Happy Mother's Day!
Here is a round-up of some of my mommy's favorite recipes that I have made in the past:
I hope that all the mother's out there have a really great day!
Enjoy :)
Showing posts with label Taco. Show all posts
Showing posts with label Taco. Show all posts
Sunday, May 10, 2015
Happy Mother's Day!
I hope that all the mother's out there have a really great day!
Enjoy :)
Friday, April 24, 2015
Vegetable Fajitas
Well, I just enjoyed some good ol' TGIT time with Grey's and Scandal. I don't want to give anything away, but I am a little bit in shock...which is basically how I feel at the end of every Thursday after watching these shows. I am also pretty pumped that tomorrow is FRIDAY. And I can finally sleep in and enjoy some relaxation after a LONG week of school.
I am so excited to tell you about another great weeknight meal I have cooked up! This recipe is so simple and you can make it with whatever you have in the kitchen. It is a great recipe when you don't have a ton of time, but you want something delicious and healthy.
One of our favorite places to go to is Garcia's in the Lincoln Square area. It is super yummy, they have great margaritas, and it is super reasonable. Plus, you end up with leftovers for days. One of my favorite dishes there is there Vegetarian Fajitas. They throw in a ton of different vegetables and it is unpredictable every time!
Today, I was at school all day, took an hour train home, ran 4.5 miles and then just about crashed into the couch because I was tired, and I had to watch Grey's Anatomy and Scandal (of course). Homemade Vegetable Fajitas were easy, quick, and absolutely perfect for dinner!
Vegetable Fajitas
Ingredients:
About 3 cups of vegetables
Here is what I used:
Squash, Zucchini, Mushrooms, Onions, Whole Kernel Corn and Red Peppers
4 cloves minced garlic
2 tsp cumin
pinch cayenne
olive oil
salt and pepper
corn or flour tortillas
Toppings:
Guacamole
Sour Cream/Greek Yogurt
Salsa
Shredded Cheese
Directions:
1. Chop vegetables and heat 2 tbsp of olive oil in a skillet over medium heat.
2. Add in the onions and garlic first and cook until the onions become translucent. Add in the rest of the veggies and the seasonings and cook until they also become soft and translucent.
3. Create your fajitas with your tortillas and any toppings you want.
Enjoy :)
Ingredients:
I am so excited to tell you about another great weeknight meal I have cooked up! This recipe is so simple and you can make it with whatever you have in the kitchen. It is a great recipe when you don't have a ton of time, but you want something delicious and healthy.
One of our favorite places to go to is Garcia's in the Lincoln Square area. It is super yummy, they have great margaritas, and it is super reasonable. Plus, you end up with leftovers for days. One of my favorite dishes there is there Vegetarian Fajitas. They throw in a ton of different vegetables and it is unpredictable every time!
Today, I was at school all day, took an hour train home, ran 4.5 miles and then just about crashed into the couch because I was tired, and I had to watch Grey's Anatomy and Scandal (of course). Homemade Vegetable Fajitas were easy, quick, and absolutely perfect for dinner!
Vegetable Fajitas
Ingredients:
About 3 cups of vegetables
Here is what I used:
Squash, Zucchini, Mushrooms, Onions, Whole Kernel Corn and Red Peppers
4 cloves minced garlic
2 tsp cumin
pinch cayenne
olive oil
salt and pepper
corn or flour tortillas
Toppings:
Guacamole
Sour Cream/Greek Yogurt
Salsa
Shredded Cheese
Directions:
1. Chop vegetables and heat 2 tbsp of olive oil in a skillet over medium heat.
2. Add in the onions and garlic first and cook until the onions become translucent. Add in the rest of the veggies and the seasonings and cook until they also become soft and translucent.
3. Create your fajitas with your tortillas and any toppings you want.
Enjoy :)
Ingredients:
Friday, March 28, 2014
Healthy Butternut Squash Enchiladas
For today's blog post, I was craving something healthy. Yesterday, our Spring Break trip took a turn when we went to Tucson for the day. My Auntie Mare and Uncle Eddy live out in Tucson in a beautiful ranch house with two horses.
We spent the day going to lunch at Saguaro Corners where we had great tacos, then we played bocce ball out in their backyard, and finally, we went to dinner at Brushfire for amazing BBQ. I basically felt like I would never eat again after all the amazing food.
So, this morning I went for a beautiful 6 mile run with Camelback Mountain for a view and now I want to share a "healthy" recipe to make up for all the crazy food I ate yesterday!
