Turmeric Tuna Salad Lettuce Wraps

I've been trying to include more of the golden spice ~ turmeric ~ in my diet. And I've recently found another simple and tasty way to sneak it in ~ I'll often just add a teaspoon to my tuna salad. So simple and tasty, and when stirred into the salad, it adds a lovely golden orange hue. For a low carb meal, I like to nestle the salad in a lettuce leaf, top it with some avocado and chopped tomatoes, and lunch is served.  If turmeric is good enough for Dr. Oz, it's good enough for me.  :)

Oven Baked Trout with Lemon

I recently bought a couple of whole rainbow trout at the market. Lately, I've been into trout, and it was on sale. Cool. It's been a while (years, actually) since I've cooked any type of 'whole' fish. I vaguely wondered why? Apparently, I'd completely forgotten why... Soon after taking them out of the oven, I remembered. It's the bones. All those teeny, tiny, little bones. All those bones you don't get if you buy your fish already filleted. Try as I might, I just couldn't get all of those itty-bitty bones removed. I even watched a YouTube video showing how to pull the spine out, all in one piece. Thought I did it, but, no. Sigh....

The recipe I found for the baked  trout was good, but we only ate one of them.  Now I've got trout leftovers, so maybe I'll turn those chunks into Fish Cakes.  It kinda takes the fun out of eating the trout when you're on the lookout for a stray bone.  I'll try to remember this fact, a few years from now, when I'm yet again being seduced by another fresh 'whole' fish... But, probably the same thing will happen again. Sometimes I just never learn.  :) 

Sautéed Trout with Steamed Veggies

Lately, I've been buying fresh water fish for our meals, instead of ocean fish... and trout is my new favorite.  It tastes similar to salmon and it's so simple to prepare.  For this meal I just quickly sautéed the trout in a little olive oil and served it with some steamed veggies and I Can't Believe It's Not Butter Spray.  Low carb, low cal, low fat, quick & easy to cook, and it's Fat Flush Plan friendly ~ gotta love that.  :)

Italian Baked Tuna

When I made this ~ Italian Baked Tuna ~ I didn't actually have a recipe, I just kept digging through the fridge/pantry, looking for toppings that sounded good, and kept layering ingredients until I felt like it was complete.  I started with the tuna on the bottom, and then added some ~ crushed fire-roasted tomatoes, capers, dried basil/oregano/garlic, chopped onion, sliced celery/green olives. Once it was all finished, I realized I'd created an Italian-flavored 'sauce'...cool!  I baked the tuna steak according to the package directions and in about 10 minutes it was done.  I nuked a variety veggies while the fish was cooking.  It was a really tasty, low carb, Fat Flush Plan-friendly meal, all without any fuss.  I just love happy accidents!

    

Hearty New England Clam Chowder ~ Easy, Creamy & Low-Fat

I recently shared an easy, low-fat recipe for red potato soup on the blog.  I liked it so much, I wanted to make it again...but, with a little flavor twist.  This time I changed up the basic potato soup recipe to turn it into a low fat New England clam chowder.  With all this snowy, cold weather, I'm craving soup all the time.  How about you?

Hearty New England Clam Chowder ~ Easy, Creamy & Low-Fat 

serves 4-6
 

Ingredients

• 2 cups red potatoes, medium chop ~ with skins on (or off, your call)
• 2 cups white onion, small chop (about 1 large onion)
• 1/2 cup carrots, small chop (about 2 medium carrots)
• 1/2 cup celery, sliced
• 1/4 cup fresh parsley, chopped
• 3 Tbsp real bacon bits
• 2 cloves fresh garlic, thinly sliced
• 1 tsp dried basil
• 4 cups of your favorite chicken broth (canned/or from bouillon)
• 1 12oz can fat free evaporated milk, divided
• 1  6.5oz can minced clams with clam juice (add a 2nd can if desired)
• 3 Tbsp cornstarch
• 1/2 tsp liquid smoke (or more, to taste)
• 1 tsp Frank's RedHot Pepper Sauce (more/less, to taste)
• salt/pepper, to taste

Directions

Combine the potatoes, onion, carrots, celery, parsley, broth, bacon bits, garlic and dried basil, in a large soup pot. Bring to a boil, then reduce heat and simmer for 15 minutes or until vegetables are tender.  Combine cornstarch and 1/4 cup evaporated milk in a separate cup, until smooth.  Stir completely into soup mixture.  Add the remaining evaporated milk, liquid smoke and hot sauce.  Bring soup back up to a boil.  Stir constantly for 2 minutes, or until thickened.  Turn heat to low, add can(s) of minced clams with clam juice, stir  & simmer for one minute to heat clams through.  Taste, add salt/pepper/more hot sauce, as desired & serve.  Enjoy!

