First post from Southern California - Here goes...

It’s going to be another sunny day in Southern California, which makes it very easy to want to get out, exercise and eat healthy. We made our voyage back east for Christmas, and I made it a point to weigh myself the second I walked into my parents house, just to see how much weight I would gain in 3 weeks. Now granted, I am pregnant, however, I gained 6lbs in 3 weeks!!! Holy Cow, that was a little out of control. All I wanted to do was eat heavy, yummy Italian food. It will be interesting to see how much I gain in this next four week span and how sun and weather help play an important part in your daily routine!

So what’s on the docket for today?! We missed our daily walk down at the beach yesterday, so we, two dogs and the 3 year old, will head down there at some point this morning and walk approximately 1 mile. We do it at a slow pace, but at least we’re moving! Then it’s the agonizing question of the day, “What should we have for dinner?” This should not be such an issue, especially since I love to cook! Last night it was fish tacos. A recipe that we love and is loved by everyone I make them for. The original recipe comes from Cooking Light. We have since adapted it and no matter which way you make it, it always comes out yummy! We now serve it with fresh guacamole and sometimes-Mexican rice to make it a little heartier! Enjoy!!!

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula (my adaptations at in parentheses)
Yield: 4 servings (serving size: 2 tacos) – I make this recipe for two people. I usually eat 2 – 3, and my husband can easily polish off the rest. When we have 4 people, I double it.
Ingredients
Marinade for the fish:
1 1/2 tablespoons grated orange rind (I use 1 large orange)
1 tablespoon grated lime rind ( I use two limes, then reserve 1 Tbsp of juice for Chipolte-Lime Mayo and I use the rest on the fish. I little extra citrus never hurt anyone!)
2 tablespoons tequila (take a shot for the cook;) )
2 teaspoons sugar
2 teaspoons warm water
1 pound halibut fillets (I use tilapia often, any white flakey fish will do)

Cooking the fish…(I usually omit this step and just sprinkle a little salt on the fish while it’s cooking)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil

For the Chilpolte-Lime Mayo:
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
8 (6-inch) corn tortillas
2 cups trimmed arugula
Preparation
Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.
Combine mayonnaise, cilantro, juice, and chipotle.
Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.
Nutritional Information
Calories: 272 (23% from fat)
Fat: 6.9g (sat 1g,mono 2.1g,poly 2.5g)
Protein: 26g
Carbohydrate: 24g
Fiber: 2.6g
Cholesterol: 36mg
Iron: 1.2mg
Sodium: 367mg
Calcium: 97mg