Tilapia & Poblano Tacos
Here's a quick take on fish tacos: just sauté fish, onions and peppers and serve with tortillas and some simple toppings. Poblano peppers vary immensely in heat level and tasting them is the only way to judge how hot they are. So before cooking, taste your poblanos and add a pinch of cayenne or a jalapeño if you want more heat. Use green bell peppers if you want a milder taco.
Ingredient notes: U.S. farmed tilapia is a great choice both for the environment and your budget. Plus its mild flavor and relatively firm texture make it super-versatile--try it in other recipes to replace more expensive fish like flounder, sole or cod.
To remove corn from the cob, stand an uncooked ear of corn on its stem end and slice the kernels off with a sharp, thin-bladed knife.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
2 starch, 2 lean meat, 1 fat