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Ginger Garlic Flank Steak

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Tonight was all about ginger garlic flank steak! Let’s get real…nobody has time to spend 2 hours in the kitchen serving up Martha Stewart style dinners every night.  If you have time on a Sunday or during the holidays that’s obviously when it’s more realistic to be able to dedicate the time to that type of cooking.   For the rest of the days that you are running around like a crazy person trying to get everything accomplished, including dinner, this meal can easily fit into a hectic day.  We really try our best to bring you meals that are healthy and inspiring but don’t require 100 ingredients and hours of cooking.  This ginger flank steak is so simple to make and we promise that you won’t be slaving away in the kitchen all night long!

You can throw the steak in a ziplock bag the night before to marinade overnight.  For the marinade just mix up soy sauce, sesame oil, olive oil, honey, fresh ginger, garlic and fresh squeezed lime juice and add it to the bag with the steak.  When dinner time rolls around the next day, simply sear the steak on each side for about 3 minutes.  Complete cooking by finishing it off in the oven at 425 degrees for about 5 minutes.

Stephanie Heymann Photography

You can serve the steak over rice or cauliflower rice like we have done and add a steamed veggie like green beans or broccoli.  Dinner really doesn’t get much easier than this, and it’s delicious!!!

Stephanie Heymann Photography

Ginger Garlic Flank Steak
 
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Serves: 4
Ingredients
  • 1 pound flank steak
For the Marinade:
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon oilve oil
  • 2 teaspoons honey
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic - chopped
  • juice of ½ fresh lime
Instructions
  1. In a small bowl, mix ingredients for marinade and pour over steak in either a large ziploc bag or baking dish. Marinate in refrigerator for at least 2 hours or up to 24 hours.
  2. Preheat oven to 425°. Preheat grill pan on high heat. Sear meat on both sides for about 3 minutes each until a deep brown crust achieved. Transfer grill pan to oven and continue cooking for about 5 more minutes for medium rare or a little longer for medium.
  3. Remove from oven and transfer meat to cutting board and let it rest for 10 minutes. You can tent with foil loosley to keep warm.Cut thinly on the diagonal or against the grain to ensure the pieces are tender.
Great served with cauliflower rice and steamed green beans as shown.

Crab Cakes with Lemon Herb Aioli

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We love crab cakes with lemon herb aioli! Okay, so we told you to buy extra crab legs so you would have plenty of leftovers…hopefully you did…and this is why!!  Right here.  These perfectly delicate homemade crab cakes are absolutely everything.  They are so light and fresh and pair beautifully with the lemon herb aioli.  Whenever we are making crab legs, we purposely buy extra so we can make crab cakes!  Trust us when we say, you are going to love these!

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Just combine the ingredients in a bowl but be sure not to over mix as that can make them tough or dense in texture.  You want them to stay nice and airy and light.  Form into a patty, coat with the panko bread crumbs and lightly fry them in a sauté pan until nice and golden brown.

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These cakes make a perfect appetizer for your next party or can be served as a light lunch.  Enjoy with nice glass of pinot gris and you have yourself a fantastic lunch!  Yum!

Check out our delicious salmon cake recipe too!

http://www.goodthymekitchen.com/salmon-cakes-with-lemon-herb-dipping-sauce/

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4.3 from 3 reviews
Crab Cakes with Lemon Herb Aioli
 
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Serves: Makes approx 8 crab cakes
Ingredients
  • 1 lb lump crabmeat (dungeness or king)
  • ½ C 0% greek yogurt
  • 1 clove garlic, minced
  • ¼ C dijon mustard
  • juice and zest of 1 medium lemon
  • 1 large egg
  • 1 tsp old bay seasoning
  • 2 Tbsp chopped flat leaf parsley
  • 1 Tbsp finely chopped chives
  • 1 C panko breadcrumbs
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • 2-3 Tbsp good quality olive oil
For the Lemon Herb Aioli:
  • ½ C 0% greek yogurt
  • 1 clove garlic, minced
  • 1 Tbsp finely chopped chives
  • 2 Tbsp chopped flat leaf parsley
  • juice and zest of 1 medium lemon
  • ¼ tsp kosher salt
Instructions
  1. In a medium bowl add lump crabmeat. In a separate bowl add greek yogurt, dijon, garlic, lemon zest and juice, old bay seasoning, parsley, chives, ½ C panko, and S&P. Mix until thoroughly incorporated. Add in crabmeat and fold together until mixed.
  2. Form crab mixture into even size patties. Spread remaining panko on a plate. Evenly coat each side of crab cakes with panko.
  3. Heat a large skillet over medium high heat, add olive oil. When olive oil is heated add crab cakes. Flip crab cakes after 4-5 minutes, flipping when golden brown.
  4. Remove from grill pan and serve alongside lemon herb aioli.
For the Lemon Herb Aioli:
  1. While crab cakes are cooking add all aioli ingredients together in a bowl and mix until incorporated.

