Ole!
Ingredients:
2 Tilapia Filets
Creole Seasoning
Limes
Shallot
Sour Cream
Chili Powder
Salt
4 Soft Corn Tortillas
Fresh Salsa (chopped onion, tomatoes, jalapeno and cilantro)
First, rub the tilapia fillets with the creole seasoning on both sides. Heat a little olive oil and butter in a saute pan over medium-high heat and add the tilapia. Cook for a few minutes on each side until cooked through and slightly crispy on the edges.
While the fish is cooking, put some sour cream in a bowl. Add the zest and juice of half a lime, a pinch of salt, about a teaspoon of finely chopped shallot and as much chili powder as you'd like. Stir this into a nice sauce and set aside.
Heat the corn tortillas either in a non-stick pan or wrapped in tin foil in the oven. When the fish is done, divide the 2 fillets among the 4 warm tortillas. Squeeze a little more lime juice over the fish, top with the sour cream sauce and fresh salsa. Eat!
I like to serve these with refried beans and corn chips because it's delicious to scoop some beans onto the taco as you go. You can really jazz up a can of vegetarian refried beans by doing this: plop them out into a sauce pan, mix in about 2 tablespoons of green salsa, about 1/4 cup shredded cheddar cheese and 1 tablespoon of sour cream. Cook over medium heat, stirring occasionally, until heated through.
Serves 2....best recommended with a bottle of Pacifico garnished with a lime wedge.
Tuesday, January 24, 2012
Sunday, January 8, 2012
Spicy Beef Enchiladas
I would like to preface this recipe with the fact that this is not necessarily a healthy dinner. Perhaps you could make a nice side salad or some sort of vegetable invention of your own, but I had a salad for lunch so I thought, what the hell, jalapenos and green chiles will have to suffice. Nutrition facts aside, these enchiladas were delicious! And I used up left over ground beef, which is a near miracle in this house.
I made 5 (8") enchiladas and had leftover rice and meat, so you could make a lot more with these amounts.
Ingredients:
* 1 lb ground beef (buy grass fed, always!)
* One package Taco Seasoning
* 1 box Spanish Rice
* 8" Corn Tortillas
* Grated Cheddar Cheese
* Low Fat Cream Cheese
* One can Red Enchilada Sauce
* One small can of diced Green Chiles
* Chopped jalepenos
Now Do This:
Preheat oven to 400 degrees and coat a baking dish lightly with cooking spray.
Cook the ground beef in a pan until just browned. Add in the packet of taco seasoning and about 3/4 cup water, mix well and simmer for about 10 minutes. You could easily make your own taco seasoning with things like salt, crushed red pepper, cumin, paprika, garlic powder, onion powder... pretty much any of the spices you always have on hand that sounds kinda Mexicany. I like the packaged kinds that don't contain MSG.
While the beef is cooking, make the Spanish Rice according to the package directions. Again you could make your own using the same spices and whatever rice you like.
Lay out your corn tortillas and put a small amount of cream cheese in a line down the middle. I just used my fingers and pulled small dabs off a spoon. Then, also in a line down the middle (as with everything), put a small amount of the beef, rice, as much jalapeno as you like, and grated cheddar cheese. Roll the tortilla and put seam side down into the baking dish. Do this with as many tortillas as will fit in your dish, you can really squeeze them in there.
Pour the entire can of sauce over the top to completely cover the tortillas, then add the green chiles as evenly as possible. Top with a little more cheddar cheese and put in the oven for about 15 minutes or until the cheese on top is melted and the sauce is starting to bubble.
After devouring one of these enchiladas I remembered that I wanted to put a little sour cream on top but I was too full to go for seconds. The sour cream would be really nice because these are pretty spicy.
I'm too impatient for most things, but you could really make this entire meal from scratch, as opposed to packaged ingredients (maybe aside from the tortillas), and I bet it would be amazing. The only thing that might take longer would be making the enchilada sauce ahead of time.
I made 5 (8") enchiladas and had leftover rice and meat, so you could make a lot more with these amounts.
Ingredients:
* 1 lb ground beef (buy grass fed, always!)
* One package Taco Seasoning
* 1 box Spanish Rice
* 8" Corn Tortillas
* Grated Cheddar Cheese
* Low Fat Cream Cheese
* One can Red Enchilada Sauce
* One small can of diced Green Chiles
* Chopped jalepenos
Now Do This:
Preheat oven to 400 degrees and coat a baking dish lightly with cooking spray.
Cook the ground beef in a pan until just browned. Add in the packet of taco seasoning and about 3/4 cup water, mix well and simmer for about 10 minutes. You could easily make your own taco seasoning with things like salt, crushed red pepper, cumin, paprika, garlic powder, onion powder... pretty much any of the spices you always have on hand that sounds kinda Mexicany. I like the packaged kinds that don't contain MSG.
While the beef is cooking, make the Spanish Rice according to the package directions. Again you could make your own using the same spices and whatever rice you like.
Lay out your corn tortillas and put a small amount of cream cheese in a line down the middle. I just used my fingers and pulled small dabs off a spoon. Then, also in a line down the middle (as with everything), put a small amount of the beef, rice, as much jalapeno as you like, and grated cheddar cheese. Roll the tortilla and put seam side down into the baking dish. Do this with as many tortillas as will fit in your dish, you can really squeeze them in there.
Pour the entire can of sauce over the top to completely cover the tortillas, then add the green chiles as evenly as possible. Top with a little more cheddar cheese and put in the oven for about 15 minutes or until the cheese on top is melted and the sauce is starting to bubble.
After devouring one of these enchiladas I remembered that I wanted to put a little sour cream on top but I was too full to go for seconds. The sour cream would be really nice because these are pretty spicy.
I'm too impatient for most things, but you could really make this entire meal from scratch, as opposed to packaged ingredients (maybe aside from the tortillas), and I bet it would be amazing. The only thing that might take longer would be making the enchilada sauce ahead of time.
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