Kristopher is known around here for his loud voice. He is pretty uncomfortable and quiet in public groups, so few people know he is the king of dramatics, both of excitement and distress, and the only “quiet” volume he possesses is a loud whisper when I absolutely insist he stops yelling about WANTING JUICE.
We’ve all become a little immune to the ridiculous noise level that accompanies him everywhere (we are surprised every time when the librarians sternly rebuke him), so we had no idea what was coming out of what started as a normal conversation the other morning.
Kristopher (from the living room): Gemma? GEMMA! GEEEMMMMM. AAAAAHHHHHH. Gemma! Gemmmmmmmaaaahhhh.
Gemma (in the kitchen, and used to this): Whhhaaaaat.
Kristopher (with great feeling and certainty): I LOVE YOU.
Well, hugs and kisses and great joy followed his announcement, and he so enjoyed the reaction he’s been shouting this at various family members for the past week. I hope he never stops.
Not only do I have some pretty awesome kids, I made some pretty tasty fish tacos…
I know, I am the worst at transitions. I’m ok with it.
I love light, fruity food like this the second the weather gets warm, and I love soft tacos all the times. White fish is a perfect mild base for this fresh mango-avocado salsa, and, while I couldn’t talk Carl into trying the lemony yogurt topping, I loved it all together. Fruit salsas are one of my favourite things, and this is just as good on tortilla chips or chicken as it is on fish, and with so few ingredients, it’s perfect for a quick weeknight dinner.
- 8 oz (225 g) tilapia fillets (or other mild white fish)
- ¼ tsp ground allspice
- Pinch each salt and pepper
- ⅔ cup panko bread crumbs
- ¼ cup all purpose flour
- 1 egg, lightly beaten
- 1 Tbsp vegetable oil
- 8 small flour tortillas
- ½ cup pitted, peeled mango (about 1 mango)
- 1 avocado, peeled, pitted, and diced
- ⅓ cup finely chopped red onion
- 2 Tbsp chopped fresh parsley
- 1 tsp grated lemon or lime zest
- 2 tsp lemon or lime juice
- ¼ tsp salt
- pinch of pepper
- ½ cup Greek yogurt OR sour cream
- 1 Tbsp lemon or lime juice
- Sprinkle fish with allspice, salt, and pepper. Place panko, flour, and egg in separate shallow dishes. Dredge fish first in flour, then egg, then panko, pressing to adhere bread crumbs.
- In large skillet, heat oil over medium heat and, when hot, cook fish, turning once, until crumbs are golden and fish flakes easily under a fork, 6-8 minutes total. Break into chunks and keep warm if your other ingredients aren't ready.
- While fish is cooking, combine all salsa ingredients in a small bowl and set aside.
- Combine yogurt and juice and set aside.
- Microwave tortillas until warm and soft (about 30-40 seconds) and top with fish, fruit salsa, and a drizzle of yogurt sauce. Serve immediately.
*Source: Adapted from Canadian Living Magazine, May 2013