Lime Chicken

No one in my family can really claim the creation of this recipe, but we have adopted it as one of our own. My dad found this recipe in one of his South Beach Diet cookbooks and we fell in love with it at the first bite. I love this recipe because it is so simple and yet so delicious. My sister Mindi makes this chicken pretty frequently because her husband loves it. I like to have chips and salsa on the side, but Mindi and her family like to eat it with rice. No matter what you eat it with, this recipe is a keeper and good for those nights when you need to come up with a meal in a short amount of time. Enjoy!

Recipe by: South Beach Diet

Lime Chicken

Dressing:
1/3 C. fresh squeezed lime juice
1/4 C. chopped fresh cilantro
1 T. chopped scallions
1 T. EVOO
1 t. sugar
1/2 t. salt

4 chicken breasts
2 med. avocados
1 T. fresh squeezed lemon juice
2 tsp. picante sauce (I use fresh salsa)

Marinate chicken in 3 T. dressing for 10 min. in the fridge.
Add 2 T. dressing and picante sauce to avocados and mash.
Grill the chicken until the internal temp. is 165 degrees and drizzle leftover dressing on top of the chicken.
Serve the chicken with a dollop of the guacamole on top and enjoy!

Newport Fish Tacos

These tacos were introduced by my dad when he found this recipe in the newspaper. I was skeptical at first; fish tacos just didn't seem like an appealing idea. However, once I tried it, I instantly became a fan. These are so delicious and good even for those that are not fish lovers. The thing that really makes these tacos so yummy is the sauce, it is what ties it all together.

Recipe from: Boyd Reschke

1/4 cup nonfat sour cream
1/4 cup nonfat mayonnaise
2 Tbsp. chopped cilantro
1 tsp. chili powder
1 Tbsp. lime juice
1 tsp. extra-virgin olive oil
1/2 pound fish fillets (I like tilapia, mahi-mahi or halibut)
4 white corn tortillas
1 c. shredded cabbage
1/2 avocado, thinly sliced
4 lime wedges
1/4 c. onion, thinly sliced
1/2 c. chopped tomato

Mix sour cream, mayonnaise, cilantro, and 1/2 tsp. chili powder in a medium bowl. Brush lime juice and oil mixture over fish. Place fish on broiler pans and cook 3 to 4 inches away from heat for 5 minutes. Turn and broil 5 more minutes, until fish flakes easily with fork. Meanwhile, heat tortillas one at a time in a nonstick skillet preheated over medium-high heat. Cook for about 30 seconds on each side, or until hot and pliable. Keep warm. Break fish into large flakes, and spoon into tortillas. Top with cabbage, avocado slices and a scant tablespoon of sour cream sauce. Serve with lime wedges, onions and tomatoes.