Sweet Love and Ginger

Quick & Easy

Mahi Mahi Fish Tacos with Easy Chipotle Mayo

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Mahi Mahi Fish Tacos with Easy Chipotle Mayo


I always thought fish tacos were kind of weird. In my house growing up tacos contained ground beef, and a spicy sauce that came out of a packet and magically made the meat sauce thick and creamy. Sure we had fajitas, or the chicken version of a taco (in my mind), but fish? That’s not right.

Then this summer we were vacationing on the beach and one of the restaurants we went to had a mahi mahi fish taco special, and it came with chipotle mayo. I LOVE mahi mahi and am completely head over heels for chipotle anything, and typically keep chipotle mayo around out house on a regular basis. So I took the dive and tried this thing that I have been seeing around the internet for a while, and always thought was just so wrong.
Guys I was the one that was wrong. So very wrong.
They were and explosion of deliciousness in my mouth that I just couldn’t comprehend. The texture wasn’t at all as mushy as my mind had envisioned, in fact the slaw on top made it crunchy while also balancing the heat from the mayo.

I knew that when I got home I was going to recreate it. It took me some time to get the measurements just right but I think I have them. I made the mayo with chipotle powder in order to keep the recipe simple, since not everyone wants to fool around with blending up chilies and all that jazz. It still tastes amazing, I mean how could it not?

Mahi Mahi Fish Tacos with Easy Chipotle Mayo

 

Also if I can make the suggestion to serve this with something that is chipotle mayo scoop-able. Something such as chips or fries, something you want to dip into the fish-juicy mayo-y mixture that will inevitably squirt all over your plate, it’s so good you don’t want it to go to waste. These fries are a great option for that.
Mahi Mahi Fish Tacos with Easy Chipotle Mayo
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 pound wild caught, mahi mahi
  • 2 tablespoons olive oil, divided
  • 1 ½ teaspoon paprika
  • ½ teaspoon chipotle Chile powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ tsp salt
  • 1/3 cup plain mayonnaise
  • 2-3 teaspoons chipotle powder
  • 1 tsp lime juice
  • Flour or corn tortillas
  • 1 cup prepared broccoli slaw
  • 1 spring of cilantro for garnish
Instructions
  1. In a small bowl whisk together the oil, paprika, chipotle chile powder, garlic powder, onion powder, oregano and a pinch of salt and pepper.
  2. Rub the Mahi Mahi all over with this combination and set aside.
  3. Prepare the Chipotle Mayo by whisking chipotle powder with mayo
  4. and lime.
  5. Heat a skillet over medium high heat. Add the marinated mahi mahi, and cook for about 4-5 minutes. Flip and cook another 4-5 minutes. The fish should be crisp and cooked through. Remove from heat and with a fork or
  6. chop into chunks.
  7. Assemble the tacos with fish, slaw, mayo and clitantro to taste.

and

Maple Chipotle Veggie, Bacon Quesadillas

Maple Chipotle Veggie, Bacon Quesadillas

Fajita Spice Mix

Fajita Spice Mix

Thai Glazed Salmon

Chicken Teriyaki Meatball Skillet

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Chicken Teriyaki Meatball Skillet
If you have been around here for a while you may notice a recipe that keeps popping up when I talk about eating clean eating, it’s my Southwest Meatball Skillet. I originally got the recipe from Clean Eating Magazine, and over the years have developed it to a tried and true recipe that we love and eat often.

…

Read More

Irish Rarebit

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Irish rarebit is something I’ve only ever had once or twice, but I thought would be fun to post with St. Partick’s Day coming up. Rarebit is typically associated with Wales, a country that is part of the United Kingdom. Wales lies near Ireland across a small channel, so over the centuries many dishes have been swapped and traded between the two counties.

The basic concept of this dish is a savory sauce poured over toasted bread and served hot, often with other ingredients. Its very similar to an open faced American grilled cheese, except that you may want to use a fork.

What I liked about this recipe was quite obviously the cheese, because cheese is amazing. Especially Irish Cheese. I  can attest that they have some of the best dairy in the world (in my opinion). The pickles were a little weird at first I have to admit, but after a few bites I can see how they balance out the strong cheddar flavor with a bit of brininess.

I think that this is the perfect companion to most soups, but especially Irish Vegetable Soup. The combination is (for me) reminiscent of the tomato soup and grilled cheese, that we Americans grew up with.






