Tag Archives: mango

Healthy Fish Tacos (but good)

Have you ever gone without sugar (refined sugar) for a while to see what hold it has over your life?  Yes, but only during Lent?  Or to lose weight?  Well, I was beginning to see a trend in my life of treating myself daily, sometimes little things like a mocha I made at the 1:00 hour (sound familiar to anyone else?).  And other times a bit bigger like making these to eat a couple, hopefully give the majority away and then, post them here.  Monday morning came and I felt old.  Maybe it’s the bed (it is a bit), but I think it had stronger correlations with sugar.

So that evening I said to God, “Okay God–I’m making this covenant, or vow or whatever we call it, to abstain from sugar until Ben and I go on our weekend trip.  I think this is the only way I’ll stick to this no sugar thing.  I’m starting tomorrow morning.”  Tuesday morning came and it was fine, but I’ve abstained from sugar before and it isn’t until day 3 that you really lose it.  It’s more mental than physical at that point.  You think thoughts, “how can I celebrate if I can’t have a cookie…or…man, this whole love of baking really isn’t working for me right now…or…could I bake something, post it on my blog even if I never tasted it, but had someone I trust tell me their thoughts?”  The good news is I didn’t surrender fruit or all breads..simply limiting my bread/starch intake.

The other good news is I’ve taken on cooking as my creative outlet this week, which makes my family happy come dinner time.  I took a couple pictures of my guacamole & tacos tonight before the feast fest began.  Unfortunately, our beloved camera that I was actually feeling wasn’t great has departed.  Now, I mourn it and realize how good I had it.  When I ventured on the blogging scene+food blogging scene in particular, I soon was amazed at the velocity of food photos foodie bloggers create.  Most have cameras that are a bit more expensive than what I can shell out.  Yet, their cameras were whispering discontented words on my little Canon that served me well.  Wouldn’t you know that our little Canon was misplaced in La Jolla back in April.  We know it was left in the rental car (to which I called multiple times and no camera to no avail) and the rest is history.  Someone in San Diego has some pictures of the beach, probably my food and definitely our kids.

**What to do now?  Well, I have an old digital camera.  It’s ancient in digital years, but still a digital camera.  I feel like I can’t complain with so many bigger things in life and at least we have a camera–right?!  But can I say this to get it off my chest.  It’s video capacity is only 20 seconds long with no sound (can’t capture my kids).  The macro setting captures like far zoom with complete blur (which makes for horrible food pictures).  We got it the year we were married (we’re celebrating 8 years on the 14th), so you do understand that digital life ages like dog years–right!

So please forgive me of the one picture I have of these fish tacos.  It was the only good one I had to post.  It doesn’t do it justice.  They were really great and you knew they were healthy, but I didn’t care, because it had that fresh, satisfying–fish taco not fried to death feeling at the end of the meal.

Healthy & Nummy Fish Tacos (printable recipe)

Make sure you only marinate for 20 minutes.  Fish is so delicate that the acid from the lime will start to eat it.  Have fresh limes on hand to bring out the real lime flavor.  You can top with chopped cabbage.  Use a comal or cast iron skillet to warm up your corn tortillas for a better flavor all around.

Taco Ingredients:
2 limes, squeezed of juice
kosher salt & fresh ground pepper
1 pound halibut
Garnish with fresh cilantro, chopped

Guacamole Ingredients:
4 radishes, diced
1/4 cup diced red onions
1 lime, squeezed
kosher salt
2 ripe avocados
1 jalapeno, chopped or Tapatio Sauce (however much until it hits your heat intensity)
1 Tb fresh cilantro, chopped
Mango Topping:
2 mangoes, cubed
1-2 Tb red onions
1/2 tsp fresh cilantro, chopped
pinch of salt
Corn tortillas, warmed
extra lime wedges
chopped cabbage would be nice too
Directions: Marinade the halibut with the juice of two limes, kosher salt & pepper for ONLY 20 minutes.  Grill on medium heat until halibut is no longer clear (about 6-7 minutes on both sides).  Flake or cut apart with your hands to the desired size. Garnish with cilantro and a touch more of salt if desired.
While the halibut is marinading, make guacamole & mango topping.  Add avocado to a medium bowl, along with onions & radishes.  Mash up the avocado, while leaving a bit of chunks intact.  Add lime juice from 1/2 a lime and taste.  Add more lime juice if need be.  Add kosher salt (about 1 – 1 1/2 tsp), cilantro & jalapeno or Tapatio sauce.
Cut mangoes and put in a bowl.  Add the onion, cilantro & pinch of salt. Combine the ingredients.
Take your warmed tortilla, put about 1/4 cup of halibut on top, 1-2 Tb guacamole & just a bit of mango.  When it’s all together it’s a dance party in your mouth.

V. Storey’s Pinwheels


There are times in life when lunch time feels like a blur, especially when there is a two and a half year old on the verge of a meltdown.  Actually, make that a two and a half year old, a 30 year old and we’ll throw in a baby for good measure.  Then, to top it off you look in the fridge at least 10 times in a span of 30 seconds with the 11th time hoping for the breaking of the five loaves to miraculously appear.

But of course, that doesn’t happen.  Instead, I start pulling out the lunch idea and go for hors d’oeuvres for lunch.  Sounds good to me!  I mean really, don’t you find yourself eating more of those tiny whatevers they have on the silver plate at weddings than anything else.  One because you’re thinking, “who includes their great aunt in the receiving line?” and two, “Man, these are fun to eat!”  Well, we have a “No Great Aunt” included in our family motto, but fun miniatures for lunch time sure stands the test of time. **Plus, anything with a toothpick always adds an element of pazzazz for the diner, especially when they’re 38 inches tall.


V. Storey’s Pinwheels

2 whole wheat tortillas

1 mango, cut into thin slices

2 slices of ham

About 2 -3 tablespoons of cream cheese

few sprigs of basil leaves

1 tomato, cut into cubes

1/2 avocado, cut into cubes

1/4-1/2 peach, cut into thin slices

pinch of salt & chili flakes

Put the cream cheese across both tortillas.  Put one piece of ham on each tortilla.  Top with mango, tomato, peaches, avocados, basil, & sprinkle of chili flakes and salt.  Roll it up (think of rolling up a sleeping bag as you continue to tighten in the rolled end).  Cut it up into pinwheels and put a toothpick through to keep it contained.  Enjoy!