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Tuesday, June 24, 2014

Baja Fish Taco Wraps

I suck at making lunch meals. There I said it. Ask me to make you breakfast or dinner and I can cook you up something yummy in short order but don't you just want hot dogs for lunch??? (Seriously, ask my husband--that's usually what he gets for lunch) Lately though, I've been trying to move away from more processed meals and start making quick and healthy lunches for the hubs. That's when I came up with the idea for these delicious fish taco wraps. 

easy recipe for a delicious lunch
And to think I would probably have never thought to make these if one night I hadn't made enough pasta alfredo to feed an army. This is kind of a more in-depth recipe than I usually post but it's delicious and really worth the few extra minutes. 

First, we start out with the fish. I use this recipe all the time for dinner so it's super easy to just toss an extra fillet or two in and save them for lunch the next day. I suppose you could cook the fish right before you make the tacos but I really like how firm the fillets get after being in the fridge over night. Plus it makes me feel a little better that we're actually eating leftovers for once. True Story--hubs and I rarely eat leftovers. 

great for dinner and lunch the next day!


PARM-BROILED TILAPIA
Makes 4 fillets

4 Tilapia Fillets, thawed
1/4 c Parmesan Cheese
2 Tbsp Butter
1 1/2 Tbsp Light Mayo (you could also substitute Greek yogurt to make it a little healthier)
1 Tbsp Lemon Juice
1/2 tsp Dill 
1 Tbsp Bread Crumbs (optional)

1. Turn your broiler on high and adjust your oven rack to the top. Place the tilapia fillets on a foil-lined pan and broil for 3 minutes. 
2. In a small bowl, combine all of your other ingredients. Remove tilapia from the oven, flip, and spread your parmesan mixture onto the uncooked side of the fish fillets. 
3. Return to the oven and broil for another 3-4 minutes--be certain not to overcook the fish. 
4. Serve!! I usually have around 1 and a half fillets left over which I wrap in tin foil and place in the fridge for the next day's fish tacos. 

You absolutely can't have fish tacos without some really yummy and spicy sauce so the Baja Sauce is up next. I could seriously eat this sauce every day it's so good and it's perfect for these tacos. Cool with just the right amount of spicy! (Zach and I like things spicy so if you prefer things a little cooler you might want to substitute Sriracha for Hot Sauce instead)

the perfect blend of cool and spicy

BAJA SAUCE
Makes enough for 4-6 taco wraps

1/2 c Light Mayo
3/4 c Sour Cream
1 Lime, juiced
1 tsp Chili Powder
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 to 2 Tbsp Sriracha Sauce (depnds on your taste)
1 tsp Chipotle Sauce

Mix it all together and TADA!! 

ingredients for a simple and healthy lunch

PUT IT ALL TOGETHER!!! 

This is the super duper easy part. Slice up your fish into slightly smaller than bite sized pieces and chop up all the veggies you want in your taco wrap. We usually put some green onions and jalapenos in there along with our lettuce but you can pretty much go crazy. 

Spread about 2 tablespoons of your baja sauce onto one large flour tortilla. Add your lettuce, your fish, and any other veggies. Make sure to sprinkle all of it with a healthy topping of cheddar cheese. Then wrap it up!! 

Fold over both sides of the tortilla and then fold the top and bottom to make a cute little square wrap. We usually stick a toothpick into the wrap to keep it closed while we heat them up a little in a slightly greased skillet just until both sides are nice and browned. Then just dig in!!!!! 

Taste the Deliciousness!!

WHAT'S YOUR FAVORITE HEALTHY SUMMER LUNCH? 



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Tuesday, June 24, 2014

Baja Fish Taco Wraps

I suck at making lunch meals. There I said it. Ask me to make you breakfast or dinner and I can cook you up something yummy in short order but don't you just want hot dogs for lunch??? (Seriously, ask my husband--that's usually what he gets for lunch) Lately though, I've been trying to move away from more processed meals and start making quick and healthy lunches for the hubs. That's when I came up with the idea for these delicious fish taco wraps. 

easy recipe for a delicious lunch
And to think I would probably have never thought to make these if one night I hadn't made enough pasta alfredo to feed an army. This is kind of a more in-depth recipe than I usually post but it's delicious and really worth the few extra minutes. 

First, we start out with the fish. I use this recipe all the time for dinner so it's super easy to just toss an extra fillet or two in and save them for lunch the next day. I suppose you could cook the fish right before you make the tacos but I really like how firm the fillets get after being in the fridge over night. Plus it makes me feel a little better that we're actually eating leftovers for once. True Story--hubs and I rarely eat leftovers. 

great for dinner and lunch the next day!


PARM-BROILED TILAPIA
Makes 4 fillets

4 Tilapia Fillets, thawed
1/4 c Parmesan Cheese
2 Tbsp Butter
1 1/2 Tbsp Light Mayo (you could also substitute Greek yogurt to make it a little healthier)
1 Tbsp Lemon Juice
1/2 tsp Dill 
1 Tbsp Bread Crumbs (optional)

1. Turn your broiler on high and adjust your oven rack to the top. Place the tilapia fillets on a foil-lined pan and broil for 3 minutes. 
2. In a small bowl, combine all of your other ingredients. Remove tilapia from the oven, flip, and spread your parmesan mixture onto the uncooked side of the fish fillets. 
3. Return to the oven and broil for another 3-4 minutes--be certain not to overcook the fish. 
4. Serve!! I usually have around 1 and a half fillets left over which I wrap in tin foil and place in the fridge for the next day's fish tacos. 

You absolutely can't have fish tacos without some really yummy and spicy sauce so the Baja Sauce is up next. I could seriously eat this sauce every day it's so good and it's perfect for these tacos. Cool with just the right amount of spicy! (Zach and I like things spicy so if you prefer things a little cooler you might want to substitute Sriracha for Hot Sauce instead)

the perfect blend of cool and spicy

BAJA SAUCE
Makes enough for 4-6 taco wraps

1/2 c Light Mayo
3/4 c Sour Cream
1 Lime, juiced
1 tsp Chili Powder
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 to 2 Tbsp Sriracha Sauce (depnds on your taste)
1 tsp Chipotle Sauce

Mix it all together and TADA!! 

ingredients for a simple and healthy lunch

PUT IT ALL TOGETHER!!! 

This is the super duper easy part. Slice up your fish into slightly smaller than bite sized pieces and chop up all the veggies you want in your taco wrap. We usually put some green onions and jalapenos in there along with our lettuce but you can pretty much go crazy. 

Spread about 2 tablespoons of your baja sauce onto one large flour tortilla. Add your lettuce, your fish, and any other veggies. Make sure to sprinkle all of it with a healthy topping of cheddar cheese. Then wrap it up!! 

Fold over both sides of the tortilla and then fold the top and bottom to make a cute little square wrap. We usually stick a toothpick into the wrap to keep it closed while we heat them up a little in a slightly greased skillet just until both sides are nice and browned. Then just dig in!!!!! 

Taste the Deliciousness!!

WHAT'S YOUR FAVORITE HEALTHY SUMMER LUNCH? 



No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!