This time next week, Mr. P and I will be back in Cabo, poolside, drinking Pacifico and eating fish tacos. Ahhhhhh. While we went through the process of getting the baby a passport, thinking we may vacation somewhere new (this will be the 4th consecutive year we’re going back to the very same resort) and as a family…we opted out of taking Shea.
We were just talking our trip last night – am I sad to leave the baby (of course), am I nervous to leave the baby (a little, but that’s just because we have our little routine and by this point, I have a pretty good understanding of her various needs and wants), am I dreading being hooked to my pump the whole time (ugh, yes…but worth it, of course), and am I excited? Yes. Yes!
I told Mr. P just last night that I’d be happy if every day on vacation we slept in, went to brunch, shared some tacos poolside late afternoon, and ordered a snack from room service in the evening if we got hungry. Obviously I’m looking forward to the phenomenal food! The brunch and the poolside food is better than most of the restaurants for dinner. Or perhaps that’s because I would choose tacos over a steak any day of the week.
I could eat tacos (and Mexican food) every day, all day and probably never get sick of it.
To balance all of the food and drink, we’re very familiar with the resort’s workout facilities. While Mr. Prevention prefers to hit the gym in the morning, I prefer going in the afternoon. As you may very well know, morning workouts have always been tough for me. And in this case, I hate to shower before sitting out in the sun all day, or conversely, going to lay in the sun all stinky for the day. First world problems, I know. But Mr. P gives me credit that I am very good about heading to the gym after a day in the sun, while he heads to the room to nap. It’s vacation…we do what we want!
I’ll have to wait another few days for fish tacos poolside, but in the meantime, these Salmon Tacos with Cilantro-Lime Slaw have most definitely curbed my cravings. These were a favorite meal for both of us in quite some time. So much flavor and the perfect amount of heat. Enjoy!
- ⅓ cup light mayonnaise
- juice from half a lime
- ½ tsp rice vinegar
- 2 cloves garlic, minced
- 2 tsp Sriracha
- 1 Tbsp sugar
- 3 Tbsp fresh cilantro, finely chopped
- ¼ cup red onion, finely minced
- 3 cups slaw mix
- 1½ tsp cumin
- 1½ tsp chili powder
- 1½ tsp brown sugar
- ½ tsp salt
- 1¼ lbs salmon filets (skin on)
- 1 Tbsp olive oil
- 8 (6 inch) tortillas
- ½ cup cilantro, chopped
- In a large bowl, whisk together the mayonnaise, lime juice, vinegar, garlic, Sriracha, sugar, and cilantro, mixing well. Stir in the red onion and slaw mix, combining until well-mixed. Refrigerate until use.
- In a small dish, combine the cumin, chili powder, brown sugar, and salt; mix well. Rub the spice mix on the salmon (not skin).
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the hot skillet, skin side down, and cook for 4-5 minutes before turning over and cooking for 4 minutes on the other side. The fish will flake apart easily when done.
- Fill each tortilla with 2½ ounces of salmon, about ¼ heaping cup slaw mix, and 1 tablespoon chopped cilantro; serve hot.
Weekly Menu: March 22nd – 26th
- Sunday: massaged kale salad with roasted asparagus, slivered almonds, and bacon
- Monday: Grilled Tilapia Bowls with Chipotle-Avocado Crema
- Tuesday: Corn, Potato, and Kale Chowder
- Wednesday: stew with Steel Cut Oatmeal Honey Bread
- Thursday: leftovers