20 Minute Colorful Baja Fish Tacos

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20 Minute Colorful Baja Fish Tacos

Beer Battered Fish with sautéed vegetables and Garlic Aioli Sauce

Happy Taco Tuesday! In honor of Cinco de Mayo, I thought I’d share my colorful fish taco recipe. It’s so easy and quick for those weekdays. These simple ingredients are powerful and I was full after two tacos. I hope you enjoy.

Prep Time: 10 Minutes | Cook Time: 10 Minutes

What You’ll Need (feeds four):

For the Taco:

  • 4 Corn Tortillas

  • 4 Gorton’s Beer Battered Fish

  • 1/2 cup of Mexican Style Cheese (Cheddar, Monterey Jack Cheese, Asadero Cheese, and Queso Blanco Cheese)

  • 1/4 cup of chopped Red Cabbage

  • 1 TSP of Minced Garlic

  • 1/4 cup of Cherry Tomatoes

  • 1/4 cup of Spanish Onion

  • 1/2 Lime

  • 1 TBSP of Virgin Olive Oil

  • 1 TSP of Salt

  • 1 TSP of Pepper

  • 1 TSP of Paprika

  • 1 TSP of Garlic Powder

  • 1 TSP of Goya Adobo

  • 1/2 an Avocado (optional)

  • Vegetable oil for frying fish

For the Garlic Aioli Sauce:

  • 1/4 Cup of Mayonnaise

  • 1 TBSP of Garlic Powder

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First, heat olive oil in sauce pan. Chop the onions and tomatoes. Once diced, add minced garlic and cook in medium sauce pan on low. Season with salt, pepper, garlic powder, Adobo and paprika.

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Stir frequently. Next, squeeze lime over the veggie mixture.

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While veggies are cooking in sauce pan, heat your deep fryer to 350 degrees or heat vegetable oil in frying pan. Add fish and fry until golden on both sides.

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Next, mix mayonnaise and garlic powder for aioli sauce. For hard taco shells, heat tortillas in oven for five minutes at 350 degrees. For soft taco shells, heat in microwave for 30 seconds.

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Place cooked fish in tortillas. Sprinkle the veggie mix, red cabbage, shredded cheese and top with aioli sauce and avocados (optional). Happy Cinco de Mayo!

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Blackberry Cake with Blackberry Coulis

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Blackberry Cake

With Blackberry Coulis

What You’ll Need

For the cake:

  • Gluten free cake mix. I used Betty Crocker’s gluten free yellow cake (which called for water and 2 eggs. I substituted the butter with ghee butter).

  • 1 tablespoon of lemon juice

  • Lemon zest

  • Ghee Butter (for greasing baking pan)

  • 1 teaspoon of vanilla extract

  • 1/2 cup of fresh blackberries

  • 1/4 cup of sweet red wine

For the blackberry coulis:

  • 1/2 cup of fresh blackberries

  • 3/4 cup of honey

  • 1/2 cup of sweet red wine

 
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Follow the box instructions for the gluten free cake batter. Take blackberries and sweet red wine and blend in a high powered blender. Add blackberry and wine mix, lemon juice and lemon zest to cake batter. Stir well.

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Grease your baking pan with ghee butter or olive oil. Next, lightly dust the baking pan with the gluten free all purpose flour.

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Place in the oven on 350 degrees for 40 minutes (see box instructions). Use a toothpick to poke a hole in the cake if you are unsure whether the batter is fully cooked.

When the cake is finished, remove from the oven and allow to cool.

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While the cake is cooling, place remaining blackberries, honey, and wine in blender. Once completely liquified, add to saucer on medium to low heat. Stir frequently until mixture comes to boil.

After mixture comes to a boil, remove from heat. You can strain the liquid with a mesh strainer or apply coulis directly to cake.

Serve and enjoy!

 
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Corned Beef Hash Pie

I felt like cooking something for Saint Patrick’s Day. So, what better than to cook something with potatoes right? I haven’t had corned beef hash, or any doctored form of it, in years. I wanted a little twist to it, so I thought I’d bake it in a gluten free pie crust (any excuse to eat pie crust). This recipe can be used for breakfast, lunch or dinner. When I ate leftovers for breakfast one day, I added scrambled egg. This was very yummy!

