Tilapia Toastadas with Roasted Corn Relish

Another Successful Dinner night (with a speed bump along the way) let me explain...

Picture it. Me, apron clad in the kitchen whipping up a culinary masterpiece for my adoring husband, who happens to walk through the door with a bouquet of flowers (did I mention adoring?) I was broiling the toastadas, the last step before my dinner was complete when I noticed some steam coming out of the burner I was making couscous on. Hmm....I took the pot off the burner and I didn't stop. Then my light bulb went off....the toastadas! Boom! Oven opens, the kitchen fills with smoke and the smoke alarm goes off, awesome, my toastadas are char broiled...black, ruined!

That being said after a quick fix involing opening every window and turning on evey fan in the apartment and heating up some leftover tortillas in the toaster oven we had a fantastic meal. We ate the talipia more "soft taco style" and they were delicious! The sour cream-salsa verde mix really adds to the meal. 'Ole!



Tilapia Toastadas with Roasted Corn Relish
source:Cooking Light

Ingredients
1/2 cup reduced-fat sour cream
1/4 cup green salsa
Cooking spray
1 cup yellow corn kernels
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 1/2 teaspoons minced seeded jalapeño pepper
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
1 1/2 pounds tilapia fillets, cut into 2-inch pieces
1/4 teaspoon freshly ground black pepper
1/3 cup yellow cornmeal
1 tablespoon canola oil, divided
8 (6-inch) corn tortillas
1 cup packaged angel hair slaw
Lime wedges (optional)


1. Combine sour cream and salsa.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeño, and 1/4 teaspoon salt to pan; sauté 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture.

3. Preheat broiler.

4. Sprinkle fish evenly with remaining 1/2 teaspoon salt and black pepper. Place cornmeal in a shallow dish; dredge fish in cornmeal. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add half of fish to pan; cook 3 minutes. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 1 1/2 teaspoons oil and fish.

5. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. (Don't forget about them like I did!) Place 2 tortillas on each of 4 plates. Arrange 2 tablespoons slaw on each tortilla. Divide fish evenly among tortillas; top each serving with about 3 tablespoons corn relish and about 1 1/2 tablespoons sour cream mixture. Serve with lime wedges, if desired.

Shirmp Fried Rice

Do you ever have those moments when everything just seems to, you know, work out?

Well I'm not talking about anything major, I'm just talking Dinner here.

Last night at work I was thinking about what I wanted to make for dinner tonight. While I mentally went though the contents of my pantry/fridge/freezer I suddenly remember that I had a package of shrimp and scallops that I needed to eat before Kyle gets home (since he is allergic...poor baby!). Well at the same time I was going through my Google Reader in my iphone and literally the first post I saw was for Shrimp Fried Rice, YUM! sounds good! Oh, I already have ALL the ingrediants? Sweet! Easy to make? Even better.

Like I said, I love it when things work out

Shrimp Fried Rice
Taken from Annie's Eats

Ingredients:

1 lb. raw shrimp, peeled and deveined
1 tsp. kosher saltFreshly ground black pepper
1 tsp. cornstarch2 tbsp. vegetable or canola oil, divided
3 eggs, beaten
2 stalks green onions, minced
4 cups leftover rice
¾ cup frozen peas and carrots, defrosted
1 tbsp. soy sauceFew drops sesame oil


Directions:

In a medium mixing bowl, combine the shrimp, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well.

Add the shrimp to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. (You may need to do this in two batches to ensure even cooking.) Let them cook untouched for 30 seconds, then flip over (tongs work well for this) and let cook for 30 more seconds, so that the shrimp are about 80% cooked through. Remove to a plate and set aside.

Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the shrimp.
Use paper towels to wipe the pan clean and return the pan to high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

Drizzle the soy sauce all over the rice, and toss again. Add the peas and carrots, the cooked shrimp and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.