This has already been a tough week cause my little family are all sick! Yes. The baby has a cough and cold and the toddler has a sore throat as does my husband. Whew. I think it is all this weather changing over the past 2 weeks. It has been cool, HOT, and then rainy. I just wish it would make its mind.
Hopefully everyone well get over it quickly and be done with being sick for the summer. Wishful thinking? We’ll see. 🙂
Despite the mayhem and fussy kiddos, I have been trying to get dinner on the table. QUICK dinners people. I have some frozen microwave dinners but I cannot muster making them or to even use the microwave. I am such a fresh foods type of person ya know?
Last night I quickly made these tacos within 30 minutes. You know what saved me? I had fish that I had grilled two days ago. Yes, the day I thought I was going to make tacos we had pizza instead so I had to make fish tacos sometime. It was a rainy day and the husband and I did not feel like fish at all! Go figure.
I used the frozen tuna chunks from Trader Joe’s. This is the second time I have used the tuna chunks and I was so happy. They do not taste strange but taste delicious!
When it came to a slaw I decided to try something new in the slaw department. I decided not the use cabbage and instead use a whole bunch of Swiss chard. YUM! I massaged the leaves to make them easier to eat in the tacos. Massage you say? I like massaging my veggies like kale to make salads. How about adding different greens in your meal?
We loved this change especially since there was some delicious sweet mango and ripe avocado.
Would you try this? It is so in-season so you should! Enjoy!
Grilled Tuna Tacos with Swiss Chard Slaw
by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Ingredients (4 servings)
- 1 pound fresh or frozen yellowfin tuna, cut in chunks
- 2 teaspoons cajun seasonings (like Tony Chachere’s)
- 2 Tablespoons olive oil
Swiss Chard Slaw
- 4 cups Swiss chard, chopped
- 1/2 yellow pepper, diced
- 1/2 red onion, diced
- 1/2 avocado, diced
- 1 mango, pit removed, fruit chopped
- juice of 1 lime
- juice of 1/2 an orange
- 1 Tablespoon olive oil
- white pepper
- kosher salt
16 corn tortillas
In a large non-stick pan, add olive oil. Dry fish with a paper towel and sprinkle with Cajun seasoning. Add fish to the pan and cook for 10-12 minutes. Meanwhile, prepare the slaw.
Swiss Chard Slaw
Place Swiss chard in a large bowl and drizzle with olive oil, lime juice, and orange juice. Massage the chard with hands to soften leaves. Add the rest of the ingredients and mix well.
Each person gets 4 corn tortillas. Divide fish between 4 people. Add 1-2 Tbsp of slaw and enjoy!
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