Jalapeno Popper Chicken Salad

My goodness it’s a busy time of year. All four of us sisters have been lamenting about the vast amounts of things that need checked off our daily to-do lists. Kids’ baseball games and other activities to shuttle them to, meetings & special trainings and deadlines at work, and various other responsibilities have got us run ragged and longing for one of our girls’ weekends.

Busy times like this call for meal prep. If I can find time to prep a few things to keep on-hand, we usually avoid the fast food drive thru. Last weekend I took the time to boil some chicken to use in various dishes this week. Having cooked chicken in the fridge or freezer is a major time saver on busy weeks… same for bacon (and ground beef). I like to cook up several pounds of bacon, freeze it in a single layer on a cookie sheet (so it won’t stick together), then transfer it to a freezer baggie. A few seconds in the microwave thaws it right out. Bonus: pre-cooking your own bacon is much cheaper than buying the pre-cooked kind at the grocery store.

Since I (almost) always have boiled shredded chicken and cooked bacon in the fridge or freezer, it takes no time to throw this Jalapeno Popper Chicken Salad together for lunch or a quick, no-bake dinner. I serve it on a low carb wrap with some fresh baby spinach. Quick, easy, and so much better than a cold cut sandwich! ~Erin

Here’s the Reader’s Digest Version of how to make it:

Chop up 2 jalapenos. This is how I cut them. Cut out the ribs & veins if you don’t like the heat. Leave some of the ribs if you like a little spice!

Salt & pepper the shredded chicken a bit (you can add more later if needed).

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Throw in some Greek yogurt, mayo, lime juice, and a little jarred jalapeno pickling brine if you’re so inclined. Stir it up! Then stir in the bacon and fresh jalapeno pieces.

Lastly, stir in the cheese. I do this last so I don’t totally obliterate the shreds but I don’t know if it really matters. It just makes me feel better to be gentle with the cheese. Ha!

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Ready to serve! I like mine on a wrap with some baby spinach. It’s good on some toasted bread too or just served on a plate with some Ritz crackers. Enjoy!

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Jalapeno Popper Chicken Salad
    Ingredients:
  • ~ 1 lb. boneless, skinless chicken breasts (or 12 ounces cooked & shredded)
  • ~ 2 fresh jalapenos
  • ~ ¼ c. plain nonfat Greek yogurt
  • ~ ¼ c. light mayonnaise
  • ~ 6 slices center cut bacon, cooked crisp & crumbled
  • ~ Juice of one lime
  • ~ 1 T. brine from a jar of pickled jalapenos, optional
  • ~ ½ cup fat free shredded cheddar cheese
  • ~ Salt & pepper to taste
  1. Boil & shred the chicken; set aside.
  2. Cut the tops off the jalapenos, slice, remove seeds and ribs (That’s where the heat is…leave some of the ribs if you like spicy.) and finely dice.
  3. Mix chopped jalapenos, shredded chicken, yogurt, mayo, bacon pieces, lime juice, pickled jalapeno brine, and cheddar cheese in a medium bowl.
  4. Season to taste with salt & pepper.
  5. Serve on toast, in a wrap with fresh baby spinach, or with Ritz Crackers.

Weight Watchers Info: This makes 4 servings of ½ cup each. Each serving is 3 Freestyle SmartPoints.

https://foursistersdish.com/2018/04/19/jalapeno-popper-chicken-salad/

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Cotija and Bacon Stuffed Chicken Breast

It was the famous Oklahoman, Will Rogers, who said “If you don’t like the weather in Oklahoma, wait a minute and it’ll change.”  As I type this, Oklahoma is one of those weeks during which the weather has fluctuated from near 90 to freeze warnings in the span of 7 days.  Somewhere I imagine our favorite native son is now saying, “See. Told ya!”   Around here, as we wait for a true spring to finally set in, we are grabbing the rare nice day to fire up our grill and at least pretend the weather will stay warmer!  And seriously folks, when you’re eating chicken stuffed with melted cheese and bacon, and covered with more cheese, the weather really doesn’t matter!  ~Tracy

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Ingredients:

~ 4, 4 oz. boneless skinless chicken breasts

~ 1 tsp. garlic powder

~ 2 tsp. seasoned salt (I use Lawry’s.)

