Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Sheet Pan Chicken Fajitas

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Sheet pan meals can be an absolute game-changer when it comes to providing home-cooked meals on a busy schedule! This Sheet Pan Chicken Fajita meal is everything you’ve been looking for without the hassle. As an added bonus sheet pan meals usually require less clean up too!


Sheet Pan Chicken Fajitas
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Servings
6 servings
Servings
6 servings
Sheet Pan Chicken Fajitas
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Servings
6 servings
Servings
6 servings
Ingredients
Fajitas
Seasoning
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh vegetables under cool running water before slicing.
  2. Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
  3. In a small bowl whisk together cumin, chili powder, paprika, salt, and pepper. Set aside.
  4. Slice the onion and bell peppers into strips.
  5. Cut the chicken into even slices.
  6. Arrange the chicken, bell peppers, and onion on a baking sheet. Sprinkle garlic and seasoning evenly on the fajita mixture.
  7. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
  8. Bake in the oven, tossing once halfway through cooking until veggies are tender and chicken has cooked through about 18 - 25 minutes.
  9. Drizzle with lime juice and sprinkle with cilantro. Toss the mixture to coat and serve.
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
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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

Tacos

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Make your Taco Tuesday (or Wednesday, or Thursday, or Friday….whenever!) the best it can be with these tips.

Tips for Taco night:

1. Start with the Seasoning

Who doesn’t love the convenience of a packaged seasoning mix? But take 10 minutes to put together a custom batch of the chili-based stuff and be prepared to be blown away by the difference. Bonus: DIY mixes are almost always lower in salt, so the brilliant pop of the spices shine more brightly.

2. Fine-Tuning The Tortillas

If you’re feeling ambitious, you could make your own corn or flour tortillas. Even if you go the store-bought route, there’s a simple way to make those soft tortillas even better. Most people warm them up, wrapped in foil, in the oven. That’s cool, but next time, try tossing them in a hot skillet and sprinkling a few drops of water in the pan. Turn a couple of times and keep the tortillas warm under a tea towel.

3. Prepping Pays Off Big Time

Get out ahead of your Taco Tuesday party by making the fillings the morning of, or the day before. That works especially well when you use that kitchen MVP, the slow cooker.

4. Bring on the Veggies

Tortillas make for the most amazing blank canvas. So many clever cooks have contributed plant-based taco fillings that taste incredible and work so well if you’re trying to eat less meat. That doesn’t mean you have to skip the pork, chicken or beef. Just pile on the veggies and use the meat almost like a condiment.

5. Try These Better-Than-Salsa Toppings

OK, there’s nothing better than salsa, right? Or a zesty slaw? Pico de gallo treads the fine line between salsa and salad, while landing smack in the middle of tasty town. Since Taco Tuesday rolls around every week, mix it up and try something new.

Original article can be found here.

Tortilla Breakdown

If you’re looking for the healthier option, corn tortillas outshine their flour alternative. Whichever you select, be sure to top your tortilla with plenty of veggies and beans to make it a truly nutritious meal.

 

Which Fish for Fish Tacos?

Most types of fish can be thrown into a taco, but each kind works best with a different set of toppings.

1. White-fleshed, mild, saltwater fish. Whether snapper, mahi mahi, grouper, flounder, halibut or cod, wild, local fish are the tastiest choice for Baja-style tacos. Since these fillets tend to be expensive, keep the toppings simple (think raw shredded cabbage and guacamole) so the mild flavor of these fish can really shine through.

2. Salmon. Salmon isn’t necessarily traditional, but there’s no reason you can’t wrap it in tortillas. Because the fish’s flavor is stronger, it can stand up to spicy rubs as well as the charring heat of the grill.

3. Farmed freshwater fish. At US taco shops and trucks, you’ll often find fish tacos made with tilapia or maybe even catfish. These can be a sustainable choice, for sure, but the fillets can have a murky, muddy flavor that’s best covered up with lots of vibrant toppings.

original article can be found here.

Shrimp and Slaw Street Tacos

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It may be Fall, but we love street tacos most of all! Pull out your skillet to try these scrumptious shrimp tacos.


Shrimp and Slaw Street Tacos
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Servings
5
Servings
5
Shrimp and Slaw Street Tacos
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Servings
5
Servings
5
Ingredients
Shrimp Tacos
Slaw
Servings:
Units:
Instructions
Shrimp
  1. Clean and sanitize your workspace. Pull back your hair and wash your hands.
  2. Wash all vegetables before preparation.
  3. In a bowl, mix raw, peeled and deveined shrimp with chili powder, garlic powder, ground cumin, and paprika.
  4. Heat olive oil in a medium skillet. Once it’s heated, add the seasoned shrimp to the skillet.
  5. Cook the shrimp until it is opaque and reaches 145*F.
Slaw
  1. In a separate, clean bowl, add shredded cabbage, apple cider vinegar, honey, lime juice, and cilantro. Mix together.
  2. Place cooked shrimp in a corn tortilla. Top with the cabbage slaw.
Recipe Notes

Taco Seasoning

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Making your own taco seasoning may seem like a hassle, why not just purchase a package at the grocery store…right?  You can make your own with the spices you already have in your pantry and save a buck or two at the grocery store.

I know, you’re thinking, just a dollar… right?  Yeah, just a dollar, every time you make one of your favorite recipes, and that can eventually add up to something you can purchase from your wish list!

Making your own taco seasoning is a great way to reduce the sodium content, artificial flavoring, and you can adjust the flavors and “heat” to your liking.  You can also double or triple the recipe to make a larger batch.  Store the seasoning in an air tight container in your pantry, and have available for all your favorite recipes.  Try the taco seasoning in Mexican dishes, dips, soups, chili, salad dressings and even rub on chicken, pork, and beef before adding to the grill.

Try this seasoning recipe in our Slow Cooker Chicken Taco Chili recipe.

Taco Seasoning spices splayed across a wooden cutting board.
Taco Seasoning
Votes: 4
Rating: 4.75
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Servings
4
Servings
4
Taco Seasoning spices splayed across a wooden cutting board.
Taco Seasoning
Votes: 4
Rating: 4.75
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Combine all spices together until blended will. Store your taco seasoning in air tight container at room temperature.
Recipe Notes

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