"The magic of Christmas is not in the presents but in His presence"
- NN -
- NN -
Ho Ho Ho! Hello peeps, wherever you are, I hope everything's good with you & Christmas spirits are already upon you! It's been a hectic month for me, I didn't even get the chance to add recipes to my November's list... But anyway, on today's TFJ, I would like to share this easy-healthy-fun taco recipe for you to make on Christmas gatherings or celebrations in hopes that your beloved ones will thank you for this cheerful appetizer. So, let's get started!
Taco is a very simple light dish to serve and almost everybody loves it. This time, I made a simple twist involving the ingredients that I love to eat (of course, you will see I'm using quinoa for this) but not forgetting the essential ingredients in making taco. I chose fish instead of poultry or beef because it's lighter on the stomach and fish does contain lower calories compared to chicken meat or beef. For this taco time, I seasoned the fish with chipotle adobo sauce which explains the colour of the cooked fish to be reddish & yummy.
I chose to involve quinoa because it will make the perfect protein addition to the taco dish. I also used whole grain and whole wheat taco instead of corn based one. Whole wheat products have the benefits to lower body weights, reduce the risk of type 2 diabetes, and many more. That's why we should pay attention to the small details each ingredient has so we can maximize out of what we eat. No taco can be called taco without guacamole, so don't forget to make one. I chose the organic avocado to make the guacamole and make sure it is on time for eating. Wait no more cause here is the easy and quick recipe to create the appetizer everybody loves:
Recipes
4 servings
Ingredients
150 grams of John Dory fish fillet
half of cup quinoa
1 whole avocado
1 whole tomato
half length Japanese cucumber
4 tbs chopped cilantro
4 tbs chipotle adobo sauce
1 tbs fresh squeezed lemon juice
50 grams grated cheddar cheese (optional)
salt and pepper
Directions
For the fish
1. Clean and chop the dory fish into bite size
2. Marinate the fish with adobo sauce and leave it overnight / couple of hours
3. Sautéed the fish with olive oil or coconut oil
For the quinoa
4. Rinse the quinoa with flowing water
5. Boil using 1:1 ratio with water or chicken broth for more flavour until the rings start to appear
For the guacamole
6. Peel and mash the ripe avocado in a bowl, stir in the lemon juice and chopped cilantro, season with pepper as your liking
7. Chop the cucumber and tomato into small cube shapes
8. Prepare the taco by filling all the ingredients into the taco shell. Careful not to break the hard shell
9. Enjoy and have fun with the taco!
Ingredients
150 grams of John Dory fish fillet
half of cup quinoa
1 whole avocado
1 whole tomato
half length Japanese cucumber
4 tbs chopped cilantro
4 tbs chipotle adobo sauce
1 tbs fresh squeezed lemon juice
50 grams grated cheddar cheese (optional)
salt and pepper
Directions
For the fish
1. Clean and chop the dory fish into bite size
2. Marinate the fish with adobo sauce and leave it overnight / couple of hours
3. Sautéed the fish with olive oil or coconut oil
For the quinoa
4. Rinse the quinoa with flowing water
5. Boil using 1:1 ratio with water or chicken broth for more flavour until the rings start to appear
For the guacamole
6. Peel and mash the ripe avocado in a bowl, stir in the lemon juice and chopped cilantro, season with pepper as your liking
7. Chop the cucumber and tomato into small cube shapes
8. Prepare the taco by filling all the ingredients into the taco shell. Careful not to break the hard shell
9. Enjoy and have fun with the taco!
That's all I have for you guys right now. I hope the recipe above can help you make this taco into reality for this jolly season. I can only wish you a wonderful holiday, great times with the family, and may we can all feel the warmth of Christmas. Cheerio!
Source: healthyeating.sfgate, whfoods