We created this recipe using ingredients sourced from our favorite grocery store, Kroger. Considering the fact that Clark and I have been shopping at Kroger since our moms were pushing us around in carts, we are pretty thrilled to be working with such an awesome brand.
I bet $100 that if there’s one thing I have in common with each and every one of you – it’s that we’re all busy. There is never enough time in the day. The tasks and work and errands and things to remember and adulting is never-ending.
Clark and I used to have more time for grocery shopping – like when we were in college and we first started cooking together. We lived 2 minutes from Kroger and most of the employees knew us by name. Homework done? Time for a Kroger run!
We shopped there almost every day, but our favorite time to go was on Tuesdays, late night – after they got fresh deliveries and the store was mostly vacant.
At the time, we were living in the funky upstairs apartment of a campus house and one of our favorite things to do was have friends over for dinner. Kroger always had everything we needed, all in one place. From lasagna noodles to coconut milk to mahi mahi for grilled fish tacos – you see where I’m going with this?
Now that we’re old and married, our schedule gets filled up with things like work, wedding weekends (shoutout to the newlyweds, Jimmy and Kelsey!), blog business, and taking Scout to the vet – which, btw, was an absolute nightmare, you guys. More on that later, though.
If we get a spare summertime moment, I don’t want to spend it in the grocery store. Or standing in the grocery store trying to find something for dinner. Or waiting in line at the grocery store. Don’t get me wrong, I LOVE to shop for food. It’s one of my favorite things! It’s just hard to justify spending an hour or more doing it when I’ve got other things that need to come first.
Cue Kroger. Here to save the busy day.
These folks created a magical invention called ClickList, which translates into “get your grocery shopping done without ever setting foot inside of a store.” It’s SO simple: You sign up online and connect your Kroger Plus card (HELLO fuel points for summer road-tripping!), add the items on your shopping list to your cart, choose a pick-up time that fits your schedule, and you show up the next day. ALL of this can be done while you sit in your jammies with coffee and listen to morning reggae tunes.
Here are a few of my favorite things about ClickList:
- We added avocados to our list and left a request for “ripe avocados – soft, but not too soft.” And you know what we got? Perfectly ripe avocados. If you use the “add a note” feature, they listen!
- You can see how much you’re spending BEFORE you get to the checkout. That helps with keeping your grocery bill within your budget. If you don’t go into the store, you can’t get tempted by the flowers, potato chips, ice cream, or frozen pizzas. Is that just me? Oops.
- You can bring your dog along to get groceries. (!!!)
- An attendant wheels everything to your car, loads it up, you pay and you’re on your way. You never even have to get out.
- YOU DON’T HAVE TO WAIT IN LINE.
- The Kroger personal shopper fairies pick out the very best, freshest ingredients especially for you.
My only regret is that I didn’t find out about ClickList sooner. This is life-changing stuff, my fellow busy people, life-changing! From start to finish, including the 5 minutes that I spent adding things to my online cart and the car ride, we had grocery duty done in UNDER 30 minutes.
Clark coated the mahi mahi filets in his custom blackened spice blend and they took less than 10 minutes to grill. Then we gave the corn tortillas a quick turn on the grill to heat them up. We loaded the tortillas with fish, avocado, mango salsa, red cabbage, and cilantro and sat down to enjoy.
We got home from the store quicker, had dinner prepped and the grill heated up, and got outside into the gorgeous weather with plenty of Indiana daylight left to play frisbee with Scout.
PS – To elaborate on Scout’s vet appointment being awful – she made a big barking-snarling-wiggling scene in the waiting room when another innocent dog came in. She also tried to nip at a vet assistant AND the actual vet. I guess Scout doesn’t believe in making a good first impression . We are gladly accepting advice on how to make vet visits suck less, so if you have a furbaby, please share your tips and tricks! Or, if happy, peaceful vet visits are a hopeless cause, let me know. And maybe tell me a funny story about your experiences?
- Serves: 10
- Calories: 114
- Fat: 1.3 g
- Saturated fat: 0.2 g
- Unsaturated fat: 1.1 g
- Trans fat: 0 g
- Carbohydrates: 18.8 g
- Sugar: 5.7 g
- Sodium: 334.2 mg
- Fiber: 2.9 g
- Protein: 8.4 g
- Cholesterol: 24.3 mg
- 12 oz. of mahi mahi
- Optional for topping:
- Red onion
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cayenne
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 1 ripe mango
- 1 jalapeno
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped and packed
- juice of ½ lime
- ¼ teaspoon sea salt
- Add all of the above ingredients to a bowl and mix to combine. Cover and refrigerate until it's taco assembly time.
- In a small bowl, mix together all of the seasonings listed above.
- Coat the mahi with the seasoning blend and set aside on a plate to take to the grill. Fire up your grill and get it hot.
- Place the fillets in an area that gets good, even heat. Cook for 4 minutes per side.
- If you are grilling the tortillas, toss a few onto the grill and heat for 1-2 minutes per side.
- Remove the fish from the grill and shred the fillets in a small bowl.
- Finally – assemble tacos as you like them!
For that reason, we only included nutritional information for the fish and counted one serving as 5 ounces. Those facts will vary depending on how many tortillas you eat, how much avocado you add, how much salsa, etc.