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Fish tacos with lime-cilantro crema

Cumin, coriander, and paprika lend those fish tacos a delightfully warm, smoky flavor. They're the suitable foundation for the zippy sour cream sauce. For an attractive variant, replacement peeled medium shrimp for the snapper or romaine in area of cabbage. Total time: 15 mins Ingredients: CREMA: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind 1 1/2 teaspoons fresh lime juice 1/4 teaspoon salt 1 garlic clove, minced TACOS: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 pounds red snapper fillets Cooking spray 8 (6-inch) corn tortillas 2 cups shredded cabbage Guidance: Preheat oven to 425°. To put together crema, combine the primary 8 elements in a small bowl; set aside. To put together t

Superior to Pumpkin-Pie Pancakes Make Breakfast a Treat

I had an extra jar of pumpkin purée and chose to put it to use for breakfast. To the enjoyment of my little girls, I made pumpkin flapjacks, yet I kept things solid utilizing entire wheat flour and including some ground chia seeds in with the general mish-mash. The result was wonderful and filling, I may include. Finished with maple yogurt and toasted pecans, these hotcakes were a regular enjoyment. 


I served with maple yogurt and toasted pecans, but feel free to top off as you wish. A drizzle of maple syrup with sliced bananas would be another delicious topping combination.


  • 1 cup whole wheat flour
  • 1/4 cup ground chia seeds (or flax meal)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • Pinch of ground cloves
  • 1 cup 2 percent milk
  • 6 tablespoons canned pumpkin purée
  • 2 tablespoons canola oil
  • 1 egg


1-In a large bowl whisk together all the dry ingredients.

2-In a separate bowl, stir together milk, pumpkin puree, oil, and egg.

3-Fold wet mixture into dry ingredients.

4-Oil a skillet over medium heat. Pour in 1/4 cup batter for each pancake.

5-Cook pancakes about three minutes per side; serve with toasted pecans and maple yogurt.

Source: Calorie Count


Category : Breakfast/Brunch

Cuisine : North American

Yield :  Makes between eight and 10 pancakes.

Image Source: POPSUGAR Photography / Lizzie Fuhr

source:popsugar.com                                                          by:SUSI MAY

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