~ 1/8 tsp. cayenne pepper

~ 4 oz. part skim Cotija cheese (I use Cacique brand.)

~ 3 T. Hormel Real Bacon Bits (no imitation)

~ 2 slices reduced fat pepper jack cheese

~ 8 toothpicks soaked in water for a few minutes

 

Trim any excess fat from chicken breasts.  Place chicken breasts on paper towels and pat dry (seasonings stick better to dry meat).

Combine garlic powder, seasoned salt, and cayenne pepper; set aside.

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Using a very sharp knife, split open each chicken breast leaving the edge attached to create a sort of envelope for the cheese and bacon.

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Sprinkle the seasoning mixture over what will be the outside of each chicken breast.

Crumble 4 oz. of Cotija cheese and put ¼ of the cheese inside each chicken breast.

Sprinkle the bacon bits equally inside each breast with the cheese.

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Use toothpicks to pin each chicken breast closed to keep the cheese and bacon from falling out.  (Soaking toothpicks in water keeps them from burning on your grill.)

Carefully place each chicken breast on your pre-heated grill to cook, turning occasionally being careful not to spill out cheese and bacon.

Grill each stuffed chicken breast until it reaches an internal temperature of 170 degrees.  Juices should be clear.

Just before each chicken breast is done, place ½ slice of pepper jack cheese on each piece of chicken.  Remove from heat when chicken is done and cheese is melted.  Cheese will melt within about a minute on a hot grill.

Remove toothpicks before serving.

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Cotija and Bacon Stuffed Chicken Breast
    Ingredients
  • ~ 4, 4 oz. boneless skinless chicken breasts
  • ~ 1 tsp. garlic powder
  • ~ 2 tsp. seasoned salt (I use Lawry’s.)
  • ~ 1/8 tsp. cayenne pepper
  • ~ 4 oz. part skim Cotija cheese (I use Cacique brand.)
  • ~ 3 T. Hormel Real Bacon Bits (no imitation)
  • ~ 2 slices reduced fat pepper jack cheese
  • ~ 8 toothpicks soaked in water for a few minutes
  1. Trim any excess fat from chicken breasts. Place chicken breasts on paper towels and pat dry (seasonings stick better to dry meat).
  2. Combine garlic powder, seasoned salt, and cayenne pepper; set aside.
  3. Using a very sharp knife, split open each chicken breast leaving the edge attached to create a sort of envelope for the cheese and bacon.
  4. Sprinkle the seasoning mixture over what will be the outside of each chicken breast.
  5. Crumble 4 oz. of Cotija cheese and put ¼ of the cheese inside each chicken breast.
  6. Sprinkle the bacon bits equally inside each breast with the cheese.
  7. Use toothpicks to pin each chicken breast closed to keep the cheese and bacon from falling out. (Soaking toothpicks in water keeps them from burning on your grill.)
  8. Carefully place each chicken breast on your pre-heated grill to cook, turning occasionally being careful not to spill out cheese and bacon.
  9. Grill each stuffed chicken breast until it reaches an internal temperature of 170 degrees. Juices should be clear.
  10. Just before each chicken breast is done, place ½ slice of pepper jack cheese on each piece of chicken. Remove from heat when chicken is done and cheese is melted. Cheese will melt within about a minute on a hot grill.
  11. Remove toothpicks before serving.

Weight Watchers Info.: This recipe makes 4 servings. Each stuffed chicken breast is 5 Freestyle SmartPoints.

https://foursistersdish.com/2018/04/16/cotija-and-bacon-stuffed-chicken/

Sweet & Spicy Chicken Stir-Fry

My daughter turns 11 this week. She’s just like I was as a kid in that she starts planning her next birthday celebration the minute her previous birthday ends. I have to put the kibosh on some of her wild hair ideas but I try to always allow one or two. This year we are taking her and a few of her friends to the zoo and she wants to go dressed as unicorns. Yes, unicorns. I ordered unicorn horns as party favors and she’s created unicorn shirts, complete with rainbow colored tails attached. Good thing she’s crafty.

