Blackened Tilapia Baja Tacos

I love fish, but don't think to make it very often! It's silly, considering how healthy and delicious it is, not to mention how quick it cooks. Fish is the perfect summertime fare. A couple weeks ago, I had a mini "day-cation" with my best friend in Sandusky, OH (yeah Cedar Point!). If you follow me on instagram, you may have seen that we had the most AH-mazing fish tacos while we were there. They were seriously stellar. Once I got home, I found myself yearning for more, and that's when I remembered I had some frozen tilapia hanging out in the back of my freezer. These tacos did not disappoint! Honestly, the only thing I didn't like were the tortillas I bought. I don't have the desire to make them from scratch, and all the corn tortillas I buy at the store taste like cardboard (these were from Trader Joe's…ah well). I think I'll just go with flour tortillas next time. Problem solved!

Blackened Tilapia Baja Tacos

Ingredients

1/4 cup low-fat plain yogurt (or reduced-fat sour cream, or plain greek yogurt)

2 tablespoons chopped fresh cilantro

2 tablespoon fresh lime juice

1 jalapeño pepper, seeded and chopped

1 cup thinly sliced white onion

1 1/2 teaspoons paprika

1 1/2 teaspoons brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 (6 ounce) tilapia fillets

Cooking spray (or 1 tablespoon canola oil)

8 (6-inch) corn tortillas (I'm going with flour next time..can't seem to find decent corn tortillas!)

1/2 ripe peeled avocado, thinly sliced

Lime wedges, to garnish (optional)

Directions

Combine first four ingredients in a food processor, and process until smooth. Combine jalapeño sauce and onion in a small bowl.

Combine paprika and next six ingredients (through ground red pepper), and sprinkle evenly over both sides of the fish. Spray a large cast-iron skillet over medium-high heat. Add fish to pan, and cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Recipe source: adapted from Cooking Light, March 2011

Chupe de Pollo con Chipotle

Yesterday was the last day of school for the semester. Thank. Goodness. I have been looking forward to this break for a while, and am so happy that I will soon be free of work and school for a few weeks. I have nothing on the agenda except for practicing, a few crafty things, and cooking and baking. LOTS of baking actually, so stay tuned! What are your favorite things to bake during the holidays?

Though I'm not on Christmas break yet (I have a paper and a project due, as well as a few other smaller assignments), I did want to devote some time to cooking today. I have eaten out way too much this week, because I did not prepare for such a hectic schedule! 

I made this soup when we were in China, and have been aching to make it for the longest time. It's incredibly hearty, and full of wonderful flavor, that really comes together at the very end. It isn't a great recipe for a weeknight meal, as it can be a little time consuming, but is worth the effort. Honestly, for me, It felt very therapeutic to chop and stir, and enjoy a little down time at home. 

P.S. the soup looks a little Christmas-y with all the red and green, right? :)    

Ingredients

1 (7-ounce) can chipotle chiles in adobo sauce

1 teaspoon olive oil

2 cups onion, chopped

1 cup carrots, chopped

1/2 cup celery, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregeno

1/2 teaspoon dried thyme

6 cloves garlic, crushed

6 cups chicken stock

1 1/2 lbs. boneless skinless chicken breasts or thighs

2 medium red potatoes (about 12 ounces), diced into 1/2 inch pieces

1 (15.5 oz.) can white or golden hominy, rinsed and drained

1/4 cup whipping cream (I used milk, and it was fine, though I think I prefer it with cream)

1 cup chopped, seeded tomatoes

1/4 cup cilantro, chopped

1/2 teaspoon salt

8 lime wedges

Directions

Remove 1 chile and 1 teaspoon adobo sauce from can. Finely chop chile; set chile and sauce aside separately.

Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic). Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth, and bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with tongs or a slotted spoon, and cool slightly. Shred chicken with 2 forks or pull apart by hand; cover and keep warm.

Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy, and bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

Recipe Source: adapted from Cooking Light