There's something about beautiful, sunny days outside that makes me want to make a mad dash to the nearest Farmer's Market so that I can eat healthy & fresh food (well, until it turns dark outside and then...Tillamook chocolate-peanut butter ice cream is "fresh", right?). Tonight we had a yummy and easy dinner, so in case you're looking for some cooking inspiration, here's a new menu for you!
Baja Fish Tacos (from Clean Eating magazine, my new favorite)
1 Tbsp. olive oil
1 pound tilapia fillets
1/2 cup Greek yogurt or light sour cream
1/2 cup mashed avocado
1/4 cup fresh lime juice
Garlic powder, salt & Splenda (to taste)
pico de gallo salsa
1 cup shredded green cabbage
1/2 cup Queso Fresco cheese, crumbled
whole wheat (or white) small tortillas
cilantro, for garnish
Coat a frying pan with oil, then place over medium heat. Cook tilapia fillets for approx. 3-5 minutes per side, or until opaque and flaky. Meanwhile, in a small bowl, whisk together the yogurt/sour cream, avocado, lime juice, garlic powder, salt and Splenda. Heat the tortillas on a microwave-safe plate, covered with a damp paper towel.
To assemble tacos, place cooked fish in tortillas and top with cabbage, salsa, Queso Fresco, cilantro and salsa.
1 taco: 240 calories, 5 grams fat, 9 grams fiber, 29 grams protein
Fresh Corn Salad (by Barefoot Contessa)
and French Potato Salad (by Barefoot Contessa), leftover from our BBQ last night
(to the basic recipe, add:
1 small container of cherry tomatoes
1/2 pound green beans (boil in salted water for 2 minutes, drain and put in bowl of ice water until cold, then drain and dry)
1/2 cup capers, drained
1/2 cup small-diced red onion
The only thing that would have made this meal even better is if Barefoot Contessa's peach & raspberry crisp would have magically appeared on my table! That's one of my all-time favorite summer desserts. :-)