Peachy Fish Taco Recipe

Peachy Fish Tacos Recipe

I love fish tacos! I made these tacos recently for my family, and they were devoured- even the slaw! (My kiddos ate cabbage, AND they put it on their tacos!!! I'm so proud of them.) The crunch of the slaw (seasoned with Cherchies® Chardonnay Lime & Cilantro), the savory fish (seasoned with Cherchies® Select Grilling Rub & Seasoning Blend), Cherchies® Vidalia Onion & Peach Salsa, and the special sauce was a flavor party in our mouths.  

"Mom, these are so good!" Music to my ears;)

For your next taco night, whip up a batch of these flavorful fish tacos for your gang, but grab some for yourself because they will disappear before your eyes. Serve these tacos with our Chardonnay Lime & Cilantro Rice and Cherry Applesauce for a complete meal.  

Thanks for stopping by. :) Comment below if you have made this recipe. Visit our blog for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Ingredients

• 4-5 fillets of white fish (I used Tilapia for this recipe, but you could use any white fish)

• Cherchies® Select Grilling Rub & Seasoning (for fish rub)

• 1-2 Tablespoons Coconut oil (I've been using this lately)

• 1-2 cups coleslaw mix

• 2 Tablespoons (Tbsp) Cilantro, chopped

• Juice of 1/2 of a lime

• 1 Tablespoon (Tbsp) Cherchies® Chardonnay Lime and Cilantro (or to taste)

• 1/2 cup mayonnaise

• 1 Tablespoon (Tbsp) Cherchies® Select Grilling Rub & Seasoning

• Corn tortillas

• Cherchies® Vidalia Onion Peach Salsa

• Lime wedges (optional) for garnishing

Preparation 

This step is optional, but I think it added a nice smokiness to the tacos.  Toast the corn tortillas on both sides over a low flame.  I tried toasting the tortillas in a cast iron pan for a few minutes, and although good, I preferred the tortillas over the flame.  You decide.  After the tortillas have toasted, place them in a tortilla warmer or cover them with a paper towel until ready to use.

Next, prepare the slaw.  In a medium bowl, add the slaw mixture, the lime juice, the chopped cilantro, and Cherchies® Chardonnay Lime and Cilantro Seasoning.  Set aside.

Now for the "special sauce".  Combine mayonnaise and our Select Grilling Rub & Seasoning Blend.  I had this cute decorator bottle I purchased a while ago, but you can get the same effect by putting the special sauce into a plastic bag and snipping off the corner.  Either way, the sauce will finish off the tacos at the end.

Add oil to griddle or pan (I have a griddle attachment that fits over my burners) and turn to medium heat. While griddle is heating up, season both sides of fish with a generous amount of Cherchies® Select Grilling Rub & Seasoning.   Cook fish a few minutes on each side, or until done (use a fork to check doneness by checking to see if fish flakes).

Now assemble to tacos.  After fish is finished cooking, flake the fish into chunks with a fork and place on tortillas.  Next add a generous amount of the slaw.  

Then add the peach salsa, and finally the special sauce.  There you go folks, fish tacos:) Ole!

Pulled Pork Bowl Recipe

Pulle Pork Bowl Recipe

One of my son's favorite foods is pulled pork sandwiches (he must have gotten that from me).  After a day of slow cooking the pork and smelling the wonderful aromas all day, it was almost time for dinner...until I realized at the eleventh hour that I didn't have rolls to make the sandwiches.  Yikes!  Think mom, now what? Mashed potatoes! 

I quickly peeled a few potatoes and plopped them into boiling water, and in a short few minutes (you get the gist), I had mashed potatoes and a comforting pulled pork bowl!  This recipe is so easy...you throw the ingredients in a slow cooker and walk away!

