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Weekday dinner inspirations: Fish Tacos With Lime-Cilantro Crema, and more

Mon | Going meatless

Penne Caponata is a simple dish that uses a few jars of the prepared eggplant appetizer spread. While the pasta is cooking, gently heat the caponata but don't let it bubble and sputter. If you think you might need more sauce for the amount of pasta you've cooked, add a can of drained white beans. Mix with pasta and sprinkle with pine nuts and grated Parmesan cheese. Serve with a green salad.

Tues | Fish wraps

Fish Tacos With Lime-Cilantro Crema (recipe below) sound super-luxe, but are actually pretty reasonable thanks to the Cooking Light test kitchens. Serve them with some fresh melon slices and you might not feel so guilty about the Christmas cookies you'll be eating later.

Wed | Rotisserie chicken

Carve the chicken and serve it with Greek Salad. Iceberg lettuce, chopped tomatoes and sliced cucumbers start it off. Add kalamata olives, sliced pickled beets, slabs of feta cheese and, if you want to do it up Tarpon Springs style, throw in a scoop of potato salad. Ken's makes a Greek salad vinaigrette.

Thurs | Soup's on!

Quick White Bean and Ham Soup starts with a cubed ham steak. In a pot, saute minced onions and chopped celery in vegetable oil. Add the diced ham and 1 teaspoon of Italian dried herbs. Add chicken or vegetable broth and 2 cans of drained and rinsed white beans. Heat through. Make a green salad and offer bread sticks.

Fri | Make your (grill) mark

Make TGIF Shrimp Kebabs by threading shrimp, peeled but with tail on, grape tomatoes and yellow squash chunks on skewers. Brush them with olive oil that has been mixed with dried herbs (your choice) and minced garlic. Before you toss skewers on a hot grill, start a pot of quick-cooking wild rice. Serve it all with chopped tomatoes and cubed avocado drizzled with vinaigrette.

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Fish Tacos With Lime-Cilantro Crema

For the crema:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced

For the tacos:

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets

Cooking spray

8 (6-inch) corn tortillas

2 cups shredded cabbage

Preheat oven to 425 degrees.

To prepare crema, combine green onions, cilantro, mayonnaise, sour cream, lime rind, lime juice, salt and garlic in a small bowl. Set aside.

To prepare tacos, combine cumin, coriander, paprika, red pepper, salt and garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Serves 4 (2 tacos each).

Nutritional information per serving: 394 calories, 6g fat, 40g protein, 40g carbohydrates, 6g fiber, 857mg sodium.

Source: Cooking Light

Weekday dinner inspirations: Fish Tacos With Lime-Cilantro Crema, and more 12/15/09 [Last modified: Tuesday, December 15, 2009 3:30am]
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