have a juicy berry burst in to your mouth.  Today's Berry Berry Muffins were inspired by those wonderful tasty, life saving morning muffins we had in Sedona. 

I choose to make them with two of my favorite berries, blueberries and strawberries.  Picking them up at my local farmer's market gives me local produce that is ripe and the very best.  The blueberries were plump and promised to be juicy and bursting with flavor.  The strawberries, also local, were a bright, deep red, and so sweet.  Both flavors go great together and give your muffins just a touch of tart and sweet.  Delicious!

Hot fresh muffins bursting with not one, but two berries should be on your weekend breakfast menu.  A perfect ode to a wonderful vacation for us.  A perfect breakfast treat for you!

Enjoy!




Berry Berry Muffins

makes 12

1 cup fresh blueberries
1 cup fresh strawberries, cored and chopped
1/4 cup all-purpose flour
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 375 degrees F.  Spray a 12 cup muffin tin with cooking spray.

Sprinkle 1/4 cup flour over blueberries and strawberries, and toss to coat.

In a small bowl, whisk together 2 cups flour, baking powder and salt.

In a large bowl, cream butter, and gradually mix in sugar. Beat eggs, and beat into creamed mixture along with vanilla. Add milk and combine to blend. Add flour mixture stirring just to combine. Fold in berries. Fill muffin cups 2/3 full with batter.

Bake for 20 - 22 minutes.  Remove from the oven and cool on a wire rack.