This afternoon, Mike and I went to CorePower Yoga to do a sculpt class, which kicked our butts. The class was led by one of my favorite instructors, Conor, who also teaches CrossFit class so you know the workout will be an intense one. We came home exhausted but also pretty proud that we survived the workout. Our reward: a healthy dinner of fish tacos!
Emily and Mike's Fish Tacos
Feeds 1 hungry couple
Ingredients:
4 fish fillets (we used Tilapia this time but Maki Maki is another firm fish that works well)
1 Tablespoon paprika
Zest of 1/4 of a lime
1 Tablespoon marjoram
1/2 can fat free refried beans
1/2 cup shreded cheese (Mexican blend)
1/2 cup salsa (We love Paul Newman's Mango Salsa because they donate all profits to charity and have won distinction for making their donations go far)
1/2 ripe avacado
1 bellpepper
5 tortillas
Preheat oven to 350 degrees.
Place fish fillets in nonstick pan and coat with lime zest, paprika, and marjoram. Cook for 20 minutes or until fish flakes.
As fish cooks, heat tortillas and spread heated refried beans on them. Slice bellpepper into strips and sautee for about 7 minutes; add to tortilla. Sprinkle cheese on tortilla. When fish is done, let rest for 3 minutes. Divide and place atop the tortilla and finish with slices of avacado and a spoonful of salsa.
Finally, make sure you dig in before the cat tries to take a lick.
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