Fish Tacos

Fish tacos are usually made with fried fish. Since we don't eat a lot of fried food, I make a broiled version. Also, I skipped making my own marinade and marinated the fish in a mojo sauce I found at Aldi. It contains no MSG and had pretty low sodium for a pre-prepared sauce, so it actually wasn't a bad substitution. Oh, and Ford likes these which makes them even better.

Fish Tacos
1 to 2 white fish filets (I used talapia)
Mojo marinade (purchased from Aldi)
Corn tortillias
1/4 white cabbage, shredded
Thinly sliced red onion
Thinly sliced green onion
Fresh cilantro, chopped
Cheese, shredded
Salsa
Sour Cream

1. Place fish in ziplock bag and cover with marinade. Marinate for at least 30 minutes and longer if time allows. Discard marinade.
2. Heat oven to broil. Spray boiler pan with cooking spray. Broil fish for 5 to 10 minutes or until done.
3. When fish is done, flake fish into bite size pieces. Coat with additional mojo sauce if desired. Heat tortillias according to directions on package. Place fish in tortillias and top with toppings of your choice.

Black Bean and Corn Salsa

Black Bean and Corn Salsa
2 cups frozen corn kernels
1/2 cup canned black beans, rinsed
2 Tbsp vegetable oil
2 Tbsp diced red pepper
1 garlic clove, minced
1 jalapeno pepper, seeded, deveined and chopped (optional)
1 Tbsp fresh lime juice, lemon juice OR white wine vinegar
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp black pepper
1 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh parsley
Tortillia chips

1. Combine corn, black beans and remaining ingredients in medium non-metallic bowl, except for fresh cilantro and parsley. Cover and refrigerate.
2. Bring to room temperature before serving and add the freshly chopped parsley and cilantro.
3. Serve with tortillia chips

Hearty Burritos

I still haven't been to the store OR made a meal plan for this week. I have some frozen cooked chicken in the freezer, so I think I'll make chicken burritos and black bean and corn salsa. The burrito recipe calls for ground beef, but I'm going to try it with chicken instead.

Hearty Burritos
1/2 pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican diced tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup salsa
1 cup cooked rice
2 tsp chili powder
1/2 tsp salt
2 cups (8 oz) shredded cheese
8 flour tortillias (10 inches)
sour cream, chopped tomatoes, guacamole, additional shredded cheese and salsa, optional

1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain (I just used cooked shredded chicken and minced onion flakes). Add the beans (I used Amy's Refried Beans-yum!), tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortillia; top with about 1 cup beef mixture. Fold sides and ends over filling.
2. Wrap burritos individally in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
3. Bake at 350 degrees for 25 minutes or until heated through. Serve with your choice of recommended toppings.

To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed.

Lazy Guacamole

This is a lazy version of Alton Brown's guacamole.

Guacamole
3 avocados, peeled
1 small lime juiced (about 1 Tablespoon)
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne, optional
1/2 tsp garlic powder
1/2 Tbsp onion flakes
1 Tbsp chopped cilantro

1. Place avocados in a mixing bowl and mash with a fork. Add remaining ingredients and mix thoroughly. Serve as a side or with chips. Tip: If you place an avocado pit in the guacamole, it keeps it from turning brown as quickly.

Pork Chimichangas

I got this recipe from a Taste of Home freezer meals magazine. It's yummy and you can freeze what you don't eat. I think you could substitute chicken and it would be equally yummy. This recipe makes 2.5 dozen. I cut the recipe to make 1/3 the amount. I served with fresh guacamole.

Baked Pork Chimichangas
3 cans pinto beans
1 pork loin roast (three pounds)
3 can chopped green chilies
1 large onion
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillias (6-inch)
4 cups shredded cheddar cheese
2 cups picante sauce (chunky salsa can be substituted)
1 egg white
2 tsp water

1. Preheat oven to 325. Place roast in a Dutch oven. In a bowl, combine chilies, onion, chili powder and beans. Spoon over roast. Cover and bake for 1.5 hours. Stir in broth; cover and bake 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.
2. Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortillia; top with two tablespoons of cheese and one tablespoon of picante sauce. Fold sides and ends over and roll up. Place seam side down in a baking dish coated with cooking spray.
3. In a bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350 degrees for 25-30 minutes. Serve immediately or cool, wrap and freeze for up to three months.
To cook frozen chimichangas: Place on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.