Quinoa Tuna Salad

Quinoa and Tuna? Together, like as in tuna salad?  You betcha!!!  One day I added a a cup of cooked quinoa to a cup of canned tuna.  Why?  Because I had some cooked quinoa in the fridge and not enough tuna to go around for lunch.  They are the perfect match!  Not only have we had it in a traditional sandwich, we've also eaten it on crackers; stuffed in a pita; and as part of a green salad.  Just make your tuna salad like you normally do and then throw in the cooked quinoa.  Such an easy and tasty way to get a superfood on your plate.  Give it a try, I think you'll love it, too!

 

Oven Roasted Mahi-Mahi

I bought some frozen mahi-mahi at Trader Joe's recently.  It was a package full of chunks of 'ends & pieces'.  The price was about 1/3 less than the regular fillets, and the chunks were really quite big, so I bought a package.  I followed the directions they provided, oven roasting the fish from the frozen state.  I also added a layer of sliced white onions to the bottom of the pan.  The fish came out firm, with a very mild taste.  I served it with some of my neighbor's homegrown green beans and yellow mini heirloom tomatoes, simply cooked with some yellow squash and a side of rice.

I really enjoyed it, but my guys were not as impressed as I was.  I'll make the mahi-mahi chunks again, but next time I think I'll create a flavorful marinate for the fish and will also up the flavor with some more herbs/spices.  Or, maybe I'll even try making them as fish kabobs.  Why not?  The time for summertime BBQ'ing isn't over yet and I've got a bag of briquettes just begging to be used!  :)

Albacore Tuna Salad ~ making a lunchtime classic using broiled albacore tuna steaks

I recently bought some frozen albacore tuna steaks from Trader Joe's.  I love their frozen fish ~ it's reasonably priced, has great flavor/texture and they have a good selection.  The first time I cooked with it, I was paying attention to what I was doing and the fish turned out great.  The next time I made it, I got distracted and let it cook too long...not a good thing when you're cooking tuna!  Those tuna steaks turned out too well done and were a tad (OK, more than a tad) on the dry side.  We ate some of it, but about half of the tuna steaks went into the fridge. I'm too cheap to toss out anything, so I let it sit in the fridge until I could figure out what to do with it.

The next day, I decided to taste it again and...it was still too dry.  Drats!!   But, as I was chewing it, it now reminded me a lot of canned albacore tuna.  OK, I can work with that!  I chunked/shredded the remaining tuna, added some low fat Hellmann's Mayonnaise, a few spices, gave it all a good stir and we were in business!  I truly enjoyed my 'non-canned, fresh cooked'  Albacore Tuna Salad.  I think I may have just stumbled upon my new way of making tuna salad!  When prepared this way, it's so much 'meater', it's less salty and it's not soggy like canned tuna can sometimes be.  I love it when I can salvage a cooking faux pas and turn it into a success! 

Eating on The Overnight Diet ~ my one week diet update

Grilled Tuna with Edamame & Oriental Veggies ~ Using my George Foreman Grill made this meal extra easy to make.

Egg Beater Omelet w/Veggie Chorizo

Well, it's been one week since I said I was going to try The Overnight Diet ~ here is my post from last week where I talked about trying it.  This is my verdict on The Overnight Diet ~ I think the variety of the food is fine, lots to choose from, no sense of deprivation and having a 200 calorie 'treat' once a day was nice.  Here are some of the meals I've enjoyed last week, making them up using the food guidelines.  The meals were easy to make and there is enough variety to keep you interested...

Sautéed Spinach with Walnuts

Steak & Spinach Salad

But, I've got to say, I only lost 2 pounds. Completely respectable as far as dieting goes and if I were to keep up with it over a few weeks, assuming I continue to have the same results, I'll arrive at my goal.  But I must say, The Overnight Diet (at least for me) did not have the 'lose it quick' potential that was mentioned in the Woman's World article that I was hoping for.  

When I did the Fat Flush Plan diet in the past, I lost 8 pounds in 10 days, so that diet does (at least for me) give me the ~ Wow! ~ factor I was looking for.  All that being said, the Fat Flush Plan diet does have much stricter diet/food guidelines, but for me, that works better for my body type and I get the fast results I'm looking for.  So, now I'm back to my old stand-by, the Fat Flush Plan way of eating for the next few weeks, gotta get ready for that beach vacation!  Hope you enjoyed my little diet experiment, I had fun doing it and reporting back on the blog.  :)

Chicken Tenders with Sweet Potato & Steamed Spinach

Official Fish Fingers & Custard Day ~ Who, is with me...

