The apartment is covered in boxes full of our crap. That can only mean one thing – WE’RE MOVING, PEOPLE!
Finally, your girl gets a house. A guest bedroom! A kitchen with appliances that don’t make gurgling noises throughout the night! More than one bathroom! (Marriage is tough enough I cannot share a toilet any longer)
Moving is heinous, though. I feel so bad for Garrett because I keep getting distracted. Like, I was packing some books & I picked one up that I forgot how much I adored. He comes in the room 10 minutes later & I’m huddled in the corner reading & biting my nails hoping I blend in with the wall & he doesn’t see me.
I also keep getting “hungry” & having to take snack breaks.
“I need a snack – I’ll make pasta!”
“Are you hungry? I’ll make pork chops!”
“No you don’t understand – I will certainly die if I don’t have frozen yogurt this instant!”
He’s just so much more efficient at packing than I am – why not focus on our strengths?
I swear I am fun & v easy to live with.
Time: 1 hour (prep + cooking) | Serves: 2
Ingredients:
For the fish + tacos:
- 1 lb. of cod
- Juice of 1 lemon
- Juice of 1 lime
- 1 tbsp. of olive oil
- 3 tbsp. of butter
- S+P, to taste
- Corn tortillas, for serving
- Pico de gallo, for serving
For the slaw:
- 1/2 head of red cabbage
- 1/2 onion, sliced thin
- 1/4 cup of red wine vinegar
- 1 tsp. of crushed red pepper
- 1 tsp. of oregano
- 1/2 tsp. of smoked paprika
- 1/2 tsp. of cumin
- 1 tsp. of sriracha
For the guac:
- 3 avocados
- 1 can of black beans, rinsed + drained
- 1/2 red onion, diced
- 2 tbsp. of cilantro + more for serving
- 1 tbsp. of lemon juice
- S+P, to taste
How to:
- In a bowl, combine cabbage + onion + red wine vinegar + crushed red pepper + oregano + smoked paprika + cumin + sriracha + S+P
- Cover + let sit in the refrigerator for 1-2 hours
- In another bowl, mash avocados
- Add black beans + red onion + cilantro + lemon juice + S+P
- Cover + let sit in the refrigerator for 20-30 minutes
- Preheat oven to 350 degrees
- Heat olive oil + butter in an oven-safe skillet over medium heat
- S+P each side of the cod
- Lay skin side down + cook for 4 minutes
- Flip + add lemon juice + cook another 2
- Put pan in the oven for 3-5 minutes or until flaky
- Remove fish from oven + squeeze lime juice on
- Put fish on a cutting board + flake apart
- Assemble tacos by spread guacamole in an even layer on the tortilla
- Add fish + slaw + pico de gallo
- Remove jaw + jam mouth full of these