Healthy Butternut Squash Enchiladas
(adapted from SkinnyTaste)
Ingredients:
1 small can red enchilada sauce
1 tsp olive oil
2 cups cubed butternut squash
1/2 cup packed baby spinach
salt and pepper, to taste
1 onion, chopped
4 cloves garlic, minced
10 oz can diced tomatoes with green chilies
1 can low-sodium black beans, drained and rinsed
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
small whole wheat tortillas
1 cup low-fat shredded Mexican cheese blend
green onions, chopped (optional)
Directions:
1. Preheat oven to 400 and cover the bottom of a 13 by 9 inch baking pan with a quarter of the enchilada sauce.
2. In a large skillet, heat olive oil over medium heat. Saute onion and garlic until onion becomes translucent. Add in the squash, spinach, tomatoes, black beans, cilantro, cumin, chili powder, and water. Cover and let simmer for 30 minutes or until squash can be easily pierced with fork.
3. Spoon a few tbsp of the squash mixture into a tortilla and roll tortilla up. Place fold down in the baking pan on top of the enchilada sauce. Continue until all your squash mixture is used up. You can really squeeze those enchiladas into the pan. Pour the rest of the enchilada sauce over the tops of the tortillas and sprinkle the cheese on top. Cover the pan with foil.
4. Bake for 10 minutes or until cheese is melted. Serve with the chopped green onion if desired.
Enjoy :)
 |
| Charlie-How cute is he? |
 |
| Brandy |
We spent the day going to lunch at Saguaro Corners where we had great tacos, then we played bocce ball out in their backyard, and finally, we went to dinner at Brushfire for amazing BBQ. I basically felt like I would never eat again after all the amazing food.
So, this morning I went for a beautiful 6 mile run with Camelback Mountain for a view and now I want to share a "healthy" recipe to make up for all the crazy food I ate yesterday!
Healthy Butternut Squash Enchiladas
(adapted from SkinnyTaste)
Ingredients:
1 small can red enchilada sauce
1 tsp olive oil
2 cups cubed butternut squash
1/2 cup packed baby spinach
salt and pepper, to taste
1 onion, chopped
4 cloves garlic, minced
10 oz can diced tomatoes with green chilies
1 can low-sodium black beans, drained and rinsed
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
small whole wheat tortillas
1 cup low-fat shredded Mexican cheese blend
green onions, chopped (optional)
Directions:
1. Preheat oven to 400 and cover the bottom of a 13 by 9 inch baking pan with a quarter of the enchilada sauce.
2. In a large skillet, heat olive oil over medium heat. Saute onion and garlic until onion becomes translucent. Add in the squash, spinach, tomatoes, black beans, cilantro, cumin, chili powder, and water. Cover and let simmer for 30 minutes or until squash can be easily pierced with fork.
3. Spoon a few tbsp of the squash mixture into a tortilla and roll tortilla up. Place fold down in the baking pan on top of the enchilada sauce. Continue until all your squash mixture is used up. You can really squeeze those enchiladas into the pan. Pour the rest of the enchilada sauce over the tops of the tortillas and sprinkle the cheese on top. Cover the pan with foil.
4. Bake for 10 minutes or until cheese is melted. Serve with the chopped green onion if desired.
Enjoy :)
Tuesday, March 25, 2014
Build Your Own Nachos with Crock Pot Salsa Chicken
Hi! I have so much to tell you all! I am on Spring Break and therefore I am able to seriously catch up on some of this blogging stuff :). On Friday, I brought in lunch for Payday Friday for the math department, we had an early release, and then I was FREE! I have a week off from school to relax and finally catch up on sleep. I am very excited about this. My little brother ended up with the same Spring Break from college and so my whole family decided to go out to Arizona for the break. We are staying in beautiful Scottsdale and having a great time.
Today I wanted to share some big news, as well as a "big" recipe. My big news: I just registered to run the Chicago Marathon in October!!! It's something I've been dreaming of for a while and I am very nervous and very excited about running my first marathon. I will be sharing my training experiences here and I am excited for the support and comments from all of you that helped me stay motivated when I was training for my half marathon. I can't wait and I hope it goes well!
