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Recipe Reviews 2 reviews
Grilled Fish Tacos with Chipotle-Lime Dressing
I love this recipe and make it all the time now. If I'm short on time (which happens often!), I'll skip the marinade and just pan-cook the fish in a little EVOO plus the seasonings (cumin, chili powder, seafood seasoning, pepper) and juice of half of a lime. The chipotle dressing is the key element of this, and I keep this recipe intact. I use a hand immersion blender, which makes this incredibly easy. I usually add a bit of cilantro in the dressing as well. NOTE: 8 oz of sour cream makes quite a bit of dressing (especially since you only use maybe a tablespoon on each taco) so unless you're making this for a bunch of people, I suggest halving the recipe. I have, however, used the extra dressing on 'taco salads' the next day - yum! My favorite toppings for this are shredded lettuce (I don't care for cabbage), avocado slices and chopped tomato. Delicious! Don't worry too much about the lengthy marinating time the recipe suggests... I've only done that once, and it didn't make that much of a difference from my 'quickie' cooking method anyway.

1 user found this review helpful
Reviewed On: Aug. 15, 2011
Smothered Mexican Lasagna
I made this last night, and it was great! My husband had two huge pieces, and said it was definitely a keeper. I did make a few adjustments though: - Sauteed some minced garlic in the skillet with a little olive oil before adding the ground turkey - Added some paprika, onion powder, pepper and cumin to the ground turkey while it was in the skillet -I omitted the green onions, because my husband won’t eat them. -Instead of the can of tomatoes and can of chilis, I added two cans of Rotel with chilis. Because this was a little more than the recipe called for, and was undrained, I only added about ½ cup of water instead of the 2 cups the original recipes calls for. This was the right move, because it was just saucey enough. More water would have turned it into a soupy mess. - I used half part-skim ricotta and half low-fat cottage cheese, to cut down on calories. - And like others had mentioned, I spread the 8 tortillas on a baking sheet and put them in the preheated oven for about 5 minutes while getting the other ingredients ready. This made them nice and baked without being too dry. - Finally, I also added some shredded Mexican cheese to the very top of the lasagna, along with some jalapeno slices. Delicious!! Next time, I might try adding some corn and black beans to the meat mixture, to give it some added veggie substance.

2 users found this review helpful
Reviewed On: Nov. 5, 2009

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