Posts Tagged ‘avocado’

In attempt to incorporate more fish into my diet, I’ve decided to dedicate one weekend night dinner a week to fish! Las night I made a summery version of Mahi Mahi fish tacos on the grill topped with mango salsa! If you don’t have mangos on hand feel free to use peaches or pineapple instead!

Ingredients:

• 1 mango, peeled, pitted and cubed
• 1 avocado, peeled, pitted, and cubed
• 1/2 cup red onion, chopped
• juice from 1 lime
• chopped fresh cilantro
• salt and pepper
• Canola oil
• 2 mahi mahi fillets
• 1 Tbsp blackening spice
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne
• 1 tsp oregano
• 1/2 tsp pepper
• 1/2 tsp salt
• 4 corn tortillas

Mix mango, avocado, onion, and juice from lime in bowl. Season with cilantro, salt, and pepper. Let sit in refrigerator until meal is ready. Heat a grill or grill pan until hot. Coat fish with oil and blackening spice rub. Cook fish on grill for 4 minutes on each side. Warm tortillas on grill or in the microwave to make pliable.

Divide fish among tortillas and top with mango salsa. Serve with lime wedges for garnish.

These tacos were so flavorful! I don’t know why I don’t make fish more often; I’m so glad I decided on it for dinner! Since summer is finally here (despite the rainy weather this past week in Chicago) I love trying out new recipes on the grill! I’m off on a bike ride to the Pilsen Farmer’s Market this morning with a friend; stay posted to updates!

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I had a craving for Cobb salad this week and got a great recipe from Smitten Kitchen which I modified slightly! This recipe was enough for two Cobb salads and was absolutely delicious!

Ingredients:

• 1 head romaine lettuce
• 1 chicken breast (seasoned, grilled, and chopped)
• 2 hard boiled eggs, chopped
• 1 tomato, chopped
• 4 slices turkey bacon, cooked and chopped
• 1 avocado, cubed
• 1 cup blue cheese (I used feta instead because I like it more)
• 1 green onion, chopped
• 2 Tbsp fresh parsley, chopped

For Dressing:

• 1/2 cup canola oil
• 1/4 cup olive oil
• 1/4 red wine vinegar
• 1 Tablespoon lemon juice
• 3/4 tsp dry mustard
• 1/2 tsp Worcestershire sauce
• 1/4 tsp sugar
• 1 garlic clove, minced
• salt and pepper to taste

Mix ingredients for dressing and refrigerate while preparing rest of the salad. Most of the preparation for this salad can be done in advance to save time – with the exception of cutting the avocado which will turn brown from oxidation and should be cut right before serving. Arrange lettuce on a plate. Cover with toppings: avocado, bacon, cheese, tomato, chicken, and egg (or mix all ingredients together in a large bowl). Sprinkle with green onion, parsley, and freshly cracked pepper. Drizzle dressing over salad and enjoy!

If I have a salad for dinner, it’s got to have all the fixin’s or else I find myself hungry an hour later. This salad is a the perfect mix of protein, healthy fat, and fiber to keep me full to the end of the day!

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Yesterday, I completed my first 2 mile easy run for training. It was nice outside so I decided to run through the city. It ended up taking me 24 minutes, due to a lot of people-traffic and having to stop and jog in place at every intersection waiting for the “walk” sign to light up. While running through the city is fun to people watch and see all the shoppers out and about, the downside is that you often get slowed down by all the traffic.

Anyways, I decided to run to the bookstore to pick up a magazine. I planned my route to be 2 miles by the time I arrived so that I wouldn’t have to run home with my magazine, but could take the el train instead (lazy, I know). At the bookstore I bought the latest issue of Cooking Light. If you haven’t already noticed I have a mild obsession with healthy cooking magazines. I feel like they always have the best recipes because they have to sort through thousands upon thousands of recipes and choose only a select few that are the best to feature in their magazine every month. Also cooking magazines tend to feature recipes that include foods that are in season and recipes that fit the holidays during that month which I love. So I took my Cooking Light magazine home and got to reading. I chose to make the Chicken Carne Asada Tacos for dinner since I had a couple leftover chicken breasts that needed to be used up in the fridge.

Ingredients:

• Juice from 1/2 orange
• Juice from 1 lime
• 1/2 tsp sugar
• 1/2 red onion, thinly sliced
• 2 chicken breasts, cut into strips
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/4 tsp salt
• Freshly ground black pepper
• 1 Tbsp olive oil
• 4 corn tortillas
• 1/2 avocado, diced
• Grated parmesan cheese
• 1 can black beans (drained and rinsed)
• 1/4 cup vegetable broth
• 1 tsp adobo sauce (from a can of chipotle chilies in adobo sauce)

In a small sauce pan bring some water to a boil. Slice the red onion into thin strips. Bring the onions to a boil in the water. Drain and transfer onions to a boil of ice water to cool. Drain. Combine orange juice, lime juice, and sugar in a small bowl. Add onions and refrigerate until ready to serve. Season the chicken strips with oregano, cumin, salt and pepper. In a large skillet, heat the olive oil on medium-high heat and add the chicken. Cook the strips until the meat is no longer pink and browned on both sides (about 4 minutes on each side). In a small saucepan combine black beans, vegetable broth, and chili sauce. Bring to a boil and remove from heat. Mash with a fork. Heat corn tortillas according to package directions. Divide chicken among tortillas. Add black beans, pickled onions, avocado, and parmesan cheese. Enjoy!

I thought I would want to add salsa to these tacos since, to me, that is always a key ingredient to Mexican cuisine, but these tacos had so much flavor on their own that I didn’t even want to add salsa! This “gourmet” taco recipe was absolutely delicious and I will definitely be making it again in the future!

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In an effort to use the last of my farmer’s markets tomatoes I made this corn and black bean salad to snack on throughout the week. This simple and delicious side dish is the perfect companion to any lunch!

Ingredients:

• 1 can corn (drained)
• 1 can black beans (rinsed and drained)
• 2 large tomatoes, chopped
• 1/2 large red onion, chopped
• 1/4 cup cilantro, minced
• 2 garlic cloves, minced
• 1/2 avocado, diced
• 2 Tbsp sugar
• 2 Tbsp white vinegar
• 2 Tbsp canola oil
• 1 1/2 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp pepper

Combine first 7 ingredients in a large bowl. Mix sugar, vinegar, oil, lime juice, salt, cumin, and pepper in small bowl. Whisk together and add to the bean mixture. Mix well and refrigerate before serving.Enjoy this post? Share it with your Facebook friends!

For lunch I made some homemade guacamole to go with my chips and salsa.

My favorite tortilla chips of all time are these Garden of Eatin’ Sesame Blues!

I took a basic guacamole recipe from The New Moosewood Cookbook and added a few of my own ingredients. Unfortunately it wasn’t my favorite combination and turned out a little bland, but it wasn’t a total loss and went well with the chips in the end.

Since my recipe didn’t turn out all that great here is one from a friend that is supposedly foodproof! There are no specific measurements, taylor it to your liking, here are the ingredients:

• 3 avacados
• Juice from 1 lime
• A bunch cilantro
• 2 roma tomatoes diced
• 1 clove garlic
• 1/4 meduim onion diced
• 1/2 jalapeno (if you perfer it spicy)
• salt and pepper to taste

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