fish tacos with feta slaw

I don’t know why we don’t eat fish tacos more often. Every time we I make them it’s pretty much just deliciousness. Serious deliciousness.  These ones were no different. Fish tacos are so simple and fresh tasting too. Gosh I just love them.  And that cool crunch that normally comes along with fish tacos?  Makes them that much better. Our crunch came in the form of cabbage slaw with the simple but superb addition of feta added in.

This recipe isn’t an exact science. I didn’t measure anything so all amounts are guesstimates. It’s more of a method or guide than recipe. Take what you can, and roll with it for your next taco Tuesday night. Oh and full disclosure… we totally ate them on a Monday, shhhhh. ;)


Fish Tacos with Feta Slaw

serves about 3-4

  • 2 large tilapia
  • 2 tbsp olive oil
  • 1/4 tsp each sea salt, pepper, garlic granules and paprika
  • 1/2 batch of cabbage slaw (from this recipe)
  • 1/2 cup crumbled feta
  • 2 avocados, diced
  • Small tortillas, about 2-3 per person (I used a corn/wheat blend, but you could use corn or flour… whatever you prefer)
  1. Preheat oven to 400 degrees. Place a foil sheet on top of a rimmed baking sheet. Spread 1 tbsp olive oil down. Place tilapia fillets on top of foil. Spread the other tbsp of olive oil on top and sprinkle seasonings on the tilapia (sea salt, pepper, garlic granulates and paprika). Bake for 20-25 minutes or until flaky and white.
  2. Remove and allow to slightly cool, then break into small chunks.
  3. Prepare the cabbage slaw, then stir feta in with it.
  4. Warm tortillas. To serve place fish, slaw and avocado in a tortilla. Eat and eat some more!

Our after dinner/before bed time routine includes the kiddos and I heading outside and watering the garden (the key I’ve found for actually having a successful garden, who knew?).  We have a major squash, tomato and kale explosion going on here!


Do you eat fish tacos often? What is your favorite combo/mix?



honey poppyseed dressing

Time to break the silence!  I guess a little unplanned blogging break was needed I guess, eh?  Glad to be back on here again today!   These summer days, how I love them. I’ve been trying my best to slow down a bit. While the days are busy, when I have a free moment instead of rushing to fill the time with things I “need to do” I’ve been sitting and enjoying the moments more. And I’ve absolutely loved it.  I highly suggest it.


Our garden has been booming. I love harvesting veggies pretty much daily – lots of zucchini and tomatoes right now, but also kale and swiss chard whenever I need it. We’ve been loving fresh garden picked kale and swiss chard salads.  And that even means the hubs!  I roughly chop a generous amount of kale and swiss chard, I’ll grate a carrot and chopped an apple, then toss it with this simple honey poppyseed dressing. It makes a ton and keeps well in the fridge – ours had been in the fridge for a couple weeks now and is still doing great. It’s slightly sweet, which helps cut the bolder flavor of kale.  I love homemade dressings because I know everything that goes into it.  You’ll love it (I hope!) because it tastes delicious.


Honey Poppyseed Dressing

adapted from here


  • 3/4 cup honey
  • 1/3 cup apple cider vinegar
  • 1/8 cup green onion, chopped
  • 3 tsp ground mustard
  • 2 tsp poppy seeds
  • 1/2 tsp sea salt
  • 2/3 cup extra virgin olive oil
  • 1/4 cup water


  1. Add all ingredients into the blender.  Blend until smooth.  Store extra in fridge.

And because I don’t know what kind of post it would be without a kiddo picture, here’s a glimpse at our latest weekend adventure into Portland.


We went in for some stumptown cold brew coffee (yummmmm), ran into a parade that started right where we parked and enjoyed the park’s play ground.  Fun times!

What is your favorite kind of dressing?  Do you make homemade dressing often or do you stick with store bought kinds?



chocolate orange banana bread

Thanks for your sweet comments on my last post.  Sometimes my mama heart likes to shine :)

Today is about FOOD.  It’s been quite hot here lately and I find my bananas turning brown more quickly than normal.  And more quickly than I like.  Does anyone else notice that happening with heat? Most of the time I’ll toss them into the freezer for later use, but this week I made some banana bread.  It’s flavored with cocoa and orange, which instantly brings me back to the hearth (or favorite restaurant).  They have a warm chocolate orange cake that is sinfully delicious.  The banana bread is healthed up a bit and the sweetness is taken down a notch.  We’ve been enjoying it as a dessert after dinner, and an afternoon pick me up.


The recipe came from this month’s Secret Recipe Club blog An Affair from the Heart.  The author, Michaela write a beautiful blog and shares so many tasty looking recipes.  She’s a busy stay at home mom to four.  One of my favorite things I read in her about me page is that her family sits down together for dinner, no electronics allowed.  That’s been a new rule of mine I’ve been enforcing (on myself too) lately.  The family dinner is so important!

Anyways, I found her chocolate orange banana bread recipe.  To make it a little less dessert like (but still treat like!) I skipped out on the chocolate chips, cut the sugar down and used whole wheat flour.  The bread came out perfectly after baking for an hour.  Hunter and I cannot get enough of it.  Hope you enjoy it too!


Chocolate Orange Banana Bread

adapted from here


  • 1/3 cup natural cane sugar
  • 2 tbsp honey
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3 ripe bananas, mashed
  • juice and zest of 1 orange
  • 1 3/4 cups whole wheat flour
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt


  1. Preheat oven to 325 degrees, prepare large loaf pan with oil spray.
  2. Combine sugar, honey and oil in your mixer (or by hand with a whisk), add in eggs, bananas and orange zest, mix.
  3. Sift together all of your dry ingredients.
  4. Alternate dry ingredients and orange juice into sugar/banana mixture.
  5. Mix well, scraping the sides of the bowl.
  6. Pour into pan and bake for 1 hour, or until toothpick inserted in center comes out clean.

How do you like to use your brown bananas?