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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Crispy Fish Tacos with Cilantro Lime Slaw

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Crispy Fish Tacos with Cilantro Lime Slaw


These crispy fish tacos topped with a zesty cilantro lime slaw make for a refreshing and delicious meal!

Ingredients:

For the Fish:

1 lb white fish fillets (tilapia or cod)

1 cup all-purpose flour

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne pepper

Salt and pepper to taste

1 cup buttermilk

Vegetable oil for frying

For the Cilantro Lime Slaw:

2 cups shredded cabbage

1/4 cup fresh cilantro, chopped

2 tbsp lime juice

2 tbsp mayonnaise

1/2 tsp honey

Salt and pepper to taste

For the Tacos:

8 small flour tortillas

Lime wedges for serving

Instructions:

1. Prepare the Fish:

In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.

Dip the fish fillets in the buttermilk, allowing any excess to drip off, and then dredge the fish in the seasoned flour mixture until well coated.

Heat vegetable oil in a large skillet over medium heat. Fry the fish fillets for 3-4 minutes on each side, or until golden and crispy. Drain on paper towels.

2. Make the Cilantro Lime Slaw:

In a large bowl, combine the shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly mixed and set aside.

3. Assemble the Tacos:

Warm the tortillas in a dry skillet or microwave.

Place a piece of the crispy fried fish in each tortilla and top with a generous amount of cilantro lime slaw.

4. Serve:

Serve the tacos with lime wedges for an extra burst of citrus.

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

These Crispy Fish Tacos with Cilantro Lime Slaw are bursting with flavor—crispy, tangy, and refreshing! Enjoy your meal! 

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