Chili-lime Fish Tacos

There's no secret that I LOVE all things tacos.  There is just something magical that happens with meat is combined with veggies and wrapped up in a nice warm corn tortilla.  A party in your mouth...an explosion of flavors...an adventure for your palate.  I. LOVE. TACOS!!  Since the typhoon just blew all the mangos off our trees here in Okinawa, the mangos are relatively cheap, and oh so delicious!!  So taco meet my other friend mango...throw in a little seafood and BAM...magic in the making!!

1 pound tilapia (another mild white fish would work perfect)
1tbsp olive oil
3tbsp fresh lime juice
2tsp honey
2 garlic cloves, finely minced
1tbsp chili powder
1tsp cumin
1/4tsp cayenne pepper
salt and pepper, to season

For the slaw:
2 cups shredded cabbage
2tbsp fresh chopped cilantro
1/4c sour cream
1tbsp fresh lime juice
salt and pepper to taste

1 ripe mango, diced
1 avocado, diced
Queso fresco cheese, crumbled
8 small corn tortillas
avocado and extra cilantro to garnish

Preheat grill to a medium-high heat.  Place fish in a large Ziploc bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper.  Season with salt and pepper.  Close bag and massage seasonings into fish.  Let marinade for 20 minutes.

Prepare slaw: in a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste.  Place in refrigerator.

Remove fish from marinade and place onto hot grill.  Grill fish for 3-5 minutes each side...it will vary depending on the temp of your grill.  Typically the second side will take less time.  Remove fish to hot plate.

Grill tortillas for 10-20 seconds each side.  Divide fish equally into tortillas, add slaw, mango, avocado, and queso fresco.  Garnish with extra cilantro.

Roasted Asparagus and Mushroom Carbonara

This pasta dish is about as comfort food as they come.  It's rich and creamy, and simply divine!  Paired with the roasted asparagus and bacon, this dish is the whole she-bang!!!  Don't be freaked out by the raw egg either...it is TOTALLY worth it!!!

1lb asparagus, trimmed and cut into bite sized pieces
8oz mushrooms, quartered
1tbsp olive oil
salt and pepper to taste
8oz fettuccine (or pasta of choice)
4oz bacon cut into 1in pieces
1 clove garlic, minced
2 eggs
1/2 c parmesan, grated
lots of fresh cracked black pepper
salt to taste
1tbsp parsley, chopped

Toss the asparagus and mushrooms in the oil, salt, and pepper, place on a baking sheet in a single layer and roast in a preheated 425 degree oven until they start to caramelize...about 20-30 minutes, mixing half way through.

Start cooking the pasta as directed on the box.  Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 seconds and turn off the heat.  Mix the egg, cheese, pepper, salt, and parsley in a bowl.  Drain the cooked pasta reserving some of the water.  Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

Chicken Marsala

Chicken marsala is a meal I always order at any Italian restaurant.  However, because of the whole issue of marsala wine being one of the main ingredients...I never have made it at home.  Well, low and behold, our local grocery store sells marsala wine in the vinegar section and for some reason, I don't feel like I'm buying alcohol when I buy it and therefore can justify the purchase.

This meal rocks my world.  It's such comfort food and always takes me to my happy place. This meal is not only delicious when you make it fresh, it is also fabulous when frozen and eaten later.  I love to double it and then freeze half so I can enjoy the deliciousness twice!!  Serve with it mashed potatoes to soak up all that gravy goodness :)

4 boneless skinless chicken breasts
1 cup flour
salt and pepper
1/4 c vegetable oil
2 1/2 oz pancetta, cut into pieces 1in long and 1/8in wide
8oz mushrooms, trimmed and sliced thin
1 garlic clove, minced
1tsp tomato paste
1 1/2 c marsala wine
4 1/2tsp lemon juice
4tbsp butter, cut into 4 pieces and chilled
2tbsp chopped fresh parsley

Adjust oven rack to the middle position and heat oven to 200 degrees.  Place flour in a shallow dish or pie plate.  Pat chicken dry with paper towel and season with salt and pepper. dredge each piece of chicken in flour mixture, making sure to shake off the excess, and transfer to a large plate.

Heat 2tbsp oil in a 12in skillet over medium-high heat until shimmering.  Place the chicken into the skillet and cook until golden brown on first side, about 3 minutes.  Flip the cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer.  Transfer to an oven safe plate.  Tent loosely with foil and transfer to an oven to keep warm while making the sauce.

Cook the pancetta in now-empty skillet over low heat, stirring occasionally and scraping up any browned bits, until crisp, about 5 minutes.  Remove pancetta with slotted spoon and transfer to paper towel lined plate.  Add mushrooms to skillet, increase heat to medium-high and cook stirring occasionally, until softened and lightly browned, about 8 minutes.  Stir in garlic and tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute.  Off heat stir in marsala, scraping any browned bits.  Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes.  Off heat, stir in lemon juice and any accumulated chicken juices.  Whisk in butter, 1 piece at a time.  Stir in parsley and season with salt and pepper to taste.  Pour sauce over chicken and serve immediately.