And now, my "big" recipe. I had to cook lunch for a crowd this past Friday. I went with a crock pot recipe and I doubled it so that I would have enough to feed at least 20. This is half of the recipe and it will still make quite a lot of food, which is great because this is a recipe where you will want leftovers, its so good! I made a salsa chicken recipe in my crock pot, then shredded the chicken and served it on top of tortilla chips with all the toppings could could think of for nachos. It was really yummy and a huge hit with my math department! In fact, it was all gone before I got any good photos! You will just have to use your imagination.
Build Your Own Nachos
(adapted from this recipe)
Ingredients:
Salsa Chicken:
3 lbs. chicken breasts, thawed
2 cans black beans, drained and rinsed
2 cans whole kernel corn, drained
2 jars salsa (use your favorite)
1 8 oz block low-fat cream cheese
2 packets taco seasoning
Toppings:
shredded sharp cheddar cheese
shredded lettuce
guacamole
sour cream
tortilla chips
Directions:
1. Place chicken in crock pot. Pour salsa over chicken. Top with the black beans, corn, cream cheese, and taco seasoning.
2. Cook on high for 5-6 hours, stir occasionally to mix in the cream cheese and taco seasoning. After 5 hours, shred chicken and let cook for an additional 30 minutes or so.
3. Serve on top of tortilla chips with all your nacho toppings.
Enjoy :)
Today I wanted to share some big news, as well as a "big" recipe. My big news: I just registered to run the Chicago Marathon in October!!! It's something I've been dreaming of for a while and I am very nervous and very excited about running my first marathon. I will be sharing my training experiences here and I am excited for the support and comments from all of you that helped me stay motivated when I was training for my half marathon. I can't wait and I hope it goes well!
And now, my "big" recipe. I had to cook lunch for a crowd this past Friday. I went with a crock pot recipe and I doubled it so that I would have enough to feed at least 20. This is half of the recipe and it will still make quite a lot of food, which is great because this is a recipe where you will want leftovers, its so good! I made a salsa chicken recipe in my crock pot, then shredded the chicken and served it on top of tortilla chips with all the toppings could could think of for nachos. It was really yummy and a huge hit with my math department! In fact, it was all gone before I got any good photos! You will just have to use your imagination.
Build Your Own Nachos
(adapted from this recipe)
Ingredients:
Salsa Chicken:
3 lbs. chicken breasts, thawed
2 cans black beans, drained and rinsed
2 cans whole kernel corn, drained
2 jars salsa (use your favorite)
1 8 oz block low-fat cream cheese
2 packets taco seasoning
Toppings:
shredded sharp cheddar cheese
shredded lettuce
guacamole
sour cream
tortilla chips
Directions:
1. Place chicken in crock pot. Pour salsa over chicken. Top with the black beans, corn, cream cheese, and taco seasoning.
2. Cook on high for 5-6 hours, stir occasionally to mix in the cream cheese and taco seasoning. After 5 hours, shred chicken and let cook for an additional 30 minutes or so.
3. Serve on top of tortilla chips with all your nacho toppings.
Enjoy :)
Tuesday, August 6, 2013
The Move
I moved!
This past weekend Bri and I moved into our very first apartment and we couldn't be more excited.
Well, to be honest. It was crazy stressful and we were a tad bit strained. However, now that we are sorta settled, we are pumped. We love the place and we finally finished building all our furniture and making it look like home! It has been so fun and exciting and I'm sorry that I have been so MIA. We didn't have internet until yesterday afternoon and this is the first time I have been able to blog!
I have not really been cooking because it has been so crazy around here. I have been trying out a bunch of different restaurants in the area! My bestie Caryn and her boyfriend Max are staying with us right now and we had a great night last night. We explored the area and had dinner at Fountainhead and dessert at Yogurt Square. I had an amazing veggie burger and then indulged in some delish frozen yogurt. Both places were delightful. The night before, Caryn, Bri and I all went to a place called Mxtico and had amazing Mexican food. I got the fish tacos and it was fantastic.
Overall, everything seems awesome around here. I went for a run for the first time in Chicago and explored a little more. I found a new lakeshore to run on! I also experienced my first commute as I went out to Zion for the first time to see my new school and meet some of the people. I will be doing that again 6 more times for new teacher training and geometry meetings. I am excited to get acquainted with everything and I am also very nervous.
More news coming to you soon as I try out my new kitchen!
This past weekend Bri and I moved into our very first apartment and we couldn't be more excited.
Well, to be honest. It was crazy stressful and we were a tad bit strained. However, now that we are sorta settled, we are pumped. We love the place and we finally finished building all our furniture and making it look like home! It has been so fun and exciting and I'm sorry that I have been so MIA. We didn't have internet until yesterday afternoon and this is the first time I have been able to blog!
