Grilled Fish Tacos with Corn Salsa

Grilled Fish Tacos with Corn Salsa

  • Servings: Six
  • Difficulty: easy
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Ingredients:

  • 2 cups cooked corn kernels (frozen is better than canned and fresh is best!)
  • 1/2 cup diced red onion
  • 1 cup peeled, diced jicama
  • 1/2 cup diced red bell pepper
  • 1 cup fresh cilantro leaves, chopped
  • 1 lime, juiced and zested
  • 2 tablespoons cayenne pepper, or to taste (spicy!)
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt, or to taste
  • 6 (4 ounce) fillets tilapia
  • 2 tablespoons olive oil
  • 12 corn tortillas, warmed or lettuce wraps
  • 2 tablespoons plain greek yogurt, or to taste

Direction:

  1. Preheat grill for high heat.
  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt.
  4. Brush each fillet with olive oil, and sprinkle with spices to taste.
  5. Arrange fillets on grill grate, and cook for 3 minutes per side.
  6. For each taco, top two corn tortillas or lettuce wraps with fish, greek yogurt, and corn salsa.

21 Day Fix Containers: Corn tortillas  Red, Yellow, 1/2 Green OR Lettuce Wraps Red, 1/2 Yellow, Green

Honey Chicken & Veggie Kabobs

Honey Chicken and Veggie Kabobs

  • Servings: Eight kabobs
  • Difficulty: easy
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mem day
Ingredients:

  • 1/4 cup olive oil
  • 1/3 cup honey
  • 1/3 cup soy sauce or liquid aminos
  • 1/4 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 2 cloves garlic
  • 2 onions, cut into 2 inch pieces
  • 2 bell peppers (various colors), cut into 2 inch pieces
  • 1 lb button mushrooms, optional
  • 1 lb cherry tomatoes, optional
  • 1 zucchini, sliced, optional
  • skewers

Directions:

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking.
  2. Place the chicken, garlic and onions in the bowl, and marinate in the refrigerator at least 2 hours or overnight (best!).
  3. Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.