Fish Tacos

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The apartment is covered in boxes full of our crap. That can only mean one thing – WE’RE MOVING, PEOPLE!

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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)

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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.

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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?

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I swear I am fun & v easy to live with.


Time: 1 hour (prep + cooking) | Serves: 2


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