We are exactly one week away from the start of school year number 3 for Ava, my oldest. She will be in second grade. What?!! I get to keep my little guy just one more year. I can’t believe how fast this is all going. I’m trying not to cling to every last scrap of babyhood my children have left in them, but it’s getting harder to do anyway. There’s no more baby fat, no more mispronounced words, clumsy bodies, or easy carrying positions. We have reached a new level of family life, one without babies or toddlers. It is REALLY different!
Here is what I miss:
- Chubby stumbly little legs
- Sloppy kisses
- A baby sleeping on my chest
- Tiny voices and speech impediments
- Experiencing an abundance of “firsts”.
- Toddler logic
- Their pure adoration of Mama and Daddy
Here is what I LOVE about our new-style family:
- Traveling is easy (er)
- Laughing at the same jokes as my kids…..for the same reasons
- Working on puzzles or playing games together that are actually fun for me too
- More “free” time.
- I don’t have to follow anyone around to protect from serious injury or destruction.
- My kids playing together peacefully
- Sleep
Now how does this have anything to do with recipes??? Nothing. Well, I started thinking about school starting and how cooking changes some. But here’s a recipe anyway.
Fish Tacos with Cilantro Pesto
Ingredients
White fish (we like Mahi Mahi or Tilapia or Red Snapper)
Juice of 2 limes
Cajun Seasoning
Cayenne Pepper
Corn torillas
Dry crumbled cheese such as Cotija or just Queso Fresco
1/2 c. cherry tomatoes, sliced in half
1 bunch of cilantro
1 Tblsp pine nuts or pumpkin seeds
2 Tbslp shredded parmesan cheese
1/4 c. olive oil
1 clove garlic
Directions
Method: Heat a skillet on low until very hot. In the meantime, dress the fish. Brush the juice of one lime (or more if needed) onto both sides of fish. Sprinkle the tiniest bit of cajun seasoning and some salt for the kids and be done. Add more seasoning and cayenne pepper for the parents. Add coconut oil to the skillet and turn up the heat to medium-high. Once the oil is very hot, put the fish on. Cook for several minutes on each side.
To make the pesto, put cilantro, nuts, cheese, and garlic into a food processor. Pulse until coarsely chopped. Add olive oil, lime juice, and salt, then blend until a paste forms. More olive oil will make it milder, but drippier. Both are good. Kids might need it milder.
Put the fish and toppings onto warm tortillas and enjoy! Maybe pesto will be on the side for your kids at first. Maybe they just want to stick a finger in it and taste at first. Let them top their own tacos with cheese and tomatoes. Maybe add some shredded lettuce or sliced black olives. Taco nights are usually fun for kids when they can help assemble. Have fun!
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