Fish Tacos

 Recipes  10 Responses »
May 152012
 
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Remember yesterday when I said we are trying to leave Jack out of his cage during the day? Well things have been going pretty well, but he still loves taking our clothes out of the hamper and putting them by the front door. It’s like he thinks we will magically reappear if he places them there. This is the sight Fabio saw when he got home:

 

 

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“You’re home? Finally??”

Haha silly dog. Other than the clothes, he chewed up a decorative apple that I keep in a fruit bowl on the kitchen table, but there are still like 6 more so I didn’t mind. Too much. He seems to be doing ok out of his cage during the day but not great…not sure if we should revert back to the cage or not!

Workout

Today’s workout was another good one. This morning I woke up slightly earlier than usual so I was able to fit in my run with Jack and the entire Insanity workout (usually in the morning I only have time for about half). The only bad part was it was pouring rain out, so even though I was huddled in my raincoat, I was thoroughly drenched after our run. By the time I was done Insanity I was sopping wet with rain and sweat. Gross!! Good thing I was able to hop in the shower immediately after because it was not a good look for me. At all. But the workout was great!

Recipe

The other day I was telling my friend Catrina (Hi Treen!) about some of my favorite recipes. This caused me to browse through the list of recipes I keep on my phone, and I came across one that I totally forgot about- fish tacos!! I love, love, love fish tacos! I’m not a huge fan of fish by itself, but when the fish is wrapped up in a yummy tortilla and topped yummy accoutrements like avocado, onions, and tomatoes, I am in fishy heaven! The other day I picked up some halibut from the grocery store and tonight I enjoyed these delectable tacos. Here’s how I made them.

First I set the oven to broil and allowed it to get nice and hot. Then I made a rub from cumin, paprika, chili powder, cayenne pepper, cinnamon, and salt. Cinnamon seems like an odd addition to this mix but it has a familiar spicy flavor that I love! I mixed these up in a small bowl and set the rub aside.

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Next I lined a cookie sheet with tin foil and placed a grill rack on top. If I had an outdoor grill I would have used that, but apartment life does not allow for a grill. Sadly. Once the rack was ready I put the fish on top and rubbed the spices onto both sides.

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Then I broiled the fish in the oven for about 5 minutes until it was flaky and no longer translucent.

While the fish was cooking, I got to work chopping some cherry tomatoes, onions, avocado, and lettuce. When the fish was done it was assembly time! Fish, then onions, then tomatoes, then avocados, and finally, the lettuce.

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I served these on corn tortillas (I like corn tortillas better than wheat ones for fish tacos) and served it with some Mexican veggie quinoa (recipe to come soon!).

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The rub on the fish was flavorful and smoky without being too spicy, and the creamy avocado gave it all a great texture. I just love the combination of all of those flavors!! Even if you don’t like fish, you really should try this recipe!

Fish Tacos

Serves two

Ingredients

  • 1 lb. white fish (I’ve used both Halibut and Tilapia, both are delicious)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. paprika
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. cinnamon
  • 1/4 avocado, sliced
  • 1/4 small onion, diced
  • 6 cherry tomatoes, chopped
  • 1 large lettuce leaf, chopped
  • 4 corn tortillas

Instructions

  1. Set oven to broil and allow it to get really hot.
  2. Combine spices in a small bowl. Line a cookie sheet with foil (for easy clean up, but you can omit) and place a grill rack on top. Place fish on top of grill rack and rub spices all over.
  3. Place fish in the oven and allow to cook for about 5 minutes, or until fish is flaky and white instead of translucent.
  4. Heat corn tortillas in microwave with a damp paper towel for 30 seconds, if desired. Begin topping tortillas with fish, onions, tomatoes, avocados, and lettuce.
  5. Roll up tortillas, and eat!

I just realized one of the reasons I made this dish is because I wanted to use up some of cilantro. Too bad I just remembered this now and totally omitted the cilantro from this dish. Ugh! So annoying! Does this ever happen to anyone else? #DinnerFailure.

 Posted by at 9:48 pm  Tagged with: , , , , , ,

Peanut Butter Banana Oatmeal Cookies

 Recipes  3 Responses »
May 152012
 
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Healthy cookies can be kind of hit or miss for me. I’ve attempted a few recipes before, but usually I wound up feeling disappointed in the flavor or texture and threw them out in the end (not true for my one minute peanut butter cookies, but those only serve one person).

But what’s a girl to do when she has two mushy, brown bananas? I would have liked to make some chocolate peanut butter banana bread, but that requires three mushy bananas, not two. Thankfully I turned to Julie’s website where I remembered seeing a healthy cookie recipe that she recently posted involving peanut butter, oatmeal, and two ripe bananas! Perfect! Last night I had all those ingredients on hand and the bananas were getting gross, so I pulled out my mixer and got to work.

First I preheated the oven to 350 degrees. Then I mashed the two bananas in a bowl until they were soft. They were pretty lumpy still, but since they would be mashed more with the mixer I didn’t mind.

I added the bananas to a large bowl along with some peanut butter, oil, brown sugar, vanilla, and an egg. I mixed everything up until it was smooth. In a separate bowl I combined oats, flour, baking soda, baking powder, and salt. I mixed all the dry ingredients together really thoroughly because I hate the bitter taste of baking soda, which you can sometimes taste if it’s not mixed properly.

When the dry ingredients were well combined, I slowly poured them into the bowl with the wet ingredients and used my mixer to stir everything up (I was initially concerned because the batter was pretty wet, but it all firmed up in the oven).

I used a spoon to drop the cookies onto parchment-lined cookie sheets and baked them for about 10 minutes. I had to make my cookies pretty large since I only have two cookie sheets, but I definitely would have liked to make them smaller and use another tray.

The scent of banana wafting through my kitchen was heavenly. Yum!!

Peanut Butter Banana Oatmeal Cookies (Adapted from Peanut Butter Fingers)

Yields two dozen large cookies or three dozen small cookies

Ingredients

  • 2 ripe bananas, mashed
  • 1/3 cup creamy peanut butter
  • 3 tbsp. vegetable oil
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 1/4 cup old fashioned oats
  • 1/4 cup whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Mash bananas, and mix with peanut butter, vegetable oil and brown sugar until smooth. Add egg and vanilla and mix until combined.
  3. In a separate bowl, combine oats, flour, baking powder, baking soda and salt. Stir well.
  4. Slowly mix oat mixture into banana mixture until everything is combined.
  5. Spoon dough onto cookie sheet and bake for approximately 10 – 12 minutes.

These cookies were moist and delicious! Be warned that although they are made from relatively healthy ingredients, you should not start chowing down on these like they are raw carrots. They should still be treated like a cookie and you should only indulge when your sweet tooth is ravaging. I just think they are a nice alternative to decadent buttery chocolate chip cookies, for example ;)

Oh, and happy National Chocolate Chip Day! I’m going to celebrate by….er…eating peanut butter banana oatmeal cookies instead? Lol.

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