Fish Tacos

Ingredients 

Tacos:

1 pound mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 torillas (we use white corn, but you can also use flour)

Cream Sauce:

1/4 cup sour cream
1/4 cup (or a little less) mayonnaise
add in some cilantro and lime juice to taste

Garnish:

shredded cabbage
salsa

Directions

Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Make cream sauce.

Heat non-stick pan (or grill if you so desire) to medium high heat. If using pan I recommend putting a little olive oil in it. Remove the fish from the marinade place onto a hot pan, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Divide the fish among the tortillas and garnish with the white sauce, salsa and cabbage to taste. You can also use hot sauce, thinly sliced red onion, or green onion.

Mine needed a little salt as well. I'm not sure if that's because I made the tortillas or not so I didn't add salt to the recipe but it may need it.

By, Michelle

Broiled Tilapia

From Michelle

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tablespoons Mayonnaise
2 Tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds Tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches away from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 additional minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

Cafe Rio Salad

So those of you have lived in Utah probably know the restaurant Cafe Rio. Nate and I love it. So I found these recipes for some components of their salad. The dressing is my most favorite. However, it is all delicious. Hope you all enjoy.

Café Rio Creamy Tomatillo Dressing

1 (.4oz) packet Buttermilk ranch salad dressing mix

2 tomatillos

½ bunch of cilantro

1 garlic clove

1 lime, juice of

1 jalapeno

1. Mix buttermilk dressing as directed on package (mine calls for 1 C. buttermilk and 1 C. mayo).
2. Combine all other ingredients and mix in a blender until creamy and smooth.
3. Seal in airtight container in refrigerator.

Café Rio Lime Rice

4 T. butter

2 ½ C. rice

4 ½ C. chicken broth

1 ½ tsp. salt

Juice from 4 limes or 4 T. lime juice

4 T. chopped cilantro

½ tsp. cumin

Dump in rice cooker until done. If you don’t have a rice cooker just add it all to a pot and stir occasionally until all liquid is absorbed.

Salad

Melt some shredded cheese on a flour tortilla in oven and place in bowl. Top with lime rice, black beans, lettuce, tomatoes, tortilla strips, guacamole, chicken (I just cook it with some taco seasoning or a little adobo), fresh cilantro, and tomatillo dressing.