Moroccan Style Tilapia with Cumin, Mango and Cilantro

Let me just get this out there right off the bat.  I DO NOT like fish.  I just don't.  I think I have made fish maybe twice in 16 years.  That being said, I know that fish is good for you.  I feel bad that the kids aren't eating it often like they should.  And then there's the little fact that THOM LOVES IT.  That makes me feel really bad.  So, I'm trying.  My first attempt was a hit with everyone.  Carter, Mr. Picky, had 3 helpings.  Everyone, including ME, ate it all.


4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves


Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango right before serving.  Serve with cous cous.


Recipe courtesy of Robin Miller, Food Network.

Chilaquiles

I have to admit I am pretty much addicted to this.  I make it for lunch for me and whichever kids are my favorites that day (ha, despite what you claim children, I DO NOT HAVE FAVORITES!) a couple of times a week.  It's a perfect use for those chips in the bottom of the bag that are all broken and too small for salsa!!

2 cups oil frying
1/4 cup chopped onion (you know I don't add this, right?)
30 corn tortillas, torn into pieces
6 eggs, lightly beaten
2 tsp. salt (way too much, just do it to taste, I also add pepper)
1 (7.75 oz) can mexican style hot tomato sauce (el pato, baby!!)
1/2 cup water
1/2 cup shredded jack cheese (or cheddar.  or cheddar jack.  whatever)

In a large skillet, heat the oil to 350 degrees.  Carefully stir in the onion and tortillas.  Fry until tortilla strips are crisp.  Remove rom heat and drain on paper towels.  Drain the skillet, leaving only a thin residue of oil.
OR you could do what I almost always do, just use the broken chips from the bottom of the bag.  Waste not want not!  Chop chop!!
Over medium heat, return the tortillas to the skillet, and stir in the eggs.  Season with salt.  Cook and stir until eggs are firm.
Mix tomato sauce and water into the skillet.  Reduce heat, and simmer until thickened, about 10 minutes.  Top with cheese.  Serve when cheese is melted.
Welcome to the best scrambled eggs EVER.


Recipe courtesty of Allrecipes.