Fish Tacos with Spicy Slaw

This was my first time trying fish tacos.  I've always been a little leery of them as I haven't been much of a fish fan in the past.  This year, however, I've been all over fish.  These fish tacos were the bomb diggity! 

I'm convinced the spicy slaw is what took these over the top.  Grilled jalapenos really kicked up the heat to 11.  Consider that your warning here.  Go easy on the slaw or go easy on the jalapenos in the slaw.  I went all out because I like to sweat when I eat spicy stuff. 

These tacos are also low in calories which is great for bikini season.  Yeah, bikini season is here and it's not going away.  Along with watching what I eat I've been working out to Jillian Michaels - 30 Day Shred.  I have made it through Level 1 already and I'm 3 days in to Level 2.  Level 2 is much harder than Level 1 but it gets easier.  I think I may add some running in to these workouts as well.

Fish Tacos with Spicy Slaw
Yield 4 servings

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Ingredients:

• 2 tablespoons olive oil, plus more for grill
• 1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3-inch pieces
• 1 small bunch cilantro - I used parsley due to the hubs extreme distaste of cilantro
• 3 jalapenos
• salt and pepper
• 1 tomato, diced small
• 3 Napa cabbage leaves, shredded
• 1 small red onion, finely chopped
• Smoky seasoning salt (recipe below)
• lime juice, plus wedges for serving
• 8 corn tortillas, toasted
• sliced avocado, for serving

Instructions:

1. Heat a grill or grill pan over medium-high.  Clean and lightly oil hot grill.  Combine fish, cilantro (or parsley) stems, and jalapenos.  Coat with oil and season with salt and pepper.  Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
2. In a medium bowl, combine tomatoes, cabbage and onion.  Seed and finely chop 2 grilled jalapenos and add to bowl.  Season to taste with seasoning salt and lime juice.  Flake fish and divide among tortillas.  Top with slaw and serve with cilantro (or parsley) leaves, remaining grilled jalapeno, thinly sliced, more seasoning salt, lime wedges, and avocado.

Adapted from Everyday Food

Do you like fish tacos?   Have you tried Jillian Michaels - 30 Day Shred?

Horseradish Salmon

Well hello there bloggity blog!  Oh how I have missed you.

It's been nothing but downward dogs, lunges, and pigeon poses in my world for the past week.

INHALE, EXHALE

Breathe!  Soften your face!  Soften your toes!  Where's my whip?

Did you know I have often been referred to as Dominatrix Dee in my yoga classes?   Oh yeah, I can be brutal.  I can make you sweat.  I can make you wish you never came to class.

That is, until it came to the end when you are spoiled rotten in savasana.  Until you turn around to check out your ass in the mirror and you see a yoga butt staring back at you.   Until you feel good getting out of bed in the morning.  Until you realize that your mind isn't racing with thoughts and you're much calmer in stressful situations.

Have you done your yoga today?

On to the food!

I have been trying to include fish in our diets at least once a week.  We are loving it!

This recipe is to. die. for!  It will be making frequent appearances in our house fo sho!

This recipe includes a spinach salad.  I had a picture but apparently my camera didn't want me to have the picture so I'll be showing my camera who's boss today.

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DID YOU KNOW?

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High levels of Omega-3's may prompt the body to produce more leptin - the hormone that signals fullness. To eat less food throughout the day, enjoy five ounces of Omega-3-rich fish, like salmon, three times a week.
 

Maybe I'll be adding it in a couple of more times during our week.  

Horseradish Salmon
Yields: 4 servings

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Ingredients:

• 1 English (seedless) cucumber, cut in half lengthwise and then into 1/4-inch-thick half-moons
• 2 Tbsp. distilled white vinegar
• 2 Tbsp. chopped fresh dill
• 2 Tbsp. olive oil
• 1/2 cup panko (Japanese-style bread crumbs
• 2 Tbsp. prepared horseradish, drained
• 4 skinless, boneless salmon fillets (6-ounces each)
• 6 oz. baby spinach

Instructions:

1. Preheat oven to 475.  Line large cookie sheet with foil.
2. In a bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, 1/8 teaspoon freshly ground black pepper.
3. In a small bowl, combine panko, horseradish, and remaining dill and oil.  Sprinkle salmon with 1/8 teaspoon salt and pepper; place on baking sheet, smooth side up.  Press panko mixture evenly on top of fillets.  Bake salmon 8 minutes, or until golden brown on top and opaque throughout.
4. Toss spinach with cucumber mixture in bowl; serve with salmon.

Adapted from: Eating Light

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Servings: 1

Calories:  345

Total Fat:  3 g

Cholesterol:  93 mg.

Sodium:  300 mg.

Protein:  36 g.

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Tuna and Orange Lettuce Cups

With summer comes swimming pools, beaches, water parks and last but certainly not least "Itsy bitsy teenie weenie yellow polka dot bikini" season!

Paul Vance - Yellow Polka Dot Bikini by STARDUST72

OMG! Could this video be cornier?

Tuna and Orange Lettuce Cups

by Deelicious Sweets

Keywords: entree

6014957

Ingredients

• 1 orange, peel and pith removed
• 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
• 2 cans (5 oz. each) solid white tuna packed in water, drained and broken into pieces
• 1 Tbsp. rice vinegar
• 1 Tbsp. extra-virgin olive oil
• coarse salt and ground pepper

Instructions

Working over a large bowl, cut out segments from orange, then cut into 1/4-inch pieces, squeeze juice from membranes. To bowl, add fennel, tuna, vinegar, and 1 Tbsp. oil; Season with salt and pepper. Toss well to combine. Divide tuna mixture among lettuce leaves and sprinkle with fennel fronds, if desired.

