Fish Tacos

Today was the first day I've ever cooked fish in my life.  I've hated all kinds of seafood for the past 10+ years of my life--mostly I hated the smell of fish.  However, a little over a year ago I decided to give it another chance.  It's a slow process because I'm scared of cooking it, which means I only eat it when we dine out (and then I generally see other items on the menu that sound better) or if a friend/relative makes it for me.  Today I decided to face my fears, and I made these fish tacos using tilapia for lunch.  We were going to use halibut, but couldn't find any fresh at the store.

Fish Tacos

1/2 lb fresh tilapia or halibut fillets, skin removed

1 T olive oil

Marinade:
1 lime, juiced, about 2 to 3 tablespoons
1/2 c wheat-free tamari
1 T Mexican seasoning

Other ingredients: 
Whole wheat or corn tortillas
Guacamole
Fire-roasted salsa or spicy fire-roasted salsa
Thinly sliced romaine lettuce
Shredded Mexican cheese

Cut fish into bite-sized pieces.  Place fish into a small bowl, and add lime juice, tamari, and Mexican seasoning.  Marinade for 30-40 minutes.  Heat olive oil in a skillet over medium heat.  When oil is hot, saute fish for 5-6 minutes or until fish is cooked through.  Immediately serve fish in a tortilla topped with guacamole, salsa, lettuce, and cheese.  Enjoy!

Ultimate Grilled Quesadilla

Mexican food - mmmm!  One of my favorite genres.  I like to eat it at least once a week.  Hahah.  I generally succeed at that.  :)  Ryan and I made these grilled quesadillas the same night he made the Fire-Roasted Salsa.  To the right is a picture of how he arranged everything on our awesome charcoal grill!  I love cooking on charcoal grills.  I think they are easier to control than gas grills, but maybe I just don't have enough practice with gas.  The quesadillas were a bit messy.  We probably shouldn't have put the salsa inside of the tortilla, which is why I listed it as a topping below instead.  When we were grilling them, it kept dripping down into the coals.  Lesson learned.

Ultimate Grilled Quesadilla

• Chicken
• Silva's Taco Spice
• Salt and Pepper
• Onion
• Red Pepper
• Cheese
• Flour Tortillas (try wheat ones)

Toppings:

• Fire-Roasted Salsa
• Sour Cream
• Guacamole
• Pickled or Fresh Jalapenos

Heat grill.  Season chicken with Silva's Taco Spice, salt, and pepper.  Cut red pepper and onion into quarters.  Stick a toothpick through each onion quarter to help hold in tack.  Grill chicken until no longer pink inside.  Grill onion and red pepper until tender.  Cut pepper into slices.  Sprinkle half of the tortilla with Silva's Taco Spice and cheese.  Top with chicken, onion, and peppers.  Place on grill; cook for a few minutes on both sides until crispy.  Serve with Fire-Roasted Salsa, Sour Cream, Guacamole, and Pickled or Fresh Jalapenos.  

Black Bean Burgers

Many restaurants in Kansas City take pride in being vegetarian friendly.  I think that's really cool, and I'm not even a vegetarian.  In fact, steak is one of my all time favorite foods.  :)  Of course, I'm also very picky about how my steak is cooked, but I won't get into that here.

Back to the point, one day I ran into a blog called Guilty Kitchen.  With that kind of a name, why wouldn't I start following it?  The second day I start following it a Black Bean Burgers post shows up.  Although not a vegetarian, I had been wanting to try a veggie burger for about 6 months prior.  But I could never bring myself to order one at a restaurant in KC (mostly I was scared of the plain avocado on them).  Then I would see one of the beef hamburger descriptions, and go for it instead.  But when I saw the post on Guilty Kitchen, I decided to give it a chance.  Due to lack or dislike of an ingredient, I changed it up a bit.  Below is my version of Guilty Kitchen's Black Bean Burgers.

Chris's Black Bean Burgers (makes 4 burgers):

• 1 15oz can black beans, drained and rinsed
• 1/2 bunch fresh cilantro leaves, chopped 
• 1 clove garlic, minced
• 1/2 small red onion, diced
• 1 egg
• 1/2 cup whole wheat bread crumbs
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper 
• 4 slices of pepper jack cheese
• Large lettuce leaves (Romaine, Green leaf)
• Guacamole
• 1 tomato, sliced
• 4 buns, halved
• Sliced red onion
• 12 dill pickle slices

In a food processor, pulse half of drained beans, cilantro, garlic, red onion, and egg until mixed throughly.  Pour into a large bowl.  Add the rest of the beans, bread crumbs, Worcestershire sauce, paprika, chili powder, salt, and pepper.  Stir; then form it into four patties.  If the mixture is too runny either chill for a while or add more bread crumbs.  Chill the patties for about 10 minutes.  Preheat grill.  Grill patties about 10 minutes on both sides.  When patties are about 1 minute from being done, melt a slice of pepper jack cheese on top.  Toast bun, if desired.  Serve patties on buns with guacamole, lettuce, tomato, red onion, and pickles.

Guacamole

This is taken from the recipe that my brother gave me for guacamole.  His recipe called for four or five avocados, but I didn't need that much so I altered it a bit.  Below is my altered recipe.

Guacamole (small batch):

• 1 avocado
• 1/2 medium tomato
• 1/4 red onion
• 1/2 jalapeño 
• 2 T fresh cilantro leaves
• 1 clove of garlic
• 2 squeezes of fresh lemon
• sea salt and pepper to taste

Chop tomato, onion, jalapeño, and cilantro.  Mince garlic.  Cut avocado in half and scoop out fruit.  Mash avocado with spoon in a bowl.  Stir in tomato, onion, jalapeño, cilantro, and garlic.  Squeeze fresh lemon into mixture.  Add sea salt and pepper to taste.