GRILLED FISH TACOS WITH CHIPOTLE CREAM

Grilled Fish Tacos with Chipotle Cream
Fresh and light fish tacos transport you to the Mexican coast in a matter of minutes.

1 lb. fresh skinless red snapper, tilapia, or sole fillets, about 1/2 inch thick
1 Tbsp. cooking oil
1 tsp. ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. each salt and freshly ground black pepper
Six 6-inch tostada shells or tortillas
1/2 cup dairy sour cream
1 tsp. chipotle chile pepper in adobo sauce, finely chopped
2 cups shredded romaine lettuce or packaged cabbage with carrot (coleslaw mix)
1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional)
1 cup refrigerated fresh salsa
1 lime, cut into wedges
Snipped cilantro (optional)
Black Bean salad (optional)

Preheat gas or charcoal grill. Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas and wrap in foil, if using. For chipotle cream, in another small bowl combine sour cream and chipotle pepper; set aside. For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals just until fish flakes easily when tested with a fork and tortillas are warm, turning fish and tortilla stack once. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.) Top tostadas or fill tortillas with lettuce, fish, and avocado slices. Serve with salsa, chipotle cream, lime wedges, and cilantro, if desired. Serve with Black Bean Salad (recipe below), if desired. Makes 6 servings.

Per serving: 215 cal., 9 g fat (3 g sat. fat), 35 mg chol., 515 mg sodium, 15 g carbo., 3 g fiber, 18 g pro.

SNAPPY SIDE
A quick-to-fix black bean salad is a good match with our tropical tacos. Stir together a 15-ounce can of black beans, rinsed and drained; diced red onion; quartered grape tomatoes; chopped red sweet pepper; chopped canned green chiles, drained; chopped cilantro; fresh lime juice; a little olive oil; and ground cumin and salt to taste.

RACHEAL RAYS END OF SUMMER CHILI POT

End of Summer Chili Pot


Ingredients:
2 tablespoons extra-virgin olive oil (EVOO) 1 pound ground beef, pork or turkey 1 red onion, chopped 3 cloves garlic, chopped 1 zucchini, chopped 1 red bell pepper, chopped 2 chiles, seeded and chopped Salt and pepper 3 ears corn, kernels scraped off 3 tablespoons chili powder 1 tablespoon sweet smoked paprika One 12-ounce bottle beer One 28-ounce can diced fire-roasted tomatoes 2 tablespoons fresh thyme, chopped Grated peel and juice of 1 lime 4 scallions, thinly sliced 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese Directions:In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.

Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.

DAILY RECIPE: JULY 5TH MARINATED, GRILLED LONDO BROIL

Marinated, Grilled London Broil


I love this because I am a huge fan of grilled steak and kind of made this up as I went along. Serve with seasoned potato wedges, a simple salad and a green veggie. Don't forget the garlic bread as well. YUM!
28 min | 10 min prep

SERVES 1 -3

1-1 1/2 lb top sirloin steak (London Broil)
1 teaspoon hot sauce (I prefer Tabasco)
2 heads garlic, minced fine (save six little cloves)
1/2 cup red wine vinegar
1 small Spanish onion, chopped fine
2 sprigs green onions, sliced on the bias finely
1 (12 ounce) bottle A-1 Steak Sauce
1 teaspoon pepper
1/2 teaspoon salt
Get the freshest, leanest piece of top sirloin you can find (Black Angus is most recommended). Make sure it is deep red in color.
Place your sirloin in a deep rectangular pan.
LIGHTLY score the meat with a very sharp knife on both sides to make sure marinade gets into meat.
Start by sprinkling both sides of meat with the salt and pepper.
Stuff a few cloves garlic all over meat by cutting little slits.
Pour in red wine vinegar, A1 sauce, Tabasco sauce; add the chopped spanish onions. (Reserve the green onions for later as a garnish).
Stir and flip the meat to coat evenly on both sides.
Cover pan with foil or plastic and let sit in refrigerator for at least three hours.
Preheat charcoal or gas grill for 20 minutes on high setting.
Place your marinated steak on the hot grill and place a small weight on top.
Grill for about 1 1/2 minutes, then flip it over and do the same for the other side.
Reduce heat on grill to a low medium setting, and turn every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak.
Do NOT over cook!
The steak should be pink inside-not brown!