My baby turned two last week. A few days before the big day, Dara asked me “So, how does it feel to be the mother of a two year old?”. At first, I was confused by the question, and quickly replied with “Why, should I feel something?”.
It’s only been a week or so, but now I get it.
I’m no longer a mother to a baby, but a little girl. A toddler! She’s not almost-two, she IS two. And sure, age is just a number blah blah blah, but now that it’s here, I have to admit it was a psychological milestone I wasn’t prepared for.
While I’m totally happy and grateful to have a healthy and exuberant not-baby, I also feel a little sad. And wistful. And wanting to adopt all the babies.
All of them.
Her birthday party was a smallish affair with just immediate family; ten adults and five kiddos. And while she is indeed growing up, she has no damn clue it’s her birthday, so the party remains an adult affair.
There were margaritas. Lots of them.
And fajitas!
Serving fajitas for a birthday party is one of the best ideas I’ve had in a while. These days, customizable options are the way to go. The make-your-own meal takes the pressure off of kids and adults who have dislikes or dietary restrictions from having to politely force down a few bites of some they really don’t like or want. A stress-free food environment is always a happy one.
Also, the margarita thing. That helps.
This recipe for Blackened Tilapia Fajitas was inspired by my Mexican birthday feast and works as well for a party as it does for a quickie weeknight meal. An easy homemade spice rub creates mega flavour for tilapia, a mild white fish.
Fish Grilling 101
Grilling fish is so easy and so fast. Now the we’ve hit peak summer heat, I try to minimize oven heat, and bonus, it cooks even faster on the grill. The key to cooking it well and not having the fish fall apart is in the technique. Super high heat, well oiled grill, and NO TOUCHING other than to flip just once. Patience is truly a virtue with grilling. The more fussing about you do with whatever is on the grill, the less desirable your results will be.
Tilapia holds up well on the grill and not only that, it’s an affordable, healthful and sustainable choice!
For this recipe I’ve suggested using pre-packaged slaw for a work-free crunch factor, a simple three-ingredient fresh ‘salsa’ using beautiful seasonal tomatoes, a touch of spicy red onion and squeeze of lime juice for a punch of bright, fresh flavour. Obviously, you’re your own damn boss and can create the fajitas to your liking.
Try a mix and match of some ideas from these archived recipes: Fish Tacos with Corn Relish or Tilapia Taco with Mango Salsa. Want to skip the tilapia all together? Try ’em with Grilled Shrimp!
Mexican(ish) Party Planning!
For those of you looking to throw a proper Mexican(ish) fiesta, here are the recipes I used for my daughter’s birthday. Do I need to emphasize the margaritas again? I also served a big green salad with a variety of dressings to round out the meal.
Seven Layer Nacho Dip – yes, like from 1976. It is still awesome. Note: I used 250mL sour cream and a container of Whipped cream cheese and omitted the olives (wait…does that make it 6 layer?!)
Chicken and Steak Fajitas – I used the marinade for both flank steak and chicken breasts. It was AMAZING.
Mexican Corn Salad – It’s corn season, peeps. Use the fresh stuff would ya?
Margaritas for a Crowd – Fresh lime juice ONLY!
The Best Chocolate Fudge Birthday Cake – I’ve made this for 3 different birthdays. It easily feeds 20 and it blows people away. You can watch my daughter and I decorate it together right here!
What’s your favourite technique to please a crowd? Do you have go-to party favourites?
Do you want to adopt all the babies?
Erin
Blackened Tilapia Fajitas
Ingredients
- 4 tilapia fillets
- 1 tablespoon canola oil (plus extra for brushing the grill)
- 3 tablespoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 Medium ripe tomatoes (seeded and chopped)
- 2 tablespoons finely chopped red onion
- Juice of 1/2 a lime
- pinch of salt
- corn or wheat tortillas
- pre-packaged slaw (broccoli, kale, cabbage or beet - choose your favourite)
- lime wedges
Note
No grill? No problem. You can bake the tilapia at 425F for 10-12 minutes until just cooked through.
Directions
1. | Pre-heat BBQ to high heat: 450-500F. |
2. | In a small bowl combine the dry rub ingredients with a whisk until evenly mixed. |
3. | Pat tilapia filets dry with paper towel. With a brush, oil both side of the filets evenly with canola oil. Sprinkle dry rub ingredients evenly and generously over both sides of the filets. Shake off any excess. |
4. | Place tilapia on the pre-heated BBQ grill. Close the lid and cook for 2 minutes. Flip filets carefully using tongs. Close the lid again and cook for an additional 4 minutes. Carefully remove cooked filets from grill using a large spatula. Set aside. |
5. | To prepare the salsa, combine tomatoes, onion, lime juice and a pinch of salt in a small bowl. |
6. | Layer slaw, tilapia and salsa in the centre of a tortilla. Squeeze lime wedge over filling and enjoy immediately. |
Kelsi says
Oh how I love this blog!! Can’t wait to make these recipes! And I hear you Erin- I can hardly believe my babe is already 7 months old and is so different from January. I can’t even imagine what she’ll be like when she’s 2- probably cra cra like her Mama:)
Erin & Dara says
Thanks so much for your kind words!! Let us know what you think of these fajitas!