With the recent tragedies in Japan along with the stifling conflicts going on in Libya, Egypt, much of the Middle East – one can’t help but feel distressed or depressed even, about the troubling issues happening around our world.  It’s frustrating to watch the chilling images of death, sadness, murder, and anger plastered all over the media and knowing that there’s nothing we can really do except donate what we can and hope for the best.  This feeling of powerlessness really set this burden against my heart, I felt suffocated, guilty even, that these families, mothers, fathers, grandparents, children were all suffering as I sat here in my home, unscathed, my belongings intact, my refrigerator…full.

I realize from the minute I open my eyes each morning, I take simple things for granted: my closet full of clothes and shoes, the roof over my head, the fact that I am able to live in normalcy and pursue a happy and content life with my Wells.  I realize life shouldn’t be about materials, it shouldn’t be about vanity, it shouldn’t be about greed.  Instead we should wake up each day and be appreciative of the things we already have, be thankful for the way we are, and be compassionate and giving always.

Life is too short to live otherwise.

I wake up now with different eyes – I hope for only the simple things.  I strive to be respectful to our Earth keeping my negative impact at a minimum.  I push to be somebody, because without a voice you cannot be heard.  I want to stay constantly compassionate and understanding, because it’s the answer to any conflict.  And I pray…I pray that each day I am alive, I will be able to find happiness, even when life seems to have turned its back on you.  Because at the end of the day, that’s all we truly have: our emotions, our memories, and our will.

Okay sorry for being a debbie-downer, I guess that’s why I had to peel myself away from the news and make these grilled fish tacos on a Monday night to get a kick start back into normality. They sure did do the trick though.  This recipe is simple and straightforward – no frills, easy prep and made from fresh healthy ingredients.  The jicama slaw adds a bright crunch to the Cajun spiced tilapia and can be prepped ahead of time.  Don’t forget to throw those corn tortillas on the grill to give them a slightly smoky and crispy touch.   Last but not least, don’t be shy on the lime; that kick never fails to put a smile on my face.  Oh yes and p.s. I always make Wells fire up the grill, therefore please excuse the lack of instruction on how to fire up a grill.

For those who are interested in helping the recent victims of Japan and Libya, you can donate at The American Red Cross, Direct Relief International, Mercy Corps,  or Global Giving.

Ingredients for Grilled Fish Tacos: (serves 4-6)

Prep Time: 30 minutes; Total Cooking Time: 55 minutes

• 2 pounds tilapia fillets (about 8 pieces)
• 2 tablespoon of Cajun seasoning ( I used Tony Chachere)
• 2 tablespoons olive oil
• 48 pack corn tortillas, (I used white corn)

Jicama Slaw and Garnish

• 1 ½ cups jicama, peeled and small diced
• ¼ cup red bell pepper, small diced
• ¼ cup orange bell pepper, small diced
• ¼ cup green bell pepper, small diced
• ¼ cup purple onion, small diced
• ¼ cup frozen corn, defrosted
• ¼ cup green onion, small diced
• 1 fresh lime, squeezed
• 1 tablespoon toasted sesame seeds
• 2 teaspoons honey
• Salt pepper to taste

• 4 cups purple and green cabbage mix, thinly sliced
• 4 limes, sliced into wedges
• 1 cup cilantro leaves
• 2 avocados (optional)

Yogurt Remoulade Sauce

• 2 cups fat-free Greek Yogurt (I used Fage)
• 1 teaspoon Cajun Seasoning
• 1 teaspoon Creole mustard, or grain mustard
• 1 teaspoon Tabasco
• ½ lime squeezed
• Salt to taste

Have man prep grill, make sure it’s hot ~ 300-400F.  (If you don’t have one handy do a google search or grab a friend or neighbor)

While you’re waiting for the man to prep the grill start prepping your jicama slaw.  In a large bowl whisk together lime juice, sesame seeds and honey together.  Then toss mixture with jicama, bell peppers, onion, corn, and green onion.  Use salt and pepper to adjust your desired taste (adding only ½ teaspoon at a time) – adding more honey and lime if needed to balance out the sweetness and tartness.

Next prep your yogurt sauce.  In a medium bowl mix the yogurt, seasoning, mustard, Tabasco and lime juice together.  Salt to desired taste.

Spray the grill with a light coat of non-stick spray or use a paper towel to wipe a light coat of olive oil or vegetable oil on the grill.  Drizzle fish fillets with oil and evenly sprinkle each side with Cajun seasoning, adding more if needed.  Place the tilapia on the oiled portion of the grill and it is best to keep the fish out of direct contact with the fire.  Cook for about 5-10 minutes.  You can check for doneness when the tilapia meat is white all the way through and the juices from the fish run clear.  Set aside when done.  Next fire up the corn tortillas, about a minute on each side depending on the heat of your fire.  Keep tortillas warm by wrapping them in a towel until ready to serve.

When ready to serve, I recommend starting with a couple corn tortillas, layering it with the cabbage mix, then pile a generous heaping of tilapia filet topped with jicama slaw, avocado and dollop of Remoulade sauce.  Finish with cilantro and a squeeze of lime and it’s bon appetite y’all!