I have a couple of awesome kids. I’m sure every mom thinks that, it is after all, part of our job description. But, mine make me extra proud. Logan is my kid who has an interest in just about everything. In his 8 short years of life, he has tried so many activities, and if it were up to him, he would do it all. He is an amazing big brother, and has a outgoing personality that is going to take him far.
Madelyn, however, is my focused child. She has very few interests, but she gives her all to those things she enjoys doing most.
Over the weekend, my determined, driven, focused 5 1/2 year old made it on to the pre-competitive gymnastics team for the fall. It certainly didn’t come easy and wasn’t an overnight success for her. She decided a year ago that this is what she wanted (she has been going to gymnastics since she was 18 months old) and she worked long and hard to build up the strength and skills to do it. We’re all ridiculously proud of her, and excited to see where she will take this.
She also loves salads of pretty much any kind. They’re one of her favourite meals, and given she doesn’t like much meat or sandwiches, I predict a lot of salads going in her lunches in the fall when she will be at school all day.
We love fish tacos around here. The takeout version that Dave and I really like is a deep-fried, dripping with a spicy mayo and not sporting a lot of natural colour, but definitely delicious, it’s not something I will be making at home. I wanted a more healthy meal, so I took the elements of a fish taco and turned a family favourite into a salad.
And, it got thumbs up all around – even from Logan, who tells me often that he’s “not a salad kind of guy, mom” (He’s full of it though, I’ve made plenty of salads that he inhales)
Marinating and then grilling the fish made it very flavourful without the calories of deep-frying it, and topping it all with a fresh salsa and homemade spicy avocado dressing really brought it home. Just about everyone cleaned their plates, including Logan’s bestie, who joined us for dinner.
I did do just a liiiiiittttttle teensy weensy bit of frying though. I sliced a plain tortilla into strips and fried it until golden, drained on a paper towel and sprinkled with salt to add a touch of crunch. It only took a minute, but added so much more to the salad than if I use store bought nacho chips instead.
Both of my boys will eat veggies if they’re put in front of them, but they don’t actively seek them out. The idea of eating just a salad for dinner doesn’t seem hearty enough for my hungry crowd, so I also cooked some rice to go on the side. Dave ended up stirring it all together, and said it was amazing. There wasn’t a single complaint from anyone.
If you do a little prep work ahead of time (premake the dressing and marinade, cut all the veggies, etc), this would make a great meal to throw together on a busy night when you need something ready quick.
I consider fish taco salad an experimental success, and will be making it a lot more over the summer.
Spicy Avocado Lime Dressing
- 2 avocados
- 2 limes, zest grated and juice
- 1 cup light sour cream
- 1 jalapeno, cored and seeds removed
- 1/4 cup vegetable oil
- handful of cilantro
- hot sauce, a few splashes
- salt and pepper, to taste
In a food processor, blend together the avocados, lime zest and juice, sour cream, jalapeno, hot sauce, cilantro and salt and pepper until very smooth, about 2-3 minutes.
Slowly add in the oil and blend for another minute.
Store covered in the fridge until ready to use.
Marinade recipe inspired by Bobby Flay.