Thanks for stopping by:) Comment below if you have made this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Ingredients

• 1 lb. Pork roast, sliced into 1-inch steaks

• 1 onion chopped

• Cherchies®Select Grilling Rub and Seasoning (enough to coat both sides)

• Brown sugar (enough to coat both sides)

• 1 cup chicken broth

• Your favorite mashed potato recipe (or you could just use rolls;)

Preparation

Slice pork roast into about 1-inch steaks. Generously rub the pork with Cherchies® Grilling Rub & Seasoning (this seasoning blend is seriously one of my favorite most versatile spices) and brown sugar.

Add onions and chicken broth.

Cook on low for 5-6 hours (or 4-5 hours on high), or until pork pulls apart with forks.   Serve over your favorite mashed potatoes or on rolls for pulled pork sandwiches.  Enjoy! 

Kathy's Thai Chicken Recipe

Thai Chicken Recipe

Who needs take-out, when you can make it at home?  Don't get me wrong, I love the idea of ordering from my favorite Thai restaurant, especially on a weekend night, but this recipe was so easy, I had to give it a try!  Thank you, Kathy from Seattle, for sending us this delicious quick cooking recipe!  My kids asked for seconds!

Ingredients

• 1 1/2 pounds chicken breast tenders (or slice chicken breasts in half lengthwise)
• 1 tablespoon cornstarch
• 1 tablespoon fish sauce
• 4 teaspoons canola oil, divided 
• 1 cup sliced onion 
• 1 Tablespoon (Tbsp) Cherchies® Garlic 'n Herb No-Salt Seasoning  (could substitute Garlic Seasoning)
• 1 Tablespoon (Tbsp) Cherchies® Chardonnay Lime & Cilantro Seasoning
• 1/2 teaspoon (tsp) pepper
• 1 teaspoon (tsp) minced garlic
• 1 teaspoon (tsp) fresh ginger (scraped with a Microplane)
• 1/2 cup light coconut milk
• 2 Tablespoons Tbsp) Sriracha (hot chile sauce)
• 1 Tablespoon (Tbsp) sugar 
• 1 Tablespoon (Tbsp) fresh lime juice 
• 2 Tablespoons (Tbsp) chopped fresh cilantro
• Cooked rice 
• 4 lime wedges 

Preparation

Cook rice according to package directions. Keep warm.  Combine fish sauce and cornstarch in a small bowl and set aside.

Sprinkle both sides of chicken with Garlic 'n Herb No-salt Seasoning, pepper, and Chardonnay Lime & Cilantro Seasoning.  Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side. Remove chicken from pan.

Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute.

Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, the cornstarch/fish sauce mixture, and lime juice; cook 45 seconds or until thoroughly heated.  Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.  Enjoy!

Eggs 'N Chile Casserole Recipe

Eggs, cheese, and sausage...Hello beautiful!  This is a lovely dish that can be made ahead and paired with our Strawberry Spinach Salad Recipe,  you will have a meal for brunch, lunch, or even dinner (Breakfast for dinner- I did that a lot when the kids were little and my dear hubby was out of town.  Yum!).  

Ingredients

• 4 English muffins, split
• 4 teaspoons (tsp.) butter, softened
• 1 lb.  bulk pork sausage
• 4 oz. can diced green chiles, drained
• 3 cups cheddar cheese, shredded
• 2 teaspoons (tsp.) Cherchies® Lem'n Pepper Spicy Blend Seasoning
• 1 1/2 cups low fat sour cream
• 12 eggs, beaten

Preparation

Spread each side of an English muffin with 1 tsp. butter and place buttered side down in a lightly greased baking dish (13x9x2 inch baking dish).  

Cook sausage until browned.  Drain.  Layer half of the sausage, chilies, cheese, and Lem'n Pepper over English muffins.  

Combine sour cream and eggs; pour over casserole.  

Top with remaining sausage, chilies, cheese, and Lem 'n Pepper.   Cover and refrigerate for 8 hours. Remove from refrigerator and let stand at room temperature for 30 minutes.  Bake for 35-40 minutes, uncovered at 350 degrees.  Ole!