Recipes

Hawaiian Crunchy Baked Fish Tacos

Hawaiian Crunchy Baked Fish Tacos

Crunchy Baked Fish Tacos = beach vacation in Hawaii to me! Hawaii is a place that will always have you smiling and eating fish tacos in the sunshine. I thought maybe we could bring those good vibes to the kitchen by making these tacos for dinner.

These are super tasty and easily baked in the oven, in the comfort of your own home. In addition to the delicious toasted panko-crusted fish, this recipe also includes zesty citrus slaw, chipotle crema, chopped avocado and crumbled Mexican cheese. These simple healthy tacos are sure to transport anyone to a sunny tropical vacation, right in the kitchen!!!

Why not make it a Hawaiian themed evening with some crunchy baked fish tacos? If you make these, please don’t hesitate to share them on your Instagram story and tag @_mikskitchen – i’d love to see how you made them in your kitchen!

Crunchy Baked Fish Tacos
Yield: 12 Tacos

Crunchy Baked Fish Tacos

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

Who needs a vacation to Hawaii right now?

I miss Hawaii so, I am sharing these crunchy fish tacos that will hopefully give us some tropical feels.

The crunchy fish for these tacos are easily baked in the oven - no frying necessary. Along with the crunchy fish, this recipe has zesty citrus slaw, chipotle crema, chopped avocado, crumbled Mexican cheese and soft tortilla shells.

These crunchy baked tacos are healthy, simple and sure to transport anyone to a sunny tropical vacation... right in the kitchen!

Ingredients

Crema

Fish

Citrus Slaw

Assembly

  • 12 corn or flour tortillas, warmed
  • 2 fresh avocados, peeled, pitted and Chopped
  • ½ Cup crumbled queso fresco (a mexican cheese)

Instructions

    1. Make the Chipotle Crema: combine all ingredients in a blender and puree the sauce until smooth. Set aside.


    2. Make the Citrus Slaw by combining Greek yogurt, honey, lemon and lime juices, sea salt and black pepper; mix well. Then, add the chopped cilantro, jalapeno, sunflower seeds, coleslaw mix and green onions. Toss until combined and set aside.


    3. Preheat the oven to 375°F. Spread the panko on a baking sheet and toast it until its golden brown for 5-7 minutes in the oven, giving the pan a gentle shake halfway through. Remove panko crumbs and transfer to a bowl and add chili powder, garlic powder, cumin, salt and pepper. Mix until combined.


    4. Set up the assembly line with (1) Fish (2) Whisked Egg (3) Panko crumb mixture (4) Parchment covered baking sheet. Dip each piece of fish in the egg mixture, and then into the panko mixture and gently press it on the fish until its fully coated. Transfer to the baking sheet and repeat the process for the remaining fish.


    5. Bake the fish for 10 minutes or until its cooked through (internal temp should be 145°F) and it will be opaque, flaking easily with a fork. While the fish is cooking, prepare all the toppings (crumble the cheese, cut the avocado). Transfer baking sheet with fish to a wire rack, then use a fork to roughly flake the fish into smaller pieces.


    6. Assemble the tacos: Fill a tortilla with a few spoonful’s of slaw, followed by the fish and any desired toppings. Drizzle with chipotle crema and serve immediately!

Notes

These don't make the best leftovers - they're best eaten fresh and hot out of the oven. So only make what you can eat when it comes to the fish. The citrus slaw is good on sandwiches, or as a side to most meals so that is good for the week if you want to make extra or have leftovers.

To find the Chipotle Adobo in the grocery store, go to the mexican / ethnic food isle! I know when I first was looking for this item, I was lost! Or, save yourself the hassle and order it from your couch on amazon!

To warm the tortillas - pop them in the oven (turn the oven OFF, it'll still be hot for many minutes after) after the fish comes out for a couple minutes while you cut the fish and station all the ingredients for assembly. Put the timer on - you dont want crunchy taco shells, just warmed.

This recipe has more preparation time, so just give yourself enough time to do it all or grab a helper! (I promise it'll be worth it!)

Nutrition Information:

Yield:

12 Tacos

Serving Size:

1

Amount Per Serving: Calories: 250

Calories are based upon ingredients I used and may differ to the brands used for this recipe.

