Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Tuna Ceviche Cucumber Bites

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Looking for a way to beat the heat? Cucumbers provide a bright and refreshing twist to many recipes. Try these Tuna Ceviche Cucumber Bites for a light and refreshing snack this summer!


Tuna Ceviche Cucumber Bites
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Servings
4 servings (1/2 cup ceviche + 5 cucumber slices)
Servings
4 servings (1/2 cup ceviche + 5 cucumber slices)
Tuna Ceviche Cucumber Bites
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Servings
4 servings (1/2 cup ceviche + 5 cucumber slices)
Servings
4 servings (1/2 cup ceviche + 5 cucumber slices)
Ingredients
Servings: servings (1/2 cup ceviche + 5 cucumber slices)
Units:
Instructions
  1. Slice Cucumber evenly into 20 slices. Set aside.
  2. To a large bowl, add tuna, carrots, chopped cucumber, red onion, tomato, jalapeno, and cilantro. Stir to combine evenly.
  3. In a small bowl, add lime juice, salt, and pepper. Stir to combine.
  4. Pour lime juice mixture over tuna mixture and stir to combine.
  5. Evenly divide the tuna ceviche on the sliced cucumbers.
  6. Serve and portion of 5 bites and enjoy!
Recipe Notes

Crispy Crab Taquitos

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Kid-friendly recipes do not have to be boring in the flavor department. Try out these Crispy Crab taquitos to add a crunch to your dinner-time routine. two Crispy Crab Taquitos and crema.

ย Megan Glidden

two Crispy Crab Taquitos and crema.
Crispy Crab Taquitos
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Servings
4 2 Taquitos and 2 Tbsp Crema
Servings
4 2 Taquitos and 2 Tbsp Crema
two Crispy Crab Taquitos and crema.
Crispy Crab Taquitos
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Servings
4 2 Taquitos and 2 Tbsp Crema
Servings
4 2 Taquitos and 2 Tbsp Crema
Ingredients
Crema
Taquitos
Servings: 2 Taquitos and 2 Tbsp Crema
Units:
Instructions
  1. Wash hands and clean cooking area.
  2. Combine all ingredients for crema (non-fat Greek yogurt, chili powder, and garlic powder) in a small bowl and set aside
  3. In a large mixing bowl combine crab meat, black beans, Greek yogurt, chili powder, and cilantro. Set aside.
  4. Warm the tortillas by loosely wrapping them in a damp paper towel and microwave on high for 30 to 45 seconds.
  5. Place approximately ยผ cup of crab and bean mixture into center of a tortilla. Roll tightly, and place open side down. Repeat until you have run out of tortillas.
  6. Preheat air fryer to 400 degrees.
  7. Spray taquitos with cooking spray and place open side down in air fryer. Cook five minutes, flip and cook another five minutes or until desired doneness is reached.
Recipe Notes

Nutrition Label for Crispy Crab Toquitos

Spicy Salmon Sushi Cups

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These Spicy Salmon Cups are just enough heat to complement the deliciously seasoned salmon. Score major points making at home, and double up when you pack for lunch the next day.

Make healthier substitutions when it comes to your sushi rolls – see our recommendations here.


Spicy Salmon Sushi Cups
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Servings
6 2 cup servings
Servings
6 2 cup servings
Spicy Salmon Sushi Cups
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Servings
6 2 cup servings
Servings
6 2 cup servings
Ingredients
Cups
Sauce
Toppings
Servings: 2 cup servings
Units:
Instructions
  1. Preheat oven to 400 degrees F. Wash hands and clean the prep area.
  2. Remove skin from salmon and cut into cubed bitesize pieces. Place salmon in a large bowl adding olive oil, soy sauce, garlic powder, onion powder, chili powder, and zest. Mix well.
  3. Cut nori seaweed sheets into 4 equal squares, and set aside.
  4. Using a measuring spoon, place 2 Tablespoons of rice in the middle of a nori square.
  5. Gently push down rice and nori sheet into an individual cup of a nonstick muffin pan. (tip: Use a little olive oil on your fingers to evenly press down sticky rice. The edges for the nori sheet will stand up along the edge.)
  6. Evenly distribute the salmon mixture into the 12 muffin pan cups.
  7. Insert the pan into the preheated oven for 15 minutes.
  8. Remove from the oven and cool slightly.
  9. Top with avocado, cucumber, jalapenos, and spicy sauce.
  10. Store in the refrigerator for 2-3 days, and reheat in the oven for 10 minutes in a 400 degrees preheated oven.
Recipe Notes

Crab Cakes with Sorghum

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Looking for a light meal or something to start off with? These whole grain and homemade, light, and fresh crab cakes have a sweet and spicy dip that will keep you looking for more. Our salt-free crab cakes are packed with delicious lump crab, avocado, and sorghum grain.


Crab Cakes with Sorghum
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Servings
8 crab cakes
Servings
8 crab cakes
Crab Cakes with Sorghum
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Servings
8 crab cakes
Servings
8 crab cakes
Ingredients
Crab Cakes
Topping
Servings: crab cakes
Units:
Instructions
  1. Combine all crab cake ingredients in a large bowl, mixing in seasoning.
  2. Preheat a skillet over medium heat, and spray with non-stick cooking spray.
  3. Use a ยผ cup measuring cup to scoop out the crab cake mixture. Place in heated pan and flatten.
  4. Cook on each side till cooked thoroughly and browned about 4 minutes.
  5. In a small bowl, mix all topping ingredients together. Top each crab cake with about 1 tablespoon for an added spicy flavor.
Recipe Notes

Catfish Tacos with Pico de Gallo and Avocado Crema

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Catfish Tacos with Pico de Gallo and Avocado Crema will be on heavy rotation for your taco Tuesdays! These tacos are packed with flavor and feature a widely available and inexpensive fish here in Texas – Catfish!


Catfish Tacos with Pico de Gallo and Avocado Crema
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Servings
6 tacos
Servings
6 tacos
Catfish Tacos with Pico de Gallo and Avocado Crema
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Servings
6 tacos
Servings
6 tacos
Ingredients
Tacos
Pico De Gallo
Avocado Crema
Servings: tacos
Units:
Instructions
  1. Wash hands and clean preparation area. Rinse all fresh fruits and vegetables under cool running water before using.
  2. Preheat the oven to 375 degrees F. Season the catfish fillets with the Cajun creole seasoning and bake for 25 minutes or until fillets reach an internal temperature of 145 degrees F.
  3. While the catfish is baking, prepare the Pico de Gallo. Combine all of the finely diced vegetables (tomatoes, onion, jalapenos, cilantro) in a medium bowl. Mix in the lime juice, salt, and pepper. Place in the refrigerator until ready to serve to let flavors combine.
  4. After making the Pico de Gallo, make the avocado crema. In a bowl combine the avocado and Greek yogurt, mash, and mix until well combined. Make the garlic clove into a paste using either a Microplane or by mincing the clove then running your knife blade back and forth over the minced garlic (see our tips on garlic paste). Add in garlic paste and juice of 1 lime into avocado mixture and combine well.
  5. To Assemble: flake the catfish and arrange evenly among tortillas, evenly distribute the Pico de Gallo and Avocado crema among tacos. Top with additional cilantro if desired.
Recipe Notes

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