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?



chocolate peanut butter crisp bars

And just like that a week has flown by!  I’ll be popping in a few more times this week with a few things lined up to share. But first, chocolate!


Last week I celebrated my 27th birthday.  It was a pretty wonderful day.  I taught two classes, got some great time in with the kiddos and Jacob set up an evening of kid-free shopping + beers out.  Mid-week date nights are pretty great, especially when I get spoiled. :)


I made some treats to bring along to one of my classes.  They were so simple and delicious I just had to share.  And now looking at these pictures I wish they weren’t all gone!


Chocolate Peanut Butter Crisp Bars

Makes one 9×5 pan of bars


  • 1/2 cup natural peanut butter
  • 1 cup dark chocolate chips (or your favorite kind)
  • 2 cups rice krispies (or your favorite puffed rice cereal)


  1. Heat the peanut butter and chocolate together in a medium pan over low heat.  The chocolate doesn’t need to be completely melted, but most of it should be.
  2. Stir in the rice crispies then pour into a 9×5 pan lines with foil or parchment paper.  Chill in the fridge until it hardens.  Remove and cut into pieces with a sharp knife.

How do you celebrate your birthday?  Normally we don’t do much for mine, but this year’s outing with the hubs was so fun!



what’s for dinner? creamy chicken enchiladas

During the past two weeks of having a meal plan, I’ve had a favorite meal in each week.  This week it was the roasted cauliflower frittata.  Last week it was the creamy chicken enchiladas.

You can find the link to the frittata recipe in this week’s meal plan, but since there was no recipe for the enchiladas, I just must share!


Enchiladas have always been an easy meal in my mind.  You just stuff your tortilla with mexican-ish fillings, cover in sauce and cheese and you’re good to go.  Easy right?  Making them a bit healthier takes a little bit of thinking, but you sure don’t have to be a rocket scientist to make them.  All you have to do is have assembly line skills.


I began by making my favorite big batch enchilada sauce and froze the extra for another time. If you don’t want to make your own, you can easily just used your favorite store bought kind.

I always sub in whole wheat tortillas for white ones in enchiladas.  As the sauce soaks into the tortilla you really can’t tell a difference.  Maybe my husband can, but he’ll get over it. ;)


My last swap was adding plain greek yogurt into the filling.  I remember eating enchiladas growing up and I loved the cream cheese added in.  I still added cream cheese, but swapped out half with greek yogurt.  You get a little bit more protein and natural creaminess.  Kind of like my swap with the spinach artichoke dip.

They definitely do not pack a lot of heat – so if that’s your thing get some hot enchilada sauce or add a lot of chili powder and/or sriracha into the filling.  Taste as you go along, you don’t want to add too much!

I hope you enjoy them as much as we did.  They are delicious as left overs, which is good because you’ll end up with a big pan of them.


Creamy Chicken Enchiladas


  • 3 cups red enchilada sauce (make your own or use your favorite store bought brand)
  • 8-10 whole wheat tortillas
  • 3 chicken breasts, cooked and shredded
  • 4 oz can diced green chilis
  • 1 onion, diced
  • 1 tsp olive oil
  • 1/3 cup plain greek yogurt
  • 1/3 cup cream cheese, room temperature
  • 2 cups sharp cheddar cheese, grated


  1. Pre-heat your oven to 350 degrees F.  Lightly spritz a 9×13 baking dish with oil.
  2. In a pan over medium heat, add the olive oil.  Add in the onions and saute for 5-7 minutes, until soft.  Remove and pour into a large bowl.  Add the green chilis, chicken, greek yogurt and cream cheese.  Stir until everything is evenly mixed around.
  3. Set up your assembly line – pan, cheese, tortillas and chicken filling.  Spread 1/2 cup enchilada sauce along the bottom of the baking dish.  Take a tortilla and put 1/3 -1/2 cup filling into the center.  Add 1-2 tbsp cheese on top.  Roll and place seam side down in the baking dish.  Repeat until you have used all the filling.
  4. Pour the sauce over the enchiladas.  Use a spoon to move the enchiladas around a little bit to make sure the sauce gets in between each tortilla.  Cover with the remaining cheese.
  5. Bake for 30-40 minutes, or until the cheese is melted and the sauce begins to bubble along the side.  Allow to cool for 5-10 minutes before eating.
  6. Serve with sour cream, avocado and your favorite mexican toppings!

It may look like a lot of steps, but it really is a simple meal to throw together.  If you want to make it a day or two in advance, just keep it covered in the fridge until it’s time to bake.  You’ll have to bake it a bit longer since it will be coming out of a cold fridge.

Are you a heat or no heat fan for your enchiladas?  Do you like to make your own sauces?  Do you make them in big batches to save time like me?

I’m already thinking about next week’s meal plan and am feeling spaghetti.  Do you have a go to spaghetti sauce recipe you love?  Please share!