So my first day as a free lady wasn’t as productive as I thought it would be. Whoops. That’s ok though. It was my first day, right? Some fun should have been involved!
My mid-morning snack consisted of a sliced apple.
In a few dips of this.
I have been dying to try White Chocolate Wonderful! Target had it on sale over the weekend and I swiped it right up.
Only I didn’t really enjoy it. It was way too sweet and reminded me of fluff a little bit.
So now I have plans to use it for some baking. That’s right, I said baking! Shocking, I now.
After my snack I went for a 25 minute slow jog. I am still trying to be easy on my knees. Yesterday was the first day in a while that it was actually cool enough to run outside. The North Carolina summers usually force people to run in the air conditioning! Not fun. My PT exercises followed my jog and took about 20 minutes.
Before I knew it it was time for lunch!
While I frequently came home and made my own lunch everyday when I worked, yesterday I took full advantage of having plenty of time to make a delicious lunch.
Fish Tacos!
These actually only took about thirty minutes total to prepare and cook.
The necessary ingredients. 
Plus an avocado.
Which is one of the most important ingredients! A fish taco isn’t a fish taco without avocado people.
To begin I chopped up ~ 2 cups of green, organic cabbage.
Then I drizzled on some olive oil and white wine vinegar to give it some flavor.
Next I chopped about 3 tbsp of scallions.
Followed by a few thing slices of red onion.
And red peppers.
Then it was time to cook the tilapia!
To flavor the tilapia I used S & P, garlic powder, a dash of Old Bay Seasoning, and a dash or two of Chili Powder.
Then I wrapped the fish in aluminum foil and put it on the grill for ~ 5 minutes per side.
I didn’t have any flour tortillas so I used a Flat Out Wrap as my “taco”.
The layers of goodies went in this order from bottom to top:
- Cabbage
- Red onion
- Red pepper
- Avocado
- Tilapia
- Scallions
- Fresh cilantro
On the side was salsa, and a Greek yogurt/lime/chives concoction that I made in lieu of sour cream.
I used:
- 1 container of plain Greek yogurt
- Juice from half a lime
- 5 chopped chives
Delicious!
I’ve heard that you have to travel to San Diego for good fish tacos. 
But not when you have these babies!
I’m not joking. You guys should come over for fish tacos sometime.
Oh, and I forgot to mention that I squeezed a little more lime on top of the fish before I ate my taco.
Thankfully we have leftovers for today!
******
Dinner last night was a humongous, and I mean HEW-mongous grilled chicken salad.
I mean, you’d think we were having a dinner party for eight.
What’s in there?
- Romaine lettuce
- Carrots
- Red peppers
- Cucumber
- Broccoli (cooked)
- Croutons made from sliced whole wheat bread
- Grilled chicken
My portion.
For dressing I made a lemon Dijon vinaigrette.
- 1/4 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Dash of S&P
Then I mixed it all together with my immersion blender!
YUM.
For the croutons I chopped up two slices of whole wheat bread, heated 1.5 tbsp of olive oil in a pan over medium heat, added 2 gloves of garlic, and then added the bread.
I stirred a few times until both sides were browned.
Homemade croutons would taste much better with stale bread, but I didn’t have any!
At least these were a lot healthier than restaurant croutons.
I’m already getting excited for lunch so I can have leftover fish tacos! Of course there is plenty of leftover salad as well :)
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Q’s for U-
What type of fish do you use when you make fish tacos?
Do you make your own croutons?
Enjoy your day!
