Fish Tacos
3/4 cup sour cream
1 can (4 oz.) chopped green chilies
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets
1/2 cup all-purpose flour
1 egg white, beaten
1/2 cup panko bread crumbs
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped
Place sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each tilapia fillet lengthwise into two portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoon of sour cream mixture. Sprinkle with chopped tomato. 8 servings.
Hot Fudge Pudding Cake
Cake:
1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
Pudding mixture:
1 cup sugar
1/4 cup unsweetened cocoa
Dash salt
1/3 cup boiling water
1/2 cup milk
Heat oven to 350º. Combine flour, 3/4 cup sugar, 1/4 cup cocoa, baking powder and 1/2 teaspoon salt; mix well. Add milk, margarine and vanilla; stir until well blended. Spread batter; in ungreased 8 inch square pan.
In small bowl, combine 1 cup sugar, 1/4 cup cocoa and dash of salt; mix well. Sprinkle evenly over cake batter. Pour boiling water over sugar mixture. Bake at 350º for 40-50 minutes or until center is set and firm to the touch. Serve warm. If desired, serve with ice cream. Store in refrigerator. 8 servings
Apricot-Glazed Chicken Breasts
1/2 cup apricot preserves
2 teaspoons lemon juice
2 teaspoons soy sauce
1/4 teaspoon onion powder
4 boneless skinless chicken breasts
1/2 teaspoon salt
Heat gas or charcoal grill. In small microwavable bow, mix apricot preserves, lemon juice, soy sauce and onion powder. Sprinkle chicken with salt and pepper.
Place chicken on grill; cover grill. Cook with medium heat 5 minutes. Turn chicken; spoon about 1 teaspoon preserves mixture over each breast. Cook covered 5 to 8 minutes longer or until juice of chicken is clear when center of the thickest part is cut (170º). Microwave remaining preserves mixture on High 30-40 seconds or until hot. Spoon over chicken before serving. 4 servings.
