Tilapia and Summer Squash Tacos + Weekly Menu

I’ve really been pulling things together lately. I put on my big girl pants after Mee-Mee’s last days with our family and I must say, we’re surviving just fine. I’m doing a LOT more laundry than I had been, but Mark and I kind of move through this little life of ours like a well-synced machine. We may not have much depth to our relationship in this season of life, but we’ve really put our nose to the grindstone and we’re making it happen. Our house is actually not a disaster as it usually is at this point in the weekend.

Our bathroom is…not done. It won’t be done this week and probably not next week, either. But we do have a toilet available to us in our master bath so there’s some note-worthy progress to speak of. Last weekend, I packaged up a TON of stuff to return to Amazon. Curtain rods, curtains, clothes, you name it. Mark packed up his car with about 12 boxes in 4 different trips. Oops?

Mark and I have both been working out several mornings a week. I never thought I’d see the day that HE got up before work to crank out a workout, but it’s happening! And it’s lovely. Two sets of hands available in the evenings is far better than one and so, husband – THANK YOU!

In this past week, I’ve done a spin class, a Shelly Dose YouTube HIIT workout, and a resistance training class at work. All in addition to my usual tennis, hockey, and jogging. We’ve also been walking the dog a lot and just trying to be out and about in the evenings. My body is sore and loving it…and I just agreed to play a second hockey game today so I have games at 3:30 and 8pm.

As summer is blasting by, I’m enjoying the routine of life – work, workouts, and meals. It feels nice to be in a routine and I still feel blessed to have fairly adventurous eaters at my table…little tummies that have been groomed to love seafood. I actually have a flank steak meal on the menu this week and that is rare. We enjoy beef on occasion, but we’re much more into seafood – all of it.

We’ve been having a lot of shrimp lately, but at $15 per pound, I’ve opted to go a bit more affordable at times with things like tilapia. Not my most favorite fish on account of how thin the filets usually come, so I did opt to grill the fish on my George Foreman versus a grill. But, you could use any fish and swap in any vegetables. A perfectly summer and healthy meal, this one is a keeper!


5.0 from 1 reviews
Tilapia and Summer Squash Tacos
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Prep time: 
Cook time: 
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Serves: 8 prepared tacos (4 servings, 2 tacos each)
 
Ingredients
  • ¼ cup + 1 Tbsp olive oil, divided
  • 2 chipotle chiles in adobo sauce, minced
  • 1 Tbsp red wine vinegar
  • 1 tsp sugar
  • 2 tsp ground cumin, divided
  • 1½ lbs skinless tilapia fillets
  • Cooking spray
  • 1 yellow squash, cut lengthwise into ½-inch-thick planks
  • 1 zucchini, cut lengthwise into ½-inch-thick planks
  • ¾ tsp kosher salt, divided
  • ⅓ cup 2% plain Greek yogurt
  • 1½ Tbsp fresh lime juice
  • 8 (5½-inch) tortillas, warmed
  • ¾ cup prepared pico de gallo
Instructions
  1. Whisk together ¼ cup oil, chipotles, vinegar, sugar, and 1 teaspoon cumin until smooth. Add to a bowl with fish and gently turn fish to coat on all sides. Chill 15 minutes.
  2. Meanwhile, heat a grill pan coated with cooking spray over high. Drizzle squash and zucchini with olive oil and sprinkle with ½ teaspoon salt and remaining 1 teaspoon cumin; gently rotate to coat in oil and seasoning. Grill vegetables until charred, 4-5 minutes per side. Roughly chop vegetables.
  3. Spray grill pan with cooking spray. Cook fish over high until flaky, 3-4 minutes per side. Cut into chunks.
  4. Stir together yogurt, lime juice, and remaining ¼ teaspoon salt.
  5. Divide fish and vegetables among tortillas. Top evenly with pico de gallo and sour cream mixture.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: 2 prepared tacos Calories: 510 Fat: 26.5 Carbohydrates: 32.0 Sugar: 7.3 Sodium: 768 Fiber: 1.8 Protein: 39.5 Cholesterol: 64

Weekly Menu: July 29th – August 2nd

Be well,

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3 Comments

  1. July 31, 2018 / 1:08 am

    this seems deliciously toast and served. love that fancy colour of squash tacos.

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