Fish Tacos with Chili Lime Cream

Fish Tacos with Chili Lime Cream

This is a pretty easy recipe I found in a Better Homes and Gardens magazine. I’ve made it for Uncle John and Aunt Linda, Jena, Mom, Amy, and Morgan to great reviews so I think it’s a keeper. The only dairy is the sour cream which can easily be substituted for a dairy-free alternative.


1 lb fresh tilapia or cod fillets

1/2 teaspoon chili powder

1 lime, halved

1/2 cup sour cream (or dairy free alternative)

1/2 teaspoon garlic powder

8 corn tortillas

2 cups shredded cabbage mix

1 avocado, halved, seeded, peeled, and sliced (optional)

1 cup cherry tomatoes, quartered (optional)


Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder. Set aside. Cut remaining lime into wedges for serving.

Place fish on unheated, greased broiler rack; tuck under thin edges. Broil fish 4 inches from heat 4-6 minutes per 1/2-inch thickness, until fish flakes with fork. (I start frying the tortillas when fish is about half way done, since they don’t take very long.) Break fish in chunks. Serve with cabbage, chili lime cream, avocados, tomatoes, and lime. Serves 4.


Pan-Fried Tilapia with Red Cabbage Slaw on Greens

1/2 a red cabbage, chopped
1 jalapeno pepper, minced
1/2 red onion, finely diced
3 large cloves of garlic, minced
4 T parsley, chopped

Mix above in a large bowl. Whisk together about 1/2 cup of vegan mayonnaise with about 1/4 cup olive oil and at least a teaspoon of cumin. Pour this over the vegetables and toss. Add salt and pepper as desired.

Heat a little oil in a skillet and cook the tilapia. Fill individual salad bowls with fresh greens, place a piece of fish in each bowl, and top with a heaping serving of slaw.

Salmon Cakes

My lovely sister Dana just turned me on to these cakes. By substituting flax-egg for the actual egg, Adam can actually have these! I adore salmon and pretty much any kind of seafood cake; these don’t have the mashed potatoes that are traditionally included but I think that could be added if the mood struck, to make them more filling. The recipe is from Bon Appetit.

Makes 15 to 18 small cakes; serves 4 to 6

One 1-pound skinless salmon fillet, any pin bones removed, chopped (into 1/4-inch dice
1 large egg white, lightly beaten
3 tablespoons rice flour
2 kaffir lime leaves, chopped, or 6 thin strips (lime zest, chopped
1 tablespoon minced fresh ginger
1 teaspoon wasabi paste
3 tablespoons chopped chervil or flat-leaf parsley
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup soy sauce
2 tablespoons brown sugar
Oil for frying (something neutral, like corn, (canola, or vegetable)

1. Combine the salmon, egg white, rice flour, lime leaves, ginger, wasabi paste, and chopped chervil in a medium bowl.
2. Combine the lime juice, soy sauce, and brown sugar in a small bowl and mix well.
3. Heat the oven to 200°F. Heat 1/2 inch of oil in a large skillet over medium heat. For each cake, place 2 tablespoons of the salmon mixture into the hot oil, and cook for 35 to 45 seconds on each side, or until lightly golden; do not overcook. Drain on paper towels, and keep warm in the oven while you cook the remaining salmon. Serve with the lime juice dipping sauce.

Cooking Notes:
Kaffir lime leaves can be found in specialty markets and in Southeast Asian grocery stores.

Broiled Salmon with Marmalade and Wasabi

My new favorite way to make salmon – so fast and easy and so amazingly delicious! The only thing I changed is that I use half the amount of marmalade she calls for – the first time, I had marmalade oozing all over the plate, coating my roasted baby red potatoes and green beans as well as my salmon. I love marmalade as much as the next Anglophile, but not on potatoes and green beans. The heat of the wasabi and dijon are perfect complements to the marmalade. And seriously, this is ready in like 8 minutes.

 two salmon fillets, preferably wild king salmon from Alaska
 one-half cup orange marmalade (splurge and buy the best, please)
 one tablespoon Dijon mustard
 one teaspoon wasabi (or, buy wasabi/Dijon mustard)
 one teaspoon fresh, minced garlic
 one-half teaspoon salt
one-half teaspoon cracked black pepper
one-half teaspoon fresh grated ginger

Preheat the oven to broil. Place the salmon on a tin-foil-covered baking sheet.

Mix all the ingredients, besides the salmon, in a small bowl, and stir them well. Spoon half the marmalade delight over the salmon. Use a pastry brush to coat the salmon.

Put the salmon under the broiler for six minutes, or until it’s bubbly. Immediately brush the remaining marmalade mixture over the salmon and broil for a remaining two minutes. The inside will still be a slightly darker pink than the rest of the fish, but the salmon is now succulent and ready to eat.

Tuna Pesto Burger from Men’s Health

Heart-healthy Burger
10 oz ahi tuna, divided into two portions
Olive oil
Salt and pepper
2 ciabatta or focaccia rolls, toasted
2 Tbsp prepared pesto
2 Tbsp mayonnaise
1 tomato, sliced
1/4 red onion, thinly sliced
2 cups mixed greens

Coat the tuna with olive oil and season with salt and pepper. Grill on high heat for 2 minutes a side, until the outside is lightly charred but the interior is still pink and cool. Serve on a toasted bun slathered with the pesto and mayo and dressed with the vegetables. Makes 2 servings

Southwest Shrimp Burritos

Shrimp, shelled, deveined, and grilled with olive oil, s/p, and cajun seasoning (op)
Black beans, cooked
Spanish rice (boxed is fine), cooked
Green pepper, yellow onion, and garlic, sauteed in olive oil
Whole wheat tortillas

Start the rice first. While rice is cooking, saute the pepper, onion, and garlic, and either grill the shrimp separately or add to the saute pan for the last 5 minutes and cook there. Heat the beans. Mix the filling ingredients together and roll in tortillas.