King Crab Legs Brushed with Lemon Vermouth Butter

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King crab legs brushed with lemon vermouth butter, are you kidding me? You are looking at our Christmas tradition right here, and I can hardly wait because it’s almost time to have this feast once again.  King crab legs are a huge treat and our entire family thoroughly enjoys every last bite when it comes time to eat them.  We used to boil the crab legs to warm them and then serve them up with garlic butter, but everything changed when my neighbor told us to cut a strip down the center of each leg, throw them on the BBQ and baste them with vermouth, butter and fresh lemon juice.  Major game changer!!!

The crab is already pre-cooked when you purchase it from the store so you are really just warming it through to serve, so it only takes a few minutes on the grill.  The tricky part is getting a very sharp pair of kitchen scissors and cutting about a 1/4 inch strip out of the shell on the back side of the crab leg.  If you look at this picture closely you  can see the strips that are cut.  By cutting this strip it allows for the vermouth/butter/lemon to really soak into the crab meat so there is no need to serve any additional butter or sauces when it comes time to serve the crab. Another huge bonus with the strip cut out is it makes accessing the meat so much easier, you really don’t need crab crackers when you prepare the crab this way.

You will never make crab the same way again, BBQ and baste all the way baby!! Stay tuned…if you happen to have leftovers we will be posting the BEST crab cakes that will make you want to have some crab for leftovers every time. You should really just plan on buying a little extra crab so you can have the crab cakes in your life, you don’t want to miss out!

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King Crab Legs Brushed with Lemon Vermouth Butter
 
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Serves: Approx 7+
Ingredients
  • 6-7 King Crab Legs
  • 1 stick unsalted butter, melted
  • ¼ C vermouth
  • ¼ C freshly squeezed lemon juice
Instructions
  1. Using sharp kitchen scissors ¼ inch strip down the back of each crab leg.
  2. Heat bbq to high. Place crab legs directly on grill with the cut side facing up. Brush butter mixture over thr crab legs, repeating throughout the 5 minutes the crab is on the grill. Remove crab when heated through.
  3. Serve with fresh lemon wedges.

Quinoa & Kale Stuffed Acorn Squash

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The inspiration for this dish came from one of the best vegetarian meals I’ve ever had. It was at Proof restaurant in Scottsdale where they serve a quinoa and kale stuffed acorn squash that is to die for.  Of course I couldn’t stop thinking about it so I had to recreate our own GTK version.  It’s simple to make, super healthy and it won’t leave you hungry.

Cut acorn squash in half and remove the inner seeds.   Place a small pat of butter and sprinkle with salt and roast for about 35 minutes.

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While the squash is cooking sautee up some chopped kale and prepare quinoa.  Remove squash from oven and allow it to cool.   Now comes the tricky part…spoon out the cooked squash leaving the skin of the squash in tact.  You are going to stuff the kale, squash and quinoa mixture back into the shell so try not to tear the shell.  Mix squash, quinoa, kale and fontina cheese…because everything is better with cheese!! Season with S&P and and stuff the mixture back into the squash skin.  Top with marinara sauce and additional cheese…say it with me, “because everything is better with cheese!” Pop it back in the oven and cook for about 15 minutes until the cheese begins to bubble.

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We teamed up with Whole Foods to pair this amazing dish with an equally amazing wine.  The Director’s Cut Technicolor by Francis Coppola is a robust, big red.  This full-bodied wine is the perfect compliment to our quinoa and kale stuffed acorn squash.  Pick up a bottle at your nearest Whole Foods along with all of the ingredients to make this dinner!

