Panko Breaded Fish Taco with Kale, Cabbage and Lime


This week has been pretty busy with our laundry room renovation so when it came to making dinner it had to be quick and simple.

{stay tuned for the progress and final reveal of the laundry room}

Instead of making our usual tilapia with a side of rice and salad, we decided to skip the rice and put the salad (kale and cabbage) in a flour tortilla (you can also use a soft taco).


1.) First bread and fry your fish.  I used panko breading because its a little bit lighter than bread crumbs. Dip the fish in whisked eggs with a little bit of water, salt and pepper.  Then dip in flour; dip again in whisked eggs and finally in panko.

2.) You can say I cheated a bit with the kale salad because I didn’t actually make it.  Costco has an amazing sweet kale salad that contains seven super foods (shredded broccoli, brussels sprouts, cabbage, and kale).  It comes with toppings (dried cranberries and roasted pumpkin seeds) and a poppyseed dressing.  Why mess with a good thing?

3.)  Finally, assemble all above ingredients and voila!

And don’t forget the lime! Squirt it over everything to give it a fresh and zesty taste.



Warm Kale Salad with Chicken, Feta, Roasted Walnuts and Apples

It’s been determined that kale is the new “it” vegetable.  Everybody is talking about it!  It’s high in iron, calcium, vitamin A and C and filled with fiber and powerful antioxidants.

And I too, have jumped on the bandwagon.

With all the fresh fruits and vegetables in my fridge from my failed cleanse I decided to make a warm kale and apple salad with chicken, feta and roasted walnuts.

Here’s what to do:

1.) Take two golden delicious apples (royal gala will work just as well), slice them thinly and sauté them in a pan with sea salt and dried rosemary.


2.) In another pan, cook two skinless and boneless pieces of chicken with sea salt and crushed black pepper.  When the apples are done (you just want to soften them up a bit but still maintain a bit of a crisp) replace them with washed and shredded pieces of kale.

Cooking the kale until the leaves appear wilted actually helps with digestion.

{When doing this please be careful as the excess water and oil will spray}

3.)  Start assembling the cooked ingredients, while you roast halved walnuts in a hot pan for about three minutes.

4.) Lastly, crumble feta cheese and walnuts over salad.



Although, I made a vinaigrette I didn’t actually use it as the natural juices from the cooked chicken, kale and apple were enough!

If you choose to add a dressing over top, here’s what I would suggest:

1 tbsp honey
1 tbsp lemon juice
1 tbsp apple cider vinegar
1/4 cup extra virgin olive oil
pinch of salt

Whisk all ingrediants together and pour over salad.