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Lime-Cilantro Pork Tacos

Lime-Cilantro Pork Tacos

Servings

4 servings (serving size: 2 tacos)

Calories

416 calories per serving

Ingredients

• 1 pound pork tenderloin, trimmed and cut into strips
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1 ½ cups thinly sliced onion
• 1 small jalapeno pepper, seeded and chopped
• ½ cup fat-free, les- sodium chicken broth
• ½ cup chopped plum tomato
• 3 tablespoons chopped cilantro
• 2 ½ tablespoons fresh lime juice
• 8 (6-inch) flour tortillas

Preparation

1.)  Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
2.)  Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
3.)  Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

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Marinated Salmon with Mango-Kiwi Relish

Marinated Salmon with Mango-Kiwi Relish

Servings

4 servings (serving size: 1 salmon fillet and 1/4 cup relish)

Calories

321 calories per serving

Ingredients

• 1 tablespoon honey
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray
• 1/2 cup diced peeled mango
• 1/2 cup cubed peeled kiwi
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh orange juice

Preparation

1.)  To prepare salmon, combine first 5 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
2.)  While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
3.)  While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Jerk-Rubbed Catfish with Spicy Cilantro Slaw

Jerk-Rubbed Catfish with Spicy Cilantro Slaw

Servings

4 servings (serving size: 1 fillet and about 1/2 cup slaw)

Calories

256 calories per serving

Ingredients

• 3 cups cabbage-and-carrot coleslaw mix
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons canola mayonnaise
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons sugar
• 1 to 1 1/2 teaspoons finely chopped habanero or serrano pepper
• Cooking spray
• 4 (6-ounce) catfish fillets
• 4 teaspoons Jamaican jerk seasoning

Preparation

1.)  Combine first 6 ingredients in a medium bowl; toss well to coat.
2.)  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with jerk seasoning. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from heat; serve fish with slaw.

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