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Fish Tacos

Don’t you just love colorful food? I need more of it in my life. I feel like this week is going so much better. Mentally anyway. Still no news on the job front, but I feel so much lighter about the whole thing. I’m actually cooking this week! Brent and I were walking around Whole Foods (because that’s how I get my kicks) and rockfish was on sale. Brent picked it up and said “It says here that it’s excellent for healthy fish tacos.” I said alright, put it in the cart and went to get some fixings.


I used this recipe for the fish marinade and the marinated onions and then just added some shredded cabbage, mashed avocado and sour cream. So excellent. This was one of those meals that made me think, “I should be eating more meals like this.” Fresh. Colorful. Delicious.

In other amazingly awesome news, my best friend Tessa is coming to visit! She’s getting here one week from today. I am beyond excited.I can’t wait to show her some snippets of our new city! Plus she’s moving soon herself (to Boston), so this will be a good time to spend time together before she gets crazy busy.

And then after she leaves Brent and I are headed to San Francisco for a few days to celebrate our anniversary. We’ll have been married five years on March 3rd. We just booked our trip, btu I’m not sure what our priorities should be as far as sights to see, food to eat, places. Guess I have some research to do. Chime in if you have any ideas!

Now I’m drinking wine, eating a handful of butterscotch chips, and watching the Biggest Loser. 🙂

Carnitas Tacos with Pico de Gallo

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My weekend was rough – literally. I’ve mentioned I’m playing on a “Corporate Challenge” team for Brent’s work, and one of the games included is flag football. We had 3 games in a row this Saturday, and the challenge rules dictate that at least two women on each team must be playing at all times – we had only 2 women show up willing to play on Saturday. It was super exhausting (but a lot of fun!) to play in the heat that long, and not to mention, my lack of grace caused me to make frequent contact with the rough ground. I look beat up. My legs look like someone took a bat to my knees – yikes! Sunday I felt like I could barely move from the waist down, which was fine I suppose because I had to spend most of the day catching up on school reading anyway.


While I was making a grocery list this week, I (as usual) asked Brent if he had any meal suggestions and he requested tacos – specifically tacos made with carnitas. I know Brent likes to order a carnitas burrito at Chipotle, but I wasn’t sure what carnitas actually are, so I looked up a few recipes. After noticing that carnitas seemed to be traditionally cooked in lard, I was not so sure about it, but I figured I would try to make a not so authentic version without lard because I’m a great wife – at least that’s what I like to tell Brent.

What I used:

  • 2.5lbs Boston shoulder pork roast, cut into big 2″ chunks
  • 5 cloves garlic, smashed
  • 1/2 onion, roughly chopped
  • 1.5T kosher salt mixed with a pinch each of: garlic powder, black pepper, cumin, chili powder, curry powder, thyme (I was basically trying to make my own seasoned salt without buying any new spices)
  • a few shakes liquid smoke – about 5 drops
  • 1/2 cup water

What I Did:

  • Threw it all in the crockpot
  • Cooked on high for 5 hours
  • Picked out onion and garlic chunks
  • Shredded it

While the carnitas were cooking, I made pico de gallo to top the tacos. For the salsa, I just threw the following into a bowl and let it hang out for an hour while I waited on the meat to be done. These are very rough measurements, people.

Pico de Gallo:

  • Three Roma tomatoes, small diced
  • 1/4 cup onion, finely diced
  • 1/4 cup cilantro, chopped
  • juice of half a lime
  • 1 garlic clove, minced (I shredded it on the smallest grater size)
  • half a jalapeno, seeded and minced (this was not spicy and I’m a wuss – use the whole thing)
  • 1/4t kosher salt – a good pinch

I really loved the pico. I would defs make it again as a salsa for chips. I served the carnitas on warmed corn tortillas, topped with avocado slices and some of the pico de gallo. Brent really loved them, and I thought they were pretty good too! Had to get some veg in with some lightly sautéed zucchini as well.

Now, obviously this made a ton of meat for two people. We did not come close to eating this much. Brent is having leftovers for lunch for a few days, and I threw a few servings in individual portions in the freezer. I just always think if I’m going to use my crockpot (which is huge – 7 quarts!) that I may as well make a big batch and freeze for later. Make it once, eat it twice right?

Food & Beer

Tonight Brent and I have reservations for a local food and beer dinner at one of our favorite restaurants, so hopefully I’ll get some photos and be able to post a fun recap sometime in the next few days! I’m really looking forward to it – the menu includes goat cheese ice cream. Can’t wait!

Repeat Performance

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I like shrimp, avocados and tacos. Together, they’re one of my favorite warm weather meals and I make these Ceviche-Style Shrimp Tacos quite frequently in the spring and summer.

Another reason I chose to make these tacos is because we have 4lbs of frozen shrimp in our freezer, and it looks like we’ll be moving out of here in 2 weeks!! Obviously I’m trying to use up our freezer and pantry items now so that we’ll have less to move. Plus we will definitely have a lot less room for food storage in our new place so I might as well downsize now.

My semester is winding down. I have a rather important comprehensive pediatrics exam at the end of this week that I’m studying like crazy for. I’ll be glad to get that exam over with, but I’m actually pretty sad about my pediatrics clinical ending. I really loved it and as of right now (it’ll probably change next semester), I really think that’s the area I would like to work in when I graduate.

That’s all for now. I’ve got to watch Lost with Brent and the dogs. I think there will be more tacos tomorrow for dinner. 🙂