Wednesday, August 14, 2013

Running for a Cause and Fish Tacos!

Miles yesterday: 3x1600, 5.0 miles total
Miles today: Rest day!!
Miles in 2013: 714.35 miles


Got in a speed workout this afternoon. I was absolutely dead on my feet by the end of the day but was so glad I (ok, Larry) dragged my sleepy self to the gym. I did the repeats at an 8:10 pace. I am still a little hesitant to push my leg through any discomfort, but felt ok on the run. I followed up the workout with squats on the bosu ball to improve muscle imbalance and strengthen my quads and stretching. 


Unfortunately we missed GCR's Dash 'n Dine night. On the second Tuesday of the month throughout the summer Gulf Coast Runners hosts a casual 2- 4 mile run through Freedom Park, followed by beers and delicious food. It is a great time and I am bummed to say that I have missed every run this summer. Tonight was extra special because it was a fundraiser for a fellow runner whose mother is battling cancer. (You can read more about Elizabeth and donate here


After we got home, I whipped up the best fish tacos I have ever made. They are a little spicy, but it is easy to just leave out the cayenne pepper and or the jalapenos. 



Fish Tacos with Cilantro Lime Sauce

1 tsp cumin
1 tsp chili pepper
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp salt
1 lb tilapia fillets (Or any white flaky fish)
1/4 head napa cabbage, shredded
1 jalapeno, julienned
1 avocado, sliced
1/2 c olive oil mayo
1/2 c fat free plain greek yogurt
3 tbs fresh lime juice
2 heaping tbs fresh, chopped cilantro
salt and pepper to taste
taco shells (we like the soft shells)


  • To make sauce, combine mayo, yogurt, lime juice, cilantro, salt and pepper in small bowl. Season to taste. (This makes a bunch, great on sandwiches later in the week!)

  • Combine cumin, chili pepper, onion and garlic powder, smoked paprika, turmeric, cayenne pepper and salt in a small bowl. 
  • Rub spice mixture onto fillets.
  • Place fillets in a non stick skillet or lightly sprayed griddle. Cook 3-5 minutes over medium heat until done.

  • To assemble tacos, spread sauce on taco shell. Place small amount of fish, cabbage, jalapeno, and avocado. Sprinkle extra cilantro on top and serve immediately. 

Added Bonus: A good margarita helps sooth the spicy-ness and eases the troubles of hump day...