This meal was very filling and quite good. The fish had great flavor. Next time, I'd leave off the raw onions and add more avocado/tomato mixture instead. The quinoa salad was good too, but as a side dish, it made way more than 2 servings! That's fine--now I have leftovers.
Blackened Tilapia Baja Tacos (2013 Cookbook Challenge)
from Cooking Light: The New Way to Cook Light
Serves 4 (2 tacos/serving); 362 calories/serving
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1/2 tablespoon paprika
1/2 tablespoon brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 tablespoon canola oil
4 (6-oz) tilapia fillets
8 (6-inch) corn tortillas
1/2 ripe peeled avocado, thinly sliced
1/2 tomato, diced
4 lime wedges
Place sour cream, cilantro, lime juice, and jalapeño in a food processor and process until smooth. Place in a small bowl and toss with onions.
Combine dry ingredients and sprinkly evenly over fish. Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add fish to pan and cook 3 minutes on each side or until fish flakes easily with a fork.
Warm tortillas according to package directions. Divide fish, onion mixture, tomato, and avocado evenly among tortillas. Serve with lime wedges.
Quinoa, Mango, & Black Bean Salad (2013 Cookbook Challenge)
from Eating Well Serves Two
Serves 2; 422 calories/serving
1/2 cup quinoa
1 cup water
1/4 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1/8 teaspoon salt
pinch of Cayenne pepper
1 small mango, diced
1 small red bell pepper, diced
1 cup canned black beans, rinsed
2 scallions, thinly sliced
Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, about 4-6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15-20 minutes.
Meanwhile, in a medium bowl, whisk together the orange juice, cilantro, vinegar, oil, ginger, salt, and cayenne. Add mango, bell pepper, beans, and scallions; toss to coat. When the quinoa is finished cooking, add to the mango mixture and toss to combine.