We had a weekend full of food and wine and light on the gym. So, we both know we needed to get back at it this week. Blair came home from work and caught me in the kitchen finishing up the black bean and pineapple salsa we planned to accompany our tacos. Yum!
Once that was resting nicely on the counter, we got moving! I had a rough workout yesterday, so I was determined to do better today. Our gym is usually dead when we get there, but they must be marketing hard lately, because it’s getting busier and busier. There were 2 open treadmills next to each other, so Blair and I ran “together” today. And in my mind, I immediately thought game on. It was an unfair race though, because he worked hard yesterday, so I won
Taco time! While I changed out of my sweaty clothes, Blair got to work cooking the fish. We usually marinade or blacken Mahi Mahi, but to replicate amazing fish tacos we had 2 weeks ago at Blue Mountain Brewery. We decided to pan fry in a tiny bit of olive oil to shake things up. He sprinkled on salt and pepper, then dredged lightly in flour and fried until he guessed they were done. I think he was right.
We decided we didn’t need side dishes to go with this dinner, so it came together super fast. We shredded the fish, warmed the tortillas, and got to work.
Success. Blair says the salsa was a hit and stole the show. We both had a few tacos, then decided to pile some fish and salsa on our plates for a tortilla-less taco. Just as good! I’m thrilled to have leftovers!
After dinner we caught up on last night’s episode of Grimm. Not a bad night.
1 can black beans, rinsed and drained
3/4 can yellow sweet corn
1 small can pineapple tidbits (next time we’ll use smaller pieces)
1/2 red onion, chopped
1/2 bunch cilantro, chopped
3 limes, juiced
1 1/2 teaspoons salt
Mix all together and let sit for a few minutes to let the flavors marry. Enjoy!