She also wants a 3 layer cookie cake. Not a plain cookie cake. A sugar cookie cake with 3 layers, frosting between, and sprinkles. It’s a little unexpected (as usual) but honestly it sounds divine so, challenge accepted. (I’m sure you’ll be seeing that soft sugar cookie recipe here on the blog soon. I got it from Kathy and it’s THE BEST. Keep your eyes open for it.)

She also requested this Sweet & Spicy Chicken Stir-Fry for her birthday. Just kidding, that’s a lie. Hahaha, she’s 11, she wants pizza. Surprisingly though, as my more picky child, she actually will eat this stir fry. I know that doesn’t sound like a glowing recommendation but I promise it is. She usually turns up her nose at vegetables mixed in with meat. Not this one. She mostly eats the broccoli and chicken out, but I ain’t complaining if she eats it at all! My son likes it but he eats like a grown up. Anybody else out there have a picky eater? (All the moms raise their hands.) There’s one in every family.

This stir fry is one of our mom’s creations. Mom has always liked to create new recipes, and this is one she came up with not long ago and shared with us at one of our visits to her house. I immediately asked for the recipe. Thanks, Momma! It’s made with basic ingredients but is packed with flavor… spicy without being hot, and has a hint of salty sweetness as well. What can I say, our mom knows how to cook! ~Erin

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Ingredients:

8 T. red pepper jelly (found in the jelly isle)

4 T. Reduced Sodium Soy Sauce

½ tsp. ginger paste or freshly grated ginger

1 ½ pounds boneless, skinless chicken breasts, cut into small pieces

Seasoning of your choice for chicken (I used a prepackaged Asian seasoning but salt, pepper, and garlic powder would be fine too.)

1 large white or yellow onion, thinly sliced

1 T. garlic, minced or pressed (I use pre-minced jarred garlic)

1 yellow, 1 orange, 1 red, and 1 green bell pepper, deseeded sliced into strips

2 small heads of broccoli (about 3 cups), cut into small florets; discard stems

2 ½ T. sesame oil or olive oil, divided

Prepared rice, red pepper flakes, chopped green onions, and/or more soy sauce for serving (optional)

Instructions:

In a small bowl, whisk together red pepper jelly, soy sauce, and ginger; set aside.

In a large skillet or wok, heat 1 T. oil over medium high heat. Cook the seasoned chicken a few minutes on each side, until lightly browned and cooked through; remove from pan and set aside.

In the same skillet, heat 1 T. oil over medium-low heat. Add onion and cook until onions are tender and becoming translucent (about 5-6 mintues, stirring often).

Increase heat to medium and add ½ T. more oil. Add all the bell peppers and cook until they start to get tender.

Add the broccoli and cook for 3-4 minutes, until tender but not overly soft.

Add the cooked chicken & sauce to the pan with the veggies; cook & stir until evenly coated & heated throughout.

Serve over rice with more soy sauce if desired.

