Update and Recipe

On the weight front, I'm down to 318.8 now. This puts me at a total of 81.2 pounds gone off of me and getting closer to breaking my 2nd major goal of 300 (the first was 350, which had been my lower limit for several years now). For weight tracking and consistency, I like having shifted to Saturday for my weigh in. Now I just really need to start getting to the gym. One of the big things stopping me right now is the simple fact that none of my gym shorts/pants really fit at this point, and I don't really have the money to be buying new outfits for the gym. I'll work out something, though, and get my ass back in there to trim some more off of it.

On the recipe front, I gave a shot at making fish tacos the other night. As my base, I used what I had picked up eating the ones at Marlow's. I used tilapia for the fish, and since I didn't have the time or inclination to make a roumalade sauce, I used Kraft's hot and spicy mayo in place of it. All in all, it turned out rather well and it's something I'll be working on refining as time goes on. I baked the tilapia this time and I think it would have had a better texture to it had I pan seared it like I'd originally planned.

Marlow's Style Fish Tacos:

Ingredients:
3 Tilapia Filets (separated into two pieces each)
Emeril's Fish Rub
Ground Red Pepper
Kraft Hot & Spicy Mayo
Black Bean and Corn Salsa
Chopped Hearts of Romaine Lettuce
Whole Wheat Tortillas

Directions:
- Coat the Tilapia filets to taste with the fish rub and ground red pepper*. Place in a baking dish, cover with aluminum foil, and refrigirate for an hour.
- Pre-heat the oven to 350 degrees. Place the filets (still covered) in the oven and bake for 20 minutes. Turn the filets after 20 minutes and cook for another 5-10.**
- Remove the filets from the oven, separate them into halves.
- Spread the mayo on the tortillas, lay down half filet, then add hearts of romaine and salsa to taste.

* The taste of the fish rub was good, but it surprisingly had no red pepper in it, hence the inclusion here.
** As noted above, I will likely pan sear the filets next time just to get a bit of crunch on them rather than the texture from baking them.

All in all, I was happy with how it turned out. There are minor tweak I'll make to it the next time I make them, but it's definitely something I'm going to keep in my recipe file.