Set oven to 375 degrees.
Ingredients:
Ground Turkey
Onions
Garlic
Tomatoes, chopped
Quinoa 1 cup cooked
Salt, pepper
Dried parsley and chives
Dried Basil
Teaspoon Hot Paprika
Tomato Paste
Dash Soy Sauce
3 Dashes Worcestershire Sauce
1 Tsp Sundried Tomato Ketchup (regular is fine)
Sriracha (depends on spice tolerance)
Clean 2-4 Bell Peppers. Saute onions and garlic in olive oil. Add ground turkey. Add tomatoes. Add spices and sauce. If you add these in order it is easier to control the consistency. Add a cup of cooked quinoa. Let cook through. Spoon mixture into peppers. I like to use stoneware because its easy to take out of the oven and put onto the table. If you use stoneware and have leftover mixture, put the mixture on the bottom and the peppers on the top. Bake 30-45 minutes.
Wednesday, December 7, 2016
Mahi Mahi Taco Salad with Mango Peach Salsa
Preheat oven to 400 degrees.
Mango Peach Salsa:
Mangos (frozen is fine)
Peaches (frozen is fine)
1/2 White Onion
Red Chilli Powder
Lemon
Chop fruit and onion into small pieces, add 1 tsp Chilli Powder and squeeze a quarter of a lemon. Place into bowl. Other fruit would work too, like pineapple.
Taco Bowl:
Find an oven safe bowl or ramekin, turn it upside down and place tortilla on top. May need to grease to keep the tortilla from sticking. Shape tortilla to bowl like a taco salad shell. Bake for 10-15 minutes or until crispy.
Fish:
Mahi Mahi (4 fillets) (Other fish would work too: Tuna, Swordfish, Snapper)
Zucchini (1/2)
Olive Oil (1 tsp)
Grilled Bell Peppers (Trader Joes has a frozen version)
1/2 White Onion (sliced lengthwise)
Red Chili Powder
Cumin
Hot Paprika
Salt and Pepper
Blackening Seasoning (if you have it)
Oregano
Use a cast iron skillet or stove-to-oven stoneware. Sauté onions, zucchini, bell peppers, cumin, salt and pepper in olive oil until caramelized (if using frozen peppers, add after onions are done). Meanwhile, prepare the fish by spicing it with the paprika, salt and pepper, oregano, and blackening seasoning. Modify for spice preference! Lay fish on top of veggies in the pan and place pan in the oven. Roast for 20 minutes.
Condiments:
Plain Greek Yogurt
Shredded Cheese
Shredded Iceberg Lettuce
Sliced Lemons
Chives
Mango Peach Salsa
To serve, put shredded lettuce in the bottom of the taco shell, add fish and veggies, add toppings.
Mango Peach Salsa:
Mangos (frozen is fine)
Peaches (frozen is fine)
1/2 White Onion
Red Chilli Powder
Lemon
Chop fruit and onion into small pieces, add 1 tsp Chilli Powder and squeeze a quarter of a lemon. Place into bowl. Other fruit would work too, like pineapple.
Taco Bowl:
Find an oven safe bowl or ramekin, turn it upside down and place tortilla on top. May need to grease to keep the tortilla from sticking. Shape tortilla to bowl like a taco salad shell. Bake for 10-15 minutes or until crispy.
Fish:
Mahi Mahi (4 fillets) (Other fish would work too: Tuna, Swordfish, Snapper)
Zucchini (1/2)
Olive Oil (1 tsp)
Grilled Bell Peppers (Trader Joes has a frozen version)
1/2 White Onion (sliced lengthwise)
Red Chili Powder
Cumin
Hot Paprika
Salt and Pepper
Blackening Seasoning (if you have it)
Oregano
Use a cast iron skillet or stove-to-oven stoneware. Sauté onions, zucchini, bell peppers, cumin, salt and pepper in olive oil until caramelized (if using frozen peppers, add after onions are done). Meanwhile, prepare the fish by spicing it with the paprika, salt and pepper, oregano, and blackening seasoning. Modify for spice preference! Lay fish on top of veggies in the pan and place pan in the oven. Roast for 20 minutes.
Condiments:
Plain Greek Yogurt
Shredded Cheese
Shredded Iceberg Lettuce
Sliced Lemons
Chives
Mango Peach Salsa
To serve, put shredded lettuce in the bottom of the taco shell, add fish and veggies, add toppings.
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