Fish Tacos

Lincoln declared these the best tacos ever! High praise coming from a 5 year old!

1 tablespoon olive oil
3 cloves garlic, minced
5 tablespoons lime juice
1 lb tilapia fillets

2 tablespoons mayonnaise
2 tablespoons plain yogurt
2 tablespoons lime juice
tabasco sauce to taste

cilantro
shredded lettuce or cabbage
shredded cheese
chopped tomatoes

Heat the olive oil in a large skillet. Add the garlic and saute for about 1 minute. Add the lime juice and heat through. Poach the tilapia fillets in the lime/garlic mixture, turning once, until cooked through. In a serving dish, break the tilapia into bite size pieces and pour remaining liquid over it.

In a small dish, combine the mayonnaise, yogurt, lime juice, and tabasco. Mix well. (I used Kraft Chipotle Mayo instead of the tabasco, but you could get the same result using Chipotle Tabasco.)

To serve, place fish in a tortilla with a little of the mayonnaise sauce. Garnish as desired with cilantro, cheese, tomatoes and cabbage. (Cabbage is more authentic, but my kids won't eat it so we use shredded lettuce.)

Spaghetti w/ Smoked Sausage and Carrots

I know this sounds like a weird combination, but it really is super yummy. My kids always think it looks weird, but once they get the first taste, they pretty much inhale everything on their plates... that makes it a winner in my book!

olive oil
1/4 onion, finely diced
2-3 carrots, peeled and shredded
1/2 teaspoon red pepper flakes
8 inch piece of smoked sausage, cut into strips
freshly ground black pepper
1/2 lb spaghetti, cooked as directed

Heat the oil in a large frying pan. Add the onion and cook until softened and slightly translucent. Add the red pepper flakes and cook for about 1 minute, just until fragrant, then add the carrots and sausage. Cook for about 10 minutes, stirring often, until the sausage is slightly browned and the carrots are softening. Add pepper to taste and toss with the cooked spaghetti. Serve at once.

This recipe makes enough for 4 adult servings or 2 adult and 4 child sized servings.