I’m from Texas originally. The home of Tex Mex. I really like Mexican food. So I really love these collections of Mexican food published by Better Homes and Gardens. I love them so much that I buy them each and every year. I have the last 4 editions. What I love about them is they aren’t the classic foods you find at most restaurants. Most of them are actually healthier than the foods we American have found ourselves drawn to.  Many involve fish, chicken and beef. Many involve grilling or baking. Not as many use the cheeses and sauces that we find so often in our local Mexican food restaurant.



I look through these magazines and find the recipes that are the easiest to make or can be added to meals I already make as side dishes and that fit in my healthy lifestyle. Here is a recipe that I recently made my family.


Fish Tacos


1 piece of fish per person (white flesh like: tilapia, flounder, cod)

½ tsp cumin

½ fresh lime

salt to taste

fresh tortilla (to make it gluten free or one notch healthier you can use corn tortillas)


- preheat broiler

-season fish with cumin and salt

-squeeze lime on the filets

- cook 5 minutes flip fish, cook just a few minutes longer until meat flakes easily

-break filets into chunks

-put fish into tortilla

-top with mango salsa


Mango Salsa

1/2 mango

¼ c chopped red pepper

¼ finely chopped red pepper

2 tbsp fresh chopped cilantro

juice of ½ lime

finely chopped fresh jalapeno (optional)


mix all ingredients in a bowl, let sit while you prepare the rest of the food

I adapted this recipe since I already had mango in the salsa. If I were to use this salad with another main dish, I would include the mango.


Mango, Tomato and Avocado Salad

(Better Homes and Gardens Special Publication, Ultimate Mexican, 2011)


1 medium mango, cut into chunks

1 medium tomato, cut into chunks

½ c thinly sliced red onion

2 tbsp snipped fresh cilantro

2 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp lemon juice

1 clove garlic, minced

½ tsp salt

1/8 tsp ground black pepper

1 medium avocado, halved, seeded, peeled, and cut into chunks


-in medium bowl combine mango, tomato, and red onion. For dressing, in a screw top jar, combine cilantro, oil, vinegar, lemon juice, garlic, salt, and pepper. Cover and shake well. Pour dressing over mango mixture. Toss gently to coat. Cover and chill for 1 to 4 hours.


-Just before serving, stir in avocado. If desired, serve with lettuce leaves.


Makes 4 servings.


What I love about this recipe:

1. super easy, and can be prepped last minute (you can thaw the filets in a bowl of cold water right in their little vacuum sealed package in about 10 minutes)

2. Super Healthy -good fats in the avocado/mango salsa, clean protein in the fish, no cholesterol in the flour tortillas

3. Super Yummy- enough said

4. Easy to make Gluten Free- just substitute with corn tortillas

5. Easy to make completely clean- just leave out the tortilla all together and serve the fish with the salsa!