Mahi Mahi Fish Taco Recipe with a Sriracha Lime Yogurt Sauce

Mahi Mahi Fish Tacos with Sriracha Lime Yogurt Sauce

Making this Mahi Mahi fish taco recipe is one of the easiest, healthiest ways to enjoy a nice piece of Mahi fish fillet. The fish is pan seared until a nice crust is formed and then topped with sautéed onions and peppers. Finally drizzle on a little creamy sriracha lime yogurt sauce and you have one healthy meal. It is quick and easy and so delicious, you are guaranteed to make this part of the regular dinner rotation.

The Flavor’s In the Fish

The trick with these Mahi Mahi fish tacos is to season them aggressively. Keep in mind that when you put them in the pan you will lose some of the seasonings, so don’t be afraid. When you saute your vegetables add a little salt to them too. The trick is in the flavor and the flavor is in the fish.  Be careful not to overcook your fish too. I have made this mistake in the past and ended up with some pretty dry fish. Five ounce filets should be cooked for about three to five minutes per side, depending on their thickness.  If you attempt to flip your fish and you feel some resistance, wait. This is the fish’s way of telling you it is not ready to be turned. Also using a good fish spatula will help in this department.And if you try it will fall apart. When the fish is ready it will be easy to turn. You want them to flake easily with a fork and glisten with juiciness. By the time you top these with the vegetables, a little sauce and a squeeze of fresh lime, you will be salivating.

Mahi Mahi Fish Taco Toppings

These Mahi Mahi fish tacos are really very healthy and our goal should be to keep them that way. The vegetables go a long way to making this a well-rounded meal.  This keeps the calories down to about 175 per taco.  We also use a plain Greek yogurt to make the sauce, as opposed to mayonnaise.

Mahi Mahi Fish Taco Recipe

• CourseMain Dish
• CuisineMexican

Servings4 tacos

Prep Time15 minutes

Ingredients

Sriracha Lime Yogurt Sauce

• 1/2 cup plain greek yogurt
• 1tbsp fresh lime juice
• 1tsp sriracha pepper

Mahi Mahi Fish Tacos

• 4 6-inch totillas
• 2tbsp Avocado Oildivided, more as needed for cooking the fish
• 45 oz Mahi Mahi fillets
• 1/4tsp chili powder
• 1/2tsp ground cumin
• 1/2tsp garlic powder
• 1/2tsp onion powder
• 1/2tsp sea salt
• 1/2 bell pepperjulienned, I used orange but any color will work
• 1/4cup sliced red onions
• 4leaves green leaf lettuce
• 1 tomatosliced
• lime wedgesfor serving

Instructions

Sriracha Lime Yogurt Sauce

1. Combine all ingredients for the sauce in a blender and pulse until smooth. Test for flavor, you can add more lime juice or a pinch of salt if desired. Transfer to a bowl and store in the fridge until you need it.

Mahi Mahi Fish Tacos

1. Preheat oven to 325 degrees.
2. Lay the tortilla on a parchment lined baking sheet and heat in the oven.
3. Heat 1 tbsp of oil in a large skillet over medium-high heat. You want it shimmery but not smoking.
4. Combine the ground cumin, chili powder, garlic powder, onion powder and salt in a bowl and stir to combine.
5. Clean each fish fillet and use paper towels to thoroughly pat dry. It is important to make sure the fish is dry or it will stick to the skillet.
6. Put each piece of fish into the bowl with the seasonings and gently press the seasonings into the fish. You want to try and make sure the seasoning sticks to the fish.
7. Add the fish to the skillet and cook about 3 minutes per side, until cooked through. The fish should have a nice sear, and flake easily. Remove from the skillet and set aside
8. Wipe the skillet out and add remaining 1 tbsp of oil. Over medium heat, saute the onion and bell pepper, with a pinch of salt until slightly softened, about 3 minutes. I like to retain a little crunch. Move to a bowl and set aside.
9. To assemble your tacos, lay out the tortillas and top first with a piece of the green leaf lettuce, then the Mahi Mahi, and top the fish with the vegetable mix and a drizzle of the sriracha lime yogurt sauce
10. Enjoy!

source https://www.recipecritique.com/mahi-mahi-fish-taco-recipe-with-a-sriracha-lime-yogurt-sauce/

Kid-Friendly Ground Turkey Stuffed Cabbage Recipe

It’s All in The Wrap

Getting the young ones to eat their vegetables is usually a challenge. But this kid-friendly ground turkey stuffed cabbage recipe is an easy way to achieve just that. Using cabbage leaves to roll up some healthy lean ground turkey with a side of vegetables is a fun alternative that kids will enjoy. Even the adults will appreciate this Asian inspired wrap. Just adding a touch of sweet ginger garlic seasoning to the ground turkey lends a delicious Asian flavor that is most rewarding. These are super easy to make and full of vitamins C, K and B vitamins, fiber, minerals and calcium. Getting all this nutrition into our children is a win/win. Another great plus is these cabbage wraps are low in calories, making them a huge favorite for those on the Paleo diet.

