Grilled Fish Tacos with Chipotle Lime Corn Slaw

So even though I am going to a new school, I did end up going home this weekend.  I am SO incredibly happy to be reunited with my mom, Julie.  As Julie and I pondered on what to make for the last night of my visit, we came up with this brilliant fish taco recipe.  Not only is this recipe so delicious, it is light and healthy!  This dinner is great any night of the week, so feel free to enjoy! 

Ingredients:

Slaw:

3 ears of corn, husked, fire-roasted

1/2 red cabbage, thinly shredded

1/2 green cabbage, thinly shredded

1/2 red onion, thinly sliced

2 5-oz. containers of Plain non-fat greek yogurt

2 limes, juiced

1 tsp lime zest

1/2 8-oz. can of adobo chile peppers & sauce, blended 

1/4 tsp cumin

1/4 tsp chile powder

1/2 tsp Old Bay seasoning

Fish:

3 1/2 tsp chipotle powder

1 lime, juiced

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp freshly ground pepper

2 TBS EVOO

7 fillets fresh tilapia

Corn taco shells

Shredded low-fat cheddar cheese

Directions: 

For Slaw: 

Husk corn and wrap in tin foil.  On a hot grill, grill corn for about 15 minutes so it becomes "fire-roasted".  Set aside and let cool. In a large bowl, combine cabbages and onion.  In another bowl, mix together greek yogurt, lime juice and zest, cumin, adobo sauce, and Old Bay seasoning.  Pour desired amount over cabbage/onion slaw.  Stir to coat.  Cut corn kernels off of the cob and add to slaw.  Stir to incorporate.  Refrigerate immediately so flavors can merry.  (We made the slaw 5 hours before we made the tacos.  We recommend making the slaw ahead of time so the slaw can sit with marinade.)  

For Fish:

In a bowl, mix together chipotle powder, lime juice, cumin, onion powder, garlic powder, salt, pepper, and EVOO.  Spread chipotle rub all over each tilapia fillet on both sides.  Spray grill pan with non-stick cooking spray and grill the tilapia, 5-7 minutes each side.  Once tilapia is grilled, take off heat and put into separate bowl.  Shred into bite sized pieces.  Remove slaw from fridge.  Heat taco shells over an open flam stove.  Place taco shell down and sprinkle cheese.  Add desired amount of fish, then top with slaw.  ENJOY!

*We like to top taco with our Guacamole! :)  

Grilled White Fish with Veggies

Everyone is guilty of needing to eat more fish and vegetables.  But have no fears, because this dish provides both for you- and it is to die for.  This dish cannot be better for you- with all of the delicious, caramelized vegetables and the succulent, juicy fish, this dish is one of our favorites in our house.  Everyone we have made this dish for has fallen in love with it too. Get ready for a show-stopping dinner that everyone can indulge in and feel extremely light after! 

Ingredients:
4 tilapia fillets, or any white fish of your choice
1 bag baby carrots, sliced in half
1 bundle asparagus, cut in small pieces
3 vidalia onions, sliced
1 stick of butter (you will cut very thin slices out of this)
olive oil PAM spray
kosher salt and pepper

Directions:
Preheat grill on high.  Take a large piece of tin foil and spray with non-stick cooking spray.  Place tilapia fillet on the sprayed tin foil and add 1/4 of all veggies on fillet. (Overload the fish with veggies- even if you think you have way too much- you don't!)  Sprinkle generously with salt and pepper.  Add 3-4 VERY thinly sliced pieces of butter spaciously over the fillet.  Wrap tin foil tightly around fish and seal.  (Do not let any fish show- it needs to steam on the grill.)  Repeat for each fillet.  Grill for 7-10 minutes on each side.  Unwrap and enjoy! :)

Parmesan Crusted Tilapia with Roasted Garlic Broccoli and Cauliflower

Coming from a family that does not eat much fish, this recipe is a family favorite.  This is a light, yet filling meal, that satisfies your taste buds.  Since fish is so good for you, we were in desperate need to find a recipe that incorporated fish but was delicious as well.  We hope you enjoy this easy, healthy meal that is promisingly divine.  

Ingredients for Parmesan Crusted Tilapia:
4 tilapia fillets
1/2 cup all-purpose flour
1 TBS sea salt
1/4 tsp ground black pepper
4 egg whites
3/4 cup shredded Parmesan cheese
3/4 cup plain bread crumbs
1 TBS (or to taste) fresh italian flat leaf parsley, finely chopped
Olive oil

Directions:
Preheat the oven to 450 degrees F.  Set up a dredging station of three dishes.  The first dish should contain: flour, salt, and pepper.  The second dish should contain: egg whites, hand beat until foamy.  The third dish should contain: Parmesan cheese, breadcrumbs, and parsley.  Set up a cookie sheet, covered with tin foil, at the end of the three dishes.  On top of the cookie sheet, place a cooling rack to hold the fish and spray with non-stick cooking spray.  (This will allow the fish to get crunchy on all sides.)  First, take one fillet of tilapia and cover it in the flour mixture.  Shake off excess flour.  Next, dip the floured fillet in the egg whites and coat.  Take the fillet and lather it with the cheese/breadcrumb mixture.  Place the finished fillet on the cooling rack.  Repeat with the other 3 fillets.  Drizzle each fillet with a light amount of olive oil.  Bake the fish for 20-25 minutes, until brown and crispy on the outside and flaky on the inside.  Enjoy! :)

*We like to serve this fish with a boxed risotto of your choice! Compliments the fish well! :)

Ingredients for the Roasted Garlic Broccoli and Cauliflower:
1 head of cauliflower
4 cups of broccoli florets
Olive oil
3 cloves of garlic, finely chopped
Sea salt, to taste

Directions: 
Preheat the oven to 450 degrees F.  Spray a cookie sheet with non-stick cooking spray.  Chop the cauliflower and broccoli into bite-sized pieces and spread on cookie sheet.  Drizzle olive oil over the pieces of broccoli and cauliflower.  Add the chopped garlic and sea salt to the broccoli/cauliflower mixture and mix with your hands to coat every piece.  Roast the mixture for 20 minutes until slightly browned.  Serve as a side dish with any of your favorite entrees.  Yum!