Fiesta Lime Fish Tacos

Fiesta Lime Fish Tacos

1.5 lb fish - walleye, cod or other firm white fish
Mrs. Dash Fiesta Lime Seasoning
Panko
Eggs
Sour Cream
Mexican Blend Shredded Cheese
Tortillas of your choice
Cole Slaw

Clean fillets of skin and bones and cut into chunks or fingers.

Season panko bread crumbs with a generous amount of Mrs. Dash Fiesta Lime Seasoning.

Beat at least one egg in a dish.  Heat up your pan and add some olive oil to it.  Dredge the pieces of fish in the egg and then cover with the panko, add to pan, turning occasionally to cook through and brown the panko slightly.  In the meantime, add a generous amount of  Mrs. Dash Fiesta Lime Seasoning to your sour cream.

Assemble tacos with the sour cream sauce, cole slaw, fish and cheese.  Enjoy!

I served these alongside the Alexix Chipotle Sweet Potato Fries, my new favorite!

Salt-Free Taco Seasoning

Here is my recipe for Salt Free-Taco Seasoning... I use it all the time and make it in HUGE batches. I don't buy the packets anymore. EVER! I just made another batch, so I thought I would share it with you!

6 Tbsp. Chili Powder

2 Tbsp. Cumin

2 tsp. Onion Powder

2 tsp. Garlic Powder

1/2 tsp. dried Thyme

1 tsp. dried Oregano

1 Tbsp. dried Basil

1/4 tsp. White Pepper

Combine all and store in air-tight containers...

WW Taco Soup

1 Point/Cup - there are a lot of recipes posted out there, but this is the one from my WW center and my all-time fav...  the others pale in comparison...

48 oz jar Great Northern Beans
2 cups whole kernal corn
1 qt. diced tomatoes
1 cup water
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dressing

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup
½ cup reduced fat sour cream

Add chicken to slow cooker. Sprinkle taco seasoning over chicken (you may want to use only ½ the packet first) Pour salsa and soup over chicken. Cook on low for 6-8 hours. Remove from heat and stir in the sour cream. Serve with rice.

Recipe from http://www.sparkpeople.com/

Wet Burritos - Almost like Liberty Lanes...

Makes 5-6, depending on how much filling you put in each tortilla

Here is what we did...
1 lb. ground beef
1/2 cup diced onion
1 clove garlic, minced
1 4.5 oz. can of green chilies, drained
1/2 tsp. cumin
1/8 tsp. pepper
1 16 oz. can fat-free refried beans
1 10.75 oz. can condensed tomato soup
1 10 oz. can mild enchilada sauce plus...
1 oz. can mild enchilada sauce (large)
6 12" burrito size flour tortillas
shredded lettuce, shredded cheese, diced tomatoes, diced onions, sour cream and tortilla chips for garnish

1. Brown ground beef in a skillet over medium-high heat. Cook and stir until evernly browned, then add onion and garlic and cook until translucent. Drain grease and season with chilies, cumin and pepper. Add refriend beans, stirring until combined. Turn off heat, but keep warm.
2. In a medium saucepan, heat condensed and tomato soup and enchilada sauce. Turn off heat, but keep warm.
3. Place a warmed tortilla on a plate, spoon a generous 1/2 cup of filling in the center of the tortilla. Top with lettuce tomato and onion to your liking and a drizzle of the sauce. Fold and place seam side down. Top with sauce and shredded cheese. Repeat with remaining tortillas. Bake at 350 for 30-40 minutes or until cheese is melted and sauce is bubbling. Top with more lettuce, tomatoes, onions, sour cream and chips.