Roll, Wrap or Burrito? The Flexibility of Cabbage Leaves.

Once the cabbage has been tenderized, you can format the leaves into the size that works for you. The one’s we have made here are similar to an adult size burrito. However, you can use single leaves and make smaller “rolls” that will work for smaller eaters or even appetizers. You can also mix and match with the fillings of your choice. If, like me, you prefer a crunchier texture to your cabbage, no further cooking is required. If you prefer softer cabbage you can place the wrap in a baking dish and bake for another 30 to 60 minutes. I prefer to just tenderize the cabbage which allows it to retain most of the nutrients.

Asian Ground Turkey Cabbage Wrap

• CourseMain Dish
• CuisineAmerican, Asian

Servings2 people

Prep Time20 minutes

Ingredients

• 6large cabbage leaves
• 1tbsp Avocado Oil
• 1/2 yellow oniondiced
• 1/2 bell pepperthinly sliced, I used orange but any color will work
• 1/2lb lean ground turkey
• 1tsp sweet ginger garlic seasoning
• 1tbsp fish sauce
• 1tbsp oyster sauce
• salt and pepperto taste
• soy saucefor serving
• 1small tomatodiced, optional

Instructions

1. Heat a large pot of water over high heat until boiling.
2. Reduce heat to medium, add the cabbage leaves and simmer until tender, about 8 minutes. When the cabbage leaves are tender move from the water to a paper towel lined plate to drain.
3. While the cabbage is cooking, prepare your turkey.
4. Add the avocado oil to a skillet and heat over medium heat.
5. Add the onions and sautee until slightly softened, about 3 minutes. Add the bell pepper and cook and additional 2 minutes. Remove the peppers from the skillet and set aside.
6. Add the turkey, salt and pepper to the onion mix and sautee until the turkey is no longer pink.
7. Add the fish and oyster sauce and toss to combine.
8. Lay out 3 cabbage leaves, one on top of the other and a little below the previous to make the wraps longer.
9. Spoon half the turkey mix over both cabbage wraps, add the sauteed peppers and diced tomato pieces. Fold over both ends of the cabbage and gently wrap around the turkey mix.
10. Serve while warm with a little soy sauce for dipping.

Easy Turkey Cabbage Wraps

The beauty of this dish is the ease with which you can put it together. Simply boil some water to soften the cabbage in. While your cabbage is cooking sauté your choice of meat and vegetables. Then wrap it all up in the cabbage leaves for an easy one dish meal that will please everyone. These are perfect for an easy healthy weeknight meal that can be on the table in 20 minutes. Best yet, cleanup as you go and there are minimal after dinner dishes to wash. I love it! Hope you do to.

source https://www.recipecritique.com/kid-friendly-ground-turkey-stuffed-cabbage-recipe/

Balsamic Poached Cherry and Goat Cheese Crostini

“Tension translates to your guests. They’ll have a much better time having chili and baked potatoes than they would if you did roast duck with a wild cherry sauce and then had to lie down and cry for a while”. Nigella Lawson

Cherry and Goat Cheese Crostini

Here we have two of my favorites in one tangy, sweet and savory mouthful at the same time. This balsamic poached cherry and goat cheese crostini is often the first appetizer finished and the last spoken about. It’s very easy to make, just pit your cherries, and put them to poach in the balsamic vinegar. While they are poaching, toast your crostini and slather on room temperature goat cheese. Allow the cherry mix to cool enough so it does not melt your cheese. Then top each crostini with a tablespoon of the cherry mix. Using a good cherry pitter makes this an easy bite to put together ahead of time and then serve at room temperature, just store in the fridge until ready to eat. To up the savory aspect, I added a few sprigs of thyme leaves to the balsamic vinegar for poaching the cherries. This adds a dimension to the flavor that you do not see coming. Believe me, one crostini is never enough, so be sure to make enough.

Balsamic and Thyme Poached Cherry Compote

Poaching the cherries in the balsamic vinegar and thyme creates a deliciously, rich syrupy compote that is to die for. The acidity in the balsamic vinegar is just enough to marry the thyme, vinegar and cherry flavors together so that none of these flavor profiles are dominate over the others. You end up with fruit compote that is sweet, tart and savory all at once. Please be sure to poach the cherries on a very low heat to prevent burning the vinegar, stirring occasionally to meld the flavors together.