Today is April 3rd, and it's officially ~ Fish Fingers & Custard Day!  I never thought I would be writing about those two items, at least not in the the same sentence...but, here I am.  Maybe you've eaten them yourself, maybe even at the same time.  Chances are, if you have, then you too, are a Whovian and a true fan of the BBC TV show 'Doctor Who', just like us.  :)

A bit of back story:  Last year, J & I discovered the BBC TV show ~ Doctor Who.  We were utterly charmed by the actor Matt Smith, who took over the controls of the TARDIS & became the 11th regeneration of Doctor Who.  As J says, 'It's brilliant!'  (he's picked up that phrase from his English dad)  This, coming from a 8 year old, is high praise indeed.  If you've never seen Doctor Who, (or even if you have) check out this foodie inspired clip from the episode ~ The Eleventh Hour.  This is when the meal ~ Fish Fingers & Custard ~ was invented.  It's one of the funniest food scenes I've ever seen...

I've cooked this unusual food duo and it makes for a surprisingly good meal.  Over here in the US, to us Yanks, Fish Fingers = Fish Sticks. Custard = Pudding, and to me, the custard/pudding becomes a mellow stand-in for tarter sauce...and it really works together!

Since we're on this side of the pond... (ahh...Pond.  Oh, Amy & Rory ~ we MISS YOU!), you could serve it with a traditional English custard mix like ~ Bird's Custard (I happen to keep a container in my pantry, for occasions when I want an English custard), OR you could just use good ol' Jello Brand 'Cook & Serve' Custard, OR just use a vanilla or tapioca pudding cup ~ they would all be good!  So, if you're looking for an unusual, out-of-this-world (or universe) meal, then give it a go.  We enthusiastically give it two-thumbs up, and as you can see from the video clip ~ it's Doctor Who approved!  teehee  :)     

Cajun Perch ~ Fish Friday

Cajun Perch is an easy & tasty way to cook your fish for dinner on Fish Friday.   I made this by following the same steps as I do when I make my Italian Bread Crumb Cod recipe ~  but with this flavor I use plain bread crumbs & then season both sides of the perch with a Cajun spice blend.  I make the skillet a bit hotter to get a good, quick sear on the crust & then I take the heat down to finish it off.  I give it a good spray with ~ I Can't Believe It's Not Butter Spray ~ before I dish it up.  

This seasoning would work with just about any kind of fish.  I made it with perch because that's what fish happened to be on sale ~ I'm nothing if not thrifty.  :)

Pan Fried Italian Bread Crumb Cod ~ Fish Friday

Pan Fried Italian Bread Crumb Cod ~ a quick & flavorful way to cook fish.   Using Pam cooking spray & just a little oil help to keep it low fat.  

One of my favorite ways to cook fish is also one of the easiest.  I like to dredge fish in bread crumbs ~ Italian Spiced or Plain ~ (depending on my mood) and pan fry it in a little oil.  We always enjoy it & it's a quick meal to get on the table.  That's always a plus when you have hungry boys to feed!  While the fish is cooking, I'll steam some veggies & in about 20 minutes dinner is ready.  Almost quicker than takeout, too bad about the washing up though... heehee  :)

Pan Fried Italian Bread Crumb Cod

• nice sized cod fillets, about 6 oz. each ~ as many as needed to feed your hungry crew ~  try to get them of equal width/thickness so they will all be done at the same time
• 1/4 - 1/2 cup Italian Spiced bread crumbs ~ depends on how many fillets you are making, start will the smaller amount & add more bread crumbs if necessary (I hate to waste stuff :)
• 1/3 - 1/2 cup cup milk, or maybe a bit more, depends on how many fillets you are making  (for briefly soaking the cod in ~ optional)
• your favorite spices/herbs/blends, some I like to use ~ onion powder, garlic powder, smoked paprika, sweet paprika, basil
• salt & pepper, to taste
• cooking oil & Pam cooking spray
• I Can't Believe It's Not Butter Spray ~ optional

Rinse cod & place fillets into a container & pour milk over the top.  Allow the fish to soak in the milk for about 10 minutes.  Discard any remaining milk after you are done soaking the fish in it. (if skipping the milk step, just rinse off the fish & get right to the next step)

When the fish is almost done soaking, heat up your skillet over a medium-hot heat.  Add Pam cooking spray & a little cooking oil just before adding the fish, you want the oil good & hot, but not so hot that it burns the coating on the fish.  I like to use both Pam & cooking oil, so that way I'm sure the fish won't stick.  Roll the oil around the pan before adding the fish, so you have good oil coverage.

