Honestly. I should rename this blog to La Cantina Francesca. I love a good taco, clearly. The problem is, they require a lot of ingredients, and they don’t all get used up at the sametime. I’ve gotten myself stuck in a seemingly never-ending cycle of having taco ingredients to use up, buying just one more thing, then having that thing leftover, and making more tacos. Jeesh.
Last week it was the chicken tacos. I had plenty of leftover cilantro, cojita cheese, and corn tortillas. Bri-guy* wanted fish, so I thought, ok, fish tacos, I’ve already got a bunch of ingredients. Easy!
Sort of. I had to pick up limes, chipotles in adobo sauce, more tortillas, avocado, and the fixin’s for a slaw topping. And of course the fish. Bri-guy made us amazing margaritas, and snacked on fresh guac while I made the tacos. Check the recipe out here.
When all was said and done, I had still more cojita cheese, cilantro, a couple of tortillas, tomato, 1/2 an onion, and nearly a full can of chipotles in adobo sauce. What’s a girl to do? More tacos. This time with ground turkey, and some cilantro-lime rice on the side. See the recipes here. Due to my extensive knowledge and long-term relationship with tacos, I made it up. So forgive me if measurements aren’t exact.
*Let me introduce you to the new special man in my life, he would like to be referred to as Bri-guy. He gets mad that I don’t let him help me in the kitchen. He can stick to making drinks…