Our first boat day of the season! Sure, it’s not even 70, but I’m currently blogging from a boat on a river in Michigan City, Indiana. Sunday Funday in full effect. Shea literally has a worm on a hook hanging above my head and as someone who passionately hates worms, I’m focusing my attention anywhere but there.
Plus, yesterday was a day I didn’t particularly enjoy Shea…whereas today she has been a total joy. Go figure. This whole parenting thing – what a trip. Highs and lows, always.
As I get to know moms of girls in Shea’s kindergarten class better and better, I find that we’re in good company with the ‘tudes that we experience…and that I am also the source of truth when it comes to feeding choosy 6-year-olds. Sure, I’m a dietitian but Shea is not particularly easy to feed.
Shea is pretty averse to most vegetables and anything white and creamy/mushy is a hard no. That includes everything from ranch to mashed potatoes to sour cream. Any dips, dressings, or toppings – NOPE. She’s funny about cheese, often saying things are “too cheesy”. Favorite foods? Mac and cheese and pizza. Don’t ask, it all makes zero sense.
One saving grace is that my kids will each fish and seafood and therefore, we eat our fair share of it. And meals like this are perfect because I can construct and deconstruct the meal to please everyone. Or make my best attempt at it, anyway.
As mentioned in our latest podcast episode, Healthier in a Hurry (#3), I used to snub my nose at prepared foods — like tzatziki, for example. However, as I share in the podcast, mama aint got time for that and I fully and warmly embrace such shortcuts that can make dinner time a joy rather than a total ordeal. Store-bought tzatziki for the win in these delicious, Greek tacos!
- 24 oz skinless cod fillets
- 1/2 tsp salt, divided
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko crumbs
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- olive oil spray
- 1 tomato, diced
- 1/2 cup thinly sliced red onion
- 3 cups chopped white cabbage
- 8 (6-inch) flour tortillas, warmed
- 1 lemon, cut into wedges, for serving
- 1/2 cup prepared Greek yogurt Tzatziki
- Season fish with 1/2 teaspoon salt. Cut into ~8 strips.
- Place flour on a plate. Crack egg into a shallow bowl and whisk with 1 tablespoon water. In a second shallow bowl, combine panko with remaining 1/2 teaspoon salt, garlic powder, and oregano.
- Preheat the air fryer to 400 degrees F. Mist the grates of the air fryer with cooking spray.
- Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko. Once preheated, transfer the breaded fish to the preheated air fryer, arranging in a single layer, and mist with olive oil.
- Air fry for 6-7 minutes, until golden and crisp.
- Assemble tacos by layering a heaping 1/3 cup cabbage in the tortilla, followed by fish, tzatziki, tomatoes, red onion, and squeeze fresh lemon juice.
Recipe adapted from Skinny Taste
Nutrition Information:Yield: 4 Serving Size: 2 prepared tacos
Amount Per Serving: Calories: 545Total Fat: 12.0gCholesterol: 110mgSodium: 982mgCarbohydrates: 65.3gFiber: 6.3gSugar: 8.0gProtein: 42.3g
We love fish tacos, clearly. Maybe you do, too? 🙂
- Spicy Tilapia Fish Tacos with Sriracha Mayo
- Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo
- Crispy Beach Fish Tacos
- Blackened Fish Tacos with Mango Salsa
- Spicy Fish Taco Bowls with Mango Pico
Weekly Menu: May 16th – 20th
- Sunday: Chicken Nugget Caesar Salad
- Monday: Huevos Rancheros with quesadilla and guacamole
- Tuesday: Grilled salmon with Quinoa, Black Bean, and Mango Salad with Smoky Pepitas and Chipotle Lime Vinaigrette
- Wednesday: tacos with guacamole and corn
- Thursday: leftovers or something from the freezer