Thursday, March 11, 2010

Today's Nothing Much

Not much going on today, but I wanted to post the new recipe I tried Tuesday night and something I made recently that I forgot to post.  What, me?  Forget?  Noooooo.

The fish tacos were yummy.  Brad loved them and my kids even ate the fish.  That surprised me.  We kind of have a what's-on-the-table-is-all-you-get policy.  I never make anything completely out of the realm of what they like, so pretty much everything is something they should eat.  We might have one of their un-favorite veggies as a side now and then, but they manage.  I think it's a good rule.  We can't choose everything in life - sometimes you gotta do what you don't necessarily want to do.  When Cid was little and went to preschool, the teachers would say, 'You get what you get and you don't throw a fit.'  Much to her chagrin, I still tell her that at times.

Spicy Marinated Fish Tacos

1 lb. Tilapia fillets, cut into chunks
black beans
mozzarella cheese
olive oil, to fry tortillas

1/4 c. extra virgin olive oil
2 T. vinegar
1 1/2 t. honey
2 cloves garlic, minced
2 T. fresh lime juice
1/2 t. cumin
1/2 t. chili powder
1 t. seafood seasoning, such as Old Bay
1/2 t. ground black pepper
1 t. hot pepper sauce, or to taste

1 (8 oz.) container light sour cream
2 T. fresh lime juice
1/4 t. cumin
1/4 t. chili powder
1/2 t. seafood seasoning, such as Old Bay

To make the marinade, whisk together the olive oil, vinegar, lime juice, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended.  Place the tilapia in a shallow dish and pour the marinade over the fish.  Cover and refrigerate for 6-8 hours.
To make the dressing, combine the sour cream with lime juice, cumin, chili powder, and seafood seasoning.  Add salt and pepper in desired amounts.  Cover and refrigerate until needed.
To fry tortillas, heat 2 tablespoons olive oil in a skillet and fry tortillas until golden (about 2-3 minutes over med-high heat).
After frying the tortillas, place fish in the pan and cook until easily flaked with a fork, turning twice (about 9 minutes).
To assemble tacos, place fish pieces in the center of tortillas with desired amounts of tomatoes, black beans, and lettuce; drizzle with dressing.  Garnish with cheese, if desired.

You can really garnish with whatever you like on your tacos. We added avocado and onion and left off lettuce because we didn't have any. We used white corn tortillas and sprinkled fresh lime juice over the taco after it was built. Very delicious and light. And light matters for us lately - Brad and I lost 4 lbs. each this week in our Let's Get Skinny challenge at church. Yea us!

And now for Thursday's craftiness - some new pillow cases I made for our bed.  They don't necessarily match anything, but they don't not match, either.  *double negative much?*  I just loved the pretty bird fabric and found a coordinating plaid to use for Brad's.  Ha!  Plaid for Brad. 

Anywho, like I said, nothing much for today, but at least I posted.  My goal was to do every day this week, but I didn't get around to it yesterday.  But I will be back tomorrow with tonight's dinner recipe, Lord willing.  Green Chile Stew for my crew.  Should be a slam for my fam.  A big bang for my gang.  

Ok, I'm done.   

See ya tomorrow.


Stephen & Mandy said...

Okay, so I'm sitting here giggling at your wittiness, and Ethan is looking at me like "really? what in the world are you giggling at?" :)
It was so great to chat with you and see your beautiful-ness!