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Fish tacos with lime-cilantro crema

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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

Fried Rice Restaurant Style

Prep 15 min      Cook 30 min     Ready 45 min


Ingredients :

  • 2 cup enriched white rice
  • 4 cup water
  • 2/3 cup baby carrot, chopped
  • 1/2 cup frozen green peas
  • 2 tbsp vegetable oil
  • 2 egg
  • 1 soy sauce, to taste
  • 1 sesame oil, to taste










Directions:


1-In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2-In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3-Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.


Recipe originally inspired by AllRecipes with 5-star rating and 644 reviews.

source:kitchme.com


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