Fish Taco’s

We probably eat fish at least once or twice a week, and I’m always trying to come up with new fish recipes. Whenever we go out to eat and fish taco’s are on the menu we typically order them so why not have fish taco’s at home. An easy meal to whip together any time of the day–not only is it healthy but very tasty! 

Prep: 5 minutes
Cook: 20 minutes
Serves: 2


  • 4 white fish fillets (I use mangrove snapper)
  • salt & pepper
  • 1 tbsp olive oil
  • 1 large tomato, diced
  • 1 cup lettuce, shredded
  • 1/2 bunch of cilantro, minced
  • 2 tbsp red onion, minced
  • 1 jalapeno, minced
  • 1 avocado, diced
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp lime juice (plus a splash for sour cream mixture)
  • 1/2 cup sour cream
  • 1 tbsp cajun seasoning
  • 4 soft small flour tortilla 


1. In a medium sized bowl; add diced tomato, onion, jalapeno, cilantro, 1 tsp lime juice, salt and pepper to taste, cumin, and red chili pepper. Toss well & set a side. 

2. In a medium sized skillet add olive oil and heat on medium-high. Season fish with salt and pepper and place in pan. Cook for 3-4 minutes on each side until golden brown and a little crispy. 

3. While fish is cooking wash and chop lettuce and place to the side. Do the same with the avocado. In a small bowl combine sour cream, splash of lime juice, and cajun seasoning. Mix well and set aside. 

4. Heat up the flour tortilla’s in the microwave for 20 seconds. Make sure you cover the tortilla’s with a damp paper towel to keep them moist. 

5. To assemble: Take one flour tortilla and spread a spoonful of sour cream on the tortilla. Add fish, lettuce, tomato mixture, and chunks of avocado. Repeat until all the the fish is used.  Enjoy! 

Serving Suggestions: Chef Duane’s Spanish Rice

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Chipotle Cashew Chicken

I made this recipe a few years back and never made it again because it was too dang spicy. It was my first time ever cooking with chipotles in adobo sauce, and I knew nothing about them. I followed her recipe to a tee–and after everyone took one bite we all ended up dumping our plates in the trash. I was so disappointed and wanted nothing to do with it ever again. I recently decided that I wanted to try to make THIS recipe again. After trying this recipe again this will definitely be going into my menu rotation! The combination of sweet and savory and the crunchiness from the cashew’s was awesome! *For some reason I never took a picture of the finished product. I’m not sure why… that or I did and my camera ate the picture!

Prep: 10 minutes
Cook: 50 minutes


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
  • 2 cups quick cooking brown rice
  • 4 cups chicken stock
  • 2 tablespoons vegetable oil
  • 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
  • 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
  • 2 to 3 tablespoons tamari dark soy sauce, eyeball it
  • 4 cloves garlic, chopped
  • 1 red bell pepper, seeded and thinly sliced
  • 10 to 12 water chestnuts, whole
  • 1 cup frozen green peas
  • 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
  • 1 tablespoon ground cumin, a palm full
  • 2 to 3 tablespoons honey, 2 healthy drizzles
  • 1/4 to 1/3 cup real maple syrup, eyeball it
  • 2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
  • 1 cup raw cashews


  1. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. 
  2. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. 
  3. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
  4. Serve cashew chicken over a bed of rice.

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From the first bite of trying this recipe I knew I would be blogging about it. Super easy weeknight meal and extra delicious. What’s great about this dish is that you can use the left over steak for salads and wraps the  next day–which turns it into a totally different meal. I added a few more veggies into the potato mixture which helped beef up the side dish.  I would have never thought to use a packet of chili seasoning to cook an entire meal! So good and I didn’t feel one bit guilty eating this meal.

Prep: 10 minutes 
Cook: 25 minutes


  • 4 tablespoons chili seasoning mix (1.25-oz packet), divided
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 2 lb flank steak
  • 1 (20-oz) bag refrigerated diced potatoes (if you don’t want to buy diced potatoes you can make your own fresh ones–that’s what I did)
  • 1/4 cup diced onions
  • 1/4 cup diced red bell pepper
  • 1/4 cup sliced mushrooms
  • 4 tablespoons canola oil, divided


  1. Position oven rack 6 inches from broiler, then preheat oven on broil. Combine 3 tablespoons chili seasoning, brown sugar, cumin, oregano, salt, and lime juice; spread evenly over steak.
  2. Place steak on baking sheet; drizzle with 2 tablespoons oil. Broil 2–3 minutes on first side: turn steak and broil 5–7 more minutes or until 145°F (for medium-rare). Let steak stand 5 minutes before slicing.
  3. Preheat large sauté pan on medium-high 2–3 minutes. Combine 1 tablespoon chili seasoning and 2 tablespoons oil in a mixing bowl and whisk until combined. Add potatoes, onions, bell pepper, and mushrooms into the sauce mixture. make sure everything has been coated with the sauce. Place potatoes on pan; cook and stir 8–10 minutes or until potatoes are browned and tender.
  4. Slice steak thinly, cutting across the grain of the meat, and serve over potatoes.

Side Suggestions: steamed green beans, corn bread muffins, and salad

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