Last Saturday started off early with a walk to the Farmer’s Market where I picked up raw, lemon-infused honey, fresh baby salad greens, cucumbers, homemade mango-peach salsa (not too sweet! yay!), and some mint for sun tea. It ended at 8:30 p.m. when I finished weeding my garden after cleaning the house all day. I had to quickly think of something for dinner, and this is what I came up with. It’s kinda like fajita fish tacos, minus the taco and a LOT healthier for you.
Line pan with foil and preheat oven to 425 F
2 tilapia (or fish of choice) filets, thawed and patted dry
rub a few dashes of hot sauce and a sprinkle of fajita seasoning onto each
bake 15 minutes
Put two handfuls of fresh baby salad greens into each bowl, then top with:
Beans and corn:
1 can each black beans and kernel corn, rinsed.
Mix together in a bowl with 1 tsp fajita seasoning
Shred in 3 Tbsp fresh cilantro
Baked fish, cut into squares or strips
1/2 c. olive oil mayo (or vegenaise or plain yogurt [goat, soy, whatever])
3/4 tsp fajita seasoning
1/2 tsp paprika
1 tsp hot sauce
2 Tbsp lemon juice
And a dollop of your favorite salsa.