
Bonnie is loving the warmer weather and hanging out on the patio. She's such a cutie and so well behaved! She just jumps in the planter that acts as a border for our patio and hangs out there while we cook and eat. As we sit and eat good home cooked food in the Seattle sun with our little puppy, it's hard to imagine life getting much better. This summer is going to be amazing!

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This dinner was inspired by some delicious fish tacos Dustin ate at a restaurant right when we got back from Jamaica. There was a delicious coleslaw atop those tacos that really made us want to experiment. We've only recently begun to eat coleslaw. I always thought I didn't like it, but maybe I just never ate very good colelaw. Or maybe I'm just growing up and my taste buds are changing. Either way, now I'm eating cabbage (as long as it's not dry like it was served in Jamaica). We found a simple [recipe](http://www.foodnetwork.com/recipes/patrick-and-gina-neely/grilled-southern-fish-tacos-with-cabbage-slaw-recipe/index.html) on the Food Network site, slightly adapted.

To make the slaw, Dustin mixed red cabbage instead of green cabbage and used chipotle and adobo powders instead of the a chipotle pepper packed in adobo. The cabbage was mixed with the spices, 1/4 of a red onion, 3 tablespoons of cilantro, 1/2 cup of low-fat sour cream, the juice of a whole lime, a tablespoon of honey and salt and pepper.

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Instead of a traditional white fish taco, we used fresh Alaskan salmon that we grilled out on the patio on top of warm corn tortillas. These tacos were simple and pretty close to perfect. I think the only improvement that could be made is using queso fresco instead of the Mexican blend that we had. Homemade tortillas also might take these up a notch. We received a tortilla press as a wedding present that we plan to put to good use very soon, so stay tuned!


Grilled Salmon Tacos

grilled-salmon-tacos


Dustin and I've been talking about making a trip to San Francisco together for as long as I can remember. I've never been, but always wanted to go, and Dustin has been a number of times and has told me about all of the fabulous things to do and places to eat. We already have an itinerary planned out for a nonexistent trip. One of our plans is to go to Fisherman's Wharf and eat clam chowder in a bread bowl. I've never had clam chowder served in a bread bowl, and I've decided I'm not going to try it until I can have it in a freshly baked sourdough bread bowl in San Fran.

As much as we enjoy clam chowder, we don't indulge often thanks to all of that cream and butter. While much thinner than the real deal, this recipe for [cod chowder](http://www.health.com/health/recipe/0,,10000001571487,00.html) is reminiscent enough to satisfy a craving for some chowder without the extra calories. We stuck with the cod instead of opting for clams because cod is a heck of a lot cheaper at the grocery store, plus it was a little different for us, and we like trying new things.

As we waited for the cod to cook, we prepared our veggies— carrots, onion, and Russet potatoes.

![](/photos/2012/01/DSC_03942-584x374.jpg "DSC_0394")

We created the milk based broth and let it simmer for awhile before we added the cod back in.

![](/photos/2012/01/DSC_0398-584x421.jpg "DSC_0398")

Top with turkey bacon and crushed pita chips with a lot of fiber (we used flaxseed and onion pita chips from Whole Foods) instead of oyster crackers.

![](/photos/2012/01/DSC_0403-584x377.jpg "DSC_0403")

Delish healthy dinner (with leftovers for tomorrow's lunch)!


#healthy

Grilled Salmon Tacos

Lightened Cod Chowder