When I made this salsa last week, it was destined to end up in fish tacos. The sweet, spicy, and citrusy salsa is a perfect compliment to grilled fish. I was pleasantly surprised to find red snapper steaks at my grocery store– where I usually only have the option of salmon fillets, or whole fish. I don’t do whole fish. Too smelly, and I’m not an expert at cutting them up. Grilled whole, maybe. But I don’t usually do the “whole fish” thing at home.
Finally, I feel like I am getting back to my regular diet. I was so hungry the first few months of my pregnancy, and very few “normal-for-me” foods looked appetizing. That feeling has slowly gone away. The only big noticeable change is that I no longer want to eat sweets– the breakfast cookies I used to make and always have in the fridge have fallen to the wayside. Poor Alex– he really misses always having cookies. He has even starting baking them himself once in a while, because I really don’t even want to look at them. Alex has tried buying my favorite– frozen yogurt– for me, a few times, and while it sounds like a good idea, I can’t make myself eat it. I’m looking at this as a blessing, and am actually hoping I’ve completely lost my sweet tooth!
While we were anxiously awaiting the time in the pregnancy where gender would be revealed, of course I read tons of articles on how to predict the baby’s gender. I read that if you crave sweets, it’s a girl– if you crave salty foods, it’s a boy. Maybe that stuff isn’t such quackery after all? My friend recently had a girl, and normally, she doesn’t like sweets– but she was ordering milkshakes and big slices of cake all throughout her pregnancy. Further proof?
I’ve been back at work for a week since our spring break (being a teacher means permanently having winter/spring/summer breaks!). I love coming back to work at this time– we have a ton of concerts, parties, field trips, celebrations– it’s a festive time of year, and the rest of the school year flies by. I realized the other day it’s time to start planning for our Thailand trip in June! So very close.
These tacos make me feel like I’m on a beach. They would be the perfect street food to pick up during a summer trip. Refreshing, healthy, bursting with fresh, bright flavor.
I didn’t have avocado the day I photographed these, but I added it to the recipe because I put it in the 2nd time I made the tacos– and it really adds so much creaminess and made the tacos even better. If you can pick one up, do it!
- 6 corn tortillas
- 8 ounce red snapper steak or fillet
- 1 teaspoon olive oil, or olive oil spray
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ½ teaspoon dill
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon coriander
- 2 teaspoons lime juice
- 1 cup Sunrise Salsa
- 1 avocado, sliced
- ½ cup red cabbage, shredded
- Mix together all the spices. Rub the spices into the red snapper.
- Add olive oil to frying pan, and heat to medium high. Cook the snapper for 5-6 minutes on each side, until it is cooked through.
- Toast tortillas in the oven. I also often throw them into the toaster to quickly heat them.
- Add chunks of fish, cabbage, avocado and sunrise salsa to each tortilla.
Anyone else dreaming of summer? What are your summer plans?
I’ll be stick in Kuala Lumpur after our Thailand trip– too pregnant after that to fly! I am really looking forward to having time to work on baby X’s nursery.