Fish Tacos with Lime-Cilantro Crema

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In our house, we stick to a "Mexican Monday" or "Taco Tuesday" theme each week. Since this style of cuisine is typically easy to make and is something both Chris and I enjoy, we both look forward to trying something new to fit this category on a weekly basis. These fish tacos fit the bill entirely too well. They were easy to pull together and were full of flavor. The fish got flaky in the oven, and the crema added a nice refreshing touch from the citrus and cilantro. Enjoy!

Printable Recipe

Ingredients

Crema:

• 1/4 cup thinly sliced green onions 
• 1/4 cup chopped fresh cilantro
• 3 tbsp. fat-free mayonnaise
• 3 tbsp. reduced-fat sour cream
• 1 tsp. grated lime rind
• 1 1/2 tsp. fresh lime juice
• 1/4 tsp. salt
• 1 garlic clove, minced

Tacos:

• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. paprika
• 1/4 tsp. ground red pepper
• 1/8 tsp. salt
• 1/8 tsp. garlic powder
• 1 lb. halibut, snapper, tilapia or cod
• Cooking spray
• 8 (6-inch) corn tortillas

Preheat oven to 425 degrees F.  

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.  

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish.

Place fish on a baking sheet coated with cooking spray.   Bake for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.  

Meanwhile, wrap tortillas in aluminum foil and place in oven. Remove after 5 minutes, or until warmed through.

Divide fish evenly among tortillas; top each with 1 tbsp. crema.

Source: Adapted from My Recipes

Mini Peach Cobblers

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Today's scrumptious SRC recipe comes from Allison over at Alli-n-Sons. Alli is a mom of two young boys, and her blog depicts their life, the fun times they have and some of the struggles she goes through. Being pregnant for the first time with a son due in September, it's very comforting reading so candidly about the trials, tribulations and fun moments she has with her boys. I'm happy to take all the tips and advice I can get!

Our air conditioning recently broke, so I knew right away I wanted to make something that was both refreshing, and would take minimal effort. The less time the oven had to be on, the better. I loved these peach cobblers. They were slightly sweet with surprise chunks of peaches hidden throughout. Coupled with a dollop of ice-cream, they made an evening treat that was very refreshing in our scolding house. Enjoy!

Printable Recipe

Ingredients

• 1 cup sugar
• 1 cup flour
• 2 tsp. baking powder
• Dash of salt
• 3/4 cup reduced-fat milk
• 4 tbsp. butter, melted
• Brown sugar
• Cinnamon
• 8 oz. frozen peaches, thawed and diced
• Vanilla ice cream, for serving (optional)

Preheat oven to 350 degrees. 

Put 1/2 teaspoon of melted butter into each regular size muffin tin. 

With a wooden spoon stir together the sugar, flour, baking powder, salt and milk. 

Put 2 tablespoons of batter into each muffin tin.

Add 1 tablespoon diced peaches on top of the batter. 

Sprinkle with brown sugar and then cinnamon. 

Bake for 22 minutes or until the tops are set and golden brown.

Let them cool almost completely before taking out of pan. Use a butter knife to loosen the edges then just lift them out. Place on a cooling rack upside down until fully cooled. Serve with a scoop of vanilla ice cream.

Store in an airtight container.

Source: Adapted from Alli 'n' Sons

Old-Fashioned Doughnut Muffins

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I don't remember the first time I had old-fashioned doughnuts. I don't remember how old I was, where I was, or why I had them. But the taste has still lingered in my mouth all these years and I can remember perfectly well that these doughnuts were amazing.

And these muffins fall nothing short of what I recall. The best part is the glaze. It hardens up, but as soon as you take a bite, it melts in your mouth. The actual muffin part is moist and has a hint of cinnamon and nutmeg, making them light and refreshing. They're also a nice little morning treat to surprise all the Dads and Dads-to-be this Sunday. Happy Father's Day to all of you amazing Dads out there. Enjoy!

Printable Recipe

Ingredients

For the Muffins:

• 1/4 cup butter, slightly softened
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. ground nutmeg
• 1 tsp. cinnamon
• 3/4 tsp. salt
• 1 tsp. vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup low-fat milk

For the Glaze:

• 3 tbsp. butter, melted
• 1 cup confectioners’ sugar, sifted
• 3/4 tsp. vanilla
• 2 tbsp. hot water

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla just until combined.  Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden. Serve and enjoy! 

Source: Adapted from Sweet Pea's Kitchen

Quick Microwavable Egg Breakfast Sandwich

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This is a delicious low-carb and low-cal breakfast meal that is perfect for on-the-go. The eggs are cooked in the microwave, so you can have the whole sandwich ready to eat in less than 5 minutes. Feel free to spruce up the egg filling to whatever you prefer. I used scallions, bacon and cheese, but ham, onions and green peppers would also be delicious. Enjoy!

 

Printable Recipe

Ingredients

• 2 large eggs
• 1/2 tbsp. scallions, chopped
• 1/2 tbsp. bacon bits
• 1 tbsp. Monterey Jack cheese, shredded
• Thin sandwich bread
• Ketchup, for serving (optional)

Whisk eggs in a small microwave-safe bowl. Add scallions, bacon bits and cheese, and stir to combine.

Microwave for 1 minute, or until egg is puffed and set.

Using a fork, remove the egg from the bowl and lay on top of a slice of thin sandwich bread. Top with ketchup and the other piece of bread. Enjoy!

Source: SK Original