Foodie Friyay: Fish Tacos (Lent Approved)

Okay, knowing that it’s clearly not lent season, but HEALTH season, I did want to add, for those who might be visiting during lent season, that this is a suitable Friday recipe. I’m posting this as the first Foodie Friyay of 2019, let alone as a healthy one for those of us focusing on health, since it is January.

I’ll be honest right here, I failed to take pictures up until the end, of the food. But it’s simple enough (I think…If you want pics that bad, leave a comment and I’ll make it again and update this with pics, PLUS add it all on an insta post when I do, to let ya’ll know I updated this post. So make sure to follow me on insta. Comment here or there about the pics!).

Off my Pinterest board, I took the Halibut Tacos, and switched the meat into Tilapia, because I have a 2 pound pack on hand that I need to make a dent in. I didn’t make the slaw, but chopped up a small handful of spinach, and a quarter tomato, and put it all over a taco sized tortilla, with a tad of leftover rice, and ate it all.

I made the full batch of cilantro-lime sauce though, and kept the rest for later, for another recipe I’m trying, plus for future use. It’s not much, so don’t be worried about how much sauce is there.

I put a full tilapia per person in my version. I had made a cup of brown rice the day before (1 cup rice to 2 cups of water, so 2 cups? Idk). I don’t know proper measurments to it, but a little less than a half cup per person, for the tacos.

I did about 2 spoonfulls of the sauce, per person. It was very basic, but that’s the point, and when I can get babe to approve, that means it was good. We know how our men are! Babe loves old bay seasoning, and the fact that it was a hidden ingredient, plus I like to introduce things one by one (hence I left out the slaw at this point…plus I didn’t really look that I needed cabbage…oops), things worked out great!

What’s your favorite Taco Tuesday meal? Let me know in the comments!

Advertisements

Taco Tuesday: Taco Salad Editon

I was soo¬†feeling tacos, so here we are. Babe’s been struggling with illnesses off and on, as this weather won’t just pick one (winter or spring), so I took to a mild form of taco salad, that I got from my ex’s sister in law. It’s different, but good, and you can add in all the spice you want, while not hearing everyone else eating, complaining “It’s too spicy!!!!!”

What makes it different, you ask? Well, take to these ingredients, and take a guess:

-Ground meat or substitute. I like ground turkey
-taco seasoning
-onion
-tomato
-lettuce or spinach
-shredded cheese or substitute
-Catalina dressing (I like Kraft’s sweet honey one for this)
-sour cream, or substitute
-refried beans
-soft tortillas, or Doritos (spicy nachos, cool ranch, or nacho cheese, all will do)
-anything else you want, like chives, rice, hot sauce, jalapenos, etc

20180417_013846

Start by dicing up some onion, and put in a hot pan with oil. Let it start cooking, and put some taco seasoning in with it, then your meat substance. While the meat is cooking, dice up any more onion you’d like, and all the other veggies. If you’re using tortillas, rip a few tortillas into bite sized pieces. If you have rice, cook that too.

20180417_014225

Once the meat is almost done, add some more taco seasoning. Once it’s done, add refried beans, and if you want cooked rice in there, add the cooked rice here as well. Let the refired beans and rice get warm, and soak in the seasoning.

20180417_020105

From there, grab a big bowl, layer some tortillas or chips (kind of crunching them as you go), some veggies, then the meat mixture, cheese, and dressing. Rinse and repeat.

20180417_020252

At the top, add some sour cream, and if wanted, either put some salsa in now, and mix it all up. Serve, and add any spicy condiments, as desired (or not).

I hope you enjoy this simple and milder take on taco salad. I enjoy it both with chips and tortillas. Which one is your favorite? Try them both, and get back to me!