24 Day Challenge: Day 12 & 13

So, I'm starting to fall behind in these blogs, and I'm sure you're sick of ready each and every one of my steps so in an effort to catch up, I'm going to cut the narrative and just give you the cliff notes version:

Friday night:
Went to a social event at Alice's school with yummy looking mini sandwiches, and we resisted!! Wore an old dress that fit better than ever and felt amazing and confident! Resisted the urge to binge on junk food there and on the way home, and had some leftover tilapia & zucchini that kept me on track.

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Saturday:
Had lunch in LA and found a delicious seared tuna salad that kept me on course, skipped my run, but played mini golf in the hot hot sun for 2 hours so that counts a little as exercise right? Ended the night with a "framily dinner" that was not only delicious, but also 24DC approved!! It is quite possibly my favorite one thus far, so get your shopping lists out because you're gonna wanna make this!!

Grilled Fish Tacos w/ Mexican Fruit Salad

2 lbs of Swai or Tilapia

1 Naval Orange
1 Lemon
3 Limes
1 Bunch of Cilantro
6 Garlic Cloves
Mini Corn Tortillas
Head of Green Cabbage
5 Roma Tomatoes
2 Green Onions
1/2 White Onion
2 Serrano Peppers
1 Avocado
Tortilla Chips
Sriracha Mayo
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1/2 Small Seedless Watermelon
1/2 Large Jicama
2 Naval Oranges
2 Limes
1 Mango
1 Large Cucumber
Tajin Seasoning to taste

1. Marinate the fish in the juice of the orange, lemon, 1 lime, 3 garlic cloves, & 1/2 bunch of chopped cilantro for no more than 1 hour.
2. Grill the fish for about 4 mins on each side on/in a grill pan on the grill.
3. Chop up the avocado, cabbage, and remaining cilantro.
4. To make the salsa, chop the onions, tomatoes, remaining garlic, & peppers and throw into a deep bowl. Pulse the salsa with an immersion blender until you reach your desired consistency. I like NO chunks. Add 1/4 cup of chopped cilantro, juice from 1 lime, and some salt.
5. Warm the tortillas on the grill or on a flat pan on the stove. Always have a few extra in case you're like me and inevitably burn a few.
6. To make the fruit salad, chop up all of the fruit/veggies into equal size pieces and throw into a bowl. For the oranges, peel them, and then run your knife on either side of the edge of the segments to remove each segment. (Here's a video for the visual.) Squeeze the juice from the remaining orange pulp and the juice from 1 lime over the salad. Sprinkle tajin seasoning to taste on your portion of salad.

And that is it!! Build the tacos as you like, but remember not to fill them too full! This made 4 portions of tacos and about 8 portions of fruit salad. This fruit salad was the brain child of our friend Jeannie, and is BEYOND delicious. It's light, refreshing, and best of all 24DC approved. I even love how it has veggies in it! It will definitely be a summer time favorite of mine from now on! Hope you enjoy this as much as we did!