Currently I am battling a nasty cold/bronchitis/the flu that has made my senses a little stuffed up and my mind a little boggled. When your sense of taste/smell has been compromised, I say go with extremes. I have found that when seriously congested, I can only taste foods that are either very spicy or very sweet- no in betweens. Similar to taste changes that occur when a patient is going through chemotherapy (ex.due to side effects of treatment) or natural taste changes as we age, we need to make slight changes in the preparation of our foods so that food will be palatable and nourishing.
My chipotle lime marinade is a great recipe that plays up spice and citrus to battle through my congested sinuses. It is spicy, smoky, zesty, and easy! It can also be used with chicken or other proteins. I’ll use it to top salads, tacos, burritos, or make enchiladas with.
Chipotle Lime Fish Tacos
- 2 cod fillets (you can also substitute chicken breast or tilapia)
- 1 can chipotle in adobo
- 2 limes
- 1 yellow bell pepper, sliced
- 1/2 red onion chopped
- 1 clove garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 2 TBS chopped fresh cilantro
- 1/2 tsp oregano
- 2-3 TBS olive oil
- salt and pepper
- Remove chipotle peppers from can and dice.
- Place fish or chicken in a large zippered bag or covered container. Add chipotle, juice of 2 limes, bell pepper, onion, garlic, spices, herbs, and a couple pinches of salt and pepper. Shake bag or stir to combine. Ensure that the marinade is evenly distributed on the fish.
- Marinate over night!
- Heat a skillet over medium heat and spray with cooking spray. Pour in fish with marinade. Cook until the fish is opaque and browned on both sides, about 5-7 minutes per side.
- Serve with fresh cilantro, shredded cabbage, and salsa. Top with sautéed marinated peppers.