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Sweet & Spicy Chicken Stir-Fry
    Ingredients
  • ~ 8 T. red pepper jelly (found in the jelly isle)
  • ~ 4 T. Reduced Sodium Soy Sauce
  • ~ ½ tsp. ginger paste or freshly grated ginger
  • ~ 1 ½ pounds boneless, skinless chicken breasts, cut into small pieces
  • ~ Seasoning of your choice for chicken (I used a prepackaged Asian seasoning but salt, pepper, and garlic ~ powder would be fine too.)
  • ~ 1 large white or yellow onion, thinly sliced
  • ~ 1 T. garlic, minced or pressed (I use pre-minced jarred garlic)
  • ~ 1 yellow, 1 orange, 1 red, and 1 green bell pepper, deseeded sliced into strips
  • ~ 2 small heads of broccoli (about 3 cups), cut into small florets; discard stems
  • ~ 2 ½ T. sesame oil or olive oil, divided
  • ~ Prepared rice, red pepper flakes, chopped green onions, and/or more soy sauce for serving (optional)
  1. In a small bowl, whisk together red pepper jelly, soy sauce, and ginger; set aside.
  2. In a large skillet or wok, heat 1 T. oil over medium high heat. Cook the seasoned chicken a few minutes on each side, until lightly browned and cooked through; remove from pan and set aside.
  3. In the same skillet, heat 1 T. oil over medium-low heat. Add onion and cook until onions are tender and becoming translucent (about 5-6 mintues, stirring often).
  4. Increase heat to medium and add ½ T. more oil. Add all the bell peppers and cook until they start to get tender.
  5. Add the broccoli and cook for 3-4 minutes, until tender but not overly soft.
  6. Add the cooked chicken & sauce to the pan with the veggies; cook & stir until evenly coated & heated throughout.
  7. Serve over rice with more soy sauce if desired.

Weight Watchers Info.: This recipe makes 8 servings. Each 1 ½ cups serving is 4 SmartPoints on Freestyle, not including rice.

https://foursistersdish.com/2018/04/12/sweet-spicy-chicken-stir-fry/

Limeade Fruit Salad

I’m a huge fan of fruit salad, but so many have a ton of added ingredients that crank up the calories.  Sometimes simple is best, and the kick of lime makes this beautiful dish a refreshing sweet/tart treat fit for any meal, whether served at your table or, better yet, a picnic blanket.  ~Robin

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Limeade Fruit Salad
    Ingredients:
  • ~12 oz. strawberries, chopped (this was a whole 16 oz. package weighed after I removed stems and chopped them)
  • ~10 oz. pineapple, chopped (about half a pineapple)
  • ~1 Granny Smith apple, chopped (Granny Smith is the only apple tart enough, and there’s a nice crispness that works well for varied texture here too.)
  • ~5 oz. seedless black grapes (about 25 grapes), halved
  • ~1/8 c. sugar
  • ~3 limes’ juice (about 6 T.)
  1. Wash and chop all fruit; combine.
  2. Add sugar, then add the juice of 2 limes, stir well, and taste. Then add a 3rd lime’s juice if you like it more tart.
  3. Chill at least 30 minutes for the sweet and tart flavors to mix well.
  4. Can be chilled overnight as well if you want to make it ahead.

Weight Watcher’s info.: 1 cup = 1 point; 1.5 cups = 2 points; 2 cups = 3 points (for my fellow fruit fanatics)

https://foursistersdish.com/2018/04/10/limeade-fruit-salad/

Mini Rustic Apple Pies

These little apple pies are wonderfully portable and perfectly portion controlled.  Just a few ingredients required!  My kids like to take these in their lunches and, actually, so do I.  For extra decadence, drizzle your pie with a tiny bit of caramel ice cream topping!  ~Erin

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Mini Rustic Apple Pies
    Ingredients:
  • ~ 1 (14.1 oz.) refrigerated pie crust (I use Pillsbury.)
  • ~ 6 sweet apples, peeled & diced (I use Pink Lady but Honeycrisp or Jazz would be good too.)
  • ~ 1 tsp. cinnamon
  • ~ 4 T. apple butter (Musselman’s is the best.)
  • ~ Spray butter
  1. Sprinkle the apples with cinnamon and bake for 20 minutes, or until apples start to get tender.
  2. Remove the apples from the oven and increase the oven temperature to 425°F.
  3. Transfer the apples to a medium sized bowl & stir in the apple butter; set aside.
  4. Unroll one pie crust and, using a pizza cutter or sharp knife, cut the crust into 8 even slices like you would cut a pizza.
  5. Place each dough slice into the muffin tin and fill them with the apple mixture.
  6. Fold the ends of the dough over the top of the apples and spritz each mini pie with a few sprays of butter. (Or dot with real butter if you aren’t counting Weight Watchers points!)
  7. Bake in the preheated oven for 15 to 20 minutes or until crust is lightly browned.

