Spicy Fish Tacos with Avocado-Yogurt Sauce

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These tasted pretty good and the yogurt sauce is a must to cool down the spiciness of the fish. Thanks for stopping by! Enjoy 🙂
Spicy Fish Tacos with Avocado-Yogurt Sauce – adapted from Crumb
Spicy Lime-Chipotle Fish –
  • 2 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 2 tsp chipotle powder (or chili powder, if you prefer)
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp salt
  • 1 lb fresh mahi-mahi fillets (or any other firm white fish)
Avocado-Yogurt Sauce –
  • 1 large ripe avocado, pitted and roughly chopped
  • ¼ cup Greek yogurt
  • 1 tbsp fresh lime juice
  • ½ cup roughly chopped cilantro
  • ¼ tsp salt
  • ¼ cup water
Tacos and Garnishes-
  • 12 small corn tortillas
  • Shredded cabbage
  • Cilantro sprigs
  • Lime wedges
Marinate the Fish:
  1. In a small bowl, combine the lime juice, olive oil, chipotle powder, cumin, paprika and salt, and stir until smooth.
  2. Pat the fish dry with paper towels. Rub on both sides with the lime-chipotle marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.
Prepare the Avocado-Yogurt Sauce:
  1. While the fish marinates, prepare the avocado-yogurt sauce.
  2. In the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro, salt and water, and process until smooth and creamy. Transfer to a serving bowl and cover tightly with plastic wrap. Refrigerate until ready to use.
Cook the Fish:
  1. In a large heavy-bottomed skillet set over medium-high heat, saute the fish in the remaining 2 tbsp olive oil until opaque and flaky, about 4-5 minutes per side.
  2. Remove from heat, and transfer to a platter. Using a fork, break up each filet into bite-sized chunks. Cover with foil, and set aside while you warm the tortillas.

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Warm the Tortillas and Assemble the Tacos:
  1. In a heavy-bottomed skillet set over medium heat, warm the tortillas one at a time for 20-30 seconds per side, or until soft and flexible. Wrap the finished tortillas with a clean dishcloth to keep warm between batches.
  2. To assemble, place three tortillas on each plate and drizzle with avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve immediately with bowls of toppings so that everyone can top off their tacos as they please.

Pita Chips

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It was Mediterranean night for the group this week, (and because I am a food snob) I knew I would need to make pita chips to go with my fave tzatziki sauce. After a quick search, I stumbled upon this simple recipe. Caution: These are highly addictive! the kids and I eat them plain – they are perfectly crunchy, salty and a little savory 🙂 I think they’ll be a great addition to their school lunches instead of pretzels or chips. Thanks for reading, enjoy!

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Pita Chips – adapted from King Arthur Flour

  • 1 3/4 cups white whole wheat flour
  • 1 1/2 cups AP flour
  • 1 1/2 teaspoons salt
  • 1 tsp sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups lukewarm water
  • 2 tablespoons olive oil

Topping –

  • 1/3 cup olive oil
  • sea salt to taste

1) Mix and knead the dough ingredients together to make a soft, smooth dough.

2) Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.

3) Preheat the oven to 450°F, with a pizza stone on the bottom rack. If you don’t have a pizza stone, see tips, below.

4) Gently deflate the dough, and divide it into 8 pieces.

5) Shape each into a ball, cover, and let rest for 10 minutes.

6) Working with two pieces of dough at a time, roll each into a 6″ circle. Transfer them to the hot stone.

7) Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.

8) Repeat with the remaining pieces of dough.

9) Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.

10) Brush rounds with oil and sprinkle with sea salt.

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11) Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.

12) Bake the chips in a preheated 350°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.

13) Remove chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.

Cinnamon Rolls

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I wanted to try a new recipe for cinnamon rolls besides our go-to fave. I love the richness of the dough, but it does require 5 eggs and it makes 12 huge rolls. I sent a batch of these with my husband to share with volunteers this weekend; and made this smaller batch with some minor changes just to suit our preferences. Instead of white sugar, I used brown sugar for the filling and significantly less cinnamon. I also swapped the water and milk for buttermilk; and I used less butter in the filling – only two tablespoons. Oh, and instead of making 11 rolls (weird number) I made 8 slightly larger rolls that fit in the baking dish better.

Verdict: These were okay, and I guess good in a pinch if you don’t have lots of eggs on hand. The glaze is missing something too – cream cheese in my opinion. The dough was not nearly as easy to work as the other recipe, and it was actually really frustrating to cut into rolls. The differences were much more obvious because I had just made the overnight rolls…so I was really aware and very picky. I probably won’t bother making these again only because we’ve already found the best recipe. Thanks for stopping by!

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Easy Cinnamon Rolls – heavily adapted from Sally’s Baking Addiction

Rolls-
  • 2 and 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 1/4 tsp instant yeast (1 packet)
  • 3/4 cup buttermilk
  • 2 and 1/2 Tablespoons unsalted butter
  • 1 large egg
Filling-
  • 3 Tablespoons unsalted butter, softened to room temperature
  • 1 heaping tsp ground cinnamon
  • 1/3 cup brown sugar
Glaze-
  • 1 cup powdered (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk

Directions –

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let rise until doubled in bulk – about an hour.
  4. Turn out the dough onto a lightly floured surface and shape in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 8 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with plastic wrap and allow to rise overnight in your refrigerator.
  5. In the morning, take the rolls out and allow to rise until they become puffy. Preheat the oven to 350F. Bake for 25-30 minutes until lightly browned.
  6. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and milk together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

Grilled Steak Tacos with Chimichurri

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These are the best steak tacos I have ever eaten and chimichurri is a new surprise fave 🙂 I used this pico de gallo recipe, caramelized onions, and this tortilla recipe. Thanks for reading, enjoy!

Grilled Steak Tacos – adapted from Feasting at Home

Steak and Marinade-

  • 2 lbs Flank Steak ( or pounded skirt steak)
  • 1 sliced sweet onion for grilling (optional)
  • Juice of 1 orange
  • Juice of 2 limes
  • 1/3 C soy sauce
  • 1/3 C olive oil
  • 1/2 tsp sugar
  • 4 smashed, chopped garlic cloves
  • 1/2 C chopped cilantro (stems ok)


Directions:
In a bowl, mix together ingredients for marinade. Place steak in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. ( Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, (grill the tortillas in the mean time) then thinly slice the meat across the grain.
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Cilantro Chimichurri-

  • 1 bunch Cilantro or about 1 cup packed (stems OK)
  • 1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
  • 1/4 C fresh lime juice (1-2 limes)
  • 1/2 C olive oil
  • 1/4 C chopped onion
  • 2 garlic  cloves
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • salt 3/4 tsp kosher
  • jalapeño -1/2 a pepper

Directions:
In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro and Italian parsley, pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.