Place the Italian Spiced bread crumbs in a flat bottomed container.  After 10 minutes, take the fish out of the milk & let some of the milk drip off & then dredge the fish in the bread crumbs, get both sides so it's completely covered in bread crumbs.  Sprinkle a little spice(s) on both sides ~ if desired.  (The beauty of using the Italian Spiced bread crumbs is that it's tasty enough to just use as is, no additional spices/salt are necessary.  It saves you from having to spice up the fish if you are  in a hurry or are just feeling a bit uninspired to play around with your spices :)

Add the bread crumb covered fish to the hot skillet & depending on the thickness of your fish, it usually takes about 5 minutes per side ~ or about 10 minutes total for both sides.  Shake the pan a little bit to help loosen the fish before flipping, that will help the coating to stick to the fish & not the pan.  :)

Fish will be opaque when done.  Depending on how hot your skillet is & how thick your fillet is, it may take more or less time.  If you are not familiar, with cooking fish, or want a refresher course ~ go here ~ to learn the basics.  :)

When fish is cooked all the way through, remove to a plate & spray with some I Can't Believe It's Not Butter Spray ~ optional.   Serve the cod with your favorite side dishes.  Enjoy!

Vegetarian Mock Tuna Salad ~ Meatless Monday

Vegetarian Mock Tuna Salad made with Garbanzo Beans ~ This makes such a tasty vegetarian version of the classic Tuna Salad Sandwich, especially when served with some homegrown tomatoes & cucumber.  Mock Tuna Salad is also perfect in stuffed tomatoes, pitas, topping a garden salad or crowning half an avocado.

I was craving a tuna fish sandwich the other day, but we were all out of canned tuna.  Darn!   I started searching in the pantry for something else to eat, when I came upon a can of garbanzo beans (aka chickpeas) & knew I had the makings of a great meal!  I'd almost forgotten about how I used to make a vegetarian ~ Mock Tuna Salad ~ using those tasty, roundish, pale golden beans.  I'm so glad I remembered, it's been way too long since I enjoyed this simple, but pleasing salad! 

Making my vegetarian ~ Mock Tuna Salad ~ couldn't be easier.  All you do is gather all of the items you would normally add to your favorite tuna salad & mix them together with a can of garbanzo beans that's already been drained & smashed.  Just make sure to leave some of the beans a little chunky.   When you mix all the ingredients together, the beans have the look & color of light tuna fish chunks & the flavor is surprisingly similar to the real thing ~ especially with the extra ingredients that so often go into a traditional tuna salad.  Some Mock Tuna Salad add-ins that you could include in your salad might be ~ low-fat mayo, diced celery, sweet pickle relish, sliced green onions, lemon juice, dill weed, dulse/nori, capers & maybe even some chopped-up hard boiled egg ~ the sky's the limit!

Make your Mock Tuna Salad as simple or complex as you like.  I usually go for simple, just adding some Hellmann's Low-Fat Mayo, cracked black pepper & a bit of dulse. (a type of seaweed, to give it a salty, 'hint-of-the-ocean' marine aroma/flavor ~ or ~ you could use your favorite dried flaked/ground sea vegetable)  This Mock Tuna Salad is great in a sandwich, as the filling in the center of a stuffed tomato, nestled in an avocado half, or even just plopped on top of your garden salad.  Make it vegan by using a vegan mayo ~ so simple!  Anyway you decide to enjoy it, this vegetarian salad makes for a tempting, satisfying meal.  Enjoy!  :)

Baked Cod with Summer Vegetables ~ Fish Friday

Baked Cod with Summer Vegetables ~ a tasty recipe from Whole Foods Market.

This is another quick & easy meal that was recently featured in our local paper.  The recipe for Baked Cod with Summer Vegetables is from Whole Foods Market.  It's full of robust Mediterranean flavors & makes a low carb, satisfying summer meal.  The recipe is quick & easy to throw together, then you just pop it into the oven.  I added some Old Bay Seasonings, as well as some onion powder ~ just to up the flavors a bit. 

