This past week, after finals finished, I flew up as quickly as I could to New York to get some of my boy’s cooking. I believe that every girl should find a man that can cook for her, it is one of the sexiest things! During finals week, he sent me a picture of fish tacos he made that were so simple and looked delicious! I begged him to make those for me when I was up there. Last time, he made the tacos with halibut filets, which are delicious but can be pricey. This time we decided to try it with tilapia. According to him you couldn’t taste much of a difference, the tilapia itself was yummy. Sadly, he also didn’t have any ripe enough avocados, so the pictures show it sans avocado. I really love how these tacos were wrapped in lettuce leaves. It was very healthy and not that heavy tasting. I had suggested that for next time we use pinto beans, since I believed they were healthier and have a better taste. Turns out I’m wrong! While similar to the nutritional value in black beans, black beans themselves are actually a little better for you than pinto beans. Next time I go to chipotle, I’m switching my beans!
2 4-oz halibut filets
1 cup black beans, no salt added, drained
Boston lettuce leaves
Heat olive oil in a large saucepan over medium-high heat. Sprinkle both sides of halibut with salt, pepper, and chili powder. Cook until opaque, about 3 minutes per side.
Remove from pan. In a small saucepan, heat black beans and cilantro. Arrange lettuce cups on plate. Spoon bean mixture onto lettuce. Add fish, avocado slices, and salsa.
I have been working out, just not doing anything exciting to blog about. Although, I am writing this blog while I’m on a bicycle machine which isn’t as bad as I thought it would be!
Would my mother eat this: Oh no. She does not like any mexican style food. This is why the first time I tried mexican food was in college. I’m in love now.