Simple Cauliflower Soup with Chorizo And Garlic Croutons

Simple Cauliflower Soup with Chorizo And Garlic Croutons

Do you love cozy delicious homemade soups in the wintertime? I know I do! This recipe is very simple to make. In less than 45 minutes you’ll have piping hot creamy cauliflower soup to entice everyones tastebuds with.

Homemade soups are definitely one of the best things about the cold winter months. After being outside, this soup will warm your insides up and leave you feeling fully satisfied. And all while remaining mainly dairy free (if you omit the 1/4 cup cream). It makes for an amazing and easy weekly meal prep or make a big pot to share with the family over the weekend.

You’ll be sure to impress whomever you are cooking for with this gourmet simple cauliflower soup… (we won’t tell them that it was simple to make, don’t worry).

Simple Cauliflower Soup with Chorizo & Garlic Croutons
Yield: 4

Simple Cauliflower Soup with Chorizo & Garlic Croutons

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Cauliflower this, cauliflower that! This tasty soup has a unique spicy kick from the toppings and creamy smooth soup base. I cant even put into words how delicious and creamy this soup really is. You're just gonna have to make it for dinner tonight and let me know if you agree (you will)!

Ingredients

  • 4 Tbsp. Olive Oil
  • 2 Yellow onions, chopped
  • 2 Cauliflowers, cut into florets
  • 4 Garlic cloves, finely chopped
  • 1000ml Vegetable stock
  • ½ Cup of chorizo, chopped
  • 4 Large slices of crusty bread
  • ¼ Cup cream
  • Small bunch of parsley, chopped

Instructions

    1. Heat 2 Tbsp. of olive oil in a large pot over medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 minutes.
    2. Then put the cauliflower florets and 2 crushed garlic cloves into the pot. Give everything a good stir and then pour the stock in. Cook for 15 minutes or until the cauliflower is tender.
    3. Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then cut into crouton-sized pieces.
    4. Heat the remaining 2 Tbsp. olive oil in a frying pan, add the chorizo and fry until crisp. Then put the bread and remaining 2 garlic cloves into the pan and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
    5. Using my Ninja Blender, blitz the soup and season to taste with salt and pepper. Add the cream to the pot and stir. Reheat if necessary.
    6. Mix the chopped parsley with the chorizo and croutons. Top the soup when its ready to serve with the chorizo and garlic bread mixture on top.

Notes

NINJA BLENDER
I have linked the blender I use in this blog post because I seriously believe that it is the best lower cost blender around. I got it for Christmas last year and it really does the job well for under $100. I make giant protein smoothies with frozen fruit, blend up soups and sauces, crush nuts for crusts, grind down oats for flour, make juices (without a juicer!) and so much more that I probably don't even know about yet. Its compact making it apartment/small space friendly and it comes with different sized blending bottles. Enjoy my friends - this appliance is a keeper!!!!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 550

Easy Cracker Chicken Strips & Honey Mustard Sauce

This is my elevated adult version of chicken nuggets! They’re crispy, crunchy goodness and when dipped in this sauce, I promise you will feel like a kid again. One of the best things about this recipe is that it is very versatile. You could cut these strips up over a pasta dish, use them in a tasty lunch wrap or serve them up for the kids with fries. I usually make them for a lower carb meal with a garden salad on the side.

The honey mustard sauce is a family recipe that has been around for years! My mom first made it for me as a kid when we would make “shake n bake” chicken nuggets for dinner time. The curry in the sauce gives it tons of bright flavor and it’s a sauce I’ll keep making over and over and never get tired of it.

I hope you enjoy this quick, easy and versatile meal. When you try this recipe – send me an email or tag me on social media. I’d love to see how you served up these chicken strips and sauce.

Homemade Chicken Strips
Yield: 4 Servings

Easy Cracker Chicken Strips & Honey Mustard Sauce

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

Do you need an easy meal that the whole family will love? We got you.

This cracker crusted chicken and tangy honey mustard sauce will make lunch or dinner simple and tasty.

In 30 minutes you'll have gourmet baked chicken strips hot out of the oven and ready to devour with the best dipping sauce (and i mean the best) ever.

