I made these meals this week and they are not only super easy and fast, but quite tasty, too. Even according to the kids!
Grilled Fish Tacos with Cabbage Citrus Slaw (for 4 servings)
1 1/2 lbs. cod, flounder or other light, white fish
1 tsp sea salt
10-12 4" corn tortillas
3 cups shredded raw cabbage* (or bagged broccoli slaw)
cilantro, chopped
1/4 cup fresh lime juice
cayenne pepper, to taste (optional)
1 medium avocado, cut into slices
plain Greek yogurt (optional)
Preheat grill or broiler to high. Grill or broil fish for 3-5 minutes on each side, or until it flakes easily with a fork. Break up fish and set aside.
Wrap tortillas in a damp paper towel and microwave for 30 seconds.
Place tortillas on a serving plate. Top each tortilla with fish, cabbage & cilantro. Season with lime juice and cayenne pepper and top with avocado slices and a spoonful of Greek yogurt, if desired.
*We used the broccoli slaw and I sauteed it with the cilantro and lime juice for 2-3 minutes before adding to the tacos.
Chicken in Foil - (for 4 servings)
1 lb. boneless, skinless chicken breast, cut into small chunks
Seat salt and ground black pepper to taste
4 medium new potatoes*
1 red bell pepper, coarsely chopped**
1 small onion, coarsely chopped
Thyme
Preheat oven to 375˚. Season chicken with salt and pepper, if desired. Set aside.
Place potato slices on a piece of aluminum foil. Top with chicken, bell pepper, onion and sprinkle with thyme; fold foil over and seal edges securely to form a pouch.
Place pouch on a baking sheet. Bake for 15-18 minutes, or until chicken is cooked through and no longer pink in the middle.
*We used sweet potato slices instead of red potatoes.
**We added additional bell pepper and some zucchini.
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