Guest Post: Be Fit Be Full

Hi all! This is Meg from Be Fit. Be Full. I am excited to be doing a guest post for Meghan. Having lived in Boston for seven years, I love reading her blog because she reminds me what a wonderful city Boston is! Although I will admit that the first year I lived in Boston it took me a quite a while to get used to the cold. In fact, my husband (then boyfriend) and I considered escaping to somewhere warm and moving to San Diego. We traveled there for a week to get a feel for the city, and it was there that I had my first fish taco. It turned out that San Diego wasn’t for us, so we stayed in Boston and enjoyed the next six years there despite the frigid air 🙂

At least during that trip I learned that fish tacos were for me!

The other night, I decided to make fish tacos myself for the very first time.

I used this recipe as an inspiration.

I began with the following ingredients.

Cabbage, tomatoes, scallions, cilantro, tilapia, lime, and flour tortillas. Somehow the avocado missed the photo 🙂

First I mixed the cabbage, tomato, scallions and cilantro in a large bowl.

Then I added 1 tbsp oil, 2 tbsp fresh lime juice, and ¼ tsp of salt and mixed well.

Next up was preparing the pound of tilapia.

I heated 2 tsp of oil in a nonstick skillet, sprinkled the fish with chili powder and salt, and added the fish to the pan.

I love how quickly tilapia cooks! About 3-5 minutes each side.

While the tilapia was cooking, I heated up the tortillas in a pan with a drizzle of olive oil.

I warmed them up for 2 minutes per side.

Lastly I chopped the tilapia up, scooped it onto two tortillas, and topped it off with the cabbage mixture

While the recipe didn’t call for avocado, I thought it would be a great addition to fish tacos!

And what a great addition it was!

This was a quick & tasty meal and made me think of summertime and the beach. It was a nice change from all the soups and winter dishes I’ve been eating 🙂

Many thanks for letting me do a guest post Meghan!