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Tag Archives: Healthy Mexican Food

Healthy Fish Tacos: Serves 1 (makes 2 tacos)

•3oz Tilapia Filet (or other white fish)
•Chili Powder
•Ground Cumin
•Ground Coriander
•1 Lime (cut in to 4 wedges)
•6oz Plain Non Fat Greek Yogurt
•3 Tablespoons Hot Salsa (I like Pace •Picante for this recipe)
•2 Corn Tortillas
•1/2 Cup Chopped Red Cabbage
•1 Tablespoon Chopped Cilantro

Prepare yogurt sauce:
Mix 1 teaspoon of chili powder, juice of 3 lime wedges and hot salsa in to Greek Yogurt, cover and refrigerate for at least 1 hour. You can use more or less of the ingredients according to your taste.

Preheat oven to 350 degrees.

Spray a piece of foil (enough to fold over and make a packet) with cooking spray and place a tilapia filet on to foil. Squeeze the juice of the last lime wedge on to the tilapia. Sprinkle fish with desired amounts of chili powder, cumin and coriander. Fold the foil over to make an enclosed packet, place on a cookie sheet and bake for 25-30 minutes until fully cooked.

Heat corn tortillas on a griddle until browned. Cut fish in to strips and distribute evenly on to tortillas. Top with red cabbage and 1 tablespoon of yogurt sauce on each taco. Enjoy!

Notes:
1. You will have a lot of extra yogurt sauce left over. Use in place of sour cream on anything you usually put sour cream on.
2. Amounts of spices and toppings are all up to you. Use whatever amounts you want to suite your taste.
3. Can use a less spicy salsa in the yogurt sauce if you do not like spicy food.
4. Yogurt Sauce goes great on chicken tacos as well!
5. I always use culantro instead of cilantro. It tastes exactly the same but it much easier to wash and chop.

XOXO The Glam Runner

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Lime-Chicken and Black Bean Fajitas:  Serves 2 (3 fajitas each)

  • 2 three oz chicken breast filets (cut in to strips)
  • 2 cloves of garlic (chopped)
  • 2 teaspoons of olive oil
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 bell pepper (cut in to thin strips)
  • 1/4 of an onion (cut in to thin strips)
  • 1 lime (cut into 4 wedges)
  • 1/2 cup of canned black beans (rinsed)
  • 6 corn tortillas
  • 1/2 avocado (cut in to cubes)
  • 2-3 tablespoons of chopped cilantro
  • 6 tablespoons of salsa

Heat olive oil in a pan over medium-low heat and add garlic until it becomes fragrant.  Increase heat to medium and add chicken. Squeeze lime juice from 2 of the wedges over chicken, sprinkle chicken with chili powder, cumin and coriander and flip with tongs while cooking.

Add bell peppers and onions when chicken is almost done cooking.  Cook in skillet until vegetables begin to become soft.  Add black beans, squeeze juice of 1 more lime wedge reduce the heat a bit and cover skillet for about 5-10 minutes until veggies are soft.

Brown tortillas on a griddle.  Squeeze the juice of the last lime wedge over chicken and veggies then fill tortillas with chicken, peppers, onions, black beans and top with even amounts avocado, cilantro and salsa.

Enjoy!

XOXO The Glam Runner

Notes:

  1. I use corn tortillas because they are much lower in calories than flour tortillas
  2. Choose the amount of topping you would like to put on the fajitas
  3. I use culantro instead of cilantro.  It’s the exact same flavor but the leaves are MUCH easier to wash and chop
  4. You can also use fat-free refried beans instead of black beans.  I used black beans because they are better for you

 

 


Cajun Lime Shrimp Tacos:  Serves 2

2 teaspoons of olive oil

2 cloves of garlic (minced)

1 poblano pepper (seeds and membranes removed and cut in to small strips)

6oz fresh or frozen shrimp (thawed, peeled and deveined)

1 lime (cut in to 4 wedges)

Cajun Spice

4 corn tortillas

2 tablespoons chopped onion

2 tablespoon of chopped cilantro

4 tablespoons of salsa or pico de gallo

1/2 of a small avocado (divided in to 4 pieces and cut in to squares)

Heat skillet on medium heat, add 1 teaspoon of olive oil and garlic until the garlic becomes fragrant.  Add poblano pepper strips and cook until it just starts to become soft.  Add second teaspoon of olive oil and shrimp.  Squeeze the juice of one of the lime wedges on to the shrimp and peppers and sprinkle shrimp with Cajun seasoning.  Turn shrimp over and do the same of the other side.  Continue to cook shrimp until fully cooked adding the juice from the 3rd lime wedge and add more Cajun seasoning (as desired).  Squeeze the juice of the last lime wedge on to the shrimp and peppers after everything is fully cooked and heat is turned off.  Remove any skins from poblano the peppers if they become loose.

Steam or cook tortillas on a griddle until browned.  Evenly add cooked shrimp and peppers on to the corn tortillas.  Top with desired amount of chopped onion, cilantro, avocado and salsa.  Enjoy!

Notes:

  1. Feel free to add more or less lime juice or Cajun seasoning
  2. Toppings do not need to be exact
  3. Can also top with pineapple mango salsa
  4. Can mash the avocado to make it more of a guacamole texture
  5. Shrimp and pepper mixture is also good served on top of brown rice
  6. Try this recipe with chicken

XOXO The Glam Runner