Welcome to Jessica's Taco Stand!

I've been a little absent for a while on this blog, but I've just really been enjoying reading others' blogs and finding inspiration there. I've also been super-busy with my new job, training, and trying to disconnect from electronics a bit to enjoy the people, places, and things around me.

Regarding the training, I don't know where I ever found the time to train for the Boston Marathon, because I'm doing P90X and can barely keep up. P90X in a nutshell is a DVD-based weight training program that includes muscle group-specific exercises on varying days in addition to yoga, plyometrics, kenpo, and stretching. I've have certainly toned up since starting 5 weeks ago! Once completed, I'll give you a full recap.

So you might be wondering why I titled this post the way I did. After reading this article about the rising popularity of taco trucks in Eating Well magazine, I decided that if I ever change professions, I will open a pesco-vegetarian taco truck in Central Massachusetts. Seriously, can't you see the need for it? But since I will probably stick to my current job for the time being, I did the next best thing and made tacos at home today. Fish tacos, to be exact. Since it was a little warm last night, I decided everything needed to be cooked on the grill to keep the house from heating up.

Friday Fish Tacos (for two)

4-6 corn tortillas

cooking spray

8-10 oz. white fish (I bought haddock)

1/4 tsp cumin powder

1/4 tsp cayenne powder

1/4 tsp chili powder

2 Tbsp lemon juice

1 head of cauliflower

olive oil

S & P to taste

1 avocado

1 bunch of cilantro

1 tomato

1 small lime

1 cup black beans

I started with some corn tortillas. Spray them with cooking spray and onto the grill they went for about 1 minute on each side.

I then dressed the fish with some roasted cumin powder, chili powder, cayenne powder, pepper, and lemon juice and grilled inside of a aluminum foil wrapping. For some reason, this combination of spices makes it into everything I cook.

To make sure I got some vegetable matter in this dish, I grilled some cauliflower sprinkled with salt, pepper, and EVOO. It too went on the grill aluminum-wrapped.

While all the taco filling ingredients were grilling, I assembled my tried and true recipe for guacamole for 2:

• 1 avocado, mashed
• 1/2 bunch (about 1/3 cup) finely chopped fresh cilantro
• juice of one small lime
• a pinch of sea salt
• 1/2 cup chopped tomato (optional)

And finally opened a can of black beans to sprinkle on top of our tacos. I always try to get the low-sodium version whenever possible. If I'm not in a rush and plan ahead, I'll get dry beans and soak and cook them from scratch, but this requires forethought. Canned beans are so easy and a great source of fiber at 7 grams per 1/2 cup!

The finished product:

On another note, this weekend I will be tweeting (and follow the #food4yourwholelife hashtag) and blogging like crazy because Corinne, Janel, Lindsey, Elizabeth and I will be heading to NYC to provide media coverage for the Food For Your Whole Life conference! Come back early and often to find out just what Dr. Oz or Keri Gans or Dr. Katz is saying about healthy living! In the meantime, see what all us bloggers have to say about healthy living on the Food For Your Whole Life blog. See you in New York!