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Stephanie Heymann Photography

Quinoa & Kale Stuffed Acorn Squash
 
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Serves: 4
Ingredients
  • 2 acorn squash
  • 4 small pats of butter
  • kosher salt
  • 2 C packed flat leaf kale, chopped
  • 1 tsp olive oil
  • 1 C cooked quinoa
  • ½ C grated fontina cheese + ¼ C for topping
  • 1 C marinara sauce + more for topping (We like White Linen by Victoria marinara sauce)
Instructions
  1. Heat oven to 425 degrees. Slice acorn squash in half from stem to base. Discard inner seeds and stringy pulp. Salt inside of acorn squash and put a pat of butter in each squash. Line roasting pan with parchment paper, line squash flesh side up on roasting pan. Roast for 35 minutes or until the flesh easily pulls off the squash with a fork. Set asode to cool. Turn oven down to 375 degrees
  2. Heat olive oil in large skillet over medium heat. Add chopped kale and sautee for 3 minutes until kale is somewhat wilted. In a mixing bowl add kale, quinoa and ½ C grated fontina cheese. With a spoon scoop out inner flesh of acorn squash (be careful not to tear the skin of the squash) and add squash to the bowl. Use the back of a fork or even a knife and fork to break up the squash. Mix all ingredients together and season with S&P to taste.
  3. Fill the shells of the squash (skin) with the acorn squash filling. Top with equal parts marinara sauce and the remaining fontina cheese. Place the squash back on the same parchment lined roasting pan and return to the oven. Cook approximately 15 minutes until cheese is melted and begins to bubble.
Good Thyme Tip - This dish can be made up to 1 day ahead of time. If placing in the oven from the refrigerator, remove from refrigerator and bring to room temperature. Cook at 375 degrees for approximately 25 minutes.

Roasted Poblano Peppers Stuffed with Chicken

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If you have never roasted a poblano pepper before, you have got to try it!  “What is a a poblano pepper?” you ask.  The poblano is a mild chili pepper originating in the state of Puebla, Mexico.  Poblanos tend to have a mild flavor and are delicious when stuffed with a variety of ingredients.  For dinner tonight, I decided to use onion, chicken, leftover corn, fresh tomatoes and cilantro.  Now, in the past, I would have combined all of this with rice but with all the cauliflower rice rage going on these days, I used that instead.  WOW!!  Absolutely delicious!  The beauty of cauliflower rice is that it seriously tastes so much like rice that it’s just a no brainer…bye bye carbs!  I just happen to love the mellow chili flavor of the poblano pepper.  Top these guys off with a little shredded cheese, cilantro, fresh avocado and maybe a little dollop of sour cream or Greek yogurt.  Yum!  Don’t be afraid…go for it!

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The skin gets nice and bubbly when you roast these guys!  Let them get a little blackened and then leave them in a paper or plastic bag for 5 minutes to steam.  Now, just get your hands in there and start peeling the skin off!  It’s so fun!  But be careful with the peppers because they can be fragile.  Cut a slit down the center so you can get the seeds out.

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How delicious does this chicken mixture look?  It’s seriously so good!  I cannot wait to make these again!

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Roasted Poblano Peppers Stuffed with Chicken
 
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Serves: 4
Ingredients
  • 2 boneless skinless chicken breasts (diced into small bite sized pieces)
  • 4 poblano peppers
  • ½ cup diced tomatoes
  • ½ fresh corn
  • ⅓ cup diced yellow onion
  • 1 clove garlic - minced
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 tablespoon cilantro - chopped (plus more for garnish)
  • ½ cup shredded cheese (we used montery jack and cheddar mixture)
  • 1 cup riced cauliflower (can find in most grocery stores, we buy at Trader Joe's, or rice yourself by adding cauliflower florets to a food processor and pulsing until the texture resembles rice.)
Instructions
  1. Preheat oven to 450 °
  2. Place poblano peppers on a baking sheet and cook until skin is charred - about 3 minutes per side. Rotate peppers so all sides are charred evenly.
  3. Once charred, remove from oven and place in plastic bag (or a bowl covered with plastic wrap) to steam for 5 minutes. This will allow skins to peel off easily
  4. Preheat oven to 350°
  5. While peppers are steaming, heat olive oil in a medium saute pan over medium high heat.
  6. Add onions and garlic and cook for 1-2 minutes
  7. Add diced chicken and dry seasonings and saute for about 5 minutes
  8. Add diced tomatoes, corn, riced cauliflower, cilantro and saute for roughly 3-5 more minutes
  9. Remove from heat and set aside
  10. Remove skins from peppers, then carefully remove seeds from insides
  11. Place peppers in a baking dish and fill with chicken mixture
  12. Top with shredded cheese and bake for 10 minutes or until cheese is melted
Good Thyme Tip - Top with sour cream or Greek yogurt, cotija cheese, fresh avocados or your favorite salsa.

