Summers in Michigan are busy. When I was out running on Thursday, every other car on the road was an out-of-town license plate. Literally. Southwest Michigan is a vacation spot for many. A favorite restaurant of ours has beautiful views over the lake. We normally get a table without a wait. Friday night? An hour. Last night at another restaurant? A one hour wait…at 4pm. Crazy stuff for small town Michigan.
I was also at the farmer’s market for the first time this summer. Not as a patron, but with my RD work hat on.
The farmer’s market was PACKED. Free samples also tend to bring out the masses (duh). On behalf of the hospital where I work, we were giving out samples of Creamy Radish Dip (a HUGE surprise to most people when they loved it!) and a stunning salad of tossed field greens, local strawberries and blueberries, feta, red onion, and a vinaigrette made with avocado-key lime olive oil, strawberry balsamic vinegar, dijon mustard, honey, salt, and pepper. Delicious!
There were times when we could hardly keep up and we had run out of the 300 printed copies of each recipe…by 10am.
I didn’t think I had walked that much, but my Jawbone UP (birthday gift from my parents) informed me that I had walked nearly 4 miles by the time I got home from the market at 1pm. It was a busy morning.
In fact, it was a busy week.
It was also the week of fish tacos, apparently.
I made these fish tacos on Monday of last week. We then served them up in the cafeteria on Wednesday. I then ordered them for dinner last night. Fish tacos are apparently my current obsession.
I must say, these are better than the ones I had at the restaurant. The sauce has been perfected. I changed a few things up from when I made these at home, and I liked the changes a lot. If you have some radishes laying around, throw them on your fish tacos, too. It’s the perfect touch!
- ¾ cup all-purpose flour
- 2 eggs
- ¾ cup panko bread crumbs
- ¾ cup regular bread crumbs
- ½ tsp garlic powder
- ¼ tsp salt and black pepper to taste
- 1 lb tilapia filets, sliced in half length-wise
- ¼ cup light mayonnaise
- ¾ cup nonfat plain Greek yogurt
- 1 tsp sugar
- 1 tsp tomato paste
- ½ tsp smoked paprika
- 1 clove garlic, minced
- juice of 1 lime
- pinch of cayenne pepper
- 8 (6-inch) corn tortillas
- 2 cups cabbage or coleslaw mix, shredded
- ½ avocado, thinly sliced
- Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
- Set up a dredging station in 3 shallow bowls. Put the flour in the first bowl and lightly beat the eggs in the second. Combine the breadcrumbs, garlic powder, salt, and pepper in the third bowl, mixing well.
- Take each piece of fish and dip it into the flour, shaking off the excess. Next, dip the fish into the egg mixture, and finally, roll the fish in the breadcrumbs. Place fish on baking sheet. Repeat with remaining fish pieces.
- Spray the tops of the fish with cooking spray, and bake for 20-25 minutes.
- Meanwhile, make the sauce. Whisk together all the ingredients in a small bowl and set aside.
- To assemble the tacos, heat the corn tortillas in the microwave or on the stovetop until they are warmed through and flexible. Top each tortilla with a piece of fish, ¼ cup shredded cabbage and drizzle with 2 tablespoons sauce and 1-2 slices avocados. Delicious!
Weekly Menu: July 7th – July 11th
- Sunday: Burgers with Summery Minestrone Pasta Salad
- Monday: Lentil and Corn Tacos
- Tuesday: Rotini with Kale, Prosciutto & Ricotta
- Wednesday: Leek and Cheddar Crustless Quiche
- Thursday: cookbook recipe
Anxious for a pretty relaxing day 🙂