Any supper that has the words “steak” and taco” in it pretty much has me at hello, and this recipe for lime steak tacos is no exception. Because while I could cheerfully eat plain steak in plain tortillas and be a happy girl, when you marinate the steak in line and spices, and then grill it up and serve it warm corn tortillas with a lime avocado and cherry tomato salsa…well. That is otherwise known as heaven on a plate. And since we are sending our grill into overdrive as the days get shorter (sob!), this is one that we will definitely be tucking into a few times before the first leaves fall. Let’s make it!
I love any excuse to combine bacon and eggs, don’t you? And while the old classic of over easy with a side of perfectly cooked bacon is always A-OK with me, I do like to shake things up a little from time to time, bacon and egg-wise. This easy and festive version is the perfect thing to make when your house slowly stretches out of bed on New Year’s Day, not only because it is full of good things like mashed avocado and warm tortilla and yep, bacon and eggs…but because that little red drizzle over the top is some open-your-eyes-wide Sriracha sauce. Depending on how much champagne was had the night before, you may want to adjust the amount!
Man, have I been in a fish taco mood lately. Which works out well for the Southern husband who loves fish tacos, and is very happy that I am not in, say, a brussels sprout mood or a chicken liver mood or a couscous mood, all things that I love but he doesn’t. But fish tacos he is happy to eat night after night, which we did until I got things down to my two favorites…the quick and scrumptious grilled fish tacos I wrote about the other day, and these light and delectable fried fish tacos. And while we did adore the grilled fish tacos….these fried ones? They are the grand prize winners in my house.
I don’t know about you, but I am helpless in the face of anything that has the word “taco” in its title. Taco salad, baked taco potatoes…you know it is only a matter of time before I figure out a way to turn tacos into soup, but in the meantime, here’s a version of the regular old taco…only in wrap sandwich form! Not that I have anything at all against those crispy crunchy taco shells, but every one in a while I like to eat my taco without the 50% chance of it breaking into pieces and falling into my lap on the first bite. It’s a calming experience, and for those times…taco wraps!
A little while ago I made this recipe for roast chicken from the wonderful Leite’s Culinaria website. It was without question the best, easiest roast chicken I’ve ever made in my life, and it made for a perfect Sunday dinner. But it was just me, the Southern husband and the teenager (Home from college forRead More & Get the Recipe
Okay, I think I have oh, zero recipes on this blog that rely heavily on the microwave as the major cooking appliance. There is just something about the microwave that doesn’t feel like it is real cooking, with the exception of popcorn. Oh, and that vanilla brittle I made a ways back. But aside fromRead More & Get the Recipe