Sautéed Vegetables with Ricotta

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Sautéed vegetables with ricotta is a winning flavor combination. Thanksgiving is over and it’s possible that you might still be in a food coma.  Chances are you might need some more veggies in your life about now….I know I do!  Think of this dish as a hearty, warm spinach and veggie salad, the spoonful of ricotta on top finishes it off perfectly…and let’s face it, everything is better when it’s topped with ricotta!  The inspiration for the dish came about by simply getting creative with the ingredients that were in the fridge.  Turns out it was a giant win, we love it when that happens!! There is just something that works perfectly with this combination of flavors.

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Freshly sautéed vegetables topped with a generous dollap of creamy ricotta is all this meal needs.  Serve it as a side or as a meal, you will love this combo!

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Sautéed Vegetables with Ricotta
 
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Serves: 2
Ingredients
  • 1 tsp olive oil
  • 1 clove garlic, chopped
  • 2 zuchinnis, chopped into 1 inch pieces
  • 1 ear corn, steamed and kernels removed
  • 2 roma tomatoes, seeded and chopped
  • 2 C packed fresh spinach
  • 2-3 Tbsp low fat ricotta
  • S&P to taste
Instructions
  1. Heat olive oil in large skillet over medium heat. Add garlic and sautee for 1 minute, being careful not to burn. Add chopped zuchinnis and cook, flipping occasionally browning all sides. Add spinach, tomatoes and corn. Cook until spinach is wilted, season with S&P to taste. Transfer to serving bowl and dollap ricotta on top.

Cauliflower Gratin with Gruyere

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Still looking for a last minute Thanksgiving side to put on your table?  We have the perfect solution for you. Serve up this cauliflower gratin with gruyere cheese…yes, there will be a gruyere party going on in your mouth.  Who can resist that? Clearly not us!

Start by roasting up the cauliflower so it’s nice and golden brown and ready to be mixed with one of our all time favorite cheeses.  I love this cheese and always have but for some reason my mouth just won’t let me say it right.  Courtney and I had some laughs as she tried to coach me on how to pronounce it, but I really think there is no hope for me on that. At least I can still eat it, which is the only thing I really care about when it comes to gruyere.

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While the cauliflower is getting all roasty and toasty in the oven you can focus on whipping up the  cheese sauce.  We have cut out a lot of fat by using fat free milk and only a small amount of butter. So you can look at this dish the same way that I look at buying clothes when they are on sale.  I don’t really spend money on clothes, I actually save money because the clothes are on sale.  Same thing with this dish, you are actually saving fat and calories because you aren’t using full fat milk and tons of butter and cheese.  How do you like my concept??  Haha, I think it’s a good one, so basically it’s guilt free!

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When the cauliflower comes out of the oven, transfer it to a casserole dish.  Pour the cheese sauce over the cauliflower and sprinkle some panko bread crumbs on top and pop it back in the oven.  When it comes out of the oven you will have this ooey goey, gruyere filled cauliflower heaven.

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Thanksgiving side dish done, your guests will love this!

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Cauliflower Gratin with Gruyere
 
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Serves: 4-6
Ingredients
  • 1 head cauliflower - chopped into florets
  • 1 Tbsp olive oil
  • 1 large shallot, minced
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 1½ tsp kosher salt
  • ½ tsp course ground pepper
  • ½ tsp red pepper flakes (optional)
  • 1¼ C nonfat milk
  • 1 C grated gruyere cheese
  • 3 Tbsp panko breadcrumbs
Instructions
  1. Preheat oven to 425 degrees. Line a roasting pan with parchment paper. Spread cauliflower florets evenly on pan, drizzle with olive oil and sprinkle with ½ tsp salt. Roast for 25 minutes until golden brown.
  2. While cauliflower is roasting heat a large sautee pan over medium heat and add butter. Once butter is melted add shallots and sautee for 1 minute. Add flour and mix, it will create a thick paste. Slowly add the milk ¼ cup at a time, whisking to incorporate. Once all of the milk is added add remaining salt and pepper and red pepper flakes if you want a little kick to the dish. Continue to whisk over medium heat until it thickens, do not let the milk boil. Add gyurere cheese and stir until melted, remove from heat.
  3. Remove cauliflower from oven and turn the oven down to 375 degrees. Use a 8X8 casserole dish or similar size, add roasted cauliflower and pour cheese sauce over the top. Sprinkle breadcrumbs evenly across the top. Bake for 20 minutes until it begins to bubble around the sides. Turn the oven to broil, remove when the cheese and panko topping turns golden brown. Remove from oven and serve immediately.

