Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Roasted Tilapia with Orange Parsley Salsa

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Roasted Tilapia with Orange Parsley Salsa
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Servings
4
Servings
4
Roasted Tilapia with Orange Parsley Salsa
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Servings
4
Servings
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Ingredients
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Instructions
  1. Preheat oven to 400° F.
  2. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish in an oven proof skillet coated with remaining 1 tablespoon oil. Bake at 400° F for 14 minutes or until fish reaches an internal temperature of 145 degrees.
  3. Grate 2 teaspoons orange zest from rind. Peel and section oranges over a bowl, chop the sections.
  4. Combine zest, chopped orange, parsley, 1 tablespoon oil, and 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well.
  5. Serve the cooked tilapia on a bed of brown rice, topped with the orange and parsley salsa.
Recipe Notes

Roasted Tilapia with Orange Parsley Salsa Nutrition Facts Serving size (339g) servings per container 4 Amount per serving Calories 350 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 360 mg 16 % Total Carbohydrate 39 g 14 % Dietary Fiber 5 g 18 % Total Sugars 11 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 4 mcg 20 % Calcium 70 mg 6 % Iron 2 mg 10 % Potassium 646 mg 15 %

Slow Cooker Street Tacos

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Have a designated day for taco night at your house? Put this Slow Cooker Street Taco recipe on while you’re out and about and have it ready for when everyone gets home in the evening.Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.

 

Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Rating: 0
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Servings
12
Servings
12
Ingredients
Servings:
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Instructions
  1. Mix the juice of two limes, orange juice, minced garlic, salt, black pepper, ground cumin.
  2. Place juice mixture and pork butt in a large plastic freezer bag.
  3. Marinade for about two hours in the refrigerator.
  4. Place pork shoulder in a large slow cooker with the marinade.Barely cover the pork with water and let cook on medium until meat will shred easy with a fork about 4 to 6 hours.
  5. Remove meat; drain. Shred meat.
  6. Place in warmed tortillas, top with chopped onion and cilantro. Squeeze sliced lime on each taco.
Recipe Notes