We’ve decided that on Tuesday’s we will feature some of our favorite recipes and each week there will be a new theme. Appropriately, today’s theme is Mexican in honor of Cinco de Mayo!
Jicama Salad: The folks at Cooking Light rarely dissapoint and this is no exception. We’ve enjoyed this salad on numerous occasions and it’s not only creative but also filling and healthy! A ton of flavor is packed into each 70 calorie serving along with 4 grams of heart disease fighting fiber!
8 servings (serving size: 1 cup)
- 4 oranges
- 2 cups (1/2-inch) julienne-cut peeled jicama
- 1 cucumber (about 1/2 pound), peeled, halved lengthwise, seeded, and thinly sliced
- 2 cups cubed peeled cantaloupe
- 1/2 cup vertically sliced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 cup fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon hot chili powder
Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard membranes.
Place the orange sections, jicama,and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours.
Ellie Krieger’s/Recipe Girl’s Healthy Fish Tacos
(We’re making these tonight!!)
2 Tbs olive oil
2 Tbs freshly squeezed lime juice
¼ tsp salt
freshly ground black pepper
1 lb white flaky fish fillet, like tilapia or halibut
½ cup plain greek yogurt
2 Tbs mayonnaise or sour cream
2 tsp chipotle chiles, in adobo sauce
Eight 6-inch corn tortillas
1½ cups shredded green cabbage or lettuce
½ cup corn kernels (thawed, if frozen)
¼ cup chopped fresh cilantro
1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
3. In a small bowl, combine the thickened yogurt, mayonnaise (or sour cream) and chipotle chiles.
4. Heat tortillas on grill or grill pan for 30 seconds on each side.
5. Flake the fish with a fork. Top each tortilla with 1 Tbsp. of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.
and finally…what Cinco de Mayo isn’t complete without something to sip on? This recipe comes from Hungry Girl and can be enjoyed with our without alchohol.
Tropical Mango-rita Slushie
PER SERVING (entire recipe): 134 calories, 0g fat, 38mg sodium, 9g carbs, 1g fiber, 7g sugars, 0g protein — POINTS® value 2*
AHHHHHH… this chilly mango treat is so good, you’ll fall face over flip-flops for it!
1/2 cup Diet V8 Splash in Tropical Blend
1/4 cup frozen unsweetened mango chunks
1 shot (1 1/2 oz.) blanco or silver tequila (the clear kind)
1/4 tsp. Crystal Light Lemonade powdered drink mix (1/4th of an On The Go packet or 1/16th of a tub)
1 cup crushed ice OR 5 – 8 ice cubes
Place all of the ingredients in a blender and blend until smooth. Enjoy!
MAKES 1 SERVING
We hope you’ve enjoyed our first installment of Tuesday Taste File and we’re open to suggestions for next week’s theme. Before I forget, here are some of the rocking giveaways out there right now:
My hot girl Danica is not only whipping herself in the Biggest Loser shape but also giving away some fabulous Annie’s products! I’ve yet to try these so maybe this will be my chance!
For more chances to win, hop on over to this great site!
Prior Fat Girl discovers a new love for donuts
Don’t forget to enter Missy’s Kays Natural giveaway though i’d really like to win so go ahead and forget! 🙂