Let’s talk fish tacos first. I can’t take any credit at all. I follow Jen Hatmaker on Facebook and a couple weeks ago she posted a recipe for fish tacos. People were going crazy for them and the beauty of the recipe is they are unapologetically made with frozen fish sticks, flour tortillas and bagged coleslaw. We aren’t huge seafood people at our house but suddenly I found myself in the frozen food section of Costco throwing a bag of fish sticks into my cart. I decided I might as well give them a try. Friends, make these. You will be so happy you did. Even my husband, who staunchly opposes all things seafood, really truly liked them and even complimented the meal (twice!). This is big folks.
Cheater Fish Tacos:
Start by making coleslaw. Buy a bag of whatever kind of coleslaw you like in the grocery store. Last night I bought broccoli slaw because it looked fresher than the traditional cabbage one and it worked great.
- 1 bag coleslaw
- 1 heaping tablespoon mayonnaise
- the zest and juice of one lime
- 1 teaspoon honey
- 2 teaspoons sriracha
- 1-2 tablespoons chopped cilantro (only if you have it, if not, no biggie)
- salt and pepper to taste
Pour coleslaw in a bowl, mix in the rest of the ingredients and stir until well combined. Put back in the fridge until ready to eat. Try not to eat entire bowl before your tacos are ready. It’s that good.
Make some guacamole if you have the ingredients on hand. Here’s how I make mine:
- 4 avocados
- the juice of 1 lime
- 1 jalapeno, seeded and finely diced
- 1/4 cup fresh cilantro
- 1 tablespoon mayonnaise
- salt and pepper to taste
If your avocados are very ripe, use a fork to mash them down. Mix in the rest of the ingredients, tasting to make sure the flavor is right for you. If your avocados aren’t very ripe, pulse ingredients in a blender or food processor. Sprinkle the top with coarse sea salt.
When you’re ready to eat, preheat your oven and cook the fish sticks per the instructions on the back of the bag/box. Warm your tortillas. Break the fish apart into pieces, top with slaw and guacamole, salsa, pickled jalapenos and whatever else you like. Easy, fast and so tasty.
I hope you’ll bear with me if this blog evolves a little over the next few months. The thing is I love to cook. It’s a source of immense pleasure and creativity for me but it’s also tedious, boring, a little frustrating and many many days of the week I don’t feel much like cooking, especially after I’ve made breakfast, lunch, dinner, 27 snacks and cleaned it all up again.
It’s the same with being a wife, a mom, a friend, a daughter. These pieces and parts of who I am bring such joy and sometimes pain; lessons learned, funny stories to share, things to think about and opportunities to grow. So I think I’m going to try and share a little bit of that stuff too because to me it all connects: the food, the creativity, the lessons learned, the memories, the joy and the pain.
And I think that’s what I crave most in life right now: more stories, more connection.
Lots more to come. For sure more recipes. Maybe a few more words. I guess we can figure it out together?