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Servings: 1wrap

Calories:  158

Total Fat:  5.7 g

Cholesterol:  29.8 mg.

Sodium:  298.6 mg.

Protein:  17.7 g.

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These pair well with the Basil Couscous Cakes!

Source: Everyday Food

Warning: This story is very gross!  

Speaking of water parks.  I took the kids to the water park yesterday.  There were a couple of police cars out front.  A lady was walking out with her kids and told me that I had missed all of the fun.  I asked her what happened and she told me a grown man had defecated in the pool!!  I went inside to see four police officers escorting a big burly man out of the park in handcuffs.  Can I get a big EWWWW!

Update!!!  There was no defecating!  It turns out according to the news report that he was caught exposing himself in front of children and seniors.  Why they chose to include senior in that sentence I have no idea.  I'm sure seniors have seen it....
 
~ Enjoy!

Happy Summer!

As of 12:16 Eastern time it was officially Summer!  With summer comes the dread of turning on your stove or oven.  Well, lucky for me and you, I received Martha Stewart's Everyday Food in the mail while I was on vacation!  Why is that lucky you ask?  Well, in the little section where you can tear out the shopping list and use the items to make meals for yourself and your family all week was a "barely need the stove for this week's worth of dinners" menu!  SCORE!  Sometimes, when I don't feel like perusing my cookbooks and planning the menu for the week, I just tear out that little shopping list and hit the stores.  It also allows me to cook outside the box.  I often don't vary outside my comfort zone of foods that I know I like.  I especially dislike preparing and cooking seafood in my house.  It makes my house smell like Sponge Bob farted.  Can I get a big EWWWW!  I realize that for a "foodie" this is probably outside the norm.  Don't get me wrong, I love seafood - when it's prepared by someone else in their house.  Where am I going with this you ask?  Well, tonight's recipe was Salmon with Tomatoes and Fennel.  I'm happy to say, my house does not smell like Sponge Bob farted and it was deelicious!

Salmon with Tomatoes and Fennel

by Deelicious Sweets

Keywords: entree side spring

6014974

Ingredients (4 servings)

• 1 cup couscous
• 1 Tbsp extra-virgin olive oil, plus more for drizzling
• 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
• coarse salt and ground pepper
• 1 garlic clove, minced
• 4 large tomatoes, diced large
• 1 1/2 pounds salmon, skin removed, cut into 8 small fillets

Instructions

Cook couscous according to package instructions

In a large skillet with a tight-fitting lid, heat oil over medium.

Add fennel and cook stirring frequently, until translucent, 4 minutes; season with salt and pepper.

Add garlic and cook until fragrant, 30 seconds.

Add tomatoes and cook, stirring frequently, until they begin to soften and release their juices, 3 to 4 minutes.

Nestle salmon in tomato mixture and season with salt and pepper.

Cover and cook until fillets are opaque throughout, 8 minutes.

Fluff couscous with a fork.

To serve, divide remaining couscous and salmon and tomato mixture among four shallow bowls and sprinkle with fennel fronds, if desired.

Source: Everyday Food

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Source: Everyday Food

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Servings: 1

Calories:  486

Total Fat:  13.7 g

Cholesterol:  90.2 mg.

Sodium:  234.7 mg.

Protein:  44.2 g.

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If you are like me and you have never prepared fennel before, I found this video very helpful:

http://www.seriouseats.com/2011/01/knife-skills-how-to-prepare-fennel.html

~ Enjoy!

Sweet and Sour Home Projects

What a busy weekend.  We have been working on our house the past few days.  Just little things that have gone for years unfinished.  Those little things add up in a hurry though.  Next thing you know, you find yourself working for days and days and fast food and pizza are your steady diet followed by bloated bellies.

Stir-Fried Garlic Shrimp with Jasmine Rice and Crab Rangoon

I love Spring, it's my favorite season.  I love how GREEN everything gets.  It's almost as if your eyes need a color adjustment.  My forsythia is blooming and it's right in the corner of my kitchen right outside my bay window.  Sometimes, it's so bright, I often think there is a light on and wonder who left the light on.  It was a beautiful day here in Missouri.  I took the day and did some major spring cleaning so if I didn't answer your calls it's because I was an extremely busy bee.  I love a clean house, it makes me happy :)

Spiced Shrimp with Ginger Rice and Peas

For the most part of last week, I took a break from cooking.  I really think the weekend before had done me in!  I got back on the wagon for tonight's dinner and whipped up something light in calories.  I need to look good in my bikini when I'm in the Bahama's soaking up the rays!

Winter Hates Us - Bread and Shrimp Skewers with Romaine Salad

Yep, you read that right.  We woke up to snow on the ground this morning!  Snow and what I had on the menu didn't pair well.  Nevertheless, I made it.  I'm a trooper like that.  It was very good but it would have been better if we were sitting on the back porch in the early evening warmth with a Skinny Dip.  Rather, we enjoyed it inside in the warmth of our furnace and a good bottle of Gran Calero - Monastrell 2008.  Sometimes you just have to make do with what you have.