iHappy birthday!

Today was pretty much an ordinary day marking my 29th birthday, but in a wonderfully ordinary way. Will and I spent the morning at the pool with friends, and this afternoon I tackled some of the massive weeds that have been trying to take over our backyard flower beds. Aaron's flying late and probably won't be home until 11pm, but he still managed to make my day... to my complete surprise, he gave me one of the coolest, most exciting gifts ever...
and iPad 2!!!! I'm having so much fun with it already, and I haven't even discovered one tenth of what it can do. Maybe now, technology won't leave me behind. And thanks to friends and family for all the happy birthday wishes!

For dinner, I decided to try a new recipe I saw in this month's All You magazine for fish tacos. They were so, so delicious and even Will ate an entire taco. It's the perfect summer recipe, so I thought I'd share...

Grilled Tilipia Soft Tacos

1/4 cup olive oil

2 Tbsp lime juice

2 tsp soy sauce

1 tsp chili powder

1/2 tsp cumin

1 clove garlic, minced

2 lb tilapia fillets (about 6)

salt and pepper

8-10 soft flour tortillas

1. In a small bow, combine olive oil, lime juice, soy sauce, chili powder, cumin and garlic. Season fish on all sides with salt and pepper and place in a dish large enough to hold in single layer. Pour marinade over fish, cover and refrigerate for 15 to 20 minutes.

2. Meanwhile, prepare a large platter lined with paper towels. Pour enough vegetable oil to measure 1-inch deep in a large skillet. Place skillet over medium heat. Using tongs, place a tortilla in oil for 15 seconds, flip tortilla and fold in half, using tongs. Cook until crisp, about 15 seconds longer. Drain on platter and sprinkle with salt.

3. Preheat gas grill to medium, or preheat broiler to high and set rack 6 inches from source of heat. Remove fish from marinade and grill or broil until flaky, 2-3 minutes per side. Remove to a plate and let rest for 5 minutes, then cut into chunks. Season with salt, pepper, and additional lime juice, if desired.

4. Serve tilapia with tortillas, pico de gallo, and sliced avocado. Enjoy!