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Tortillas

Fish Tacos with Pineapple Salsa

July 14, 2014 by Kay Leave a Comment

Fish Tacos with Pineapple Salsa is a healthy recipe of spicy fish that is topped with fresh ingredients that come to life in your mouth.

I used a basic white fish in this recipe but feel free to use tilapia or orange roughy. The fish was actually caught by my husband, Mr. B, who loves to ice fish in the cold winter months in Wisconsin. This is not something that sounds like fun to me, but it is for him and that’s all that matters. I am the lucky one because I get to prepare the fish and come up with new recipes.

This is my first attempt at making fish tacos and I must say I would rate Fish Tacos with Pineapple Salsa a 5 Star recipe. I used a mix of spices to massage into the fish and I used my flat side griddle to cook them which only takes minutes.

Fresh salsa made with fruit is the bomb! Pineapple was on special at the grocery store, so I decided to make Pineapple Salsa to go on the fish tacos. The heat of the jalapenos in the salsa compliments the pineapple and the fish.

The chipotle cream sauce adds another element of heat to Fish Tacos with Pineapple Salsa, but more of a smoky heat rather than a spicy heat. Put all the elements together and you have Fish Tacos with Pineapple Salsa and Chipotle Cream Sauce, super yum!

Enjoy!

Print
Fish Tacos with Pineapple Salsa

Rating: 51

Yield: 8 - 10 Tacos

Fish Tacos with Pineapple Salsa

Ingredients

  • Pineapple Salsa:
  • 1 ½ cups fresh pineapple
  • 1 medium sweet red pepper
  • ½ cup onion
  • 1 jalapeno
  • ¼ cup cilantro
  • 1-2 tbsp. fresh lime juice
  • Salt & Pepper
  • Chipotle Cream Sauce:
  • ½ cup plain yogurt
  • ¼ cup mayonnaise
  • Zest and juice of 1 lime
  • 1 chipotle pepper, minced plus 1-2 tsp. adobo sauce
  • pinch of salt
  • ½ - 1 tsp. sugar, optional
  • Chili Rubbed Fish:
  • 1 lb. white fish, tilapia or orange roughy
  • 1 tbsp. olive oil
  • 3 tbsp. fresh lime juice
  • 2 tsp. agave or honey
  • 1 tsp. garlic powder
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. cayenne pepper
  • Pinch of salt and pepper
  • Olive oil for cooking

Instructions

  • For the salsa: Cut the pineapple, red pepper, onion into small chunks and add to a bowl.
  • Mince the jalapeno, removing the seeds and membrane and add to the bowl, if you like a lot of heat keep the membranes in. * Chop the cilantro and add to the bowl. Add the lime juice and stir everything together and add a dash of salt and pepper. Let marinate for 30 minutes.
  • For the cream sauce: In a blender or food processor add the yogurt, mayonnaise, zest & lime juice, chipotle pepper, adobo sauce and salt, pulse to combine. Taste the sauce, add more adobo sauce if you want a little more heat. If the sauce is too acidic, add some sugar.
  • For the fish: In a glass bowl, add the oil, lime juice, agave, garlic powder, chili powder, cumin, salt and pepper. Stir to combine.
  • Pat the fish with paper towel to soak up any extra liquid. Add the fish to a glass bowl. Mix the rub into the fish using your hands or a tongs. Cover the bowl and let marinade for 30-40 minutes.
  • Pre-heat a griddle or frying pan over medium heat. Brush the surface with a small amount of olive oil. Add the fish and cook for 2-3 minutes and turn over and cook for another 2-4 minutes. The time will depend on the thickness of your fish, mine were very thin. Cover the fish with foil to keep warm.
  • On the same griddle or fry pan, warm the corn tortillas, about 15 seconds per side.
3.1
http://www.lovefoodwillshare.com/fish-tacos-pineapple-salsa/

The fish is light & delicate.

The fish is light & delicate.

Love the bright colors of this dish.

Love the bright colors of this dish.

Fish Tacos with Pineapple Salsa

Fish Tacos with Pineapple Salsa

Top with chipotle cream sauce.

Top with chipotle cream sauce.

I like corn tortillas for this recipe.

I like corn tortillas for this recipe.

Filed Under: Appetizers, Fish & Seafood Tagged With: Fish, Lime, Onion, Peppers, Pineapple, Tortillas

Chili Lime Chicken Fajitas

April 30, 2014 by Kay Leave a Comment

Chili Lime Chicken Fajitas start with marinated chicken breasts, peppers and onions that are stuffed into a flour tortilla and end with fresh toppings.

The fajitas get there flavor from the marinade I use on the chicken breasts, Chicken Fajita Marinade Mix. You marinade the chicken breasts for 3 hours or more, then they are grilled to sear in the flavor and juices.

Along with grilling the chicken, you grill peppers and onions on high heat. I think this is a very important step, having a high enough temperature to cook the vegetables quickly so they still are a little firm when you add them to your fajita.

For toppings, I use avocado, limes and cheese. Feel free to add in guacamole, sour cream or fresh tomatoes. Add your favorite toppings, the possibilities are endless.

I hope you have enjoyed my week of Mexican recipes to celebrate Cinco de Mayo, which is celebrated on Monday, May 5th.  Mexican food ranks high on my list of favorites, I hope you enjoy the recipes as much as I do.

