A Cure for My Winter Blues: Fish Tacos

Although I believe the worst of winter is now over, it sure has been a rough one! From snow to ice storms to incredibly low temperatures to more unexpected snow, I have found it hard to get warm all winter. One of the things that I have found to help cure my winter blues and more importantly make me feel warm from the inside, out are tacos.

Warm, spicy, crunchy, hearty, melt in your mouth delicious tacos! I usually only go for Mexican food in the summer when I can sit outside on the patio and drink a Spanish beer with some spicy food. This winter, a friend and I have been meeting at one of our favorite restaurants about once a month, and my favorite thing on their menu just happens to be their gourmet tacos. Once I realized that I could enjoys tacos just as much during winter (and inside) as I do in the summer, of course I had to try out some homemade tacos. I have tried a variety of different tacos, but will start with my personal favorite, fish tacos.

Tacos are one of the easiest and fastest meals to make, even without using the taco kits that you find in the grocery store isles. Making them with your own spin is simply much more enjoyable, cooking experience and all. The outcome of course is above and beyond what you get with those kits, and literally just as easy and fast.

What you will need:

2 large tillapia fillets (fresh or frozen work)

*I use tillapia, but any white fish you have on hand or prefer will do.

One half packet of fish taco seasoning (Casa Mexicana Authentic Seasoning Mix @ Marsh)

Olive Oil (about 2-3 tablespoons)

Water

1/4 Red Pepper
1/4 Green Pepper
Salt and Pepper to taste
Lettuce
Cheese

*I use a Mexican blend of cheeses

Cholula Hot Sauce

Salsa

*I prefer the salsa made by Whole Foods

1 box of Spanish or Mexican rice

Preparation:

Start cooking the rice before you start anything else, as it takes the longest to cook and you do not want to be waiting on it to finish after the fish is done cooking and still hot. It should be cooking the entire time you are preparing everything else. Make sure to stir occasionally in between these next steps.

First, let the fish thaw, if they were previously frozen, under warm water. While waiting on the fish, chop 1/4 of your red and green peppers into strips of whatever length you prefer. If you have time, chop up salad and place in a bowl to use as a garnish on tacos.

Next, cut fish into thin strips, making sure that they are all about the same length. Cut the long strips in half. Place half of the fish taco powder mixture, two tablespoons olive oil and about 3 tablespoons of water in a plastic, zip-lock bag and mix together. Then put fish into the mixture and coat all pieces and then place in the refrigerator for 5 minutes. Place some cheese in a serving bowl to be a garnish as well. Then place a pan on the stove and let get warm over medium heat.

After 5 minutes, take the fish out of the fridge. Pour the entire contents of the zip-lock bag into the frying pan. Cook the fish for about 3 minutes, flipping the pieces once or twice. Salt and pepper to taste if desired. Then add 2 tablespoons of salsa and the peppers and let the fish finish cooking. You can add a dash of Cholula sauce here if you like extra spice. Peppers should become a little softer and heated through. Set temperature to low or on warm and let stand.

Heat up tortillas, either in the microwave for about 30-40 seconds or you can use a quesidilla maker to warm each tortilla separately, which will make them a little crispy, even though this takes a little longer, I think that it is worth it.

Last, build your taco, however you like them. I usually put a little Mexican rice down first and then the fish mixture on top and garnish with more salsa, lettuce, cheese and of course my favorite hot sauce, Cholula!

Happy eating!! I can guarantee you will be full and warm for the remainder of the night!

Feel free to serve with your favorite white wine, I served a crisp Pino Grigio which complemented the spiciness of the dish!

Enjoy!!!

XOXO,

CutieCooks

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Get Warm this Winter: Chicken, Rice and Veggie Soup

I am one of those chronically cold people. (I’ve been known to wear Ugg boots when I’m boating in the middle of July.) So when there is snow on the ground, I can never seem to warm up. From morning until night, I’m usually freezing. A good, hearty soup is one of the few things I can always count on to make me warm.

I recently made this chicken, rice and veggie soup. It’s delicious, filling and HEALTHY! At less than 200 calories per serving, you’re sure to stick to your new year’s resolution, feel satisfied and get cozy with this recipe.

Ingredients:
3 medium carrots
2 stalks celery
1 medium onion
Several leaves of kale
¾ cup brown jasmine rice
1 medium chicken breast
1 lemon
2 bay leaves
4 cups chicken broth
1 cup water

In a large pot, bring a ½ cup of chicken broth to a boil. Chop carrots, onion and celery. Reduce broth to a simmer and add carrots, onion and celery. Cook until onion becomes transparent (about 8 minutes). Stir occasionally.

In pot, add the remainder of your chicken broth, water, rice and bay leaves. Cut chicken breast into cubes, and add chicken to the broth. Squeeze the juice from one lemon (about ¼ cup), and add to broth. Bring broth to a boil, and then reduce to a simmer. Stir occasionally. Allow soup to simmer until chicken and rice are cooked (35 to 40 minutes). When chicken and rice are completely cooked, turn off the stove.

Thinly slice several leaves of kale. Remove bay leaves, and add kale. Allow soup to sit covered until kale is slightly wilted (three to five minutes). Add pepper to taste.

This soup is great paired with whole-wheat, grilled cheese sandwiches. The recipe makes five hearty servings and makes great leftovers! Enjoy!!

XOXO,
The CutieTwins
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