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I don’t know that I have that much to say about this recipe because it’s just one of the most delicious things I’ve ever made for you. The best part is that it’s only a few simple ingredients. It was one of those recipes that just suddenly came to me out of the blue.
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Guys. I know that we all like tacos. But these tacos are like…..well, you’re going to love them. They’re so good. Every once in a while I made a recipe and it turns out even better than I thought it would. This was one of those recipes. It takes a bit of time (ahem…pickling vegetables), but it’s worth it!
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Well, Labor Day is over, it’s back to the grind, and time to put all your white clothes away. Just kiddinnnnng, we don’t follow the rules. We wear whatever we want whenever we want, right?? That goes for eating whatever we want, too. And you know what I wanna eat? Shrimp Fajita Salads everyday. Even though it’s September, we still have another good month of summer in Arizona (it’s still over 100 everyday, don’t worry), so I’m going to squeeze every bit out of summer before it ends. I mean, my legs are still pasty white! I’ve got some work to do.
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If you follow me on social media you probably know that I am training for a triathlon. It is happening in 1 MONTH. Yikesssss. It is my second one, my first was in March. I would like to perform better this time than last time, but honestly I’ve been struggling with motivation. We’ve had a heat wave in August and it’s been 10-15 degrees hotter than normal. There’s a big difference between 95 and 110. Phew!
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Why hello there! Happy Monday. We’re going to start the week with this yummy Cold Green Bean Salad. I think this yummy salad would be perfect for a Labor Day BBQ this weekend! It’s served cold, so you can make it in advance and just keep it in the fridge until it’s time to serve. It’s got all kinds of flavors and textures and is a great departure from a regular salad.
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Is there anything that doesn’t make a good taco?? I just realized that 3 of the 4 taco recipes on my website are seafood-based. These salmon tacos were inspired because some gorgeous wild salmon was on sale at Whole Foods a month or so ago. I bought a pound, sliced it into quarters and froze it. Each quarter can become it’s own special meal. The first went into an Asian-inspired bowl with greens and caulirice and avocado. One will be covered in a creamy dill sauce inspired by our plethora of homegrown dill. But with one I wanted to make some delicious and simple salmon tacos.
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