Ingredients

Chicken

  • 4 Chicken breasts, Cut into 1 inch strips
  • 2 Eggs, whisked
  • 1½ Cups of your favourite crackers, crushed
  • ¼ Tsp. smoked paprika
  • ¼ Tsp. garlic powder
  • ¼ Tsp. oregano
  • ½ Tsp. salt
  • ½ Tsp. black pepper
  • Coconut or Avocado Oil Spray

Sauce

Instructions

    1. Preheat the oven to 400 F°. Make the sauce first, by combining all ingredients into a bowl and whisking until smooth. Set aside in the fridge for later. Prepare a baking sheet with parchment paper for the chicken.


    2. Place the crackers and all seasoning into a large zip lock bag, squeeze out any air inside the bag and seal it. Grab a mallet and smash the crackers until they are all broken up into a crumb-like texture. Transfer to a shallow bowl and set aside.


    3. Next, Clean and cut the chicken breast into 1 inch strips. Set up your assembly line to coat the chicken. (1) Chicken (2) Whisked Egg (3) Cracker crumb mixture (4) Baking Sheet. Coat each piece of chicken with the egg, dripping off any excess, then lightly press crumbs onto the chicken to then place it on the baking sheet. Repeat the process until all the chicken is done.


    4. Bake the chicken for 10 minutes – checking to see if the chicken is juicy and white on the inside by cutting one piece open with a knife. If it is still pink, add another few minutes and check again.


    5. When the chicken is done, take the sauce of the fridge and serve immediately!

Notes

I used Cheddar Nibs for my cracker choice – very tasty and cheesy. If you want a lighter, healthier alternative try using a Breton Cracker or a seedy/multigrain one. Just make sure it is a soft cracker rather than a firm type.


I serve this with a big garden salad, as pictured. But of course you can use these chicken strips in a wrap, sandwich, serve with fries or top it over pasta. Many options!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 400

Calories are based upon ingredients I used and may differ to the brands used for this recipe.

Flourless Banana Chocolate Chip Muffins

Flourless Banana Chocolate Chip Muffins

I don’t know about you but banana chocolate chip anything has my heart. This flavor combo is classic and gives me all the nostalgic feels from my childhood.

The smell of these banana chocolate chip muffins wafting through your home will have the whole family craving a hot muffin right out of the oven. The twist on these are that I’ve incorporated ingredients with more nutritional value – and you will still love them, I promise. 

Using oats to make your own “flour” is extremely easy, nutritious and convenient. Oats are a good source of soluble fiber making them a slow releasing carb. It is a great substitute for white flour! These muffins also contain no granulated sugar and are substituted with maple syrup for sweetness and flavour instead. 

I love having one of these muffins with a coffee in the morning or after dinner when the chocolate craving hits. 

Flourless Banana Chocolate Chip Muffins
Yield: 12 Small Muffins

Flourless Banana Chocolate Chip Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Do you know the muffin man? Who lives down jewelry lane? Neither do I...but I do know this healthy twist on a classic muffin is a winner!

This flavor combo is classic and gives me all the nostalgic feels from my childhood. The smell of these wafting through your home will have the whole family craving a hot muffin right out of the oven.

The twist on these are that I’ve incorporated ingredients with better nutritional value; like oat flour, maple syrup and walnuts – and you will still love them, I promise.

Ingredients

Instructions

PREP:
Preheat oven to 350° F and generously spray the muffin pan with oil (don’t use liners as this batter really sticks to them)

Melt the coconut oil down and set it aside so it can come back to room temperature before being added to the batter.


OATS:
Take 1 ½ cups of oats and add them to a blender or food processor. Blend the oats until they resemble the consistency of flour - a fine powder. If you need to you can stir the oats up after the first blend, and then blend again to get to the right consistency. Set aside.

BANANA:
After they are thawed, unpeel them and thoroughly mash up the very ripe bananas in a small bowl with the back of a fork.

BATTER:
Add the mashed banana, egg, maple syrup, baking soda, baking powder, cinnamon, salt, melted coconut oil, and vanilla extract to a large bowl. Stir until well combined. Add in the blended oats and stir until combined. The batter should be wet! Add in the walnuts and dark chocolate chips and stir again – but don’t overmix.