Build Your Crostini Bites

While your cherry mix is poaching, prepare your crostini slices. Using a French loaf, slice into half inch slices. I like to make mine by broiling in the oven. I can get more done at once than using the toaster. Allowing your goat cheese to come up to room temperature makes it easier to spread. For firmer goat cheese, place it in the freezer for five minutes prior to use. This all depends on how much goat cheese you want on each crostini. I think using it as more of a spread rather than a chunk cheese is better. Of course you have your choice of cheeses too. This recipe would work equally as well with either cream cheese or mascarpone, but you will really be missing out on the tartness of the goat cheese. For me, goat cheese just adds another dimension to the bite, and it contains few calories than cream cheese. Also, some recipes call for adding a little olive oil to your crostini before toasting. You can do this, but it seemed like just adding another fat source to the crostini and I did not find it necessary. It does soften the crostini some, so if you prefer that then by all means. Without the added oil the crostini is just a little crispier, which adds another texture to the bite.

Balsamic Poached Cherry and Goat Cheese Crostini

Servings20 crostini's

Prep Time30 minutes

Ingredients

• 1Lb fresh ripe cherriespitted and halved
• 1/4cup balsamic vinegar
• 2tsp fresh thyme leavesmore to taste
• 1-2 fresh baquettes
• 8ounces Goat cheesesoftened

Instructions

1. In a large saucepan on low heat, gently heat vinegar and thyme leaves
2. Add the cherries and allow to slow simmer on low heat until the vinegar starts to thicken, stirring often. Keep your eye on this as the vinegar can burn easily and if that happens you will need to toss all of it and start again. If this is a huge concern for you, allow the vinegar to thicken prior to adding the cherries and then heat through until the cherries begin to release their juices.
3. Preheat your oven broiler.
4. Slice the baquettes into 1/2" thick slices. Place them on a sheet pan in the oven and gently broil to toast. About 2 to 3 minutes total. Set aside to cool
5. Spread a layer of goat cheese on each baquette slice and top with the cherry and thyme mix. Drizzle each slice with the remaining reduced vinegar/cherry mix.

If you try this recipe, please share your thoughts about it in the comments below. I am interested to see what adaptations you make, if any, or if you keep it the same.

“The Cherry Orchard’ is a masterpiece, and there can never be too many adaptations”. Stephen Karam

source https://www.recipecritique.com/balsamic-poached-cherry-and-goat-cheese-crostini/

A Journey of Intermittent Fasting

Warning: This article was written for entertainment purposes only. We are not medical practitioners, registered dietician or healthcare workers of any kind. This is merely a story of a leg in one person’s personal food journey. Please seek professional medical attention before embarking on this or any other dietary change or practice.

Intermittent Fasting and Me

Unbeknownst to myself, for years I practiced what is now known as intermittent fasting or IF. Unwittingly, I performed the 16/8 method, not eating anything after 8 P.M. and before noon. Any eight hour period where you eat what you want will work, but you cannot eat outside of that. I was never much of a breakfast person, and would often wait until lunchtime to eat my first meal of the day. In lieu of food, I contentedly sipped on hot green tea and felt quite satisfied. On the weekends, being the social person that I am, all bets were off. I ate what I liked and when I wanted to, without a second thought. I will tell you that I have always eaten a pretty healthy diet of lean meats, fish and vegetables and was never a big fan of pasta, bread, rice or fast foods. During the time I practiced intermittent fasting I maintained a healthy weight, had ample energy, clear skin and great hair. More importantly my annual checkups all returned great results.

However, over time, I allowed the so called “professionals” to convince me that maybe not eating breakfast was an unhealthily practice. I slowly but surely began to eat a little earlier in the day. I still need to be up for at least two to three hours before I begin to feel hungry, but I can usually eat something around 9 A.M., and still do not eat after 8. I struggle a little more to maintain a good weight now, but this could be due to other things. Everything else is on point so I do not worry too much about it.

Throughout my dietary journey I have learned several things. The most important lesson being that everyone is different. Every one of us has customized metabolisms, patterns, eating habits, lifestyle requirements and choices that cause us to eat in different ways. As individuals we have a responsibility to listen to our bodies and do what is right for us. There are many pro’s to the practice of intermittent fasting. Do your research and make sure that this is a practice you want to partake in. If you decide to practice IF, wean yourself into it slowly. Perhaps try to not eat for one hour later than usual every week until you have reached your goal “food time”. Sudden food cessation can cause headaches as well as other ailments that are unnecessary. For me, I think I am going to try this again. Please note: Draw the line at habits that create eating disorders. Binging and purging are dangerous habits that cause life threatening illness. If you or anyone you know is suffering with an eating disorder, please seek medical attention or call the eating disorder hotline at 1-866-550-7845 where professionals are available to talk to you.

