Things you’ll likely learn about me upon our first meeting- I like color, I enjoy binge-watching 2000’s television, & I love tacos. Love. Tacos are my favorite food- any culture & just about any ingredients. When I’m looking to cut my carb count & up my protein, I tend to turn to my air fryer. & this is something I’ve made for both lunch & dinner that is a hit!…
Happy Friday! Have you guys noticed anything new on Home in High Heels? like…say….everything? Completely new setup, I hope you guys will enjoy it! Bare with me as I’m still working out kinks including these photo sizes. Sorry! I’m hoping to have them a nice BIG size soon so you can see details!
But anyway…onto the food!If you caught my Cilantro Lime Ranch Dressing recipe awhile back then you know how much I love my little dressing mixing gadget (check out the Vibe Salad Dressing Mixer on Amazon here!) & it makes me create more recipes out of pure inspiration. Today I’m sharing my easy mix that I use on tacos, with veggies, & even thinned out as a dressing. I call it the Creamy Healthy Avocado Sauce! Keep reading to check out this simple wonder!
So this recipe was born months ago when I had half an avocado that I needed to use up. My husband doesn’t eat them & although I can sit down to a whole one I wanted to make it last. I always have these ingredients on hand with the exception of the avocado so it practically makes itself.
- ½ a ripe avocado
- ¼ to ½ cup Greek yogurt
- 1 to 2 tablespoons milk
- 1 tablespoon lime juice
- ½ a fresh or roasted jalapeno, chopped & seeded OR jalapeno sauce
- 3 pinches fresh cilantro, chopped fine
- Combine all ingredients in food processor or whisk together until creamy. Add more or less milk depending on how thin you'd like it.
- Serve chilled.
This day I was really feeling tacos & this sauce was absolutely a perfect topper! These are roasted chicken tacos on corn tortillas topped with lettuce, Creamy Avocado Sauce, & some beautiful feta cheese. Yum! Also great with chopped veggies (use it in place of ranch!) & just about anything that is good with a chilled topper in my opinion. If you need a dip cut back on the milk & add a touch more greek yogurt. Also great with a tablespoon or two of your favorite salsa.
What are your favorite sauces & dips to whip up in a flash? What do you do with leftover avocados? Link to your recipe below if you have on & check out these other sauces from the Foodie Friday Linkup members! Want to join in on our next linkup? Check out my Lifestyle Blogging Network tab here for more information & how to apply.
I grew up in southern California where seafood is fabulous. When I got married we hit a bit of a fish wall. The only way Ryan tends to like fish is in sushi rolls or fried. Not always the healthiest options. Fish can be pretty inexpensive when bought in bulk & it is awesome to change up dinner time. So what does a girl do when she gets sick of the same ‘ol fish & chips? Try a new recipe of course! Keep reading to see how this recipe went over in our house!
Baked “Fried” Cornflaked Fish
adapted from Click and Cook Recipes
4 white fish fillets (I used Tilapia fillets I’ve had in the freezer, about 6 oz each)
3/4 cup crushed plain cornflakes
1/3 to 1/2 cup flour
1 large egg (white only, yolk removed)
1/2 teaspoon paprika
1/2 teaspoon chile powder (Cajun & taco season are also good!)
Salt & pepper to taste.
Optional: Cooking spray, fresh lemon, or add some kick with additional seasonings.
1. Preheat oven to 425. Spray a non-stick cooking sheet with cooking spray.
2. Sprinkle fish with salt & pepper. Add seasoning to flour. Whisk egg white in small bowl. Reserve con flakes in a separate bowl. Dredge fish in flour & lightly shake off excess. Next dip into egg whites. Last dredge in corn flakes.
3. Make sure fish are completely coated with the corn flakes so it looks like it has actually been fried. Press corn flakes into any bald spots.
4. Place on the prepared cooking pan & spray the tops lightly with cooking spray. Bake 10-14minutes turning once in between cooking if desired.
We both really liked this fish a lot! I ended up slitting the fish up the spine so we had smaller pieces & they cooked faster for a quicker dinner. Ryan approved! We had them as fish tacos with fresh tortillas which I’ll be doing a post on soon. If your family prefers fried over healthy give this combo a try!