Tasty Tilapia Taco Tuesday

tacos

Final product! I love grilling season- yum!

Good evening all- I hope you had a great Tuesday 🙂 In our house, Tuesday means tacos! For those that don’t know me too well, I actually don’t really eat fish, but I made the BEST fish tacos tonight that we will certainly be making again. I am working to introduce new foods to my daughter Brooklyn which is why I made fish, and she loved it too.

Ingredients:

  • Uncooked corn tortillas
  • Avocado
  • Fish
    • 1 lb Tilapia
    • 3 tsp cumin
    • 1 tablespoon white vinegar
    • 1/8 cup olive oil
    • 1 lime, zested and juiced
    • 3 cloves garlic, chopped
    • 1/2 cup fresh cilantro
    • 1 tsp salt
    • 1 tsp pepper
  • Slaw
    • 1 8 oz package of shredded green cabbage
    • 2 tsp salt
    • 1 8 oz container of Fagé greek yogurt
    • 3 tablespoons diced pickled jalapeños
    • 1 tablespoon pickling juice
    • 1/2 lime, juiced
    • 1 tsp pepper
  • Pico De Gallo
    • 5 Roma tomatoes
    • 1 small white onion
    • 3 cloves garlic
    • 1 cup fresh cilantro, lightly packed
    • 1 jalapeño, seeded for less heat
    • Salt and pepper to taste
prep

Pico Prep- notice the grapefruit spoon… a little trick to seed the jalapeño! 😉

Instructions:

  1. Place all ingredients for the pico de gallo in a food processor (or you can chop each ingredient individually and combine), and pulse to the consistency you prefer.
  2. Once pico ingredients is combined, add salt and pepper to taste and cover and place in the refrigerator until ready to eat.
  3. Place the shredded cabbage in a bowl and toss with 2 tsp salt. Let it sit at room temperature for 30 minutes to soften.
  4. In a separate bowl, whisk together greek yogurt, pickled jalapeños, pickling juice, and lime juice.
  5. Once the cabbage has softened over the thirty minutes, add the yogurt mixture to the cabbage, add pepper and toss together. Cover and refrigerate until ready to eat.
  6. For the fish, combine cumin, vinegar, oil, lime zest and juice, garlic, cilantro, salt and pepper in a baggie and place tilapia into marinade for 30 minutes at room temperature.
  7. Turn grill to medium high heat (temps vary grill-to-grill, but my grill is pretty hot). Brush vegetable oil onto a sheet of foil, and place the sheet on the grill. Place the tilapia onto the foil and cook for 3 minutes on each side. Use a thin spatula to turn the fish as it is flaky and falls apart easily.
  8. Once the fish is done, turn the grill to high heat. Place the uncooked tortillas on the grill for about 2-4 minutes each side, or until charred.
  9. Assemble your tacos with tilapia, slaw, pico, and avocado and enjoy!

*I paired this meal with grilled shishito peppers and black beans with cumin and lime. I tossed the shishito peppers in 1-2 teaspoons vegetable oil and placed them in a basket on the grill for 5-10 minutes, or until they are blistered and charred. Remove from the grill and top with whatever seasoning you prefer (I used a delicious citrus salt).*

Chat with you all soon!

xoxo,

Jamie

Frosé- Cool and Refreshing

frose

Frosé with added strawberries

The temperatures are rising, and everyone is in need of a cool, refreshing drink! I obviously always think pink 😉 and Frosé is just that! Refreshing, tasty, and aesthetically pleasing. I’ve already made this recipe twice and it has been a hit at both events. The first time I followed the recipe exactly, and the second time I decided to add the strawberries into it in addition to the strawberry syrup. It made it a bit sweeter and brighter, but you did end up with seeds in the drink at the end. I would recommend following the recipe, or at least blend the strawberries separate and then use a sieve to get out the seeds. Add any fun or cute garnishes and sip and enjoy… ahhh!!!!

frose2

Blended and ready to drink up!

Chat with you all soon!

xoxo,

Jamie

Can’t Pass Up- Cobb Salad

cobb

Summer is here with the hot temps and the longer days. My husband and I have been eating lighter and healthier recently as you can tell with my recent blog posts 🙂

This particular cobb salad is from a restaurant we went to in Disney World and I just looked up a copy cat recipe for it because it is THAT good!

I make tweaks and changes to recipes to cater more towards what I like but I used this recipe and then added some of my own ideas:

  • I did grilled chicken as opposed to roasted chicken
  • Instead of the 3 different types of lettuce we did heart of romaine
  • I added cucumber and red onion- so add any extra vegetables you like in salads!

FYI the dressing makes a TON so make sure to half it if you don’t want that much dressing, however, it is so good, we use it on all our salads so the extra bit definitely gets used in our house!

Chat with you all soon!

xoxo,

Jamie

Grilled Chicken and Corn Summer Salad

salad and artichoke

Good afternoon and Happy Friday everyone!!! I have been so darn busy and have neglected my blog as of late and I apologize for that. With summer just around the corner, we are all wanting those bikini bod’s 😉 so I am posting a delicious, filling, and healthy salad that I made. Skinnytaste is one of my favorite places to pull recipes from because they are delicious yet healthy. I followed this recipe pretty closely, but decided to grill the corn to make it a little more ‘summer-esque’ if you will. I grilled the corn about 15 minutes (until it was charred on all sides) and then cut it off the cob into the salad. You could really make this recipe your own- whether you sub black beans for chick peas, add cucumber, scrap the onion if you have a hot date- the skies the limit on this salad!

I paired our salad with an artichoke because how can you not? They are in season, at the farmers market every Saturday, healthy, and delicious 🙂 Maybe enjoy it with a nice glass of white wine? I didn’t have any on hand so yes, that is a cider beer in a wine glass.

Chat with you all soon!

xoxo,

Jamie