I know what you're thinking. I already had my turn. I was in Group A that posted earlier this month for The Secret Recipe Club. Now I'm just being greedy.
But no, I'm actually being helpful! I got an e-mail at the beginning of the month, that somebody from Group C had backed out, leaving a blogger without a "Secret" partner. And being that last month, I happened to be a blogger that had someone back out on me (and thank goodness Winnie from Healthy Green Kitchen stepped up to volunteer to do another post - she's awesome!), I knew I had to step up and pay it forward!
And it turns out I got one of my favorite blogs - Kelly from Eat Yourself Skinny! Everything always looks good on Kelly's blog, whether it be her Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Salsa or her Watermelon Martinis - there's something for everyone there. And you know what the best part is? Most, if not all, of Kelly's recipes are absolutely figure friendly and healthy for you! You know how I know? She includes all of the nutritional info with all of her posts, which is always helpful!
With so many choices, it was hard to pick what to make - but I eventually settled on her Sauteed Tilapia Tacos w/ Grilled Peppers & Onions. Fish tacos are my absolute fave, and I believe it is essential that they grace everyone's table at least once during the summer! I made a couple small changes, just based on things that I already had on hand - I used flounder as my fish and utilized my purple peppers from our CSA, as well as adding a little Asian flare with the Ginger Miso dressing (I'm obsessed right now!).
Ingredients:
Adapted from Eat Yourself Skinny's recipe
1 small onion, sliced
2 purple bell peppers, sliced
2 tablespoons olive oil
salt and pepper, to taste
2 large flounder fillets (about 1/2 lb.)
6 corn tortillas
Ginger Miso Dressing (I bought some from a local sushi joint - but you could easily make your own!)
Heat 1 tablespoon olive oil in a large skillet under medium high heat. Add onions and bell pepper and cook until starting to soften, about 6-8 minutes. Season with salt and pepper. Remove from skillet and set aside.
Season flounder on both sides with salt and pepper. Heat remaining tablespoon of olive oil in the same skillet used for onions and bell pepper (if needed) under medium high heat. Add flounder and cook for about 3-4 minutes per side, or until fish is white throughout.
Place tortillas on a microwave-safe plate and cover with a semi-damp paper towel. Microwave for about 15 seconds, or until warm.
Flake off the flounder and divide amongst the tortillas. Top with onion and bell pepper mixture. Then add a little bit of ginger miso dressing on top, if desired. Fold up and enjoy!
These were seriously delicious! And I felt good eating them! Although, my changes probably made them a little less healthy than Kelly's.
And funny story about these tacos. I had eaten 2 out of the 3 when I had to get up from the table and get something from another room. When I came back, my last taco was gone. I looked at Andy and said "where's my taco?!" He shrugged his shoulders, and then we both saw Zappa (one of our dogs), licking his chops on his bed, and a little piece of corn tortilla by his paw - the dog stole my taco! And apparently he liked it too!
Anyway, these were tasty, and I can't wait to try more goodies from Kelly's blog!
Want to join in all the fun? To find out how, check out The Secret Recipe Club!
