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  • The Low Fat Chick 3:24 am on December 15, 2011 Permalink | Reply
    Tags: , , tortillas   

    Chipotle Fish Tacos 

    I have always been a lover of Mexican food, as I was born in Los Angeles, California before departing to the east coast and becoming a southern transplant in Atlanta, Georgia.  Los Angeles is a mecca of Mexican restaurants and food stands.  Recently, my mom brought up a vivid childhood memory of how we would stand in line for freshly made churros.  That really took me back as I can remember the crusty sugary outside contrasted with the soft doughy inside. As my mind floats off into the clouds I have to regroup and remember where I was going with this post. Focus, focus.  Mexican food is one of my favorite cuisines, but I cannot eat beef and pork tacos regularly, as I watch my fat intake.  Fish is a great alternative for a taco, but there are many different types of fish. Some fish are lighter and will fall apart when creating a taco, but some are meatier and can withstand the task.  After trying a few fish taco recipes, I settled on mahi-mahi fillets for my fish taco, and developed these Chipotle Fish Tacos. The Chipotle avocado sauce adds a vibrant kick while imparting amazing flavor.

    Ingredients

    1 lb mahi-mahi filets
    1/4 cup dry white wine
    2 Tbsp lime juice, freshly squeezed (about 2-3 limes)
    2 Thai chili, red
    1 Tbsp minced garlic
    1/2 tsp salt
    1 tsp black pepper
    1 Tbsp vegetable oil
    16 small corn tortillas, warmed
    1 cup Chipotle salsa (hot or medium)
    1 avocado
    Iceberg lettuce, shredded, for garnish

    Preparation

    Rinse fish and pat dry. Combine in a plastic bowl white wine, lime juice, chili, and garlic. Add fish and set aside in the refrigerator to marinate for 15 minutes.

    Remove fish from marinade, lightly pat dry, and season with salt and black pepper.

    Heat oil in a large frying pan over medium-high heat. When oil shimmers, place fish in skillet. Cook until opaque and firm to touch, about 3-4 minutes per side.

    Place fish on a plate and flake fish using two forks. Separate the flesh from the skin and discard the skin.

    Mix the salsa with the avocado to create a sauce.

    To make a taco, stack 2 tortillas on top of each other and fill with fish, 2 tablespoons sauce, and lettuce. Repeat to make 8 tacos total.

    Nutrition Facts
    Servings: 4
    Yield: 2 tacos per person
    Serving size: 1/4 of a recipe (13.8 ounces).
    Calories 459.19

    % Daily Value
    Calories From Fat (27%) 124.44
    Total Fat 14.6g 22%
    Saturated Fat 1.95g 10%

    Tips
    The Thai chili in the marinade will not make the fish spicy, as it just further imparts flavor into the fish.  For the spicy kick, the Chipotle sauce will provide this. It is not recommended that a regular salsa be used. If you cannot find Chipotle salsa, buy regular salsa and canned Chipotle peppers. Blend the salsa together with 1-2 Chipotle peppers, to taste. Add in the avocado to finish the sauce.

    Source

    My recipe is based off Aida Mollenkamp’s recipe. I added chilies to the marinade and developed a Chipotle avocado sauce, as the original recipe lacked the spicy kick and flavor I like in my Mexican food.

    Original Author: Aida Mollenkamp
    Original Source: Ask Aida, Taqueria Mexican episode

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  • The Low Fat Chick 2:58 pm on October 16, 2010 Permalink | Reply
    Tags: , , , , , , tortillas   

    Spicy, Icy Shrimp Enchiladas 

    This week Taste & Create, a cool foodie website that brings together other food bloggers, paired me up with  Every Bunny Loves Food.  I browsed the recipes on Every Bunny Loves Food’s website and decided to make their enchiladas. When I went to the store, I had the intuition to use shrimp instead of chicken in the recipe. I wanted to use a lighter meat because of all the cheese required. I reduced the amount of cheese, used jalapenos with the seeds included for ultra spicy flavor, substituted parsley, and added a touch of brown sugar for subtle sweetness. The results? An excellent enchilada sauce, which was yummy. Great meal and I will try using the sauce in other recipes.  While this dish is served hot, I call it Spicy, Icy Shrimp Enchiladas because of the hot jalapenos, which will make you want to drink something ice cold. I just looove spicy foods!

    Ingredients    
     
1 large onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon vegetable oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1/2 tablespoon brown sugar
1 (15 oz.) can  tomato sauce
1 cup water
1 tomato, seeded and chopped
salt, to taste
pepper, to taste
1 pound cooked shrimp, peeled and deveined
1/2 cup shredded sharp cheddar cheese, divided
1/2 cup shredded Monterey jack cheese, divided
2 tablespoons minced fresh parsley
12 (6-inch) soft corn tortillas
Cooking spray
 
Preparation  

Servings: 4.
Calories: About 550 per serving.

Based on a recipe from everybunnylovesfood.blogspot.com.

 
  • The Low Fat Chick 12:43 pm on August 21, 2010 Permalink | Reply
    Tags: , , , tortillas   

    Freshly Baked Tortilla Chips and Sour Cream Bean Dip 

    There was a crazy thunderstorm last night in Atlanta, so I stayed in the house and did a little sewing. I made my mom a gift, which turned out great, and afterwards I wanted a quick snack. I am not a fan of bagged tortilla chips, as nothing tops freshly baked chips. It takes no time to make tortilla chips, as buying premade trans fat free corn tortillas cuts the time in half. Of course we need a yummy dip to go with the tortilla chips. I like my dips to have some thickness so using kidney beans gives you something to scoop onto your chips. The results? A great Friday night snack.

    The tortilla chips recipe makes 1 serving to go with a 3rd of the Sour Cream Bean Dip. So, you can make 3 batches of the tortilla chips to eat all the dip. Or, refrigerate the dip to serve on other nights, like I do.  Note: Most store bought salsas have a lot of sodium. If you use store bought salsa, eat this snack on a day where you have not previously eaten a lot of sodium, so you do not exceed your sodium intake for the day.

    Ingredients

    Tortilla Chips
    4 corn tortillas*
    Spray Canola Oil
    Salt, to taste

    Sour Cream Bean Dip
    1, 16 oz can reduced sodium kidney beans
    1/2 cup reduced fat sour cream
    1 cup hot salsa
    3 tablespoons 2% milk sharp cheddar cheese, shredded


    Preparation

    Preheat oven to 400°F. Lightly spray large baking sheet with canola oil.

    Lightly spray one side of each tortilla. Sprinkle with a pinch of salt.

    Stack tortillas and cut into 8 wedges.  Arrange on baking sheets. Bake until crisp for 8 to 10 minutes. Make sure you bake till crisp or the chips will be chewy.

    While the chips are baking, rinse the kidney beans with water in a strainer.

    In a bowl, combine kidney beans, sour cream, and salsa.

    Scoop a 3rd of the dip into a bowl, top with 1 tablespoon cheddar cheese. Heat in microwave or oven for a few minutes till cheese is melted.

    Serve with tortilla chips.  Save remaining dip for when you make additional batches of chips.

    *Use tortillas without trans fat. The label should show zero and the ingredients should not contain partially or hydrogenated oils.

    Tortilla Chips
    Servings: 1 serving
    Calories: About 160 (About 5 per chip)

    Sour Cream Bean Dip
    Servings: 3
    Calories: About 300.

     
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