This weekend was absolutely amazing (and a bit of a whirlwind!)
Friday night, I arrived home from my visit with NOW Foods at around 9:45pm. After telling Brian every last detail (don’t worry, I’ll share the details with all of you tomorrow!) we went straight to bed. Saturday morning we were up bright and early so we could head to Estes Park for the weekend!
Bernie totally snoozed in the back seat.
We walked around the little town stopping into a couple of dog friendly shops, and eventually checked into our cabin for the evening.
Check out the AMAZING view from our front porch!
The weekend was so relaxing and so much fun. I absolutely loved spending the time with Brian and Bernie among the beautiful mountains 🙂
This morning, we ate breakfast and packed up our belongings. Despite taking our time, we were still on the road fairly early (we are morning people!).
Before leaving town, we made one final stop at Kind Coffee to enjoy our coffee outside by a little river/creek. So pretty!
And when we got home, this is what Bernie wanted to do 🙂 He was tired!
OK, so enough about the weekend!
Cinco de Mayo is tomorrow!
I know how we are celebrating…
So, my husband is very Irish. Earlier this year when he was celebrating one of his favorite holidays (St. Patrick’s Day) I totally messed up and did not make a single Irish food that day…oops!
Well, I am making up for that mistake now. I intentionally wanted to make something that fit the Cinco de Mayo theme because I totally lacked on pulling out the Irish theme.
These tacos are super duper easy. It really comes down to the spice blend and pairing them with your favorite salsa.
And this spice blend is FODMAP friendly!
Mahi Mahi Tacos:
- 1 lb mahi mahi
- 4-8 tortillas of choice (Brian likes corn and I like romaine lettuce)
- 3 tsp low FODMAP taco spice blend (recipe below)
- Your favorite salsa (I have been LOVING this low FODMAP Pineapple Salsa)
- 1 cup chopped lettuce
- Preheat the oven or grill (I prefer the grill). If baking, turn the oven to 425ºF.
- Pat the mahi mahi fillets dry with a paper towel.
- Sprinkle the 3 tsp of low FODMAP taco spice blend evenly on both sides of the mahi mahi. Rub it in with your fingers, and make sure to wash your hands with soap afterwards.
- If cooking in the oven, line a pan with foil and spritz with olive oil or coconut oil. If cooking on the grill, line a grill pan with foil and spritz with olive oil or coconut oil.
- Place the mahi mahi on the foil.
- If baking in the oven, bake for about 25 minutes. If grilling, place on the grill for about 6-8 minutes. The internal temperature of the fish should be 137ºF when it is done cooking.
- Top your taco shell of choice (corn, lettuce, or flour) with mahi mahi, chopped lettuce and your favorite salsa.
Ingredients in low FODMAP Taco Spice Blend (adapted from this taco seasoning)
- 2 Tbsp chili powder (make sure this is low FODMAP and look at the ingredient list)
- 1 Tbsp smoked paprika
- 1 tablespoon dried chives
- 1 1/2 tsp salt
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- Combine all ingredients together and use as you would use taco seasoning from a packet.
I hope you all had a wonderful weekend and I hope you have a fun Cinco de Mayo!! 🙂
Question of the Morning:
- What is your favorite Mexican-inspired dish?