Fish Tacos with Guacamole

Prep & cook time: 35 minutes

per serving: 547 calories; 35 grams protein; 32 grams total fat; 14 grams fiber; 7 grams saturated fat; 35 grams carbohydrates; 55 mgs cholesterol; 340 mgs sodium

2 halibut fillets (6 ounces each, can sub tilapia)
1/2 teaspoon olive oil
coarse salt and freshly ground pepper, to taste
2 tablespoons lime juice
1 avocado , pitted and flseh removed
1/4 jalapeño pepper , seeded and minced
1 tablespoon lemon juice
1/2 cup plain yogurt
1/2 teaspoon coarse salt
1 plum tomato , seeded and chopped
1 green onion , thinly sliced on an angle
1/4 head Romaine lettuce, shredded
1/4 cup pepper jack cheese, shredded
2 8-inch flour tortillas
Preheat oven to 300 degrees. Preheat a grill pan or large skillet
over medium-high heat.
[1] Drizzle fish with olive oil and season with salt and pepper. Wrap tortillas in foil and warm in oven.
[2] Grill fish until opaque, 4-5 minutes per side. Squeeze lime juice over fish and remove from grill pan. Flake with fork into large chunks.
[3] While fish is cooking, in a blender or food processor combine avocado, jalapeno, lemon juice, yogurt and salt and process until smooth. Transfer to a bowl and stir in chopped tomatoes and green onions.
[4] Fill tortillas with flaked fish and top with guacamole, shredded lettuce and cheese.

Layered Taco Salad

yield: Makes 6 servings

Ingredients
For dressing

* 1/4 cup fresh lime juice
* 1/2 cup chopped fresh cilantro
* 1 teaspoon sugar
* 1 tablespoon chili powder
* 1/4 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup olive oil


For beef

* 1 medium onion, chopped
* 3 garlic cloves, finely chopped
* 1 to 2 fresh serrano chiles (including seeds), finely chopped
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 2 tablespoons olive oil
* 1 1/2 lb ground chuck
* 1 (8-oz) can tomato sauce
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper


For salad

* 1 (1/2-lb) firm-ripe California avocado
* 1 head iceberg lettuce, thinly sliced (8 cups)
* 1 large tomato (1/2 lb), chopped
* 1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
* 1 (15- to 19-oz) can black beans, drained and rinsed
* 1 (6-oz) can sliced pitted California black olives, drained


* Accompaniment: tortilla chips

Preparation

Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.

Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.

Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.

Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.

Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

Mexican Bean Salad

1 can black beans
1 can garbanzo beans
1 can red beans
1 cup frozen corn, defrosted
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 cup vinegar
1 cup sugar
3/4 cup salad oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package taco seasoning mix


Drain canned beans, combine with corn, green and red pepper, onion and
cilantro. Set aside. Combine remaining ingredients, except taco seasoning.
Pour over vegetables, mixing well. Cover and marinate in refrigerator
overnight or 24hours, stirring occasionally. Before serving, drain, and
save 1/2 cup marinade. Sprinkle reserved marinade and taco seasoning over
salad just before serving.

Microwave White Chicken Chili

Ingredients:
• 3 whole heads garlic (about 48 cloves), unpeeled
• 3/4 tsp salt, divided
• 3 tbsp olive oil, divided
• 2 poblano peppers
• 1 medium onion
• 1 1/2 lb boneless, skinless chicken thighs
• 2 tbsp taco Seasoning Mix
• 2 cans (15.5 oz each) Great Northern beans, drained
• 1 jar (16 oz) salsa verde

Directions:

1. Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2. Meanwhile, finely dice peppers. Chop onion. Combine peppers and onion in microwave safe casserole dish. Trim and finely dice chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to casserole dish; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash. Add beans and salsa to batter bowl. Transfer bean mixture to casserole dish; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: Yield: 8 servings (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Chimichangas

1/2 lb extra lean ground beef
2 tbsp diced green chiles
1 tsp oregano
1 tsp cumin
2 tsp chili powder
8 oz tomato sauce
1 small onion, finely chopped
1/3 cup cheddar cheese
1 garlic clove, minced
4 tortillas
Pam

Preheat oven to 400 degrees. Cook hamburger in skillet that is lightly sprayed with Pam. Add garlic, cumin, chili powder, chiles, tomato sauce and oregano and simmer for about 5 minutes, until the sauce thickens a bit.

On a Pam sprayed cookie sheet, fill each tortilla with a good scoop of goo (I had extra since I used extra meat but try to keep it as even as possible). Roll the tortilla up, pushing in the sides then rolling it. They will be thick and that is ok! Spray the tops of the tortillas so they glisten and bake about 20 minutes or until crisp.

Serve w/refried beans and/or spanish rice