Told you we're into the blackened fish.

 Grilled Tilapia Bowls with Chipotle Avocado Crema

source: joyful healthy eats

Ingredients

Tilapia Seasoning

• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon of cumin
• 1 teaspoon of garlic powder
• ½ teaspoon of salt
• ¼ teaspoon of pepper
• 2 large tilapia filets

Chipotle Avocado Crema

• ½ cup of plain Greek yogurt
• juice of one lime
• 1 large avocado
• 1 garlic clove
• 1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
• salt & pepper

Other Ingredients

• 3 cups of cooked quinoa
• 15 oz. black beans, rinsed and drained
• 2 ears of fresh corn, shucked
• ¼ cup of fresh cilantro
• 1 roma tomato, diced

Directions

1. In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Place in refrigerator.
2. In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together.
3. Rinse and pat dry tilapia filets and season bowl sides of the fish with the seasoning in the small bowl. {you may have some left over and that's fine}
4. Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes.
5. Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
6. Remove both from the grill and set aside.
7. Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn {that has been cut off the cob}, cilantro, tilapia, and then top with Chipotle Avocado Crema.

We have really gotten into blackened fish as of late...

Blackened Fish Tacos with Avocado-Cilantro Sauce
Source: host the toast

Ingredients

blackened fish

• 1.5 lbs tilapia fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 12 corn tortillas

slaw

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 1 lime

avocado-cilantro sauce

• ½ cup sour cream
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

Directions

1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
3. Combine all of the Slaw ingredients in a large bowl and mix well.
4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

I don't think I'll ever be able to go back to regular hot dogs again!

This is a local favorite down here in AZ. It may be something you can find in other hot, deserty, South Western states... But it is definitely popular where we are! It is a tasty twist on your classic hot dog. Seriously fattening, but worth it for sure!

Sonoran Hot Dogs
inspiration: tucsoncitizen.com
Ingredients

• all beef hot dogs
• bacon
• Ranch Style pinto beans
• pico de gallo
• shredded cheese (cheddar, cotijo)
• mayo, mustard, ketchup
• hot dog bun or bolillo roll

Directions

1. Take the hot dogs and wrap them like a mummy with bacon.  Mesquite bacon is good.
2. Fry it on a griddle or BBQ until the bacon gets crisp.  Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
3. Take the bun and toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. 
4. Put mayo on the bun and insert the bacon-wrapped dog. Squeeze some mustard and ketchup on top.
5. Warm up the pinto beans and put a layer on top of the hot dog. Add cheese and pico de gallo.
6. Serve warm!

I've decided that nothing beats homemade refried beans

Refried Beans

source: Cookshelf Mexican by Marlena Spieler
Ingredients

• 1 lb. dried pinto beans
• sprig of fresh mint
• sprig of fresh thyme
• sprig of fresh leaf parsley
• 3-4 onions, chopped
• 3-4 garlic cloves
• 4 1/2 oz. bacon (optional)
• 1/2 c vegetable oil
• 1 1/2 tsp. ground cumin
• 1/2 tsp chili powder
• salt, to taste
• 9 oz. cheddar cheese, grated

Directions

1. Pick through the beans and remove any bits of grit or stone. Cover the beans with cold water and leave to soak overnight. If you want to cut down on soaking time, bring the beans to a boil, cook for 5 minutes, then remove from the heat and leave to stand covered for 2 hours.
2. Drain the beans, place in a pan and cover with fresh water and the mint, thyme, and parsley. Bring to a boil, then reduce the heat to very low and cook gently, covered, for about 2 hours until the beans are tender. The best way to check that they are done is to sample a bean or two every so often, after 1 1/2 hours cooking time.
3. Add one onion and continue to cook until the onion and beans are very tender.
4. Place two-thirds of the beans, with their cooking liquid, in a food processor and process to a puree. Stir in the remaining whole beans. Or use an immersion blender-leaving some whole beans if desired. Set aside.
5. Heat the oil or remaining grease from cooked bacon in a large skillet. Add remaining onions and garlic and cook until very soft. Sprinkle with cumin, chili powder, and salt to taste.
6. Ladle in a cupful of the bean mixture, and cook, stirring, until the beans reduce down to a thick mixture; the beans will darken slightly as they cook.
7. Continue adding the bean mixture, a ladleful at a time, stirring and reducing down the liquid before adding the next ladleful. You should end up with a thick, chunky puree.
8. Sprinkle cheese on the beans and cover tightly until the heat in the pan melts the cheese. Mix in the cheese and add the bacon if desired. Add salt if needed. 

These Nachos are da bomb!

Super Nachos

source: Rachel Ray

Ingredients

• 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites 

pico de gallo salsa 

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
• Salt

beef and beans topping

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 ground cumin, half a palmful
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained

cheese sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

additional toppings

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Directions

1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
2. Combine salsa ingredients in a bowl and set aside for flavors to marry.
3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

Holy Guacamole This is Good!

