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6
May
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Feliz Cinco de Mayo! |
I wanted to make something festive but still healthy for Cinco de Mayo. I picked out a recipe for Margarita Fish Tacos I had seen in Cooking Light. I used tilapia, substitued some shredded cabbage for the arugula, and added some diced mango and chopped cilantro to our tacos. We enjoyed them very much and Ben was asking for them again right away! They were light and refreshing, but still very satisfying. We both thought the mango was a great addition. I served these with black beans, which I just drained, rinsed, and heated up with a little bit of prepared salsa and a sprinkle of cumin.
I also made some gazpacho to go with our dinner. What a healthy, flavorful side to go with our tacos! I had never made this before, and I chose another recipe from CL, for Gazpacho Andaluz. The flavor was great – I added a diced jalapeno, more cumin than called for, and ommitted the olive oil. However I am not sure about the instructions to strain the finished product. I tried this, and maybe my sieve (I used a mesh wire one) was to small, because this just resulted in a really thin tomato juice, not really what I was looking for. I wanted it to be thicker and chunkier, almost like eating salsa by the spoonful! (ok maybe not that chunky, but I like some texture). I strained about half of it, discarding those solids, and combines with the remaining pureed soup. I also saved some chopped veggies to throw in at the end. I think next time I make it, I will leave some of the veggies chunkier. But overall, it was tasty, and Ben approved!
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
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