Cashew Chicken with Coconut Cauliflower Rice

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If there is such a thing as the cashew chicken jackpot then I think we hit it! Even better you don’t have to drive to pick it up, you can skip the take-out and actually  make this at home, from scratch, with ingredients you probably have sitting around right now.  Our kiddos even give this dish their stamp of approval, cauliflower rice and all!

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If you have yet to substitute grain rice with cauliflower rice it’s about time you try it out starting with this coconut cauliflower rice. We’re aware it’s all the rage right now and slightly weird at the same time but hey….all the more reason to give it a try.  It’s one of those trendy foods that actually tastes good and is good for you so double score! If you don’t feel like taking the extra step to pulse the cauliflower florets in a food processor no worries, most grocery stores are hip enough to know that we are all busy so they actually sell cauliflower already riced and ready to go.

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What are you waiting for? You really need to add this to your meal list….sorry, we just get really excited about good food that’s also good for you.  Winner winner it’s cashew chicken for dinner!

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Cashew Chicken with Coconut Cauliflower Rice
 
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Serves: 4-6
Ingredients
  • 1 lb organic chicken cutlets, trimmed and cut into bite size pieces
  • 8 oz mushrooms, sliced
  • 3 C broccoli florets
  • 1 bell pepper, seeded and sliced into thin strips (yellow, orange or red)
  • 2 Tbsp olive oil
  • pinch of kosher salt
  • ½ C chicken broth
  • 2 Tbsp cornstarch mixed with ¼ C warm water
  • 1 C unsalted, raw cashews
  • ½ C chopped water chesnuts
  • 3 C cauliflower rice (Add cauliflower florets to a food processor and pulse until it's the consistency of rice. You can also purchased pre-made cauliflower rice in the produce section of most grocery stores)
  • ¼ C light coconut milk
For the Sauce:
  • ¼ C low sodium soy sauce
  • 3 Tbsp hoisin sauce
  • ¼ C unseasoned rice vinegar
  • 1 Tbsp packed dark brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp freshly grated ginger
  • 1 clove garlic, minced
Instructions
  1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add chicken, season with a pinch of kosher salt. Brown each side for about 2 minutes. Remove from heat and place chicken on a paper towel lined plate.
  2. In a small bowl add soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, ginger and garlic. Mix with a spoon.
  3. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add mushrooms, broccoli and bell pepper and sautee for 6-8 minutes. Add ½ C chicken broth and allow to cook for another minute. Add soy sauce mixture, cornstarch/water, cashews and water chesnuts. Mix together and reduce to simmer, cover and cook for 3-5 minutes until sauce thickens.
  4. While dish is cooking, heat another sautee pan over medium high heat. Add cauliflower rice and coconut milk and cook for 3-5 minutes.
  5. Distribute coconut cauliflower rice evenly in low bowls. Add cashew chicken over the top and serve.

Chile Lime Chicken

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Looking for an easy but crazy flavorful grilled chicken? Look no further, we’ve got you covered!  This chile lime chicken is ridiculously simple to make but it’s packed with flavor.  Aside from the usual suspects like organic chicken breasts and olive oil, you also need fresh cilantro, limes, honey and the secret ingredient comes in this little shaker from Trader Joe’s.

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This chile lime seasoning blend is one of our go to mixed spices.  If you can’t find this at your local TJ’s, it’s just a mixture of salt, chili powders and lime juice so you can improvise with some chili, cayenne, salt and extra lime juice and you should be able to get by with that to achieve the same flavor. In a freezer bag add the chicken breasts with a few shakes of the chile lime blend and marinate for a minimum of 30 minutes.  Grill and serve, it’s that easy. Pair this with our GTK Elote as a side and you are covered. Weeknight dinner made simple, weekends too!