The fish took a little longer to cook than the recipe called for, but it was worth the wait.  I served the fish with a spoon instead of a fork because the juices that were left in the pan really added to the overall enjoyment of the dish.  The fish & veggies turn out tender & moist and had me looking for more...  :)  If you are looking for unusual ways to prepare your fish, give this tasty recipe a try ~ I'm sure glad I did!

Serve it with a spoon, so you can get some of the flavorful broth with every bite.

Salmon ~ a perfectly healthy meal for Fish Friday

We eat fish at least once a week, usually salmon.  I buy the most awesome frozen salmon over at Trader Joe's ~ it's really flavorful, it's a great looking cut & the price for the quality is not bad at all.  They carry a HUGE array of frozen fish to choose from & I have enjoyed every type of fish I have ever purchased there.  If you are lucky enough to have a store near you, I highly recommend you go & check them out!

Most nights, I prepare our fish pretty simply.  Roy's favorite way to have his salmon is to have it sprinkled with a spice seasoning blend & then pan fried, in a little medium-hot oil.  That gives the salmon a crisp exterior crust & a meaty interior. Sometimes I'll drizzle a little maple syrup or teriyaki glaze over the salmon, just before it's done to give the fish a different flavor spin.  I also enjoy making a poached salmon, using a little white wine & some veggies for flavor.  I sometimes serve the salmon, either hot or cold, over a bed of crisp garden salad. 

Salmon really is a versatile fish & lends itself to just about any recipe presentation you can throw at it.  I've even used salmon in fish tacos to great success...

These are some of my current favorite spices to use when cooking my salmon.  The Smokehouse Maple is outstanding!!  We just love the sweet, 'bacony' flavor it gives the salmon...

Cooking fish is easy, about six minutes per inch (3 minutes per side) is all the time it takes to make a great meal.  You need to make sure of the thickens of the fish before you start cooking, that way you won't overcook it.  Sometimes a filet is thinner at one end, if so I will tuck under the thinner part of the filet to make sure it's all more uniform in size.

When I cook fish for dinner, I make sure all the side dishes & salad/soup are ready to go.  I also have the table set before I start cooking the fish.  That way I know I am just about six minutes away from eating a great meal when I put the fish on.  :)  I hope these photos inspire you to try making some salmon tonight!

Fat Flush Plan ~ Low Carb & Low Fat Meals

I am a huge fan of the Fat Flush Plan diet.  Here are some meals I enjoy when I'm following Phase 1 & 2 of the plan.  If you want to find out more about my success with this low carb / low fat way of eating, check out my page  ~ 'Fat Flush Diet'.

Quick & Easy Cioppino Stew - Quick & easy stew/soup made w/lots of veggies from the Fat Flush approved list, cod chunks, V8 juice & herbs. Simmer veggies in V8 juice & water on the stove until the veggies are almost done, add fish/herbs & continue to simmer until fish is cooked through. Really good & good for you.

 

Pepper Steak ~ I use the Beef Fajitas that I mentioned in my page ~ 'My Go-To Ingredients & Stuff''.  I add bell pepper, tomato, onions & Chinese 5 spice. Saute for about 8 minutes & it is done. It's really good.

 

Steamed Mussels & Shrimp ~  I have to get a loaf of french bread to soak up all of the flavorful broth. I will splurge on the carbs for this meal.  I figure the fish is so lean, I can treat myself.  Besides, J just LOVES this meal. I add 2T of butter & some diced tomatoes to the recipe, just because it tastes so good. :) http://www.cooks.com/rec/view/0,1645,135190-248199,00.html

 

Sweet Curry Spiced Veggies ~ This is REALLY good. I just got a new spice blend from Penzey's Spices ~ Sweet Curry. Great flavor, no heat. Nice for a night when you want something tasty that isn't hot.  Nuke the veggies & then finish it off on the stove. http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscurryswe.html?id=scwFqzah

Stuffed Cabbage Rolls - Found a recipe for these in an old 1979 copy of the Fannie Farmer Cookbook. Made a couple of changes to make it bit more low carb. They were great. Reminded me of the ones Grandma Bunni used to make.

Low Carb/Fat Whole Wheat Tortilla Bliss ~ This is my go to tortilla. It is REALLY low carb/fat/calorie (80 cal per tortilla/5 net carbs). Add some low cal Laughing Cow cheese (35 cal per wedge) & a bit of meat & veg (I like steamed spinach) & you have a tasty snack or quick meal for hardly more calories than one of those 100 calorie snack packs. I like to put Taco Bell hot sauce on it, I'm hopelessly addicted to their hot, hot sauce, have been since I was a kid. Some habits just can't be broken. :) Try this combo, you'll like it!

