Chile Cilantro Snapper Tacos with Broccoli Lime Slaw

Tomorrow is the last day of the 500 Taco Summer, otherwise known as the Taconox. Can I make it to 150? That would be 50% more than my original goal. Seventeen tacos in less than a day and a half is a real stretch for me, but I think I'm going to go for it.

Anyway, the three at lunch that brought my count to 133 look impressive, but were ridiculously easy - my favorite kind of recipe. Plus they are quite healthy. I recommend these for a quick weeknight meal or a night with friends. The recipe is easy to double and they only took me about 10-15 minutes start to finish.

By the way, the George Foreman grill is a miracle machine, I tell you, and their suggested recipes can get you going in the right direction. I tweaked the Cajun Rubbed Red Snapper recipe to make these delights.

Chile Cilantro Snapper Tacos with Broccoli Lime Slaw

For the Chile Cilantro Snapper:
2 large Pacific snapper filets, about 3/4-1lb, or similar (your butcher can help you choose the right fresh fish and the Monterey Bay Aquarium Seafood Watch guide can help you pick the most sustainable option - there's an app for that!)
1 tsp chile powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground sea salt
1/2 tsp fresh ground pepper
1 Tbsp finely chopped cilantro

Preheat George Foreman grill to 300, no need to spray. Mix chile powder, paprika, garlic, onion, salt, and pepper. Coat filets evenly, pressing the rub into the fish. Sprinkle evenly with cilantro and press in. Grill for 3-5 minutes, start checking at 3 minutes to see if the fish is done.

For the Easy Broccoli Lime Slaw:
1 bag broccoli slaw
1-2 Tbsp cole slaw dressing (try Marzetti or Kraft)
Juice of 1/2 a lime

Toss ingredients until well combined. Also great with cabbage cole slaw mix, but the broccoli is so healthy and gives it a nice crunch and more elegant appearance.

For the tacos:
Chile Cilantro Snapper
Lime wedges
6 taco shells (I'm addicted to Whole Grain Ortega Taco Shells - 55 calories and 3 grams of fiber each with plenty of crunch)
Pico de gallo OR mango salsa (I used pico, but I think mango would have been even better)
Easy Broccoli Lime Slaw

Flake the fish into large chunks and squeeze lime juice over the top. Layer shells with fish, salsa, and slaw. Yes, it's that easy.

Mushroom Tacos

Only three weeks left in the 500 Taco Summer. Here's another delicious way to up your numbers.*

Mushroom Tacos

1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
2 Tbsp oil
1 8oz package sliced mushrooms
1 Tbsp soy sauce
1 Tbsp salsa, drained of excess liquid
2 cloves garlic, pressed
6 corn tortillas
Cotija cheese and salsa to top

Heat 1 Tbsp oil. Add carrot and celery and saute a few minutes on medium high until tender. Set aside. Heat second Tbsp of oil and add mushrooms. Saute a few minutes until just moist and tender, using a wooden spoon to break up large pieces into smaller pieces. Add soy sauce and 1 Tbsp salsa (I used Casa Chica's medium roasted salsa). Saute/simmer for a few more minutes. Add carrots and celery to mushrooms and continue to saute until combined. Add pressed garlic and saute until fragrant, about 30 seconds. For a drier filling, drain excess liquid (I happen to like all that flavorful drippiness). Warm  tortillas in a dry pan and top with mushroom mixture, salsa, and crumbled cotija. You can also use crispy taco shells, if you prefer.  Makes 6 tacos.

*By the way, I'm at 111!