Tortilla Chip Crusted Fish Tacos

One of my all-time favorite foods is fish tacos. I am a sucker for crispy fish paired with a creamy mayo-based sauce and topped with crispy cabbage, tangy lime juice, and salsa. However, fish tacos the way it is traditionally prepared isn’t necessarily something that I think is best to eat on a weekly basis. So, in order to get away with eating it on a weekly basis, I decided to get creative and come up with a healthy recipe to fulfill my fish taco needs. Instead of frying my fish, I coated my fish in tortilla chips that I seasoned with taco seasoning and pan-fried them in avocado oil to yield a crispy and flavorful outer crust for the fish. This recipe was a huge hit in my household and much to my dismay, there were absolutely no leftovers for the next day. However, because this recipe is so easy I have no problems making another batch. From start to finish, dinner can be on the table in 30 minutes or less. Whether you want to try this for your next Taco Tuesday or you want to save this for the weekend, you won’t be spending much time preparing this meal. Without further ado, let’s get into the ingredients you will need for the recipe.

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Mexican Rice Inspired Quinoa

Mexican Quinoa dish (1).jpg

Growing up in a Hispanic household Mexican rice was always a staple side dish for just about every meal. My mom would serve it alongside enchiladas, tacos, sopes or really just about anything. There’s no doubt that it’s a tasty dish, but the thing about traditional Mexican rice is that it requires frying in oil. Although the browning of the rice helps to develop a delicious dish, it is not the most healthy method. While I definitely enjoy it from time to time,  I find myself turning to this recipe that I will be sharing with you today more often. I wholeheartedly believe that eating healthy should taste just as amazing as it makes you feel, so I attempt to recreate some of my favorite foods using healthier more nutrient-rich foods. Today I will be sharing with you one of my favorite ways to enjoy quinoa that mimics the flavors in Mexican rice.

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