Feb 15, 2016

Cooking with 2 // Fish Tacos

I've never burned more food in my life than in my first six weeks of being a mom to two! It's been rather embarrassing. I have no ability to remember anything when my baby is crying, or when my son is peeing right through his fresh pair of undies because #pottytraining. 

Now, that I'm not pregnant it is back to eating as clean and healthy as possible. I wish I would have kept that up during my pregnancy. I wouldn't be lugging around all this extra pudge! I find that eating clean also gives me more energy, and a calmer sense of being during all the craziness that is currently our lives.

One of my quick and easy recipes for lunch is fish tacos, and it's packed with so much flavor I think it is a huge trade up from a fatty burger!

What you'll need …
pico salsa (homemade or store bought)
taco shells of your choice (we love these)
tilapia (or whatever fish you like, i cook mine frozen so adjust as needed)
onion powder 
adobo seasoning (we use this one)
fresh lime and cilantro for garnishing

What you'll do …
preheat oven to 425.
put however many fish fillets you want on a baking sheet covered in foil.
sprinkle both sides generously with paprika, onion powder, and adobo seasoning (go light on the adobo seasoning).
cook fish for 20-25 minutes in oven.
shred fish meat up.
put the meat into taco shell, and apply pico and lime juice. 

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