Enjoy!

Kay Signature

 

 

 

Print
Chili Lime Chicken Fajitas

Rating: 51

Yield: 4 Servings

Chili Lime Chicken Fajitas

Ingredients

  • Chicken Fajita Marinade Mix (my recipe)
  • 4 boneless, skinless chicken breasts
  • 2 tbsp. olive oil, divided
  • 1 large onion, sliced
  • 1 large sweet pepper, sliced
  • Flour tortillas
  • Avocado, cheese, limes for toppings

Instructions

  • Add the chicken breasts to the marinade and let marinade for a minimum of 3 hours.
  • Heat a grill pan or frying pan on medium high heat, add 1 tbsp. of olive oil. Add the chicken breasts and grill approximately 6-8 minutes per side or until cooked through. The time will depend on the thickness of your chicken. When the chicken is done, set it aside.
  • Add 1 tbsp. of olive oil to the pan and add the onion and peppers, cook for approx. 3 minutes until the peppers and onions start to brown.
  • To serve, take a flour tortilla and fill with chicken, peppers and onions and top with your favorite toppings.
3.1
http://www.lovefoodwillshare.com/chili-lime-chicken-fajitas/

Grill the chicken breasts.

Grill the chicken breasts.

Love the bright colored peppers.

Love the bright colored peppers.

I love to add cheese to my fajitas.

I love to add cheese to my fajitas.

The perfect bite.

The perfect bite.

Fresh toppings are key.

Fresh toppings are key.

The avocado is a great addition to any fajita.

The avocado is a great addition to any fajita.

 

Delicious!

Delicious!

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Filed Under: Chicken Tagged With: Avocado, Cheese, Chicken, Lime, Onion, Peppers, Tortillas

Tacoritos

April 28, 2014 by Kay 3 Comments

Tacoritos are a combination of a taco, burrito and an enchilada and will easily become a family favorite recipe.

To continue with my week of recipes to make for Cinco de Mayo on May 5th I decided to feature my recipe for Tacoritos. This delicious Tex Mex recipe starts with a homemade enchilada sauce that uses chili powder and gives this dish a bit of a smoky flavor. The meat mixture is a combination of beef, beans and taco seasoning (here is my homemade recipe for taco seasoning).

To assemble these, you place some of the sauce on a flour tortilla, add some beef mixture, raw onions and cheese. Once all of the Tacoritos are assembled you pour sauce over the top and add some more cheese to take this recipe over the top because more cheese always takes a recipe over the top 🙂

The original recipe for Tacoritos calls for a combination of beef and sausage, you may use this combination if you like, either way they will be delicious.

Enjoy!

Kay Signature

 

 

 

Print
Tacoritos

Rating: 51

Yield: 5 Servings

Serving Size: 2 Tacoritos

Tacoritos

Ingredients

  • 1/4 cup butter
  • 1/4 cup flour
  • 3 ½ cups water
  • 3 tablespoons chili powder
  • 1 teaspoon garlic salt
  • 1 ½ lbs. ground chuck
  • 1 cup refried beans
  • 1/4 cup chopped onion
  • 10 flour tortillas, warmed
  • 2-3 cups shredded Monterey Jack cheese

Instructions

  • Preheat the oven to 350 degrees.
  • In a saucepan over medium high heat, melt butter. Whisk in the flour and cook for 1 minute. Whisk in the flour and bring to a boil; let boil for a couple of minutes. Whisk in the chili powder and garlic salt. Reduce the heat and simmer uncovered for 10 minutes.
  • In a large skillet over medium heat, cook the ground chuck until meat is no longer pink. Drain the excess fat from the pan. Stir in the refried beans and heat through.
  • Spray a 9 x 13 baking dish with cooking spray. Spread a 1/3 cup of the sauce in the baking dish.
  • Spread 1 tablespoon sauce over each tortilla; place about a ¼ cup meat mixture towards the end of the tortilla. Top each with some onion and shredded cheese. Roll up and place seam side down in prepared dish.
  • Pour remaining sauce over the top; sprinkle with remaining cheese.
  • Bake, uncovered for 20 minutes or until bubbly and cheese is melted. Serve with sour cream, grape tomatoes and green onions if desired.

Notes

You may use a combination of beef and sausage in this recipe.

3.1
http://www.lovefoodwillshare.com/tacoritos/

Enchilada Sauce

Enchilada Sauce

Add a little of the sauce on the bottom of the pan.

Add a little of the sauce on the bottom of the pan.

Assemble the Tacoritos

Assemble the Tacoritos

Stuff them seem side down into the pan.

Stuff them seem side down into the pan.

Pour the remainder of the sauce over the top.

Pour the remainder of the sauce over the top.

Top with cheese

Top with cheese

Right out of the oven

Right out of the oven

Tacoritos.

Tacoritos.

This is how I like to enjoy mine

This is how I like to enjoy mine

Lots of flavor in every bite.

Lots of flavor in every bite.

They have a subtle smoky flavor

They have a subtle smoky flavor

You can't eat just one!

You can’t eat just one!

Do you like my cute salt & pepper shakers?

Do you like my cute salt & pepper shakers?

This recipe is featured on:

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Filed Under: Beef Tagged With: Beef, Butter, Cheese, Chili Powder, Onion, Taco Seasoning, Tortillas

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