Fish Tacos

3 White fish fillets - I used Tilapia

1 pint cherry or golden tomatoes, halved

1/4C white or purple onion, chopped

1/2 jalapeno, seeded and finely chopped

2tsp cilantro, finely chopped

Rind of 1 lime, shaved

Juice of 1 lime

Sour cream

1 avocado, cubed

Monterey jack cheese, shredded

Salt and pepper

Corn tortillas

Spray fish fillets with non-stick cooking spray and lightly dust with salt and pepper.  Saute in pan over medium heat until fish flakes apart.

Salsa:  Add tomatoes, onion, jalapeno, lime rind, lime juice and a pinch of salt in bowl.  Stir.

After fish is done cooking, place in foil and set aside.

Re-coat saute pan with non-stick spray and place tortilla in pan.  Sprinkle cheese on tortilla, leaving tortilla in pan until cheese is melted.

Place tortilla on place, add fish, salsa, avocado and sour cream.

Fuji Mama's Sopa Pollo

Makes approximately 8 servings
From La Fuji Mama

1 Tbsp. oil
1 large onion, chopped
2-3 cloves garlic, minced
1 jalapeno pepper, minced
1 tsp. ground cumin
8 cups chicken broth
3 cups cooked chicken, shredded
1 can (4-oz./113 g) green chilis, diced
2 cups cooked long grain rice
juice of 2 limes
1/2 cup chopped cilantro
3 roma tomatoes, diced
2 avocados, chopped
salt and pepper, to taste
sour cream, to taste
lime wedges, for garnish

1. In a large pot, saute the onion, garlic, jalapeno pepper, and cumin in the oil until the onion is soft and translucent.

2. Add in chicken broth, shredded chicken, and green chilis. Heat over medium-high heat until chicken is heated through. Remove from heat.

3. Stir in rice, lime juice, tomatoes, and cilantro.

4. Garnish with avocado, a dollop of sour cream, and a lime wedge.

Mama B's Tomatillo Salsa

This is another original recipe - as always, measurements are approximate!

1/2-1lb tomatillos, chopped
1 medium yellow onion, chopped
1 small purple onion, chopped
1 jar mild green chile's, chopped fine
1/4C cilantro, finely chopped
1/2 bag arugula, chopped fine
1/2 jar green olives, chopped fine
Rind of 1 lime
Juice of 1-2 limes
1tsp salt, more to taste
1-2Tbsp Tequila
Fresh ground pepper, to taste

Combine everything and let sit in refrigerator for at least 3 hours, best of left overnight.

This is a great salsa to use for my Margarita Enchiladas!

Black Beans and Rice

3C cooked white or brown rice
1 can black beans, rinsed and drained
1 1/2 C tomatoes, chopped
1-2T cilantro, chopped
Juice of 1 lime
1/4C Mexican cheese, crumbled*

Combine all ingredients and serve hot or cold. Excellent side to Grilled chicken.

*You can find the Mexican cheese in the cold case by the tortillas and salsa at the grocery store. It comes in a round.

Margarita Chicken Enchiladas with Cilantro Lime Rice

Preheat oven to 400 degrees

3-4 chicken breasts
1/2C Tequila
1/2 C margarita mix
grated peel of 1 lime
Juice of 1 lime
1/2tsp salt
1 can cream of chicken soup
1/2 container sour cream
2-3T capers
1/4 small onion, finely diced
1 jar green tomatillo salsa (the best is the Chavies brand in the cold case, or the Frontera grill tomatillo and green olive salsa)
8oz Monterrey jack cheese, shredded
4 oz manchego or other white Mexican cheese
1/2 can green chilies (optional)
Lime wedges
1pkg of 10 tortillas

CILANTRO LIME RICE

5-6C cooked basmati rice
juice of 1 Lime
2-3T cilantro, finely chopped
1/2tsp salt - add more to taste


Dice chicken and marinate in tequila, margarita mix, salt, lime peel and lime juice. Cover and place in refrigerator. The longer you marinate it, the better it is!
Saute chicken in the marinade. Combine cream of chicken soup, sour cream, capers, onion, 1/2 jar salsa, chilies and salt. Add cooked chicken and mix well. Spoon mixture into tortilla shells. Add cheese and roll. Place in large baking dish. When all tortillas are filled and in pan, pour remaining salsa over tortillas and top with Manchego cheese. Make sure all of the tortillas are covered, otherwise they will have burnt edges. If some edges are exposed, spray lightly with cooking spray. Bake at 400 degrees for 25-30 minutes, or until cheese is golden and bubbly.

RICE: Immediately after cooking rice, drain and add lime juice, cilantro and salt. Stir well.

Serve enchiladas over a bed of cilantro lime rice. Just before serving, squeeze lime wedge over each serving. Enjoy with a cold margarita!

Guacamole

1 small onion, minced
2 cloves garlic, minced
4T lime juice
10 avocados
4T Cilantro, minced
3 Roma tomatoes, seeded and finely diced
1 jalapeno, roasted, cleaned and finely minced
salt and pepper to taste

Combine onion, garlic and lime juice and let rest for 30 minutes. Clean avocados and mash with fork. Combine all ingredients and mash, season and serve with chips.