I have not really been cooking because it has been so crazy around here. I have been trying out a bunch of different restaurants in the area! My bestie Caryn and her boyfriend Max are staying with us right now and we had a great night last night. We explored the area and had dinner at Fountainhead and dessert at Yogurt Square. I had an amazing veggie burger and then indulged in some delish frozen yogurt. Both places were delightful. The night before, Caryn, Bri and I all went to a place called Mxtico and had amazing Mexican food. I got the fish tacos and it was fantastic.
Overall, everything seems awesome around here. I went for a run for the first time in Chicago and explored a little more. I found a new lakeshore to run on! I also experienced my first commute as I went out to Zion for the first time to see my new school and meet some of the people. I will be doing that again 6 more times for new teacher training and geometry meetings. I am excited to get acquainted with everything and I am also very nervous.
More news coming to you soon as I try out my new kitchen!
Friday, August 2, 2013
Fish Tacos with Mango Salsa
How did it become August?!?!?
I finally was able to submit all of my teacher certification stuff for Illinois, I received my new teacher training schedule, and I'm moving tomorrow!
It's also the last day of camp and I can't believe it. Time has just been flying by and camp has been so much fun. I absolutely love my campers and counselors and I have a great time at camp. I will miss it all so much.
Today I have a great dinner idea for you! My mom and I went to Whole Foods and bought some Mahi Mahi Fish Taco Filling from the fish counter. Then, we made our own Mango Salsa and sliced up some avocado to top it all off. It was a really yummy dinner and the mango salsa was a great idea to add to the tacos to spice them up a little!
Mango Salsa
Ingredients:
1 mango, cut into cubes
1 jalapeño, diced
1/2 cucumber, diced
1/2 red onion, diced
3 tbsp fresh lime juice
3 tbsp fresh cilantro
Directions:
1. Mix everything together and toss with the cilantro.
This would be a great little side dish to have as a fresh salad and I would also add it to regular salsa to make it more exciting. If you want more spice, add the seeds of the jalapeño and if you want less spice, leave them out or put less jalapeño in.
I finally was able to submit all of my teacher certification stuff for Illinois, I received my new teacher training schedule, and I'm moving tomorrow!
It's also the last day of camp and I can't believe it. Time has just been flying by and camp has been so much fun. I absolutely love my campers and counselors and I have a great time at camp. I will miss it all so much.
Today I have a great dinner idea for you! My mom and I went to Whole Foods and bought some Mahi Mahi Fish Taco Filling from the fish counter. Then, we made our own Mango Salsa and sliced up some avocado to top it all off. It was a really yummy dinner and the mango salsa was a great idea to add to the tacos to spice them up a little!
Mango Salsa
Ingredients:
1 mango, cut into cubes
1 jalapeño, diced
1/2 cucumber, diced
1/2 red onion, diced
3 tbsp fresh lime juice
3 tbsp fresh cilantro
Directions:
1. Mix everything together and toss with the cilantro.
This would be a great little side dish to have as a fresh salad and I would also add it to regular salsa to make it more exciting. If you want more spice, add the seeds of the jalapeño and if you want less spice, leave them out or put less jalapeño in.
Thursday, May 2, 2013
Foodie Friends Friday: Cindo de Mayo Theme!
This week, Foodie Friends Friday is back! This week is all about Cindo de Mayo! Just follow the rules and link up your festive recipes! Also, host favorites will be featured on Daily Dish! This week I'm linking up Copycat Chipotle Chicken Burrito Bowls, Taco Cupcakes, and Fish Tacos with Mango-Slaw.
Top 3:
Most Clicks:
And Host Favorites!
Welcome to Foodie Friends Friday!
This week, Foodie Friends Friday is back! This week is all about Cindo de Mayo! Just follow the rules and link up your festive recipes! Also, host favorites will be featured on Daily Dish! This week I'm linking up Copycat Chipotle Chicken Burrito Bowls, Taco Cupcakes, and Fish Tacos with Mango-Slaw.
Top 3:
Most Clicks:
And Host Favorites!
Welcome to Foodie Friends Friday!
This week, Foodie Friends Friday is back! This week is all about Cindo de Mayo! Just follow the rules and link up your festive recipes! Also, host favorites will be featured on Daily Dish! This week I'm linking up Copycat Chipotle Chicken Burrito Bowls, Taco Cupcakes, and Fish Tacos with Mango-Slaw.
