The rest of our weekend was much more relaxing. My parents and sister came up on Sunday and spent that night and most of Memorial Day with us. We had a great time visiting and catching up, and were able to celebrate both my mom and sister's May birthdays with a dinner out (and my dad's banana pudding for dessert). We also played dominos and Phase 10 (card game) and had a great homemade lunch on Monday. We never went to the pool, it was just too hot, but saw that plenty of people in our neighborhood did.
For lunch Monday, we made a recipe I'd gotten from
HungryGirl last week and we had for dinner on Friday - we love it that much we had it
twice in one weekend. On Friday we didn't make the avocado cream sauce, but we did on Monday and I recommend you make it...so good I could eat it with a spoon. Its very refreshing, perfect for summer. Here is the recipe:
Grilled Go Fish!
Ingredients:
For Tacos
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt
Two 4-oz. raw tilapia fillets (or other flaky white fish)
Four 6-inch corn tortillas
1 cup shredded cabbage or dry coleslaw mix (
we skipped this, just had lettuce instead)
1/4 cup chopped tomato
For Avocado Cream
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste
Dash salt, or more to taste
Optional topping: fruity salsa
Directions:
Combine lime juice and spices for the tacos in a large bowl, and mix well.
Add fillets and evenly cover both sides of each with seasoned lime juice.
Let marinate in the fridge for at least 5 minutes.
Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well.
Refrigerate until ready to serve.
Spray a grill or grill pan with nonstick spray and bring to medium heat.
Grill fish for 5 minutes, and then very carefully flip.
Grill for 3 more minutes, or until cooked through.
Set aside.
Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side. Plate and spread evenly with avocado cream.
Break fish into pieces and evenly divide among tortillas.
Top with cabbage, tomatoes and, if you like, some fruity salsa. Fold and enjoy!
MAKES 2 SERVINGS