Quote of the Diet: “Most cultures traditionally link food and spirituality directly with periodic restrictions and celebrations punctuating the year. Abstinence from particular foods or full-on fasting is part of many religious traditions and holidays.”  – Marcus Samuelsson

source https://www.recipecritique.com/a-journey-of-intermittent-fasting/

Easy Roasted Spaghetti Squash Boats

“Easy, healthy yet delicious foods, that nourish the mind, body and soul, should be the goal of all culinary adventures.”

Easy, Healthy Spaghetti Squash Boats

Spaghetti squash has got to be one of the most underrated fruits of all time. These roasted spaghetti squash boats, filled with turkey, spinach and cheese, will show you exactly why they are really amazing. And the best part is that all you need is a sharp knife and a glass baking dish or a sheet pan. I have always intentionally over-looked these large fruit as they appear to be difficult at best. The hard outer shell is enough to make any sane person think twice. However, I have recently learned of the multitude of rewards that come with having this fruit as a regular part of your diet. So for this reason, I am trying different things to see exactly what can be done with spaghetti squash. I will share some of the ideas that we come up with, but first I would like to share details on some of the rewards I mentioned earlier.

Wondering Why You Should Eat Spaghetti Squash?

Long lauded as a staple food for dieters and those that need to rein in their cholesterol levels, spaghetti squash is also full of amazing nutritional benefits. This fruit is very low in calories and contains no saturated fats or cholesterol. It is very rich in dietary fiber, anti-oxidants, vitamins and minerals. Known for its spaghetti like look and feel, it is often used as a low starch alternative to regular spaghetti pasta. Just toss in a little pasta sauce and you are set to enjoy a healthy, low carb meal.

Preparing Spaghetti Squash Boats

The below recipe notes the easiest method I have found to cut open a spaghetti squash. That hard shell is enough to scare anyone, but this method makes it easy and the nutrition makes it a worthy cause. Roasting the fruit cut side down helps to reduce the amount of liquid retained in the flesh. Light seasoning with some fresh herbs produces an easy, healthy dinner option for everyone.

Roasted Spaghetti Squash Boats with Turkey, Spinach and Swiss Cheese

• CourseMain Dish
• CuisineAmerican

Ingredients

• 1large spaghetti squash
• 2tbsp Avocado Oildivided
• 1/4 cup diced onions
• 2cloves garlicminced
• 1/2Lb ground turkey
• 1tsp dried oregano
• 1tsp dried thyme
• 1/2tsp dried rosemary
• 1cup fresh spinach
• 1tbsp fish sauce
• 1cup shredded swiss cheesedivided
• 1tbsp fresh parsleychopped

Instructions

Spaghetti Squash

1. Preheat the oven to 400°. Line a sheet pan with parchment paper and set aside.
2. Place 3 slashes into the rind of your spaghetti squash and microwave on high for 3 minutes. This helps to soften the squash enough so that you can cut it in half.
3. Cut the squash in half and use a spoon to scoop out the seeds and strings. Using 1 tbsp of oil, coat the cut side of each squash half.
4. Lay each half, cut side down, on the lined sheet pan. Roast in the oven for 30 to 45 minutes, depending on the size of the squash, until cooked through and tender. I test once at the 30 minute mark. If it is still too hard I continue roasting an additional 15 minutes. It should be easy to pierce the squash flesh with a fork.
5. Remove the squash from the oven and allow to cool until you are able to handle it. When your squash is cool enough to touch, use a fork to gently shred the flesh out of the shell. Add the squash flesh and 1/2 cup of the cheese to the turkey mix and mix to combine.

Turkey

1. While your squash is cooking, add remaining oil to a large non-stick skillet and heat over medium heat.
2. Add the onions to the skillet and sautee until softened, about 5 minutes. Add the garlic and sautee an additional 30 seconds, until fragrant.
3. Add the turkey and dried herbs to the onion mix and sautee until the turkey is cooked through and no longer pink. Remove from heat, add the spinach and fish sauce and toss to coat. Set aside
4. Transfer the squash mix back inside the squash shell. Top each half equally with remaining cheese and roast until the cheese has melted.
5. Garnish with parsley and serve warm

The Many Recipes of Spaghetti Squash

In this recipe I have chosen to mix it up with some ground turkey, spinach, fresh herbs and a little bit of cheese for an all-around healthy delicious meal. However, the combinations are endless. You could make these using chicken or steak. Adding in some broccoli or asparagus would double up on the nutritional profile. You can make them suitable for the special vegan in your life by simply omitting the meat and cheese. Just add some vegetables or mushrooms and some tomato sauce and they will love it. Make a southwestern style squash boat by adding in some peas and corn. Or maybe you would prefer to continue the Tex-Mex craze by adding some black beans. Over the coming months I will experiment with some of these variations, so stay tuned for more delicious, easy, healthy spaghetti squash boat.

Quote of the Dish: “Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” – Bobby Flay

source https://www.recipecritique.com/easy-roasted-spaghetti-squash-boats/