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Fish Tacos on a Warm Spring Day

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Today was the first day of January and it felt like MAY. I couldn’t believe how warm it was. I managed to stay up until midnight last night (first time in a few years, I’m a 60 year old woman trapped in a 25 year old body), so I didn’t roll out of bed until around 8AM today. Personal record for sleeping in since college graduation right there folks.

I decided to forgo the gym on this day of NYRTOG. What does that stand for, you ask? New Years Resolutionists Take Over the Gym. For those of us who regularly exercise, today and the next month are equal parts annoying and amusing as we fight for machine space with people who really have no idea why they are at the gym or what to do there. I mean I’m all about people getting healthy and taking control of their lives, but it is frustrating to absorb these extra bodies at an already crowded gym when you know 75% of them won’t be there next month. Anyway….

A walk was in order today! It was beautiful out. Seth and I spent the afternoon taking down Christmas decorations and cleaning up around the apartment as we prepare for the daily grind again come Tuesday. It’s funny how empty the rooms look without the decorations; it takes your eyes a few days to get used to the newly empty space.

Last night we ended up just munching all night, so Seth decided to make a special New Years Day dinner today. On the menu: fish tacos! Sides of marinated red cabbage slaw and avacado salad were served alongside, with Gluten Free chocolate chip cake for dessert!

Seth prepared the fish with a cornmeal and cumin crust and baked it for around 15 minutes at 350 degrees. Lemon for a little extra flava!!

Next, we made the red cabbage slaw by mixing a package of pre-shredded red cabbage with equal parts 0% plain greek yogurt and mayo. A little cumin, salt and sugar to taste to finish it out!

Next came my favorite part of the meal; avocado salad. We used fresh sweet corn we had frozen from this past summer and a can of black beans, plus salt and lime juice.

Served on multi-grain tortillas, the finished product was delish 🙂

I was planning to start the year off right by forgoing dessert, but Seth convinced me otherwise. I’m not usually a fan of packaged dessert mixes but when it comes to Gluten Free products, Betty Crocker knows her stuff. I used her boxed chocolate chip cookies mix to make a cookie cake and we served it with warm caramel sauce.

Please ignore my wayward swirl of caramel; things got a little out of hand in the drizzling department.

I hope you all have a wonderful evening!

 

Fish Tacos Reipce:

Ingredients

White Fish of your choice (we used Talapia)
Lemon, cut into slices
Salt
Pepper

1 Avacado
2 Cups Corn
1 1/2 Cups Black Beans
salt to taste
Lime juice to taste (about the juice of 1/2 lime)

2 Cups Shredded Red Cabbage
1/4 cup 0% Plain Greek Yogurt
1/4 cup mayo
2 Tablespoons sugar
1/2 Teaspoon cumin
1 Teaspoon salt

Soft tortillas of your flavor choice

Instructions:

  1. Combine shredded cabbage, greek yogurt, mayo, salt, sugar and cumin together in a bowl and mix well. Set in refrigerator to marinate for at least 1 hour
  2. Line a pan with tin foil and spray lightly with cooking spray. Preheat oven to 350 degrees
  3. Place the fish on the pan and place cut slices of lemon on top. Sprinkle the fish lightly with fresh ground salt and pepper
  4. Place fish in the oven and cook for about 15 minutes, or until the fish flakes easily with a fork
  5. Halve avocado and remove pit. Cut the avocado into one inch cubes
  6. Combine cubed avocado with corn and black beans and add salt and lime juice to taste
  7. When fish is ready, flake up and serve in a warm soft tortilla. Add slaw and avocado salad and enjoy! 🙂

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