Top 3:
Most Clicks:
And Host Favorites!
Welcome to Foodie Friends Friday!
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Monday, June 18, 2012
Taco Cupcakes
It's Monday again. Today is actually pretty exciting since it's the first day of camp! The campers are coming today and I couldn't be more excited. I can't wait to get this summer off to a great start. This week's theme is Opening Ceremonies (fitting in with the Olympic Summer Theme) and we are going to be playing all sorts of games and doing tons of art. Plus, we get to go on a field trip to a water park on Wednesday. It's going to be a blast. Being the first week, it's also going to be crazy hectic and so I am awake far to early trying to make sure I am completely ready to go.
Also on this Monday, I am happy to update my Half-Marathon Monday news. As of now, the longest run I have completed has been 8 miles. I felt great afterwards. This week I have two 3 mile runs, a 5 mile run, and then a 10 mile run. I'm also planning on doing some Pilates and Zumba somewhere between those. Plus, I'll have camp every day with 60 9, 10, and 11 year-olds. This week should be interesting...I'm wondering if I'll be too tired, but I'm hoping to push through and stay positive.
My 8 mile run was completed Saturday morning and then following that, I helped my family get ready for the huge open-house graduation party for my little brother. I was in charge of appetizers. I made mini mac and cheese cupcakes, pizza puff bites, and taco cupcakes. Also, I had enough supplies to make about 100 of each of the appetizers. Everything was great, but now we have a ton of leftovers and I'm pretty sure I am going to be eating mac and cheese, tacos, and pizza puffs for a while...good thing they turned out so well and good thing I'm working out so much :)
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| So much food |
Ingredients:
3 lbs. lean ground beef
3 packets of taco seasoning
2 16 oz cans of refried beans
about 96 tortilla chips
96 won ton wrappers
3-4 cups shredded cheddar cheese
Directions:
1. In a large pan, brown the beef, drain the fat, and then add the seasoning and the water required for the seasoning. Let simmer for about 5-6 minutes and set aside.
2. Preheat oven to 375 and lightly grease cupcake pans (you will make 48 cupcakes with this recipe).
3. Place a won ton wrapper into each cupcake well, top with a spoonful of refried beans, 1 crushed tortilla chip, a spoonful of beef, and then a couple pinches of cheese. Place another won ton wrapper on top and push down to press the bottom layers together. Top this won ton again with refried beans, then the tortilla chip, beef, and then the cheese. Place in the oven for 15-18 minutes, or until the won ton is lightly browned and the cheese is melted. Serve immediately, or place in the fridge to store. To re-heat, simply place the tacos in a pan in the oven at 350 for about 10 minutes.
Enjoy :)
Thursday, June 7, 2012
Fish Tacos with Mango-slaw
I'm pretty sure I've been craving fish tacos for about 3 months.
I found a really intriguing recipe for Mango-Slaw and I guess you could call it my inspiration. After 3 months, I finally made my fish tacos with mango-slaw! I'm glad I did because it turned out really great. Plus, it is another simple and healthy week-night meal that I can add to my repertoire. Don't get me wrong, I still love to bake, but I get really pumped when I find a good healthy dinner/lunch recipe. They never seem to get the same attention or love that my baked goods receive (like marriage proposals...), but I get really excited when I cook up something delicious.
Plus, Bri invited his dad and step-mom over for dinner and so I got to share my meal with them! I always get nervous and a little stressed when I share something new with people other than my immediate family, but they loved it and it made me really happy to share something I'm passionate about with them!
I never have that high of expectations for a Wednesday night, but tonight was really nice :)
Fish Tacos with Mango-Slaw (adapted from Confections of a Foodie Bride and Skinny Taste)
Ingredients:
For the tacos:
8 whole wheat-corn tortillas
4 filets of tilapia
1/4 cup + 1 tbsp olive oil
2 tbsp lime juice
1 tsp chili powder
1 clove garlic, minced
For the avocado cream:
1 avocado, peeled and diced
2 tbsp lime juice
2 heaping tbsp non-fat greek yogurt
1 tsp cumin
1 tsp fresh cilantro, chopped
salt and pepper to taste
For the Mango-Slaw:
1 mango cut into thin strips
2 cups broccoli slaw (broccoli/carrot mix)
3 medium scallions, chopped
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 tbsp lime juice
1 tbsp sesame oil
Directions:
1. For the tacos: in a large plastic bag, place 1/4 cup olive oil, lime juice, chili powder, and garlic. Seal the bag and shake to combine. Place filets in the bag, seal the bag, and toss to coat the tilapia. Place the bag in the fridge for 30 minutes.