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Chile Lime Chicken
 
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Serves: 4 - 610
Ingredients
  • 4 organic skinless, boneless chicken breasts
  • 2 Tbsp honey
  • 1 C loosely packed cilantro, chopped + more for serving
  • juice of 2 limes
  • 3 Tbsp olive oil
  • 3 - 4 shakes TJ's Chile Lime seasoning blend + more for serving
  • 1 lime, cut into wedges
Instructions
  1. In a large ziploc freezer bag add chicken, honey, cilantro, lime juice, olive oil and chile lime seasoning. Refrigerate for 30 minutes.
  2. Heat BBQ and grill chicken approx 5 minutes per side until cooked through. Plate chicken with 1-2 more shakes of chile lime seasoning, chopped cilantro and lime wedges.

Fish Tacos with Spicy Cilantro Lime Slaw

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Fish + Tacos = Love

We are major taco fanatics over here, and we are not shy to say that these fish tacos give us some serious bragging rights.  They are everything a ligit fish taco should be, perfectly flakey white fish, slightly spicy slaw, fresh squeezed lime juice all stuffed into a warm tortilla.

Let’s taco about it, sorry – couldn’t help it!  If you want to make the slaw ahead of time go for it, it actually gets better if it has some time to let the flavors mesh together.  The heat comes from the jalapeño that’s blended in with the greek yogurt, lime zest and juice.  Mix that with thinly sliced cabbage and cilantro and you’ve got slaw! Purple cabbage brightens up the colors of the taco, but we only had green cabbage on hand when we were making this batch. Whatever type of cabbage you use, you can’t go wrong.

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If you can get your hands on fresh rockfish, grab it, otherwise cod, snapper, mahi mahi or another type of white, mild fish is perfect. Make sure to remove any bones before you start working with the fish.  Cut the fish up into 2 inch strips, dip in egg whites and run it through the seasoned flour.  Heat a little butter/oil in a large skillet and cook the fish for about 2 minutes per side.  You can work in batches until all of the fish is cooked.

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Time to assemble the grand prize.  We prefer corn tortillas but use whatever type of tortilla you like.  Sometimes we will even skip the tortilla and make a fish taco bowl instead for a lighter option.  If you’re going the tortilla route (which is the best route) pile your fish on the tortilla, top with the spicy cilantro lime slaw and garnish with your favorite extras like cotija cheese, avocado, more fresh cilantro and an extra squeeze of lime juice.  Time to sit back and enjoy your tacos, just a hint – a cold cerveza will most definitely add to the awesomeness of these tacos!

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Fish Tacos with Spicy Cilantro Lime Slaw
 
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Serves: 4
Ingredients
For the Spicy Cilantro Lime Slaw:
  • ½ C 0% greek yogurt
  • ½ medium jalapeno, seeded and diced
  • zest of 1 lime
  • juice of 2 limes
  • 1 clove garlic, chopped
  • ½ C chopped cilantro
  • ¼ C red onion, sliced thin
  • 3 C green cabbage (can also use red)
  • ½ tsp salt
For the Fish Tacos:
  • 1 lb Rockfish or cod, cut into 2 inch pieces
  • 2 eggwhites
  • ½ C flour
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 tsp kosher salt
  • 1 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • tortillas (flour or corn)
  • Optional garnishes (crumbled cotija, cilantro, avocado, sour cream)
Instructions
For the Spicy Cilantro Lime Slaw:
  1. Using a blender or an immersion blender, blend yogurt, lime zest and juice, garlic and jalapeno until smooth. Pour into a medium bowl and add remaining ingredients, use a spatula and fold together until incorporated. Let it sit in the fridge while you prepare the fish.
For the Fish Tacos:
  1. In a low bowl crack egg, seperating the whites and whisk the whites only. On a plate add flour, cumin, chili powder and salt and mix together. Working in batches add fish to egg whites and transfer to flour mixtures, roll fish in flour mixture to coat. Set coated fish on a separate plate, continue until all of the fish is coated.
  2. Heat a large skillet over medium heat, add butter and olive oil, when it begins to bubble add the fish cooking approximately 2 minutes per side, until cooked. Once all of the fish is cooked assemble the tacos with spicy cilantro lime slaw and desired garnishes such as avocado, crumbled cotija and additional cilantro. Serve with a lime wedge on the side.