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Baja Style Fish Tacos


I have to learn to be flexible. Or at the very least being ok with being more flexible. Like when you plan to post one thing, but then decide to go another route because…..Monday. I intended to share an awesome salmon dish, which I will eventually. But I felt like Monday needed some uplifting so I went with these fish tacos. I only recently made these, for Cinco de Mayo. I have never battered fish and fried it like this and I was so excited by the result that I had to share. When I made these my husband and I just stared at them amazed that they came out as good as they did. He somewhat recently has decided he no longer likes seafood, so coming from him this was a compliment. The other bonus is that after you fry the fish, you can freeze them so you have them any time you feel the need for a fish taco. I’ve had this a couple times since, and I just reheat them at 400 degrees for about 20 minutes or so, depending on the size of the fish. They have been perfect each time. I also love the sour cream sauce that goes with it. The original recipe calls for a mix of sour cream and plain yogurt. For this picture, which became lunch after, I used just sour cream and it was delightful. If it’s a dreary Monday where you are too, add some fiesta to it with this dish.



For the crema

For the tacos


  1. To make the crema, combine all of the ingredients and mix well to blend. Adjust seasoning to taste. Set aside, in the refrigerator until you are ready to use.
  2. Season the fish pieces with salt. Set aside. In a deep heavy pot, pout olive oil so that it's 1 1/2 inches deep. Heat over medium-high heat until it reaches 350 degrees. Line a large baking sheet with paper towels. Meanwhile, in a large bowl, combine the flour, baking powder, and salt. Slowly stir in the beer and mix until smooth.
  3. Using tongs dip a piece of fish into the patter, letting the excess drip off. Transfer to the pot with the oil and fry for about 2-3 minutes, flipping once. You will want the batter to be golden brown and the fish cooked through. It's easiest to do this in batches, you do not want more than 4 pieces of fish in the pot at a time. Remove the fish to the prepared baking sheet and repeat until all the fish is cooked.
  4. Serve with corn tortillas, cabbage, crema. You can also top with cilantro.


This recipe is adapted from Annies Eats.

Grilled Caesar Salad


Have you ever grilled lettuce? Well you should definitely give it a shot. If you want a change from the usual salad experience, I urge you to grill your lettuce. My husband refused to try it because it reminded him eating a warm grinder (yes, that’s a MA thing, I think) that has lettuce on it. It wilts and transitions to this weird state where it’s disgusting. But do not fret! If you are fearful of this same texture, you do not need to be. To grill the lettuce, I just cut a couple heads of romaine in half and washed them out. Thoroughly dry them and spits with some olive oil. Sprinkle on some salt and pop those babies on the grill for a couple of minutes a side. You cant to see the char, then you’ll know it’s time to flip. To me, it’s like roasting kale. Kale on it’s own can be very overpowering. Roast it and my GOD I could eat all the kale. I felt like this was a very similar experience. Adding on grilled ciabatta bread croutons was also amazing. Because grilled bread is always amazing. Truly, if I could grill bread every morning, I would. It’s that delicious. I also made a fish-less vinaigrette which was uh-mazing. I will also suggest dipping your grilled toast into the dressing. You will be so happy that you did.


For the dressing

For the grilled lettuce

For the croutons


  1. To make the dressing, combine the ingredients in a mason jar and shake to combine. It's best to make this ahead a bit so the flavors can blend together.
  2. To make the croutons, drizzle the bread halves with olive oil and salt. Place on the grill for a few minutes each side. You;ll want to make sure you see the charred lines and it's toasty, but do not let it burn completely.
  3. For the lettuce, leave the bottoms intact and cut the heads in half. Wash and dry. Spray.drizzle with a little olive oil and sprinkle with salt. Place on your grill for about 2-3 minutes per side. Once you remove it from the grill you can cut the ends and separate the leaves.
  4. To assemble the salad, spread the grilled lettuce leaves on a platter. Cut the toasty croutons and shave some extra Parmesan on the top. Drizzle the whole thing with your dressing and serve immediately.


Original Recipe