2. Make the Mango-Slaw: In a medium bowl, toss the broccoli-slaw with the sliced mango and chopped scallions. In a small bowl, whisk the rice vinegar, soy sauce, and lime juice. Slowly whisk in the sesame oil. Pour the dressing on the broccoli-slaw mixture about 15-20 minutes before you are ready to serve dinner. This way it will have time to soak up the dressing.
3. Make the avocado cream: in a food processor, process the avocado, lime juice, and greek yogurt. Mix in the cumin, fresh cilantro, salt, and pepper to taste.
4. Once the fish has been in the fridge for 30 minutes, heat a large fry pan with 1 tbsp olive oil. Place the filets in the pan and sear for about 3-4 minutes on each side. Throw out the marinade mixture. Place cooked filets on a plate and using a fork, chop up the filets into small pieces.
5. Assemble the tacos: Take a tortilla (we toasted ours in the microwave for about 10 seconds) spread some avocado cream (about 1 tbsp) on one half, place fish (about 1- 1 1/2 tbsp) along the middle and top with some mango-slaw. Fold the taco so that that avocado cream causes the ends to stick together.
Enjoy :)
I found a really intriguing recipe for Mango-Slaw and I guess you could call it my inspiration. After 3 months, I finally made my fish tacos with mango-slaw! I'm glad I did because it turned out really great. Plus, it is another simple and healthy week-night meal that I can add to my repertoire. Don't get me wrong, I still love to bake, but I get really pumped when I find a good healthy dinner/lunch recipe. They never seem to get the same attention or love that my baked goods receive (like marriage proposals...), but I get really excited when I cook up something delicious.
Plus, Bri invited his dad and step-mom over for dinner and so I got to share my meal with them! I always get nervous and a little stressed when I share something new with people other than my immediate family, but they loved it and it made me really happy to share something I'm passionate about with them!
I never have that high of expectations for a Wednesday night, but tonight was really nice :)
Fish Tacos with Mango-Slaw (adapted from Confections of a Foodie Bride and Skinny Taste)
Ingredients:
For the tacos:
8 whole wheat-corn tortillas
4 filets of tilapia
1/4 cup + 1 tbsp olive oil
2 tbsp lime juice
1 tsp chili powder
1 clove garlic, minced
For the avocado cream:
1 avocado, peeled and diced
2 tbsp lime juice
2 heaping tbsp non-fat greek yogurt
1 tsp cumin
1 tsp fresh cilantro, chopped
salt and pepper to taste
For the Mango-Slaw:
1 mango cut into thin strips2 cups broccoli slaw (broccoli/carrot mix)
3 medium scallions, chopped
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 tbsp lime juice
1 tbsp sesame oil
Directions:
1. For the tacos: in a large plastic bag, place 1/4 cup olive oil, lime juice, chili powder, and garlic. Seal the bag and shake to combine. Place filets in the bag, seal the bag, and toss to coat the tilapia. Place the bag in the fridge for 30 minutes.
2. Make the Mango-Slaw: In a medium bowl, toss the broccoli-slaw with the sliced mango and chopped scallions. In a small bowl, whisk the rice vinegar, soy sauce, and lime juice. Slowly whisk in the sesame oil. Pour the dressing on the broccoli-slaw mixture about 15-20 minutes before you are ready to serve dinner. This way it will have time to soak up the dressing.
3. Make the avocado cream: in a food processor, process the avocado, lime juice, and greek yogurt. Mix in the cumin, fresh cilantro, salt, and pepper to taste.
4. Once the fish has been in the fridge for 30 minutes, heat a large fry pan with 1 tbsp olive oil. Place the filets in the pan and sear for about 3-4 minutes on each side. Throw out the marinade mixture. Place cooked filets on a plate and using a fork, chop up the filets into small pieces.
5. Assemble the tacos: Take a tortilla (we toasted ours in the microwave for about 10 seconds) spread some avocado cream (about 1 tbsp) on one half, place fish (about 1- 1 1/2 tbsp) along the middle and top with some mango-slaw. Fold the taco so that that avocado cream causes the ends to stick together.
Enjoy :)
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