Sunday Dinner: Homemade Tortilla Chips

The last few weeks, Taylor and I have been watching worst cooks in America, celebrity edition! Some of the contestants included, Kendra Wilkinson Chis Soules, Jenni (JWOWW) Farley, Barry Williams, and Dean Cain to name a few. They competed for the coveted title of being the “most improved” worst cook in America! It was really inspiring to see some of the celebrities that could barely boil water cook an entire meal for a panel of judges for the finale. It reminded me a lot of myself, actually.

Believe it or not, there was a time when I hated cooking. I wouldn’t be caught dead, dying, or alive in any kitchen for that matter. I think, once I went off to college, had my own apartment, and got engaged, I figured I better learn or at least try to cook. Turns out, I loved it and I have tried a lot of dishes! This year, Thanksgiving will be at our house! Scary, I know!

The other night after watching Worst Cooks in America, I felt especially inspired to make a healthy, but delicious treat on a Sunday evening! So, I decided to try homemade Tortilla chips!

Here’s What You’ll Need:

• Corn Tortillas or Wheat (I used wheat, it was what I had on hand)
• Sea Salt
• A Drizzle of Olive Oil

First, Preheat the oven to 375 degrees. While the oven is preheating, cut a stalk of tortillas into pizza/chip slice shapes. Layout on a baking sheet, sprayed with non-stick cooking spray (I use Pam Coconut Oil Spray). Put in the oven for about 6 minutes, remove and drizzle with a little olive oil and  a few sprinkles of sea salt. Place back in oven and cook for a remaining 7 minutes turning once, until both sides are crisp.

Serve with homemade salsa and guac! Enjoy!

Sunday Dinner: Southern California Fish Tacos

This weekend was too short by my standards, but so fun! We got to spend all of Saturday with our four nieces and nephews! We spent the afternoon, which was a gorgeous March day in North Dakota, playing baseball, football, doing sidewalk chalk, and visiting. Plus, eating lots of yummy food made by my sister-in-law! After a full day of playing, this uncle and auntie needed a nap! Thank goodness the next day was Sunday!

Last week Monday, we were invited to our Pastor, John’s home for a night of food and visiting! He made us the famous Southern California Fish Tacos! Neither Taylor nor I had ever tried fish tacos! To me, they sounded gross! Fish should never be in a taco, only ground 100% Angus beef (I am being partial since that is what we raise)!

Turns out, we were greatly surprised! They were excellent! Even my very food-fussy husband loved them and suggested that I make them for a Sunday Dinner! So, guess what I made yesterday?!

Here’s What You’ll Need

• 1 Onion, chopped
• 1 package of the small, white corn tortillas, you won’t use all of them
• Pam or non-stick cooking spray
• Filets of Tilapia (I used the frozen), Typically one piece of fish can be divided and used for two fish tacos
• Red Cabbage (1/2 head), Chopped
• White Cabbage (1 bag)
• Plain Greek Yogurt (1/2 large container)
• Honey or Sweetener to taste (I used honey and a few packets of Truvia)
• Apple Cider Vinegar
• Black Ground Pepper
• Cilantro, Chopped
• 2 Limes
• Salt
• Pepper
• Garlic Power
• Onion Powder
• Cumin

To Make The Slaw:

You’ll want to make the slaw first so it can marinate overnight. Mix together the white and red cabbage, about a half container of Greek Yogurt, and about 1/4 cup of apple cider vinegar. I like my slaw pretty vinegar-y tasting, so adjust accordingly. Mix well, so there are no clumps. Then add in the sweetener of your choice. I used about 3-4 packets of Truvia and about 1/4 cup of honey. Add in the juice of one lime. Mix well and sprinkle in some ground black pepper. Put in fridge and let sit overnight.

For the fish, season lightly with salt, pepper, cumin, garlic and onion powder. Squeeze the juice of one lime over fish. Place in preheated 375 degree oven and bake for about 30 minutes, or until done. Meanwhile, on an electric skillet, sprayed will with non-stick spray, spray each tortilla with spray and heat tortillas for a few minutes on each side until soft and pliable.

How to assemble:

Grab a warm, soft tortilla, place one half of a seasoned and baked tilapia on the tortilla. Next, place some slaw and a little chopped cilantro on top! I also served mine with some sliced avocado!

For those of you doing the 21 Day Fix program, one fish taco would equal one red, one yellow, and one green container, and one blue if avocado is served.

Enjoy! And Happy Monday! Xo