10 Minute Incredibly Easy Fish Tacos

This recipe was so quick and easy tonight, I just had to share it! These literally took less than 10 minutes to put together, and they tasted so good!

Yield: 2 tacos (super easy to multiply the recipe though)

Ingredients:
1 tilapia filet (I get these frozen and then thaw them in the sink under running water)
Cajun seasoning (Tony Chachere's is my fav!), about 1 1/2 tbsp
2 corn tortillas
1/2 c shredded cabbage
1/2 avocado, diced
2 tbsp salsa
1/4 lime
2 tbsp reduced fat sour cream


Preparation:
1. Spray skillet with non-stick cooking spray and preheat over medium-high heat.
2. Sprinkle tilapia filet with cajun seasoning on both sides until covered (I probably used one to one and a half tablespoons).
3. Cook tilapia for 3-4 minutes and then flip and cook for another 2-3 minutes until it flakes easily with a fork. Cut the filet in half.
4. Microwave the corn tortillas for 10-15 seconds until warmed and split the cabbage, salsa, sour cream, avocado, and fish between the two tortillas. Squeeze the lime over the two tacos and you're ready to go!

I didn't have the ingredients on hand tonight, but this would be amazing with this black bean soup. Both super easy!!

Crab Cakes and Football, That's What Maryland DOES!

Bonus points for getting the reference. Sadly, there is no football today, but I did make crab cakes! I made some crab cakes years ago, but they were expensive to make and pretty disappointing, so I resigned myself to ordering them at restaurants whenever I wanted some.

I was looking in the frozen seafood section at the grocery store, about to get another bag of tilapia fillets, when I saw some frozen crab cakes. That sounded better than boring tilapia again, so I turned the package over to check the label - 190 calories per cake, not bad - and then checked the price. $8! For two cakes! Yikes! I put the package back and sadly grabbed the tilapia fillets. But in the cajun foods section, Zatarain's had some mixes for salmon, tuna, and crab cakes! They were a little pricey compared to Zatarain's other mixes (I'm in love with their jambalaya) but it's pretty much all-inclusive; all I had to get was the canned seafood and then add mayonnaise, an egg, water, and olive oil, and I was ready to go!

Yield: 8 cakes (2 per serving)

Ingredients:
1 package Zatarain's New Orleans Style Crab Cake Mix
8 oz crabmeat (I used canned Bumble Bee white crabmeat)
1 egg
1/4 c Hellman's Light Mayonnaise
1/2 c water
2 tbsp extra virgin olive oil, divided


Preparation:
1. Combine Zatarain's mix, crabmeat, egg, mayonnaise, and water together in a non-metal bowl. Let sit in refrigerator for at least 1 hour.
2. Pour 1 tbsp olive oil in oven-safe skillet, place in oven, and heat to 375 degrees.
3. Form mixture into 8 balls, then flatten into patties. Place the cakes in the skillet with the oil, and place in the oven for 20 minutes.
4. Drizzle the remaining 1 tbsp olive oil over the cakes, flip each cake, and place back in the oven for 15-20 minutes until golden brown.

Serve on top of mixed baby greens with fresh lemon juice. Yum!

Rule #76: No excuses, play like a champion.