Inspirations for meals can come in many forms. Sometimes I am inspired by other meals I see on the blogs, some times I just randomly pull out what ever is fresh in my fridge and other times – like tonight’s meal – I purchase a special vegetable/ fruit/ meat that gets the ideas rolling.
This beautiful Avocado was tonight’s inspiration.
Yesterday at Publix the Avocados all felt very ripe and tasty. I knew I could make a great meal out of it this week, so I purchased one with the intent of cooking a fabulous Mexican inspired dish.
I took the avocado and threw in some fish, black beans, and tortillas and voila – Fish Tacos.
Besides the avocado the key ingredient to this dish really came from the black bean salsa I made as a taco topper.
For the salsa I simply combined all of the following ingredients in a bowl and let it blend in the fridge for 30 minutes.
- 1 Can Black Beans
- 1/2 cup Frozen Corn
- 1/2 cup Chopped Tomato
- 1/2 small Chopped Small Onion
- Chili Powder
- Garlic Salt
- Cumin
The fish was a fresh piece of Tilapia that I seasoned with some Old Bay then cooked on the stove top. I believe seafood makes the best taco filling.
Tonight’s dessert has to be one of the most ingenious ideas I’ve ever had.
An Oatmeal Cookie/ Pumpkin Ice Cream Sandwich
I will just let your ideas run wild on how good this truly was. 
This afternoon I had a 3:00pm meeting that lasted until it was time for me to go home. By the time the meeting was over I was starving, but didn’t want to spoil my dinner with the large snack I had originally packed. Instead I opted for Plan B and had a small handful of Almonds from my emergency snack stash to hold me over.
Having an emergency snack stash is a very important in an office setting.
I still don’t feel like I have caught up with all my sleep from this weekend. I’m exhausted and ready to fall asleep on my keyboard. Perhaps my bed will make a better alternative. I’m off to find out.
Good night!
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