Tortillas

Found in Wheatbelly 30 minute cookbook by Dr. William Davis

Tortillas - makes 4

Ingredients

1 cup Tortilla Baking Mix ( recipe on this blog)
2 eggs

Preheat oven to 350degrees. Line a large baking sheet with parchment paper

Pour baking mix into bowl. Whisk in the eggs until combined. Divide dough into 4 equal portions.

Roll each ball between 2 parchment paper until it is 6inches diameter. If you have a tortilla press, line with parchment paper (much easier)

Place on the baking sheet with both pieces of parchment paper and bake for 5 minutes or until golden.

Store in refrigerator.

Sugar Free Margarita

I love margaritas but hate the high sugar content. I found this substitute on the internet. Using fresh lime juice is essential in this great tasting recipe.

Ingredients:

1 jigger (1.5 oz) tequila
2 Tablespoons (1 oz) lime juice - bottled more convenient, fresh tastes a lot better
1/4 cup (4 Tablespoons) water
1/4 teaspoon orange extract
1 Tablespoon's worth artificial sweetener (I like to use liquid, carb-free types)
Ice - small handful
Margarita salt or kosher salt

Preparation:

Wet the rim of the glass and dip into a small plate of salt.

Combine all ingredients. You can either serve it over ice or strained into the glass, or blended in a blender.

Mexican rice

This is a great side dish to use with tacos or other Mexican meals. Rice is sauteed with salt, cumin and onion, then simmered with tomato sauce and chicken broth.

INGREDIENTS:

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

DIRECTIONS:

1.Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

2.Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork

Shrimp Tacos

I'm a big fan of southwest cooking. Having lived in Nevada for a couple of years I found this recipe in one of the local magazines.

The combination of spices in this recipe can make the shrimp a little spicy, however the coolness of the cilantro-lime sour cream balances out the flavor nicely. If you do want to tone it down a little bit, you can cut the amount of chili powder in half and omit the cayenne pepper. I served with a Mexican and rice sugar free Margaritas (both recipes on this site)

Serves 2

Ingredients:

20 medium peeled shrimp
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
4 flour tortillas
oil for frying
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream (recipe follows)

In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for one hour to give the flavors a chance to blend.

Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.

Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.

Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.


Cilantro-Lime Sour Cream

You will need:

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
juice and zest from one lime
salt to taste

Stir all ingredients together in a bowl.

Fiery Fish Tacos with crunchy corn salsa

Fish tacos are popular out west. If we would go out for tacos in Nevada Tim would always order the fish tacos. For some reason fish in my tacos didn't
sound too appetizing. One of my favorite recipe sites is Allrecipes. I found this recipe on the site. It was worth a try since so many people gave it a great recommendation. I had to agree, this recipe is a must try. The corn salsa makes the meal a success.

INGREDIENTS

• 1 cup corn
• 1/2 cup diced red onion
• 1 cup peeled, chopped jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, finely chopped
• 1 lime, zested and juiced
• 2 tablespoons sour cream
• 2 tablespoons cayenne pepper
• 1 tablespoon ground black pepper
• 2 tablespoons salt
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed

DIRECTIONS

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.