Smoky Chipotle Lime Marinated Chicken

 1/4 cup avocado oil
4 garlic cloves, minced
3 chipotle peppers in adobo, minced
2 Tbsp soy sauce
1/4 cup minced fresh cilantro
2 Tbsp honey
1 tsp smoked paprika
1 tsp regular paprika
1 tsp oregano
1/2 tsp cumin
Zest of 1/2 lime
2 Tbsp lime juice
2 tsp salt
1 tsp black pepper
2 pounds boneless skinless chicken thighs

In a shallow dish, whisk together avocado oil, minced garlic, chipotle peppers, soy sauce, cilantro, honey, smoked paprika, regular paprika, oregano, cumin, lime zest, lime juice, salt and pepper.  Set aside.  Place chicken in the marinade and toss until chicken is very well coated.  Cover and refrigerate for at least 2 hours, up to 24 hours.  After marinating, place chicken in slow cooker and cook on low 8 hours**.  Shred or slice chicken.  Serve with rice, vegetables, or taco fixings.

**Other ways to cook: grill until temp reaches 165 degrees or place on baking sheet and bake at 400 for 25-35 minutes or until temp reaches 165 degrees.  

Serves 6

Pork Schnitzel

 1/2 cup flour
1 egg
1 Tbsp water
2 tsp dried parsley (or 1 Tbsp finely chopped fresh)
1 1/2 cups panko bread crumbs
4 (1/4 inch thick) boneless pork loin chops (about 1 pound)
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp lemon juice

Preheat air fryer to 400.  Put flour in shallow dish.  In another shallow dish, beat together egg, water and parsley.  Put panko in third shallow dish.  Sprinkle pork chops with salt and pepper.  Brush with lemon juice.  Dredge each pork chop in flour, then in egg mixture, then in panko, pressing to adhere.  Coat both sides of breaded chops with cooking spray.  Working in batches if needed, arrange breaded chops in an even layer in air fryer basket.  Allow space between chops, do not crowd.  Cook 5 minutes.  Turn chops; lightly coat any dry areas with cooking spray.  Continue cooking until browned and crisp, about 5 minutes more.  

Air Fryer Coconut Shrimp

 1/3 cup mayo
1 tsp lime zest
1 Tbsp lime juice
2 tsp honey
1 tsp salt
1 serrano pepper, minced
1/2 cup flour
1 1/2 tsp black pepper
2 eggs
1 cup unsweetened flaked coconut
1/2 cup panko bread crumbs
1 pound frozen, peeled, deveined large shrimp, thawed and patted dry

For dipping sauce, whisk together mayo, lime zest, lime juice, honey and 1/4 tsp salt in a small bowl.  Stir in serrano.  Refrigerate until ready to serve.  In a shallow dish, stir together flour, black pepper, and 1/4 tsp salt.  In a second shallow dish, lightly beat eggs.  In a third shallow dish, stir together panko and coconut.  

Dredge each shrimp in flour, dip into egg, and then into coconut mixture.  Press to adhere coconut.  Transfer to a plate and coat with nonstick cooking spray.  Preheat air fryer to 390.  Arrange shrimp in a single layer in basket.  Leave space between shrimp, do not overcrowd basket.  Air fry, turning once halfway through, about 5-6 minutes or until golden.  Transfer to a wire rack and season with 1/4 tsp salt (do not skip this!!)

Serve with dipping sauce.

Brazilian Brothy Fish

 1 Tbsp EVOO
2 cups thinly sliced yellow onion
1 1/2 tsp salt
2 Tbsp tomato paste
4 tsp minced garlic
2 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1 can (13.5 oz) coconut milk
1 tsp soy sauce
1 thinly sliced red bell pepper
3/4 cup thinly sliced jalapeno
2 pounds frozen skinless sea bass, thawed and cut into 2 inch pieces (or cod/flounder)
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
3 cups cooked white rice

Heat oil in large skillet over medium heat.  Add onions and 1 tsp salt; cook, stirring often until onion begins to soften, about 4 minutes.  Add tomato paste, garlic, paprika, cumin, and cayenne pepper.  Cook, stirring often, until mixture thickens to a dark red paste like consistency and browned bits begin to form on the pan bottom, about 3-4 minutes.  Stir in coconut milk, soy sauce, bell pepper and jalapeno.  Bring to a simmer over medium heat.  Add fish to skillet; stir gently.  Cook, covered, over medium heat just until fish flakes easily with a fork, about 5 minutes.  Remove from heat.  Gently stir in cilantro, lime juice and remaining 1/2 tsp salt.  Serve over rice.