BAKE:
Transfer the batter into the prepared muffin tins, adding equal amounts to the 12 spaces; they should be about 3/4 filled. If desired, add a few more chocolate chips on top. Bake for 20-25 minutes or until no longer gooey/wet looking on top and lightly browned around the edges (if you lightly touch the muffin, it should spring back). Remove from the oven and let them stand for 5 minutes before using a fork to get the muffins out onto a cooling rack.

Notes

If I can recommend anything it's...

BANANAS: When I have old ripe bananas on the counter, I stick them in the freezer. Then I thaw them out for 5-6 hours on the counter before I need them. I like to use the blackest, ripest bananas for my baking because the flavor you get from using them is unreal. What I do is let them thaw while I’m at work and bake these when I get home or I will let them thaw while I’m sleeping and bake them in the morning!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 150

Easy Grilled Tuscan Chicken Salad

I found this easy grilled tuscan chicken salad in @real_simple magazine. This magazine is a family favourite to gather and try new recipes from. They do an awesome job at featuring healthy and easy meals for any kind of food lover.

I absolutely love trying new recipes, tweaking them and making them how I want to. I think that’s the fun of cooking and experimenting in the kitchen. This easy grilled tuscan chicken salad has a homemade dressing and pan fried garlic croutons and it’s sure to be a delicious dinner.

If you are into making your work week lunches easy-peasy like me, then double this recipe and have salad for the week. It’s the absolute best when I can meal prep with a delicious recipe and this is for sure a keeper! I hope you love this salad as much as I do, thanks for being here.

I really hope you find this recipe tasty and share this salad with someone you love. I’m excited to hear all about how making this recipe goes and please feel free to share your experience with me!

Yields: 2 hearty salads or 3 moderate salads

Easy Tuscan Chicken Salad
Yield: 2 Big Salads

Easy Tuscan Chicken Salad

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

This salad is packed full of delicious, nutritious ingredients. It has flavourful baby arugula, honey lemon dressing, juicy grilled chicken, tangy red grapes and pan-fried garlic croutons! It is sure to be an easy, low carb dinner or make it part of your meal prep Sunday plan!

I hope you love this healthy and falvourful salad as much as I do. Thanks for visiting Mik's Kitchen!

Ingredients

Salad

  • 3 Cups baby arugula
  • 1 1/2 Cups red grapes, halved
  • 1/2 Cup red wine vinegar
  • 1/4 Cup Grana Padano cheese, grated
  • 2 Chicken breasts
  • 1 Lemon, zest
  • 2 Slices of thick sourdough bread
  • 2 Cloves of garlic
  • 2 Tbsp. avocado oil
  • 1 Tsp. oregano
  • 1/2 Tsp. honey

Dressing

Instructions

    1. Start by creating the marinade for the chicken using 1 clove of minced garlic, the zest of 1 lemon, 2 tbsp. avocado oil, oregano and honey. Pour the marinade over the chicken and let it soak for 20 minutes in the fridge. Then pan fry the chicken on medium-high so it gets a crispy crust (about 3 minutes a side) in a large pan.

    2. Using a baking sheet lined with parchment paper, finish cooking the chicken in the oven at 400° F for another 5-10 minutes, checking until its white and juicy on the inside.

    3. While the chicken is cooking in the oven – cut the grapes in half and soak them in the 1/2 cup of red wine vinegar for a minimum of 15 minutes. Then grate the cheese and set it aside. Let the chicken rest for 5 minutes and then cut it into 1″ strips. Set that aside too.

    4. To make the dressing, combine avocado oil, lemon juice, white wine vinegar, balsamic vinegar, dijon mustard, honey, salt and pepper. Stir or shake to combine and taste as you go!

    5. Cut the sourdough bread into 1″ cubes. Pan fry the bread in 1 tbsp. of oil, 1 minced garlic clove, salt and pepper, until golden brown and crunchy. Yum!!!!

    6. Once all your ingredients are prepped up, you can toss the baby arugula in the dressing and plate it. Add the halved grapes to the arugula salad (after straining the red wine vinegar out from them) and top with grilled chicken. Add the crunchy warm croutons, the grated cheese and you're all done!

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 600

Calories are based upon ingredients I personally used, may differ to the brands used for this salad.