July 28, 2020
Fish Tacos with Guacamole
Molly, Season 1
23 down…76 to go!
A guy named Gary Chapman wrote a book titled The Five Love Languages awhile back. If you haven’t read it, I highly recommend you do because it has taught me so much about how to better communicate with and love those around me. Here’s a quick summary: the five main love languages are: physical touch, acts of service, words of affirmation, gifts, and quality time. My favorite explanation of these is in the image below.
So I know I’m being silly when I say, “Tacos are my love language,” but tacos really are one of my all-time favorite foods, and ever since I saw this graphic years ago, my brain can’t seem to not think of tacos when love languages are brought up. Especially because as I read each description, I identify with EVERY ONE of them! So naturally, I’ve landed on the conclusion that tacos are my love language and if you perform any of the above listed actions, I will be happy and feel loved.
I’m also a proud equal opportunity taco lover. I’ve enjoyed pretty much any taco that’s been handed to me. Sweet or savory, meat or seafood (have you ever had a poke taco?!?! Omg.) or vegetarian, authentic Mexican or an international spin off. Whatever it is, if it’s in taco form, I want it. These fish tacos were no exception.
What I did differently:
- I was trying to cut some calories/carbs where I could because I’m really trying not to gain fifty pounds over the next year. So I tried out some low carb tortillas, and I definitely regret it. LOL. I learned that if you’re already frying fish, drenching in sauce, and eating your heart out in guac, just get the regular, good tortillas.
- Instead of buying Mexican crema from the store, I made a Siracha crema. Actually, since I discovered the recipe for a homemade Siracha crema several months ago, I make it about every ten days and keep it on hand in the fridge at all times. I put it on top of roasted potatoes, my morning omelets, salads, you name it!
- For the guacamole, I added diced jalapeños, shredded cilantro, and a dash of crushed red pepper flakes. I feel like I have perfected my guac recipe, and won’t settle for anything else. (I also got to use my new mortar and pestle for the first time, which made everything even more fun and yummy, in my opinion!)
- The recipe just called for adding the guac to the tacos, but I wanted some chips for dippin’! So I picked up some beautiful and tasty organic blue corn chips. YUM.
All my love,
Dani, a big tid
P.S. What is the best taco you’ve ever had? Mine was from a tiny, little restaurant in a Hispanic community in the middle of Grand Rapids, Michigan. So random, right? But I’m telling you, this place was legit and the tacos were OUT OF THIS WORLD. Even though I live in Texas, I’ve still yet to find a better taco than Tacos El Cunado up north.
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