 

Prep Time: 30 Minutes | Cook Time: 1.5 Hour

What You’ll Need:

  • 1 Gluten Free Flaky Pie Crust

  • 1 White Yukon Potato

  • 1/4 pound Corned Beef

  • 1 Yellow or White Onion

  • Fresh Dill

  • Fresh Scallions

  • 1 Can of Evaporated Milk

  • 1 8oz. of Philadelphia Cream Cheese

  • 1 Tablespoon of Salt

  • 1 Tablespoon of Pepper

  • 1 Tablespoon of Garlic

  • 1 Can of Bone Broth

  • 1 Head of Green Cabbage

 
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Preheat your oven at 350 degrees.

Then, cut up your potatoes into cubes. Next, begin cutting your corned beef and onions.

 

Next, I caramelized my sliced onions. If you have never caramelized onions, use 1 tablespoon of butter (ghee butter or olive oil if dairy free) in a frying pan on low heat. Stir frequently until the onions turn caramel in color.

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Then, mix potatoes, corned beef, caramelized onions and fresh dill in a mixing bowl. Add seasoning and mix until potatoes and meat are well seasoned.

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Next, add evaporated milk and 1/2 of the 8oz. cream cheese to a medium size pot on medium heat. Stir frequently until cream cheese is completely melted.

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Once the milk and cream cheese is completely liquified, add to potatoes and meat mixture and place into pie crust.

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Place pie crust on baking pan and place in oven for 1.5 hour.

 

When the corned beef hash had approximately 20 minutes left in the oven, I chopped up some fresh green cabbage and placed it in a boiling pot of bone broth, seasoned to taste. The cabbage only took approximately 15 minutes to cook, as you don’t want to overcook it.

Naturally, I ate this with a bottle of Guiness. Happy Saint Patty’s Day weekend!

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Cherry Ricotta Croissant French Toast

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I’m celebrating my birthday all month long and what better way to celebrate than with some delicious foods! Anyone who knows me knows that I have a bad habit of wanting french toast for breakfast ALL THE TIME. I try not to eat too many carbs (or dairy) during the week. So, french toast for brunch on the weekends is my guilt-free treat to myself. I found this recipe recently, and made some additional tweaks, and absolutely loved it. It’s only about 15 minutes prep time and 15 minutes cook time. So, it’s nice and quick if you’re looking for something easy but tasty!

  • 1.5 cups of vanilla almond milk (or whole milk)

  • 3 organic eggs

  • 1 tablespoon vanilla extract

  • 1 tablespoon cinnamon

  • 8 croissants

  • ghee butter (or regular butter) for greasing

  • 1 cup ricotta cheese

  • 1 cup of fresh pitted cherries

  • 1/2 teaspoon of cinnamon

  • 1/2 teaspoon of nutmeg

  • 1/2 teaspoon of salt

  • 1/2 teaspoon of pepper

  • 1/3 cup of stevia or sugar

  • sugar free maple syrup (optional)

Step One: French Toast Batter

  1. First, add eggs, almond milk, vanilla extract and seasonings into a mixing bowl.

  2. Beat the ingredients in the mixing bowl.

  3. Slice the croissants in halves.

  4. Heat non-stick heating pan on stove and grease with ghee butter.

  5. Dunk each slice of the croissants in the egg batter, soaking both sides.

  6. Place croissant slices in pan and cook on both sides until golden (approximately 3 minutes on each side).

Step Two: Add Ricotta Cheese Filling

  1. Place cooked french toast on plate.

  2. Spread ricotta cheese on bottom slice and top with second croissant half, making a sandwich.

Step Three: Top with Candied Cherries

  1. Cut fresh cherries into halves and remove seed.

  2. Bring half a cup of water to a boil in a saucepan

  3. Add 1/3 a cup of stevia or raw sugar to saucepan.

  4. Once water and stevia is boiling, add cherries to saucepan.

  5. Stir occasionally until cherries are cooked (approximately 8 minutes).

  6. Remove cherries with perforated spoon (so cherry juice doesn’t saturate french toast) and top french toast.

  7. Sprinkle lightly with stevia or powdered sugar.

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Pair this meal with a mimosa and enjoy! As you can see, I topped mine with lots of cherries, and therefore didn’t need any maple syrup.

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