Ingredients:-3 poblano peppers (also called anaheim peppers)-1 zucchini-1 red bell pepper*-roughly 1 pound chicken breast**-1 15oz can black beans, drained and rinsed-1 cup fresh spinach, chopped-Seasonings: heavy dashes of chili powder, cumin, salt-Toppings: cheese, avocado, hot sauce *If you are not low-fodmap, I’d suggest adding …
Chicken fajitas are one of my all time favorite weeknight dinners. It takes no time at all and can be healthy and filling. Flavors come together magically to taste just like your favorite Mexican restaurant fajitas, but from the comfort of home! When you put …
Crispy fish, delicious white sauce, and all the fish tacos fixings – this is a household favorite. I like to mix the cabbage with salt before I start doing anything else so it has time to soften up before serving.
Servings: 2
Fish Ingredients:
-2 wild caught fish fillets
-2-3 tbsp arrowroot or corn starch
-Dash of: paprika, cumin, chili powder, and salt
-1 tbsp avocado oil
White Sauce Ingredients:
-1/2 cup avocado oil based mayonnaise
-2 tbsp lime juice
-1 tbsp hot sauce
-1 tbsp maple syrup (optional)
-Dashes of: cumin, chili powder, salt
Toppings (all optional):
-Bibb lettuce or corn tortillas
-Refried beans
-Charred corn
-Queso fresco
-Avocado
-Cherry tomatoes
-Cabbage
Instructions:
1. Mix the arrowroot or cornstarch with the spices and coat each piece of fish in it. Heat a skillet to medium-high heat and add in the avocado oil. Pan-fry the fish for 4-5 minutes on each side, until cooked through.
2. Whisk together the ingredients for the white sauce.
3. Assemble the tacos and top with the white sauce and whatever toppings you’d like to include!
You can also plate everything without the bibb lettuce or tortillas and make this a plated meal – it’s equally as delicious, just with a fork!
This dish uses Mexican flavors and ingredients and turns it into a “pasta bake” – a casserole of sorts. This is always my go-to dish for big cabin weekends, family gatherings, or anytime I need to feed a crowd! The serving size listed is for …