Weight Watchers info: Each mini pie is 5 SmartPoints on WW Freestyle.

https://foursistersdish.com/2018/04/05/mini-rustic-apple-pies/

Greek Chicken Nachos

A few years ago, a new restaurant opened in my small town in Oklahoma. A Greek restaurant, to be more precise. I’m embarrassed to say, up until visiting this restaurant, I had never tried Greek food. Not even shopping mall gyros! I’m not sure why, but maybe because I was the pickiest kid in the universe and didn’t get brave enough to start trying new foods until adulthood. Now I eat pretty much everything. Anyway, I fell in love with Greek food immediately; unfortunately, the restaurant didn’t last long but my love for the cuisine persists. Since I don’t have a Greek restaurant nearby anymore, I make it myself at home! Mine would probably qualify as Americanized Greek food but either way, it’s delicious! ~Erin

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Greek Chicken Nachos
    Ingredients:
  • ~ 6 whole wheat pitas (I use Joseph’s Oat Bran & Whole Wheat Flour Pita bread.)
  • ~ 4 medium chicken breasts
  • ~ Greek seasoning, to taste (I prefer Cavender’s brand.)
  • ~ olive oil spray
  • ~ 1 c. low-moisture, part-skim mozzarella
  • ~ 2 oz. (about 1/3 c.) crumbled feta
  • ~ 1 T. finely chopped olives (I used black olives but Kalamata would be great too.)
  • ~ ½ a medium red onion, finely diced
  • ~ 1 medium red bell pepper, finely diced
  • ~ fresh chopped parsley, optional
    For Pita Chips:
  1. Preheat the oven to 350°F.
  2. Spray both sides of the pitas lightly with olive oil spray.
  3. Cut into wedges like you would cut a pizza.
  4. Bake in a single layer on a cookie sheet for 15 to 20 minutes, flipping halfway through cook time, or until brown.
  5. OR if you have an air fryer, you can cook them on 370°F for 4 minutes.
  6. Set aside.
    To Make Nachos:
  1. Preheat a skillet over medium-high heat.
  2. Season both sides of the chicken breast lightly with Greek seasoning and cook about 4 minutes on each side, or until chicken is cooked throughout.
  3. Let the chicken rest for a few minutes and then slice against the grain; set aside.
  4. In a large oven safe skillet or pan, layer pita chips, onion, bell pepper, mozzarella, feta, olives, & sliced chicken.
  5. Return the pan to the oven and bake about 5-8 minutes, or until cheeses are melted.
  6. Garnish with chopped parsley, if desired.

Weight Watchers Info: This makes 4 servings at 6 SmartPoints each on the Freestyle plan.

https://foursistersdish.com/2018/04/02/greek-chicken-nachos/

Ham Salad

As much as I am in love with Walmart’s new online grocery ordering and pickup system, I have to admit that it does seem a little impersonal.  I mean, how am I going to know what’s going on in the lives of the check-out folks without that grocery line banter?  I’ve talked before about my memories of our small-town grocery store, Bay’s Grocery.  I remember our mom chatting with the butcher as he wrapped up her selections, of which one of my favorites was the ham salad.  I wish I could remember exactly what was in that ham salad, but I’ve created my own version here that is the perfect use for that left-over Easter ham.   ~Tracy

 

Ham Salad

Ham Salad

    Ingredients:
  • ~2 c. finely chopped ham (trimmed of fat before chopping)
  • ~¼ c. finely chopped celery
  • ~2 hard-boiled eggs, finely chopped
  • ~¼ c. finely chopped kosher dill pickle
  • ~¼ c. light miracle whip
  • ~1/8 c. + 2 tsp. fat free plain Greek yogurt
  • ~2 tsp. Dijon mustard
  • ~Dash salt
  • ~Dash pepper
  1. The best method to finely chop your ham is to use your food processor (as shown in photos), but you can easily chop by hand, it’s just a little more time consuming.
  2. After chopping your ham, celery, egg, and dill pickles, combine all ingredients and gently stir together.
  3. Cover and refrigerate to chill all ingredients together.
  4. Serve on your favorite crackers or some of your favorite toasted bread.