Grilled Corn Guacamole

source: The Pioneer Woman
Ingredients

• 3 ears Corn, Shucked
• 6 whole Avocados, Diced
• 1 whole Large Tomato, Diced
• 1/3 cup Onion, Finely Diced
• 2 cloves Garlic, Finely Minced
• 2 Tablespoons Diced Fresh Jalapeno
• 1 whole Lime, Juiced
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro Leaves

Directions

1. Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
2. Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.
3. In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.

Super easy but SUPER good

Super Simple Shrimp Tacos

source: clean and delicious

Ingredients

• 1 lb of frozen shrimp, defrosted, peeled, & deveined
• 6 oz fat free Greek yogurt
• ¼ c chopped cilantro
• 2 T fresh lime juice
• 1/4-1/2 tsp cayenne pepper
• ½ a head of cabbage, thinly sliced (about 5 cups)
• 8 corn tortillas
• 4 tsp extra virgin olive oil
• Salt and pepper to taste

Directions

1. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
2. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
3. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage.  Cook for about four minutes or until the cabbage is just barely wilted.  Season with salt and pepper and set aside.
4. Cut shrimp into thirds, so you have little bite size pieces.  Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done.  They cook up in just a few minutes… so be sure to watch them!
5. Build your taco!  Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Quick, Easy, and Delicious! I LOVE this kind of food!

Easy Open-Faced Enchiladas

source: the pioneer woman
Ingredients

• 1 whole Onion, Diced
• 2 T Butter
• 1 can (15 Ounce) Green Enchilada Sauce
• 2 cans (4 Ounce) Chopped Green Chilies
• 12 whole Corn Tortillas
• 2 c Freshly Grated Cheddar (or Cheddar-jack) Cheese (or Any Cheese You'd Like)
• Sour Cream
• Salsa
• Pico De Gallo
• Guacamoe
• fresh cilantro, chopped

Directions

1. In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.
2. In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm.
3. In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
4. To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.
5. Delish and so, so easy!

*Save extra sauce for use on nachos, quesadillas, chicken, etc 

Beef Chimis

We actually made these chimichangas probably about 2 years ago now? But we made them like 3 or 4 times in one month they were so good! Haha. And since I am craving chimichangas today I thought I would share this one before I forget where I found it... Or how amazingly delicious it is! YUM.

Chimichangas
source: blogchef
Ingredients

• 3 lb boneless beef rump, cut into one inch cubes
• 1 T chili powder
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 T flour
• 2 T canola oil
• 2 onions, chopped
• 3 tsp jalapeno, minced
• 2 T garlic, chopped
• 2 ¼ c beef broth
• ¼ c red wine vinegar
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• ¼ c lime juice (about 3 limes)
• ½ c fresh cilantro, chopped
• 10 flour tortillas, warmed in the microwave
• Oil for frying
• 2 ½ c shredded pepper jack cheese
• 2 c lettuce, shredded
• 1 c sour cream
• ½ c tomatoes, diced

Directions

1. In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.  
2. When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
3. In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
4. Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.

Healthier Chimis

Baked Chimichangas
source: blogchef
Ingredients:

• 1 1/2lbs ground turkey
• 1 (1.25 ounce) packet taco seasoning
• 1 ¼ cups water
• 1 teaspoon ground cumin
• 2 teaspoons fresh oregano (chopped)
• 2 tablespoons fresh cilantro (chopped)
• 2 green onions (chopped)
• 1 (4 ounce) can diced green chilies
• 2 cups shredded Coly-jack cheese
• 1 (16 ounce) can refried beans
• 6 large whole wheat flour tortillas
• 4 tablespoons melted butter

Directions:

1. Preheat the oven to 450 degrees. In a large skillet add ground turkey and brown over medium high heat. Add the taco seasoning and stir. Add the water and stir. Reduce the heat to medium-low and simmer until the liquid has reduced by 2/3.
2. Add cumin, oregano, cilantro, green onions, and green chilies. Simmer until the rest of the liquid has evaporated.
3. In a small saucepan heat the refried beans until warm, smooth, and easy to spread. Warm the tortillas according to package directions. Lay a tortilla onto a flat surface (such as a cutting board), spread a thin layer of refried beans into the center of the tortilla, top with the meat filling mixture, and sprinkle some cheese over the meat. Roll up the tortillas while tucking in the sides. Place onto a lightly greased baked sheet, arranged so that they are not touching. Repeat until all of the tortillas are rolled.
4. Brush the chimichangas on the tops and sides with melted butter. Place into the oven and bake for 15-20 minutes or until golden brown and crisp. During the last few minutes of cooking top each tortilla with remaining Colby-jack cheese. Bake until the cheese has melted.