Sunday Dinner: Fish Tacos and Pistachio cake

Today for dinner, I made some fish tacos we had made a week ago. Ryan said it tasted like the fish tacos at Lone Star!

Creamy Cilantro-Lime Slaw:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice
1 1/2 teaspoons finely grated lime peel
2 small garlic cloves, pressed (or 1 large one)
1/3 cup chopped fresh cilantro or more
4 green onions, minced (about 1/4 cup)
2 packages (8 cups) broccoli slaw (broccoli, carrots and a little red cabbage)

We found the broccoli slaw at Smith's in the produce section marked down and decided to try it. It was better than a cabbage slaw! Mix mayonnaise, sour cream, lime juice, lime peel, and garlic in large bowl. Stir in cilantro and green onions. Add broccoli slaw and toss to mix evenly. Season with salt and pepper. Cover and chill 1 hour. 

Taco build:
Corn tortillas
Fish sticks
Creamy Cilanto-Lime Slaw
fresh cilantro
Fresh limes, cut into quarters

For the fish part of the taco we used fish stick we found at Costco:

We also used some fish fillets from Smith's, but the fish sticks were definitely better. Warm 3 to 4 corn tortillas between 2 wet paper towels in the microwave for 30 seconds. Place 1 to 2 fish sticks in the center of tortilla. Top with slaw and fresh cilantro. Squeeze lime juice over taco.

For dessert, we had leftover desserts from St. Patrick's day and the karate movie party we went to last night with the people in our karate class. I made Caramel cheesecake brownies - they were ok- I think I overcooked the caramel. I also made mint brownies I have made before- they were good. The Pistachio cake was definitely the best!

Pistachio Cake:
1 (18 1/4 ounce) package white cake mix (yellow would work too)
1 package  instant pistachio pudding mix
1 cup plain greek yogurt
2 eggs
1 teaspoon vanilla
1 cup carbonated lemon-lime beverage

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. In a large mixing bowl, combine cake and pudding mixes, yogurt, eggs and vanilla. Mix until smooth. Gradually beat in soda. Pour into prepared pan and bake for about 25 min or until a toothpick comes out clean.  Allow to cook completely (I stuck mine in the freezer) and then frost.

Frosting:
1 1⁄2 cups milk
1 package instant pistachio pudding mix
2 cups reduced-fat whipped topping

For frosting, combine milk and dry pudding mix in a mixing bowl. Stir until combined. Fold in whipped topping. Spread over cake. Top with chopped pistachios. (Genna and Adria liked that part the best!)  We kept our cake in the freezer- It's good frozen, but you can keep it in the refrigerator instead.