Weight Watchers Info: This recipe makes about 3 cups of prepared ham salad. Each quarter cup serving is 2 SmartPoints on Weight Watchers Freestyle program.

https://foursistersdish.com/2018/03/29/ham-salad/

Mississippi Yummy

As kids, when my Mom’s family got together there were some staples you could absolutely count on being there.  This is one of those dishes.  There is rarely a family get together that doesn’t have this dessert on the table somewhere and there are always plenty of taste testers, so we can guarantee this recipe is a good one (read more about the size of our family here)!

There are creamy layers and thick, rich chocolate on top of a pecan shortbread crust.   It’s a classic, layered, potluck style, no-frills dessert that is certain to please your crowd, of any size.   ~Kathy

 

Mississippi Yummy
    Ingredients
  • ~ ½ c. butter, softened
  • ~ 1 c. flour
  • ~ pinch of salt
  • ~ 1c. finely chopped pecans
  • ~ 8 oz. cream cheese, softened
  • ~ 1 c. powdered sugar
  • ~ 8 oz. Cool Whip, thawed, divided
  • ~ 1 (3.9 oz.) vanilla instant pudding
  • ~ 1 (3.9 oz.) chocolate instant pudding
  • ~ 2 c. cold milk
    Instructions
  1. Preheat oven to 350˚. Combine butter, flour, salt and pecans and spread evenly into 9 x 13 baking dish, pressing firmly to pack down. Bake for approximately 15 minutes. Set aside and allow to cool completely.
  2. In a mixing bowl, beat cream cheese until smooth. Incorporate powdered sugar then fold in 1 c. Cool Whip. Spread over cooled crust.
  3. In a separate mixing bowl, combine both pudding mixes and milk. Use a hand mixer to mix well for about 2 minutes. Spread over cream cheese layer.
  4. Top with remaining Cool Whip. Refrigerate at least 2 hours to allow to set up. Store in the refrigerator.
https://foursistersdish.com/2018/03/27/mississippi-yummy-from-foursistersdish-com/

Crock Pot Chicken Verde – 3 Ways

This recipe was born of necessity.  I needed lunch for the week and this is what I had in the pantry and freezer.  Well, let me tell you, it was a happy accident because, in just about 5 minutes of prep work, I had this going in the crockpot.  The result is 3 recipes in one! Throughout the week, I ate this as a dip (my favorite way), a soup with the addition of a little chicken broth, and a rice bowl…so versatile, so delicious!  ~Erin

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Chicken Verde – 3 Ways
    Ingredients:
  • ~1 ½ lb. boneless, skinless chicken breasts (I use the individually frozen kind)
  • ~1 can (16 oz.) pinto beans, drained & rinsed
  • ~1 can (16 oz.) fat free refried beans
  • ~1 can (15 oz.) whole kernel corn
  • ~1 c. fat free salsa verde
  • ~1 can (4 oz.) diced green chiles
  • ~2 - 3 T. ground cumin (I used 3 because I love cumin)
  • ~1 ½ tsp. garlic salt
  • ~2 tsp. garlic powder
  • ~2 tsp. onion powder
  • ~Corn chips, for dipping (I use Good Thins The Corn One – found in the cracker aisle), optional
  • ~Cooked rice, optional for serving
  • ~Fat free chicken broth, optional
  • ~Chopped cilantro, optional
  • ~Cheese, optional
  1. Place frozen chicken breasts in the bottom of your slow cooker. (You can use thawed breasts too but keep in mind it may cook faster.)
  2. Pour in beans, refried bean, corn, green chiles, & spices.
  3. Cook on high for 4 hours or low for 8 hours.
  4. Within the last 30 minutes of cooking, remove the chicken, shred, and add back to the slow cooker.
  5. Stir to combine the ingredients.
  6. Three ways to serve: 1. As a dip, serve with chips. 2. Add broth for a soup. Top with cheese, green onions, or chopped cilantro if desired. 3. Over rice; add cheese, green onions or cilantro if desired.
  7. Weight Watchers info: This is ZERO SmartPoints on Freestyle. Be sure to calculate your added points if you serve with rice, cheese, or chips.
https://foursistersdish.com/2018/03/22/chicken-verde-3-ways/

