Fish Tacos for the win!

I lived in gorgeous San Diego for a year and I ate more fish tacos than I care to admit… this recipe took me right back… so delicious!!!

Enjoy xo Jen

FISH TACOS

Ingredients
1 1/2 pounds mahi-mahi filets
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed (i used gluten free tortillas)
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Plain Greek Yogurt

Pat fish dry and combine in a nonreactive bowl with lime juice and garlic. Set aside to marinate about 10 to 15 minutes.

When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.

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

Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of greek yogurt. Repeat to make 6 tacos total.

Healthy Chicken Quesadilla

My crazy kiddos have been on a quesadilla kick! So I was on a mission to create a healthier version and it is DELICIOUS!

Enjoy xo Jen


1⁄4 cup onion, chopped
1 small garlic clove, minced
1⁄4 cup bell pepper, chopped
2 chili peppers, minced (to taste)
3 plum tomatoes, chopped
nonstick cooking spray
8 gluten free tortillas
1 cup vegan cheese, shredded
1 1⁄2 cups cooked chicken, shredded (I made some meatless ones too)
scallion
salsa
plain greek yogurt

DIRECTIONS
In a medium-heavy skillet, saute the onions, garlic and peppers
Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated.
Add the chicken and stir well to combine.
Spray a cold skillet with the nonstick spray and heat over medium heat.
Place a tortilla in the pan and sprinkle with 1/8 cup cheese.
Add about a quarter of the chicken mixture and top with another 1/8 cup cheese.
Cover with another tortilla and cook for two to three minutes or until golden brown.
Flip the quesadilla over and cook for an additional two minutes.
Remove from the heat and cut into edges.
Keep warm while frying the remaining quesadillas.
Serve with salsa, scallions, and fat-free sour cream.

Layered Mexican Chicken Salad

This is FUN, portable and DELICIOUS!!!

ENJOY! xo Coach Jen

LAYERED MEXICAN CHICKEN SALAD

2 cups chopped seeded plum tomatoes
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup fresh lime juice
3 tablespoons extra-virgin olive oil
1 15-oz. can unsalted black beans,
drained and rinsed
1/2 teaspoon ground cumin
2 cups chopped romaine lettuce
1 1/2 cups shredded rotisserie chicken
breast
1 cup fresh corn kernels
3/4 cup prepared guacamole or use fresh avocado
2 ounces lightly crushed tortilla chips – I cut these out but if your plan allows go for it!

1/4 cup plain greek yogurt
1/4 cup roasted salted pepitas

How to Make It
Step 1 Make pico de gallo: Combine tomatoes, onion,
cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2
tablespoons of the oil in a bowl.
Step 2 In a separate bowl, stir together beans, cumin, and
remaining 1 tablespoon each lime juice and oil.
Step 3 Divide half of pico de gallo (about 1/4 cup) among 4
large glasses or pint jars. Top each evenly with romaine,
chicken, corn, guacamole, tortilla chips, black bean mixture,
and remaining pico de gallo. Top each with 1 tablespoon sour
cream and 1 tablespoon of pepitas.