Fishie Tacos Galore!

Summer is slowly making it’s appearance, the flowers are in bloom, the sun is shinning, and nothing makes me happier than being able to work the grill without nearly freezing! On tonight’s menu, fish tacos with lime crema and mango salsa. Now, I never really liked the concept of fish tacos. I love Mexican food and fish, but they never sounded right together. This recipe changed my stance on fish tacos, for sure. This recipe is light and cooks up quickly. The lime crema really makes the recipe! And best of all, 2 tacos, fully loaded, is only about 288 calories!

Fish Tacos with Lime Crema & Mango Salsa

Mango Salsa:

-1 ¾ cups diced peeled mango

-¼ cup diced red onion

-2 tablespoon chopped fresh cilantro

Lime Crema:

- ½  cup reduced-fat mayo

- ½  cup fresh cilantro leaves

- ½ ripped peeled avocado

-3 tablespoon fresh lime juice

Tacos:

-1 pound mahi-mahi

-cooking spray

-salt & pepper

-2 cups shredded cabbage

-8 corn tortilla

Preparation

.        1. To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.

.        2. To prepare Lime Crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate up to 2 days.

.        3. To prepare tacos, preheat grill to medium-high heat. Sprinkle fish with salt and pepper. Place fish on grill rack coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; break into chunks with a fork.

.        4. While fish cooks, warm tortillas according to package directions.

.        5. Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half.

Xoxo

N.

Guilt-free doughnuts?! Stop it.

The title…I kid you not. I have found the most wonderful recipe that allows me to be the little piggy I am without spending 50 hours on the treadmill! Baked doughnuts…Who would’ve thought! Blueberry doughnuts that uses real blueberry jam topped with a lemon glaze?! Gahh, I’m so in love! These doughnuts are soft, light, and with the right perfect amount of blueberries. They’re not too sugary but definitely sweet enough. The best part about these doughnuts- They’re only 119 calories WITH the delicious lemon glaze. 

Blueberry Lemon Glazed Doughnut
This recipe was adapted from Nicole!

Doughnuts:

2 cups flour

1/3 cup sugar

2 tsp. baking powder

3/4 tsp salt

1/2 cup nonfat, plain Greek yogurt

3/4 cup nonfat milk

½ tsp vanilla extract

2 eggs, lightly beaten

2 Tbsp unsweetened applesauce

Blueberry Jam:

1 cup blueberries

1/4 cup sugar

1 Tbsp lemon juice

Glaze:

1 cup powdered sugar

1 Tbsp nonfat milk

1 Tbsp lemon juice

Directions:
Preheat your oven to 425 F.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken; set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt.
 In a separate, medium bowl, whisk together yogurt, eggs, vanilla, milk and applesauce until fully incorporated. Mix the wet ingredients into the dry.

Spray doughnut pan with non-stick spray, filling each cavity 1/2 to 3/4ths full of doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.

Allow to cool on wire rack.

In small bowl, whisk together the glaze ingredients.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

Yield: 18 glazed doughnuts
Nutrition Information (per doughnut): 119 calories; 0.6 g. fat; 21 mg. cholesterol; 165 mg. sodium; 26.2 g. carbohydrate; 0.8 g. fiber; 3.1 g. protein; 14.0 g. sugar

xoxo,

N.