NC fish tacos with pickled red onion

When a friend offers you freshly caught fish (from the NC coast), you accept and make fish tacos. Well at least, that's what we did the other night.

I was never a big seafood person growing up. But after studying holistic nutrition and reading about the benefits of fish, I've tried to incorporate it into my diet more. Fish contain omega-3 fatty acids that improve brain and memory function, help with inflammation, lower cholesterol and support healthy skin and hair. I know what you're thinking, aren't you vegetarian? I eat that way most of the time, but I also listen to what my body needs. And sometimes that includes organic, local chicken and fish.

NC fish tacos with pickled red onion
Adapted from Epicurious
Marinade for the fish
1 tbsp cumin, whole seeds
1 tbsp oregano
1 tsp red pepper flakes
1tsp paprika
2 tsp sea salt
dash of cracked pepper
1/4 c olive oil
1/4 c cilantro, chopped & rinsed

~1 lb of mahi mahi (or a mild, white fish)
1 lime

Mix all ingredients in a small shallow dish. Add fish, flipping a few times to get the marinade on both sides. Refrigerate for at least 30 minutes. Heat saute pan over medium heat. Add fish. Cook for a few minutes on each side. The fish should be lightly browned. Squeeze lime over the fish.

I've made these pickled onions before. They involve just two ingredients, onions and vinegar. I could eat them on everything.

Pickled red onions
1 small red onion, thinly sliced
Red wine vinegar

Put onion slices into a small bowl. Cover almost completely with vinegar. Let macerate, while you're cooking the fish or making guacamole.

Now assemble your fish tacos. Grab a corn tortilla (make sure to heat up first), fill with guacamole, a handful of pickled onions and fish.

Serve with guacamole, chips, and a black bean salad like this one.

Edamame guacamole

Avocados have been on my mind lately. If you caught my tweet a few days ago, I've been thinking about growing them. Apparently you can start from the large seed that you usually discard when you cut open the fruit. I always felt bad about tossing the golfball-sized seed.

Today is the perfect day to celebrate this healthy fat, plus they are usually on sale at your local grocery store (they were at Whole Foods this morning). What's your favorite way to eat an avocado? I love avocado slices with lemon juice, sea salt and pepper. Sometimes I eat alone or mashed on a piece of toast for breakfast.

I grabbed a few avocados this morning and whipped up a big batch of guacamole at lunch. This isn't just any guacamole, but I added 3/4 cup of cooked edamame for a protein kick. The usual ingredients that give guacamole it's signature flavor—avocado, cilantro, tomato, red onion, serrano pepper, sea salt, pepper, cumin, lemon and lime juice—are still included.

Enjoy with tortilla chips or spread over lavash (or stuff a pita) with crunchy veggies like I did for a simple lunch. Yum.

How are you enjoying the holiday?