Fish Tacos and Roasted Brussel Sprouts and Sweet Potatoes (amazing!!!)

I grew up Catholic so every Friday during Lent was fish night. It’s that time of year…so last Friday I wanted to spice it up a bit and made Tilapia Fish Tacos!

Tilapia Fish Tacos
Ingredients:

corn tortillas
shredded lettuce
fresh or frozen tilapia fillets
sour cream or to keep it clean try Greek yogurt or plain yogurt
hot sauce such as Cholula
taco spice (chili powder, paprika, minced onion, cumin, cayenne pepper, garlic powder, ground oregano)
avocado, sliced
Instructions:
Season thawed fish with Cookies or taco seasonings. Bake tilapia at about 425F for 6-10ish minutes. Fish will flake apart easily when done. Test a piece if it does… flake away. Mix taco seasonings into yogurt or sour cream.
Warm tortillas in the microwave for about 23 seconds. Dress each up with your fixins and enjoy!
Roasted Brussel Sprouts and Sweet Potatoes(which are amazing)
the other night at Mike and Kelli’s, Mike served up some wonderful sauteed brussel sprouts and sweet potatoes. They were absolutely delish so I decided to try my hand at them.

Preheat oven to 425F. Peel and slice sweet potatoes. Heat olive oil in sauce pan over med-high heat. Place potatoes in pan and cook on each side until slightly browned (like the picture) and have a nice crust on them.
Remove from heat, sprinkle with Cookies, and place in oiled pan. Bake in oven for about 15 minutes or until a fork can be speared through easily.
YUM YUM!!!!

BRUSSEL SPROUTS!!!!!! Yes, we are adults now and are allowed to like these 🙂
Clean, trim bottoms and slice in half. Place in pan, Sprinkle with olive oil, sea salt, and pepper.
Back about the same time as the potatoes (15ish minutes) or until a fork can easily spear through one.

J and I’s lovely spread!
Until next time…
look good, feel good, do good

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