it’s taco tuesday. so baja! shouldn’t that be a thing? it’s just fun to say. bajaaaaa (don’t leave meeee).
i’m sure there’s a really clever baja pun, but you know, you can’t get it all.
do you ever obsess over something really small for no good reason? and you know it’s the most inane, annoying thing since the person who green lighted keeping up with the kardashians. i’m doing it over ski goggles right now. and you would think i’m inventing the first pair of cargo shorts and the balance of mankind hangs in the balance.
and i know what you’re thinking. it has nothing to do with ski goggles. but as long as i’m indecisive about that, i don’t have to thing about that other decisions. the ones that keep nagging at me, the ones who will force me to grow and change. but for now, it’s ski goggles. why did with something today when you can have wine tonight and forget about everything until tomorrow?
i miss being a kid going on vacation. now there’s so much stress going into a vacation that you literally need the vacation. remember when your mom used to pack for you, all you had to do was pack a few stuffed animals and a book in your little bookbag and off you go. now it’s like wally world trying to get out the door. and then there’s that sheer panic straight out of home alone when you just know you’ve forgotten something and you’re absolutely convinced that you forgot to turn the stove off and you will be responsible for burning an entire highrise in lincoln park to the ground so either call the fire department now or just never return.
and then there’s the time off from work. i’ve sent like 17 emails about taking three days off work and i promise you, 19 of my managers will be surprised i’m going on a trip. it’s call paid time off for a reason, because they make you pay for it.
i dont know if it’s social media or what, but now i see all these people in the maldives and thailand and nicarargua and i’m just like how. how do i do that? let’s start a sassy eats vacation fund and i’ll travel the world and i’ll share all the delicious food i eat, through photos and tell you about all the hooligans i meet and the mistakes i make. doesn’t that sound fun? ok cool, i’ll send you my venmo info.
there is something to it though, the giddiness that comes from a trip is one of the reasons i insist upon going as much as i can to anywhere. forget money, you’ll figure it out. forget work, you’re honestly not that important and they will find a way to go on without you for a while, much to your dismay. i love to travel. it reinvigorates me. it makes my blood flow faster and my heartrate quicken. it makes me nervous in the really good way that can only happen when you know what’s about to happen will somehow change you. that the person you are right now won’t exist much longer. this will force you to be bigger, stronger. you’ll leave this experience with a new perspective. it will be a jewel added to the treasure chest you open when you look back upon your life. and you know your heart will sigh because you were able to experience such adventure, such beauty, such people.
i truly, deeply believe that is the treasure chest that will matter. the experiences and people and adventures that change you. they will be the diamonds that sparkle the brightest in the end.
and i of course love experiencing the food when i go to an unknown place. remember when i went on vacation by myself and everyone thought i was nutso but i got the last laugh by having the best selfish, carefree time ever? well, part of what i loved about it was the amazing fish tacos i had every single day. these remind me of that vacation in a blissful kind of way. fish tacos are crazy easy and they’re the perfect cooks palette. you can get wiggy with them. smoky, spicy, avocado-y, the word is your oyster. these are flavorful but fresh. top it with anything you like, or make an aioli – that’s my jam.
- 2 pieces of tilapia (1 piece makes 2 -3 tacos)
- 2 teaspoon cumin
- 1 teaspoon coriander
- juice from 1/2 lime plus more for garnish
- 2 teaspoon chili powder
- salt, pepper to taste (just dashes)
- 2 tablespoons olive oil
- goat cheese, to taste
- cilantro, for garnish
- coleslaw (pre made in grocery)
- whole wheat torillas
- Mix together the chili powder, cumin, coriander, salt, pepper, lime juice and olive oil in small bowl
- meanwhile, heat a skillet over medium high heat
- slice fish into thin strips
- dip into mixture, coating thoroughly
- place in skillet and allow to cook, about 3-4 minutes per side until cook through
- in a separate skill, heat up the tortillas
- place fish in tortillas, top with slaw, lime juice, cilantro and goat cheese
- for aioli – just take some sweet relish, lime juice and mayo. mix together and spread on tortillas before adding fish.