Mother's...

Mother's are so special! On this Mother's Day I am especially grateful for my wonderful Mother. She is my role model...I hope to one day be as awesome as she is. :) Thank you, Mom, for everything you have taught me...you listen...love me unconditionally...give me advice...and more. I could go on and on. I love you!

I cooked dinner tonight for Mom and Dad (and of course-the hubs). We had fish tacos, black bean salad and coleslaw. For dessert we had Sauteed Cherries in Zinfandel over icecream. Delicious, light, summery dinner! If you like red wine, I suggest you try the dessert...it's super easy, fast and delicious.

Fish Tacos with Lime-Cilantro Crema

Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.

Yield: 4 servings (serving size: 2 tacos)

Ingredients
CREMA:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

TACOS:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (I used grouper b/c snapper was not at the fish store...grouper worked great!)
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preparation
Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
(recipe from Cooking Light)

Sauteed Cherries in Zinfandel over Vanilla Ice Cream

Adapted from a recipe found in Cooking Light
Serves 2

1 cup frozen pitted cherries
1/2 cup Zinfandel wine
3 T sugar
1 c. vanilla ice cream

Add 1 cherries, Zinfandel and sugar in a saucepan over medium-high heat. Heat until just boiling, then turn to low and allow the liquid to reduce. Drizzle cherries and sauce over a 1/2 c. scoop of vanilla ice cream.
(recipe from a friends blog, she adapted from Cooking Light)