I didn’t mean for this to happen, but it’s become a Mexican-dinner week around here! First Swiss chard quesadillas, now vegan fish tacos … but we’re not complaining. “I could eat Mexican every day!” LeeLee assured me when I delivered the news to him about tonight’s menu option, and quite honestly I probably could too.
This evening, I put a pan of Gardein vegan fish filets in the oven and a batch of yellow rice in the rice cooker, then went about heating up a can of refried beans. While I waited for everything to cook, I diced a tomato and half an onion, opened a can of sliced black olives, and washed some butter lettuce leaves in preparation for taco toppings. A dollop of vegan sour cream and a spoonful of salsa rounded out the fixins! Then all that was left was for dinner to be ready.
About 5 minutes before the fish and rice were done, I put four taco shells in the oven to warm up, and when the timer dinged we got to stuffing. I made one taco with rice, beans, and fish, and a second with simply beans and fish (variety is the spice of life!), and then retired to the kitchen table to stuff my tacos full of veggies. Admittedly, many of these veggies then fell out onto the side of rice, but who cares? It was tasty nonetheless.
LeeLee is right – we could definitely eat Mexican food every night with no trouble! We mowed down every morsel of tonight’s meal, leaving not one leftover in sight, and we don’t feel a bit guilty for it.
:)