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Live playthrough of the fast action dice rolling Kickstarter game Star Fighters Rapid Fire by Alley Cat Games. Back Star Fighters on Kickstarter . About Star Fighters: Rapid Fire combines the excitement of real-time dice rolling with tactical starship combat. Each player hops into the cockpit of their own starfighter and duels it out in a dog fight to prove who is the superior pilot. The game plays in multiple modes 1 vs 1, 3 player free-for-all, 2 vs 2, or a solo mode where a single starfighter attacks an orbital space station. In the real-time phase all players roll and re-roll their command dice simultaneously, and assign them to the various functions of their starfighter. When a player has fully charged systems and is ready to act they may end the real-time phase by hitting the big red button and yelling, “Fire!” This means all players must cease rolling and allocating dice and move to the tactical phase. In the tactical phase players then alternate activating the systems they hav

Recipe of the Day: Fish Tacos With Chipotle Cream

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Fish Tacos With Chipotle Cream
August 2, 2011

Ellie KriegerRecipe courtesy of Ellie Krieger
Ellie's healthy take on this classic seafood favorite tops flaky tilapia
with a yogurt-based cream sauce.
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Ingredients
  • Fish:
    • 2 tablespoons olive oil
    • 2 tablespoons freshly squeezed lime juice
    • 1/4 teaspoon salt
    • Freshly ground black pepper
    • 1 pound white flaky fish fillet, like tilapia or halibut
  • Chipotle cream:
    • 1/2 cup plain nonfat yogurt
    • 2 tablespoons mayonnaise
    • 2 teaspoons chipotle pepper, in adobo sauce
    • 8 (6-inch) corn tortillas
    • 1 1/2 cups shredded green cabbage or lettuce
    • 1/2 cup corn kernels (thawed if frozen)
    • 1/4 cup fresh cilantro leaves
    • Lime wedges

Directions

  • In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
  • Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
  • In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
  • Heat the tortillas on the grill or grill pan for 30 seconds on each side.
  • Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish,cabbage, corn and cilantro and serve with lime wedges.

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