We’ve been eating a TON of fish lately! It’s a good thing we both love fish and our bodies THRIVE off those omegas, really! But I’m always surprised at how many people are afraid to try fish or turn their nose up at it, grown up and kids. I guess I don’t blame them. If you try a “fishy” fish, it’s hard to keep trying other fish. That’s the thing, fish should be FRESH and not smell that fishy. That’s why we use Sizzlefish –> HIGH QUALITY FOLKS!
Okay, back to my point here. How the heck do you get kids and fish phobia people to even give fish a shot? Well, you get creative and you bring out the “healthy” comfort food. In other words, you make it strange but good.
Here’s a dish that was given two thumbs up by my family (nieces, nephews, and the other non fish eating folk).
Salmon Black Bean Enchiladas Ingredients
- 6-8 oz. of grounded salmon (two 3-4 ounce fillets) .
- 3-4 medium white or yellow corn tortillas
- 1 1/2 cup regular or refried BLACK beans (depends on how you want to prepare them, if you want fast then Amy’s Brand has canned organic refried black beans).
- 1 cup diced tomatoes
- 1/4 cup diced onion
- 1/2 cup mozzarella or pepper jack cheese. Vegan option: DAIYA
- 2-3 tsp of Cumin
- 1 –2 tbsp of cream cheese – Optional
- Salsa to taste
- Optional add in for SPICE – 1 small chopped jalapeno or small jar of green chilies
- For those wanting extra carbs, add in some pre-cooked white rice or spanish rice. I had some extra Santa Fe brown rice blend which I placed under the cheese before baking it in the oven.
- Spray a baking dish with oil. Take each corn tortilla a lightly pat on butter or olive oil. Go ahead a cook salmon fillets so that they are cooked but not over cooked. Then chop or grind up. In the meantime cook beans on stove top or microwave if you used canned. Then mix in cream cheese, cumin, onions , and tomatoes into your pot with beans. Make sure the cheese is all melted but it’s not too hot yet. Then place black mixture and salmon meat together in one bowl. Transfer heaping portions into each corn tortilla and roll tightly or you can layer like a lasagna. Line each tortilla up in the baking dish. Cover the top of the tortillas with more tomatoes and salsa, then add the cheese on top to cover the tortillas evenly. I baked this for about 15-20 minutes on 350F degrees, but it depends on how melted you like your cheese. You can also broil it for the last 3-5 minutes or so to get it a more golden brown cheese topping.
- Option 2: Want to make it more PALEO friendly? Try Subbing squash or zucchini for the beans and then use coconut flour tortillas or julian bakery coconut wraps. Cheese optional of course.
See, looks pretty good, eh? Not fishy at all! And perfect for back to school recipes! Since we are still on the topic of FISH, let me tell you another reason we’ve been eating MORE of it and why i have been a horrible sherpa wife this past week. I took on another role. You see, for the next several months, I’ll be the social media manager and recipe provider for Sizzlefish. We have a great relationship with Rob (the owner) and I really want his company to succeed! Much like I want our own dreams to succeed! This company really has vision to bring GOOD HEALTH to our door step and who doesn’t want that? But more importantly, this opportunity allows us some extra income when we need it. A chance to save up for future plans with Healthy Bites, racing, and more!
It may be more time CONNECTING (when I really need a detox) but I’m also learning what to prioritize in the meantime. That may mean less commenting and replying, but those who KNOW me (us) know we care dearly about those who read and support us!
Be prepared for more fish recipes! Fish and Bites, my specialty. Haha! What’s your favorite kid friendly fish recipe?
Cheers to Crazy Cotters and more DREAMING BIG and Helping others DREAM BIG!
Lindsay (Sherpa Wife)