Taco Thursday and Guacamole with a Twist!

First of all, I know it is not really Thursday anymore, but we ended up doing a bit more wedding planning last night than I bargained for. Second, I am not sure why I find the idea of Tacos on Tuesday and Thursday are so awesome, but seriously, they are. I am 89.99% sure it has to do with the alliteration, but whatever. Cinco de Mayo is also right around the corner…convenient!

My fiancé and I love tacos. And margaritas. There is a little Mexican place down the road from us that we recently discovered and now love! Unfortunately, most of my favorite Mexican cuisine is not the most healthy, which is why a lot of the time we end up eating in to save calories AND money.

One of my most favorite Mexican items (aside from a good old taco) is guacamole. Or guac as I like to call it. And nothing beats making your own homemade guac. (Yes, I know guac doesn’t have cheese in it, but when you put it on a taco, like I am about to do, the cheese on the taco makes up for it!)

I had a little more fun experimenting with this recipe, mostly because I need to go grocery shopping so I was a bit limited on supplies.

Here is my tried and true recipe for making guac, with a twist…

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Guacamole

Serves: 4 Prep: 20 mins

Ingredients:

2 ripe avocados, peeled and halved

1 lime or 2 small limes, juiced

½ tsp cayenne pepper

½ tsp red chili flakes

½ tsp ground mustard

½ medium onion, diced

1 ½ tbsp. chopped cilantro

1 clove garlic

7-8 cherry tomatoes (see below)

Sea salt, to taste

Directions:

Mash avocados in a bowl and add in next 7 ingredients. Stir until well blended. Add in cherry tomatoes and stir. Add salt as desired. Serve on top of tacos, with chips, or anything else you can come up with!

 

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So, about those tomatoes…I discovered these little gems at my local grocery store. And they were so delicious! I loved how they really brought a nice, colorful twist to my guacamole.

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Here is a look at my taco. It is, of course, sitting on a lovely mound of shredded cheese! And yes, I like hot sauce…a lot, and yes that tortilla is bigger than my head, but I needed larger ones for an upcoming recipe…so stay tuned!

Cheesy Parmesan Crusted Fish Bake (& an Introduction!)

chees·y

ˈCHēzē/

adjective

superlative adjective: cheesiest

1. like cheese in taste, smell, or consistency.

“a pungent, cheesy sauce”

2. informal, cheap, unpleasant, or blatantly inauthentic.

“a big cheesy grin”

Synonyms: tacky, cheap, tawdry; trite; informal: corny, cornball

“those cheesy jokes of hers”

If you Google the word cheesy, this is what you get. Now, I would like to think that this blog of mine will not reflect the tacky or cheap forms of the word, but I guess sometimes things in life do get unpleasant, so maybe this really will define my trials through this journey. C’est la vie! 

First, a little bit about myself and my blog…

My fiancé and I are on a quest to eat healthier, not only in for our upcoming wedding, in exactly 108 days (ahhh!), but also for our futures. I have found a lot of healthy cooking inspiration through oodles and oodles of food blogs out on the World Wide Web, and through them I have developed a passion for cooking that I did not know existed. Now, I am on the track to pay it forward, and share my ideas with you, the curious cooks, to inspire and contribute to your own ideas!

Without further ado, on to the first recipe…

This is my fiancé’s favorite dish, which surprised me, since he typically is a red meat and potatoes type of guy. I love it because it is super easy, and does not require a lot of pots and pans. Bonus! I make it with Swai Fish, which I found at my local grocery store and after a bit of digging found that it is a healthy and inexpensive alternative to some other, more expensive fish. I know there is a hot debate between US Catfish and Vietnamese Swai and Basa fish, personally, I like the Swai fish taste and have not had any negative side-effects from eating it. (I am also a recent college graduate, and the price a major factor too; I’ve got loans to pay!) If you are hesitant on trying this fish, you can easily swap it for Catfish or Tilapia.

Also, if you are interested in reading more about Swai and the great debate…here is the article I found most helpful, with links to other resources, including an independent study:

http://www.chefs-resources.com/Is-Vietnamese-Swai-and-Basa-Safe

 

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     Sorry! This picture isn’t the best quality…I am still learning how to photograph my food! 

 

Cheesy Parmesan Crusted Fish Bake

Yield: Serves 4    Total Time: 20 minutes

Ingredients:

3-4 Swai fish fillets, thawed if frozen

3/4 cup light mayo (or Lemonaise® or Vegenaise, whatever your preference is)

1 tbsp. Emeril’s Fish Rub seasoning

1 cup Italian Panko Style Bread Crumbs

1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 425°F. Lightly grease 4.8qt glass baking dish. Remove thawed fish from packaging and lay across pan, trying to keep them from overlapping as much as possible. In a small bowl, mix together mayo and Emeril’s seasoning. Evenly spread mixture over fish. Sprinkle Panko and Parmesan cheese on top of fish.

Bake in oven for 13-15 minutes, or until fish reaches an internal temperature of at least 140°F

Serve immediately and enjoy!

Note: We love to eat this fish with an accompaniment of couscous and sauteed zucchini or steamed broccoli. The couscous and sauteed zucchini are pictured above.