Fast, Fresh & Healthy Fish Tacos

I just made these tonight, and they were a hit. If you are looking for something really healthy and low-cal, this is it! If you are looking for something full of taste and protein, this is it! Give it a try. Here's to the first recipe of 2010.

INGREDIENTS:
2 Fresh (or frozen, thawed) cod fillets, small bones removed
1 T. Lime Juice
1 tsp. Ground Cumin
8 Hard Taco Shells
1 c. Frozen Peaches & Cream Corn, thawed in warm water and drained
scant 1 cup Black Beans, rinsed and drained
1/2 c. Salsa (we used hot and chunky)
1/4 c. Red Pepper, chopped
1/4 c. Cilantro, chopped
1 c. Lettuce, shredded (we used Romaine)

INSTRUCTIONS:
1. Preheat broiler. Arrange fillets in single layer on a foil topped baking sheet. Be sure to grease or spray the foil. Drizzle with lime juice. Sprinkle with cumin. Broil on center rack in oven for 8-10 minutes until fish flakes easily when tested with fork. Break into small chunks and set aside.

2. Meanwhile, toss the corn, beans, salsa, red pepper, and cilantro together and set aside in a small serving bowl ready for the table. Put the lettuce in a separate little serving bowl.

3. Arrange taco shells on a baking sheet and heat for one minute in hot oven.

4. Serve and eat! (We served this with fresh fruit and carrots.)

*I don't know the added caloric content from the beans and peppers, but do know that the other ingredients give you about 134 calories per taco with only 3.5 g of fat. Each taco is slightly more than 12-14 grams of protein.

***I should note that this recipe was inspired by a Canadian cook who puts out numerous cookbooks called Company's Coming. Her name is Jean Pare, and her recipe was the basis for this post. I added the peppers and black beans, and got a little heavy handed with the lime juice and cumin. You can thank my husband for the Mother's Day gift of a couple new cookbooks that motivated me to try fish tacos for the first time.

Shrimp Scampi

Last night, I was in a bind for something to cook. I had a two-pound bag of frozen, de-veined shrimp in my freezer, but wasn't in the mood for plain ole boiled shrimp. So I pulled out my trusty Joy of Cooking and found just the thing. Scampi!

1/2 cup olive oil
1 Tbsp minced garlic

Heat the olive oil and garlic over low heat, stirring occasionally, until garlic is browned. Do it slowly, it should take about 10 minutes.

Raise the heat to medium/medium high and add:

One and an half to Two pounds peeled and de-veined shrimp
1/4 cup chopped parsley*

*I used dried parsley flakes and just sprinkled liberally

Cook through, stirring occasionally. This takes about 5 minutes or so. They're done when they are totally pink.

Toss with fresh lemon juice and salt/pepper to taste.

Server over plain pasta or rice.

Yummy and healthy for the new year!