First off, I’d like to elaborate on my title of the post this morning because I received a comment about it. Apparently there are others out there who love Chuck Todd just as much as I do. Or maybe not but it piqued at least one person’s interest which I consider a success.
Anyway, after watching CBS Sunday Morning this morning, I watched Meet the Press and Chuck Todd, NBC News’ Chief Political Corespondent, was part of the round table! I have no idea why I love Chuck Todd but I kind of do. I liked him before and then once he grew his completely ridiculous goatee, it locked it in for me. Any morning that begins with Chuck Todd is a good morning.
Casual Chuck Todd:
Moving on: Andy and I made fish tacos and cilantro lime rice for lunch. I dug out my George Foreman grill that my grandmother gave to me when she purchased the bigger, better version. I’ve never used it before but it worked really well for our fish grilling today. Andy handled making the fish and the guacamole sauce while I chopped up veggies and made the rice.
Though I do not like to admit it, I used a Rachel Ray recipe for the tacos and I/we loved them. The original recipe is here but this is what we followed:
Tilapia Fish Tacos with Guacamole Sauce
Makes about 8 tacos
1 pound fresh tilapia filets
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
1 medium ripe avocado, pitted and scooped from skin
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
1/2 cup plain yogurt
1 teaspoon coarse salt, eyeball it
10 grape tomatoes, chopped
1/4 onion, chopped
1 heart Romaine lettuce
8 soft (6-inch) flour tortillas
In a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Dice the tomatoes, chop the onions, shred the lettuce and reserve.
Preheat an indoor grill to high heat, Drizzle tilapia with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to taste. Roll lime on the counter top to get juices flowing. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
Layer the tortilla shells in between damp paper towels and heat in the microwave for about 25 seconds. Assemble your fish tacos.
Cilantro Lime Rice
Serves 4
1 cup uncooked long-grain, white rice
2 cups water
1/4 cup chopped, fresh cilantro
1/4 cup finely chopped onion
Juice of 1/2 lime
1 Tbsp olive oil
Pinch red pepper flakes
Add the rice and water to a pot and bring to a boil, uncovered. Once boiling, cover and reduce heat to simmer. Simmer for about 6-8 minutes or until the water is absorbed. Remove from heat and stir in onion, cilantro, olive oil and red pepper flakes. Transfer to a bowl and serve.
Here is my plate: 
About an hour ago I mixed up some of the remaining fish with tomatoes, onions and the guac sauce for a snack, here: 
The guacamole sauce was SO good and healthy since it used lowfat yogurt rather than sour cream or mayonnaise.
We were both very pleased with the meal and we made it all in about 30 minutes and just in time for the start of the Penguin’s game. I wore my Penguin’s sweatshirt and attribute their win to it.
It’s 5:30 now and I’m not really hungry for dinner yet. Probably because I also snacked on some dry cereal a little earlier. I’m going to head to the grocery store in a bit then eat dinner later. I hope there is a better movie on tonight than The Pacifier.
