Delicious Fish Tacos

 Spend With Pennies

Serves 4

• 1 ½ pounds fillets of tilapia or cod/haddock
• ▢1 tablespoon olive oil

• 1 tablespoon chilli powder
• ▢½ teaspoon cumin
• ▢½ teaspoon garlic powder
• ▢1 teaspoon paprika
• ▢½ teaspoon salt
• ▢½ teaspoon pepper
• ▢1 teaspoon oregano
• ▢½ teaspoon onion powder

TACOS-

8 6-inch corn or flour tortillas

       1 sliced avocado

• ▢1 lime wedged
• ▢toppings to taste

• fish taco sauce-

  2 tablespoons mayonnaise
• ▢3 tablespoons sour cream
• ▢½ lime juiced (lemon juice container)
• ▢½ teaspoon garlic powder
• ▢½ teaspoon cumin
• ▢½ teaspoon sriracha or to taste
• 
  

Directions-

• Preheat oven to 400°F.
• Combine all fish taco sauce ingredients in a small bowl and set aside.
• Combine rub ingredients and rub into fish fillets. Place fish on a parchment lined pan and drizzle with olive oil.
• Bake for 12-15 minutes or until flaky and cooked.
• Heat tortillas according to package directions.
• Break fish into large chunks and divide between tortillas. Top as desired and serve.
• 
  

How to Make Cabbage Onion Slaw: 1 cup green cabbage, shredded 1 white onion, thinly sliced 2 tablespoons cilantro, chopped ⅓ cup sour cream 2 tablespoons fresh lime juice 1 jalapeño pepper seeded & chopped.

Nutritional information includes 2 fish tacos in corn tortillas and no toppings.

8/7/22 I made these and seasoned with a special seasoning called Pecan smoked salt, turned out just simply amazing!

PF Chang Lettuce Wraps and Fried Rice

 4 servings

LETTUCE WRAPS 

prep and cook time 20 min

1 T olive oil
1 lb ground chicken
2 garlic cloves
1 onion diced
1/4c hoisin sauce
2 T soy sauce
1 T Rice wine vinegar
1 T grated ginger
1 T sriracha
1 (8oz) water chestnuts (could use grated carrots, broccoli, peppers
2 green onions
salt and pepper
I head butter lettuce (or ice berg lettuce)

Heat oil in sauce pan on medium high. Add and cook ground chicken til brown 3-5 min. Drain fat

Stir in garlic, onion, hoisin, soy, rice wine, ginger, sriracha.

Stir in chestnuts and green onions, 1-2 min

To serve, spoon several tablespoons

My friend Dayna says she doesn't like water chestnuts so she uses other veggies in their place

FRIED RICE

4 cups white rice at least a day old chilled in the refrigerator.*
4 TBS sesame oil divided (I used bacon oil)
1 TBS peanut oil (I used olive oil)
1 tsp minced garlic

1/2c chopped celery
½ cup diced onion
1 cup Slivered carrots
½ cup frozen peas
2 TBS soy sauce
¼ tsp ginger
2 eggs
pinch of sea salt
1 tsp sesame oil
Green onions to garnish

1. Cook the eggs:
2. Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
3. Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
4. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
5. Flip and cook and additional 2 minutes until the egg is cooked.
6. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
7. Make the friend rice:
8. Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
9. Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
10. Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
11. Add peas, soy sauce and ginger, stir to combine.
12. Carefully add the egg and gently stir it into the mixture.
13. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
14. Serve immediately and garnish with green onions.

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator. Store in the refrigerator overnight, then use the chilled rice in this recipe. (I didnt make the rice the night before. I cooked it the day I was making the fried rice. After the rice was completely cooked I put all the rice on an oiled iron pan. I flipped the rice every 5minutes so it would get crunchy, but not burned. I kept flipping the rice for probably 20 min or so) I love the crunch/toastedness of the rice

ASIAN CHICKEN NOODLE SOUP

Doctor Yum

1 tablespoon oil (Coconut prefered)
1 tablespooon sesame oil1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes
48 ounces chicken broth
1 cup crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3 cups baby bok choy (or spinach, bok choy, kale)1 lime, cut into wedges for garnish
sriracha (to taste)
METHOD
In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge, and Sriracha for extra heat.

Sushi and Soup

Sea weed sheets
Rice
Cucumber- cut thin slices to fit in sushi
Avocado
Crunchy fried onions
Tuna or crab
Sriracha and mayo

Can also serve with 

Miso Soup or 

pad thai or 

Oyakodon or 

Pot stickers or dumplings