Tilapia Soft Tacos with Chipotle Yogurt Sauce

The touch of cinnamon in this soft taco recipe, is really what makes the difference. Fish tacos always remind me of summer, I love them. We had these last night for Taco Tuesday. Delicioso!

Ingredients:
Mission Low Carb-Soft Taco size flour tortillas
1 lb. tilapia fillets
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
4 cloves of garlic cloves, minced
3 tablespoons fresh cilantro
2 tablespoons fresh lime juice
shredded cabbage

Chipotle Yogurt Sauce:
2 cans chipotle peppers in adobe sauce (minced and seeded)
1 cup Greek Yogurt, plain

Directions:
Mix the chipotle yogurt sauce ingredients in a bowl and set aside.
In a skillet set on medium-high heat add the 7 ingredients from the olive oil to the cilantro. Saute for 5 minutes. After the 5 minutes, add the tilapia and cover. Cook for about 2-3 minutes on each side or until fish is done. Tilapia does not take long. Add in lime juice and cook for an additional 1 minute. Heat the tortillas on the stove burner, add cabbage, fish, top with chipotle yogurt. Serve alone or with a side of black beans.

Shrimp Tacos with Citrus Cabbage Slaw

A new favorite of mine! I've made this 3 times in the last month. The recipe comes from the kitchen of my friend Neda who came across it in Real Simple magazine. It is fresh, healthy and nothing short of delicious!

Ingredients:

1/4 cup of fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons of sour cream (I usually have lowfat plain yogurt so I use that for substitute)

kosher salt and black pepper

1/4 cabbage, shredded

1 cup of corn kernels, toasted (you can use from the can, fresh or Trader Joe's has frozen roasted corn in a bag that is good)

1 jalepeno, seeded and chopped (I would say this is optional)

1 tablespoon olive oil

1 lb. of peeled and deveined shrimp

8 small flour tortillas



Directions:
In a large bowl, whisk together orange juice, lime juice and sour cream (or yogurt), 1/4 teaspoon salt, 1/2 teaspoon pepper

Add the cabbage, corn and jalepeno and toss to combine. Let sit for about 10 minutes, tossing occasionally.

Meanwhile, heat the olive oil in a skillet over medium high heat.

Season the shrimp with salt and pepper and cook until opaque throughout (about 3 minutes).

Serve the shrimp with the tortillas and the slaw!

The Best Tacos!

Since this is my first official post on my recipe blog, it is only appropriate that I start out with my famous tacos (passed down from my mom). These tacos have always been my favorite and every time I make them, they are a hit! People always ask what the secret is to make these and the answer is HOMEMADE taco shells and La Victoria's green taco sauce, mmm!

Ingredients:

ground beef or ground turkey (a little more healthy and just as good)

Lawry's Taco Seasoning packet

White corn tortillas

sour cream

tomatoes

shredded cheese

lettuce (if you want)

La Victoria's Green Taco Sauce (you can get this in mild if you don't like spicy)

Directions:

Brown the meat and cook according to the directions on the seasoning packet (very easy). Set aside and make taco shells. To make the taco shells, heat vegetable oil in a frying pan. With tongs, place tortilla into hot oil. With the tongs hold the tortilla into a taco shape and fry one side at a time until golden brown and crisp. You can also make homemade tortilla chips this way too by cutting the tortillas into triangles then frying. I'm telling you it makes all the difference in the world! Place the tortillas onto a plate lined with paper towels to soak up the extra oil, let cool and then fill your taco to your liking!