Back in San Diego from another weekend in Los Angeles. Of course, I accomplished much less than I had intended, but isn't that at least part of the joy of vacation?
Today's Bento is a trio of mini mahi-mahi tacos, made with whole wheat tortillas. I coated the fish with some dry seasoning, then gave it a quick sear in a non-stick fry pan with no fat. Each has a bed of pinto beans and is topped with shredded cabbage and homemade pico de gaio made with roma tomatoes, onions, and jalapeno pepper. On the side is a handful of fresh cilantro and some lime wedges to dress the tacos.
Dessert is in the second box. Today it is some super-sweet fresh fruit--blueberries, red grapes, and a couple orange segments.