Toly and I love Mexican food; however, we rarely go to Mexican restaurants for a few reasons. One, they tend to be entirely overpriced. Two, the food is usually nauseatingly greasy, which does not mix well with my sensitive stomach. And Three, I love to make Mexican food and would rather create these dishes at home, especially when you have a husband with a finicky taste pallet. It’s hard to modify or pick out the ingredients you don’t like in a burrito, so it’s easier for me to make a customized version of his favorite at home.
Before I reveal our delicious Cinco De Mayo feast, let me start by telling you about a very exciting lunch. I usually don’t write about lunch unless I feel its worth telling about and let me say, this one is worth disclosing. Plus, I thought my plate was quite beautiful and colorful today and it made me want to take a picture of it.
I eat salad for lunch almost every day but I try to mix up my selections by adding different ingredients (which usually get pretty unique). I’m not sure why this salad was so particularly tasty, but it certainly hit the spot.
My Ensalada…
Romaine
Snap Peas
Cabbage
Cherry tomatoes
Garbanzo beans
Roasted Broccoli (leftover from last night's din)
Carrots
Spinach
Balsamic
White Bean and Basil Hummus (TJ’s brand, this is my new favorite!)
Some grapes and kiwi on the side
And baby carrots
All together now...
Twas such a well-balanced lunch and hit every taste bud. Just delightful!
Toly asked me this morning if we could go to the gym tonight to lift. I replied back with “are you sure you’re up for it?” It’s been 2 weeks since he’s been to the gym, so I knew it was going to be a rough one. He agreed that he wanted to get back into it. I love having a motivated husband who enjoys working out. It’s so great that we can stay active together and motivate each other. We did our usual 30 min weight session and then took a family walk with the pup.
Then, it was dinner time. I have been planning this meal for weeks now but have held off specifically for this Mexican Holiday. In honor of Cinco De Mayo, we made Grilled Tilapia Tacos.
Tilapia
Salt and Pepper
Cumin
Chili powder
Parsley
Lime Juice
Lemon Juice
Olive oil
Grill the fillets for just a few minutes until cooked through and then flake the meat.
Toppings
Mango/Avocado/Black Bean Salsa
TJ’s Peach Salsa
Fage with some cilantro and lime juice
For the side dishes I made a quick slaw that was cabbage, radish, pineapple in an asian/poppyseed dressing and corn on the cob.
Oh my oh my, these fish tacos were divine. I love the TJ’s Peach salsa (big surprise, another TJ product that I am impressed with) and also bought another salsa when I was there that I can’t wait to open.
That’s about it for today. Stay tuned for my very first giveaway that will be occurring in a few days to commemorate my 100 post!
Hope you all had a fantastic Tuesday and happy Cinco De Mayo!!!!!
Adios!
The array of toppings
Fishies cooking away
A Mexican fiesta on a plate
Posts
Isn't it great to have a husband who you can work out together with and just be healthy together? Ross and I love being healthy together - he's recently started to keep track of what he's eating to make sure he's eating the right food groups and I'm trying to "train" him on healthy grocery shopping for the instances that I can't go. :)
ReplyDeleteI love fish tacos... these look fantastic! Great way to celebrate :)
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