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.

MahiMahiTacosPlated_Logo

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!

BlackenedMahiMahi_zoomed

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

 

Taco_lime_final.jpg

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/

 

Advertisements

Greek Yogurt Pancakes

When trying to keep my family, and of course myself, eating anything that resembles healthy food, it seems that breakfast is one of the hardest meals to conquer. A person can only eat so many eggs and the variations I’ve tried of whole wheat, protein packed pancakes and other goodies have been met with less than enthusiastic reviews. Now that our friends at Weight Watchers have made nonfat Greek yogurt zero points on the new Freestyle program, I’ve re-invented my classic sour cream pancakes into a healthier breakfast option. My teenage sons didn’t even notice I’d changed the recipe. I’d say that’s a success! And they’re only 1 point each on Weight Watchers Freestyle! ~ Tracy

Greek_yogurt_pancakes_logo

Ingredients:

2 c. plain nonfat Greek yogurt

1 c. all-purpose flour

2 tsp. baking soda

1 tsp. salt

4 eggs, slightly beaten

½ c. low-fat milk (1%)

1 tsp. vanilla

Instructions:

Pour Greek yogurt into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt. Mix just until dry ingredients are incorporated into the yogurt.

Combine eggs, milk, and vanilla. Add to yogurt mixture and mix until well combined.

Cook in sprayed skillet or griddle pan until each side is golden brown. You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

Weight Watchers Info.: Makes 14 pancakes at approximately 5 in. diameter each. Each pancake is 1 SmartPoint on the new Freestyle plan.

Southwest Chicken Spaghetti

I had tried several recipes for this over several years and was starting to think I just didn’t like chicken spaghetti. Some were too soupy, others were swimming in cheese, and many were just flavorless.

I finally just scrapped every recipe I had ever tried and started over with my own.  This has a touch of a kick from the Ro-Tel that you can customize to your own taste (substitute some petite diced tomatoes instead!) but also just a really nice flavor from the Ro-Tel, green onion, garlic, and cilantro…It’s cheesy but not just a giant blob of Velveeta.  This is finally, finally, finally, it!  Hope it’s just right for you too.  One more note:  This makes a LOT of food (14 one-cup servings) but you could easily cut the recipe in half if you have a smaller crowd to feed.  ~Robin

ChickenSpaghetti_logo

Ingredients:

16 oz. Barilla whole grain pasta spaghetti

2 lbs. boneless, skinless chicken breast, cooked and shredded

16 oz. Velveeta cheese, chopped into 1” cubes

4 cans (10 oz. each) of Ro-Tel tomatoes & green chilies, drained (I use original but if you aren’t into spice, you could use mild too)

1 ½ c. green onions, chopped (reserve ½ c. to garnish the individual servings)

2 to 3 tsp. garlic salt to taste

¼ c. cilantro, finely chopped

2 oz. of Kraft 2% mild cheddar cheese (for topping)

DSC_0209

Instructions: 

Cook the spaghetti according to package directions; drain.

Preheat oven to 350°F.

While noodles are still hot, add Velveeta and stir until melted.

Add shredded chicken, 1 c. chopped onions, drained Ro-Tel, garlic salt, and cilantro; stir until combined.

Spread the mixture in a 9×13 baking dish and sprinkle cheddar across the top.

Bake at 350°F until bubbly and hot throughout (25-30 minutes).

Sprinkle servings with additional green onion if desired.

 

Weight Watchers Info.:  Makes 14 one-cup servings, 7 FreeStyle points each.