Irish Rarebit (Serves 2)
1 cup shredded mild cheddar cheese
1 tablespoon salted butter
2 tablespoons whole milk
1 teaspoon apple cider vinegar
1 teaspoon dry mustard
salt and pepper to taste
2 slices soda bread (or whole wheat)
1 tablespoon chopped dill pickles


Preheat the oven to broil. Combine the cheese, butter, and milk in a thick bottomed saucepan and heat gently, until the mixture is smooth and creamy. Stir in the vinegar, and mustard. Season to taste and remove from heat. Toast the bread on one side and place the it on a backing sheet toasted side down. Pour the sauce over the bread and cook in the broiler for 2 to 3 minutes. The top should be golden and bubbly. Remove from heat, sprinkle with dill pickles and serve immediately.

30 Minute Beef Stew

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This winter has been cold, like my face burns in the morning when I go to start my car, and my car doesn’t want to start because it’s so cold kind of cold. For this reason I am convinced that I have perfected all of my favorite soups this year. What is better in bitter cold negative temperatures than soup?
30 Minute Beef Stew

Stew might be the only acceptable answer to that question. I’ve gotten pretty good on the stew front as well if I do say so myself.

This recipe is a perfect example. It’s a basic beef stew, nothing fancy going on over here, except it can be done in 30 minutes. Yes I know slow simmering beef stew is the classic way to make it. I know we miss the wafting stew smell in the air after hours and hours of slow simmering, but truth be told I just don’t have all that time.
I have a job! I’m a dog mom! I have family that wants to see me and things to do. That’s just how it is. I don’t have all the time in the world to be standing by the stove, even though it’s probably the warmest spot to be right now, I just can’t do it. Thus this delicious compromise was born. It has all the wonderful flavor of the slow simmered version without all that time.

 

30 Minute Beef Stew

Random note: I also like to add frozen green beans at the end sometimes, because a meal is not complete without some green in it, and again I don’t always have the time to make a salad.

30 Minute Beef Stew
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1-2 tablespoons olive oil
  • 1 lbs top sirloin steaks cut into ½ inch pieces
  • 1/3 cup all purpose flour
  • Salt and pepper to taste
  • 1 yellow onion, peeled & diced
  • 2 cloves of garlic, minced
  • 2 celery ribs, diced
  • 1 cup baby carrots, halved
  • 2-3 large white potatoes, peeled and cubed
  • 3 cups of beef broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
Instructions
  1. In a large thick bottomed skillet heat the oil over medium high heat.
  2. Toss the meat in flour, salt and pepper and then add to the oil. Stir and cook for about a minute while the meat browns.
  3. Add the onions and cook for another 2-3 minutes or until the onions begin to brown.
  4. Add the garlic, celery, carrots. Cook for another 2 minutes before adding the potato, broth, thyme, and bay leaf.
  5. Bring to a boil and then reduce to a simmer. Cook, uncovered for 15 to 20 minutes or until the vegetables are tender.
  6. Remove the bay leaf, and adjust seasonings. Serves warm.

 

How to Reduce the Temptation of Take Out

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

How to Reduce the Temptation of Take Out

 

Eating out, picking up take out or having pizza delivered is incredibly convenient and accessible, but it cost money, and can hurt your waistline. I’ve mentioned this a bunch, but Chuck and I are trying to save money right now so we are doing our best to avoid spending extra money on food. The obvious way to do this is to cook at home. I’ve already talked about how I meal plan to help save money, but I’m human and a meal plan doesn’t ensure I won’t want that super greasy takeout pizza on Friday after a long work week. Here is what I’m doing to avoid the pesky temptation troll.

 

  1. Try to come up with recipes similar to my favorite takeout food. Some great examples are 15 Minute Lo Mein, Wonton Soup, Homemade Pizza, Linguine with Clam Sauce, and One Pan Chicken Broccoli Alfredo.
  2. Keep a list of easy and quickrecipes on hand with all the ingredients. 15 and 20 minute meals are totally more appealing than a 40 minute, multi-dish recipe (hello clean up after?).
  3. Meal plan. I already discussed this above, see here for more info.
  4. Keep ready prepared meals accessible – Precooked chicken breasts, frozen homemade soups, ravioli, frozen meatballs, frozen taco meat and other things that I can prepare in 10 minutes or less is ideal.
  5. Use the crockpot. If I start the crock pot before work I pretty much then have to eat whatever it is when I get home or it goes to waste. Also coming home to a wonderful smelling house does wonders to change your cravings. Check out my list of 100 Slow Cooker Recipesfor Winter.
  6. Keep salad stuff in the house. – Those frozen chicken breasts heat up in the microwave and go great on a big salad. The same goes for taco meat (or beans), leftover roast veggies, leftover steak, and a ton of other stuff. Also it doesn’t last long so if I know its going to go bad soon then I am more likely to eat it instead of ordering out.
  7. Set a dining out budget for the month. Once you hit that limit don’t go out until the beginning of the next month. If it’s the social aspects that you are missing try hosting a potluck, or inviting friends over instead of going out.

Do you have anything that you do to help curb the take out monster? I’ll take all the tips I can get!