It’s our last night of vacation and I’m feeling a bit conflicted.
On the one hand I miss my girls like WHOA.
On the other hand, I’m more than happy to stay at least one more night. I mean, we’ve only tried 4 of the 9 restaurants and the foodie in me is totally shaking her head with disapproval.
So much to eat…so little time.
I’m not going to lie. It’s 10:23pm CST and I might’ve just ordered enchiladas and cheesecake because…VACATION. Don’t judge me. Calories on this trip need not be counted. The Academy of Nutrition and Dietetics will come revoking my license and then what?
For the record, I can totally NOT be a SAHM. They’re super heroes and I am not.
When we get back, we’ve got 3 days to…
- Adjust the 1 hour forward back to EST. Fine, okay.
- Grocery shop. I can see the back of my fridge and…yeah, not okay.
- Game plan the next week as our post-vacay “diet”. Not really a diet, but my diet (as in, my actual intake) demands the color green and refuses excesses of all things alcohol (cue ALL THE TEARS).
I’ve joked with Mr. Prevention that we’re due to revisit Whole30. While he laughs in my face, I’m saying, “BUT, BUT, BUT…FISH TACO BOWLS, YO!!” Because, really, this gem of a #Whole30 recipe makes life worth living and reminds me, just a bit, that Mexico is a place I’m saying, “See ya soon!” to…not a “Goodbye forever!” to.
And, THANK GOD AND ALL THE TACOS BOWLS IN THE WORLD…for that.
- 1 lb cod filets
- 2 Tbsp olive oil, divided
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 2 avocadoes
- ½ cup pico de gallo
- 3 cups cabbage coleslaw mix
- ¼ red onion, thinly sliced
- Brush both sides of fish filet with 1 tablespoon oil. Season both sides of filets with salt, pepper, garlic powder, and chili powder.
- Heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the fish and cook 4-5 minutes, flip over, top with sliced bell peppers, and cook an additional 3-4 minutes or until fish is cooked through and peppers are warmed.
- Meanwhile, mash avocado in a bowl using the backside of a fork. Stir in the pico de gallo.
- Place 1 cup cabbage slaw in the bottom of each of 3 bowls. Top with fish and peppers and finish with ⅓ of the guacamole and sliced red onion.