One of the biggest obstacles I used to run into when I tried to make creative dinners with lots of fresh ingredients, was the price of groceries. Each day I’d figure out what I wanted to make and then I’d shop for that night’s ingredients. We would eat at 9 PM every night by the time I got back from work, working out, grocery shopping and cooking. While it sounds really elementary, my dear Watson, I’ve learned to plan our dinners for the week on Sunday night (post Breaking Bad, obvi). I find when I plan for the week, I can carry over lots of ingredients from one meal to the next or incorporate some of the leftover produce from the week before. Then on Monday, after boot camp, I shimmy to the grocery store and have all my meal components for the week and average about $60-$90 per week in total food cost. If you’re not already doing this, I’d highly recommend making that part of your Monday schedule. A good Monday means a good week – in food and workouts… And less rotten bunches of cilantro in my crisper drawer.
A fish like tilapia is great because it’s usually pretty inexpensive and since it’s so light in flavor it can really let the other ingredients shine, making two tilapia dishes in a row still feels like variety. Tonight’s meal had a totally different flavor profile than last night’s, but still incorporated many “carryover” ingredients. These Cilantro Lime Tilapia Tacos were delicious and VERY addicting. I’d recommend keeping your portion to two/three… and a SkinnyGirl margarita (the homemade kind).
**Bonus: Keep track of the money you save planning your meals and reward yourself with a flashy workout outfit every two months. Motivation is a hellva drug**
- 1 lb tilapia fillets (about 3 fillets)
- 1 tsp olive oil
- 1 small onion, chopped
- 5 garlic cloves, finely minced
- 2 jalapeño peppers, chopped (seeds removed for less heat)
- 2 cups diced tomatoes or 1 15 oz. can diced tomatoes
- ¼ cup fresh cilantro, chopped
- 3 tbsp lime juice
- salt and pepper to taste
- 8 5-inch white corn tortillas (I recommend Trader’s Joe’s light small version)
- 1 medium haas avocado, sliced
- lime wedges and cilantro for garnish
- Heat oil in pan over medium high heat
- Saute onions until translucent, about 2 minutes
- Add garlic and cook 30 seconds
- Add tilapia fillets and cook until fish flakes, about 5 minutes
- Add jalapeño (seeds removed if you’d prefer less heat), diced tomatoes, cilantro and lime juice.
- Break-up fish and mix everything together. Let cook on medium heat for 5 minutes.
- Warm tortillas in a pan or over open flame (if you have a gas stove).
- Serve with cilantro and lime (a MUST!) and reduced fat mexican cheese blend (optional).
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