Veggie Stir Fry ~ I love my stir fry.  It's such an easy way to clean out the veggie bin.

Sweet and Sour Chicken w/Baby Bok Choy - Eating low carb is much easier than I thought.  I'll sometimes add a little bit of brown rice.

Teriyaki Stir Fry ~ I throw together a bunch of veggies that I nuked for a few minutes (just to get them part way cooked) & then add some of  the Beef or Chicken Fajita Strips.  Then I add some teriyaki sauce & nuts.  It's a quick & tasty dinner.  I usually skip the rice, but sometimes I'll add a little brown rice to the plate.

Matcha Green Tea & Protein Powder Smoothie ~ The goodness of green tea & protein powder collide, and don't forget the banana. Oh yeah! ~ http://www.matchasource.com/matcha-green-tea-smoothie-s/69.htm

~ http://www.sleepwarrior.com/matcha-green-tea

Fat Flush Soup ~ This is a picture of my Fat Flush Soup, using the recipe from the Sept. issue of Woman's World.  I won a random drawing from the Fat Flush fan page on Facebook. I submitted this picture & was chosen to win a Fat Flush kit!! Yipee! Taking pictures of my food is starting to pay off! ~ http://www.annlouise.com/blog/2011/10/04/my-famous-fat-flush-soup-recipe/

'Lobster Ceviche' ~ a unique spin on ceviche

There I was, sitting in the kitchen, hungry for something to eat, nothing planned for my dinner, dying for some Mexican food ~ well, it is Cinco de Mayo after all.  Everyone else had already eaten & I only had myself to worry about.  I was craving some ceviche...but didn't have the necessary ingredients in the fridge.

Hmmm...  I was surfing the web & came upon this recipe for a lobster ceviche.  It sounded good & I did have some of those 'imitation lobster chunks' (similar to the imitation crab/krab chunks, just in lobster flavor) in my fridge ~ I can work with that.  What I was inspired to create turned out REALLY tasty.  It was quick to get on the table since I didn't have to let the imitation 'lobster chunks' marinate in the lime juice like you would raw fish.   Another real-time, on-the-fly, meal from my kitchen.  Hope you give my 'inspired by' recipe a try, it's a keeper!

 Happy Cinco de Mayo!

Quick & Easy 'Lobster Ceviche' ~ a spin on the classic

8 oz packet          imitation lobster chunks (or crab chunks, if you prefer) ~ 
                            broken down into smaller chunks
1/4 cup                 canned mixed tropical fruit, chopped
1/2                        medium tomato, chopped
1/2                        avocado, cubed small
1/2                        small jalapeno, seeded & minced ~ more or less/to taste  ~ optional 
2 Tbsp                  diced onion
2 Tbsp                  cilantro leaves, chopped
3 Tbsp                  salsa ~ your favorite kind
3 Tbsp                  fresh lime juice
1/8 tsp                  chipotle chili pepper spice ~ or to taste
~                          salt & pepper to taste

 
1)   gently mix all ingredients together in bowl & season with salt/pepper

2)   serve in a pretty glass, garnished with lime wedges & cilantro leaves

3)   serve with chips on the side

Enjoy!

   

Quick & Easy Fish Tacos

I love topping my fish tacos with sliced cabbage, cucumber, onions, tomatoes & sour cream.

When I crave fish tacos, I look to the fridge or freezer for inspiration ~ looking to see what fish I have lurking about.  I often have salmon in the freezer & it works surprisingly well in fish tacos.  To save on calories, I will usually just nuke the corn tortillas a few seconds to soften them ~ but, if I'm feeling indulgent, I'll soften the tortillas in a bit of oil or butter.

This would be great for dinner or at a Cinco de Mayo fiesta. So, break out the cold cervezas & let's get this party started!

Olé!

Quick & Easy Salmon Fish Tacos

 ~  soften corn tortillas (either quickly nuked, warmed in a skillet with a bit of
     spray cooking oil or held over a gas flame until warm)

... then fill with some cooked salmon (or your favorite fish)
    grilled, poached, steamed or sauteed

... then add some of your favorite taco toppings
     shredded lettuce
     shredded cabbage
     shredded cheese
     diced tomato
     diced cucumber
     chopped cilantro
     sour cream/plain yogurt
     taco sauce
     guacamole
     hot sauce

~  serve with rice & beans

~  serve with chips & salsa

~  drink some cervezas

Enjoy!