Krisit's Fish Tacos

This was a big deal for me.  Fish and I do not have a good relationship.  Not because I have had a bad experience with it, mostly because I am scared of it. I may have to mention that I was so scared to smell fish that I made my husband put it in the bag of marinade outside just to make sure that didn't happen.  We were successful in not letting me smell fish so I was able to try the food.  I was surprised at how mild and yummy it was.  All the sauces made these tacos delicious.  ( I just ate mine with out a tortilla so it was more like a salad for me. ) The kids loved them as well. We will be making these again. The original recipe is found Here. 

 Kristi's Fish Tacos
Marinade
4-6 pieces of Tilapia

2 garlic cloves
1/2 cup fresh parsley
1/2 lemon ( I did whole thing)
1/2 cup olive oil
1/4-1/2 cup red wine vinegar
1 Tbs dried oregano
1/2 tsp black pepper
2 dashes Tabasco sauce

Marinate for 30 min then grill on high for about 3-5 min each side until it flakes.

Sauce:
I always add more garlic, lime, cumin, and cilantro

1/4 cup mayonnaise or plain yogurt ( I use the yogurt )
1 Tbs of lime juice
2 Tbs chopped cilantro
1 clove garlic, pressed
1/3 tsp cumin
1 Tbs water

Serve with lime wedges and avocado

Salsa:
Tomatoes ( blender 3/4 full of them chopped in half )
3 cloves garlic
1/2- 3/4 red onion
cilantro ( as much as possible )
1 heaping tsp seasoning salt
1/2- 1 tsp pepper
cumin to taste

pulse to chop.

Sauteed Broccoli and Almonds

Broccoli is one of the very favorite veggies to eat at our house, except for my son.  He cries when I make it unless it is this recipe.  Then he gobbles it up.  We all love this delicious version.  

The original recipe is found  Here.

 

Ingredients

1 large head broccoli, stalks trimmed
4 tablespoons butter
2 cloves garlic, thinly sliced in rounds ( I use minced )
1 teaspoon salt
1/4 cup slivered almonds

Directions

Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.

In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.