Blackened Tilapia Baja Tacos and Quinoa, Mango & Black Bean Salad

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

Ingredients:
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

Directions:
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

Ingredients:
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

Directions:
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.