Crispy Panko Fish Tacos

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fish tacos

Okay, confession. I HATED the idea of fish tacos for a long while. Fish? And tacos? Like, TOGETHER??? No thank you.

And then in my 20s, I went to Hawaii. And had fish tacos for the first time (from a kinda-sketchy-kinda-cool food truck/van thing).

And yum.

They were grilled fish tacos, which I liked. But this midwestern gal loves her foods fried, so I gave this recipe from Guy Fieri a whirl. Good idea. I like adding a little crunch to the softer textures of the salsa and sour cream dressing. It’s a good thing.

Eat ’em up. Nom nom nom!
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Chicken Tacos with Salsa Verde

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chicken tacos with salsa verde

Salsa Verde: There’s just something special about it.

It’s tangy, spicy, creamy and limey. It has a depth of flavor that I can’t beat with any ol’ red salsa. And this recipe, based on J. Kenji Lopez-Alt’s fabulous Chicken Green Chile Tacos, is my favorite salsa verde. (My husband even said, “Best salsa verde I’ve ever had.” Oh yeah.) 

So what do you do after you whip up this delish salsa verde? You add in some shredded chicken thighs, and let this happy mixture bubble along on the stove. Spoon into your favorite tortillas with cilantro, avocado, cotija cheese and a generous squeeze of lime, and you’ll have some drooling diners at your table.

Let’s get this party started. This Chicken Tacos with Salsa Verde party.

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