Mahi Mahi Blackened Fish Tacos

I love, love, love a great fish taco, but I do not love the heavy, breaded fish restaurants too often throw into them.  This perfectly light and spicy blackened mahi mahi, on the other hand, can hold its own against the veggies for the perfect Mexican-flavored blend that a fish taco should have.

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Mahi mahi is in fact, by far my favorite ocean fish.  It’s a really lovely light mild flavor, and it’s a thicker fillet than most readily available fish, so it doesn’t get lost in a flavorful recipe like this one.  It is a little more expensive than some alternatives in my land-locked Oklahoma, but its quality makes it well-worth the extra dollar or two for me, depending on the market, for that just-right taco every time.

This recipe is the perfect mix of spicy blackened fish, veggies, & lime juice.  It tastes like summer, and I’m all for anything that makes me feel like I’m on a beach somewhere!

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Your mahi mahi should have this lovely golden coloring once it’s cooked up in the blackening seasoning.

 

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Mahi Mahi Blackened Fish Tacos
    Ingredients:
  • ~12 oz. mahi mahi fish fillets (fresh is always ideal but I got mine frozen at the grocery store and they were great)
  • ~1 T. olive oil
  • ~6 Ole Extreme Wellness high fiber low carb tortilla wrap (8 inch)
  • ~½ c. yellow onion, chopped
  • ~½ c. pico de gallo (fresh pico de gallo can usually be found in the produce sections of major grocery chains)
  • ~2 c. cabbage, shredded
  • ~½ c. cilantro, rough chopped
  • ~2 limes for juice
    Blackening Ingredients:
  • ~1 ¾ tsp. packed brown sugar
  • ~2 T. smoked paprika
  • ~½ tsp. cayenne pepper
  • ~1 ½ tsp. garlic salt
  1. If mahi mahi is frozen, thaw completely.
  2. Mix blackening ingredients together in a small bowl and set aside. Reduce cayenne pepper if you prefer less heat; ½ tsp. makes for a rather spicy blackening.
  3. Once thawed, pat fish dry so that seasoning will stick.
  4. Sprinkle blackening seasoning onto a plate (a plate with a lip is best so it’s less likely to make a mess) to lay fish in and coat thoroughly. Flip and coat the second side of each fillet well.
  5. Heat olive oil in a medium sized skillet. Add fish and cook on medium heat until cooked through — approximately 4 minutes on each side, flipping only once. Fish will be an opaque white color and will flake easily when cooked (internal temp should reach 145° F).
  6. Set cooked fish aside. Because there is very little oil in the pan already I do not recommend setting on a paper towel-lined plate, as it may remove too much of the blackening.
  7. Chop the fish into bite sized chunks once it’s cool enough; each taco will need about 1.5 oz. of fish.
  8. For each taco, I pile the Ole Wellness Wrap with a healthy sprinkling of yellow onion, then a small bed of cabbage, followed by the fish chopped into bite-sized chunks, a healthy serving of pico de gallo, and a good-sized pinch of cilantro sprinkled across the top. Finally, I drizzle it all with fresh-squeezed lime juice to taste.
  9. Weight Watchers Info.: Each taco is 3 Weight Watchers SmartPoints on the new Freestyle plan. Enjoy!
https://foursistersdish.com/2018/03/20/mahi-mahi-blackened-fish-tacos/