pickled radish + shallot fish tacos with sriracha crema

I’ve had fish tacos before but I’ve never made them at home. it’s been in the back of my head to make them forever and i’m kind of annoyed with myself for putting it off for so long.. but that’s why when I had the option to choose this fish taco recipe on plated last week I didn’t hesitate. it’s delicious + the color of the pickled veggies is gorgeous! I was a little nervous that the sriracha crema would be a bit too hot/spicy but it was perfect - these will absolutely be added to the meal rotation!

the recipe called for pickled radish + shallot. it said that you had to let the veggies sit for at least 15 minutes or up to 3 days in the fridge so 2 days before making these tacos I pickled the veggies. I put them into a mason jar - closed the lid + popped them into the fridge.

pickled veggies:
- 4 radishes, thinly sliced
- 1 shallot, thinly sliced
- 1/3 cup red wine vinegar
- 1 1/2 tbsp. sugar

mix red wine vinegar + sugar together

slice radishes + shallots thinly.

mix together.

*this is where you let the veggies sit for at least 15 minutes or up to 3 days in the fridge.

crema:

- 1/3 cup reduced fat sour cream

- 1 tsp. sriracha

- 1/2 lime, juice

- salt, to taste

other:

- 12 oz tilapia, cooked + flaked

- 1 tbsp oil

- corn tortillas, warmed in oven (400 degrees)

- salt + pepper

- cilantro (optional: I left it off because I’m one of those people that hates cilantro)

- pickle veggies. heat oven to 400. make crema – mix sour cream, juice of half a lime + sriracha. rinse fish – pat dry – season both sides with salt + pepper. wrap tortillas in foil + place in pre-heated oven for 8-10 mins. over med-high heat 1 tbsp. oil then add the seasoned fish. cook about 4 mins. each side. flake the fish into bite sized pieces. drain the pickled veggies. assemble the tacos: fish – veggies – crema – cilantro (optional) and serve with lime wedges from remaining half of lime. serves 2 people 3 tacos.

do you have a favorite fish taco recipe?

still loving the plated service!! inspiration in the kitchen is at an all time high!

vodka pizza + grilled veggies

I’m warning you now – it’ impossible to eat just one slice. this pizza was so good. I got the recipe + all of the ingredients delivered to me from a service that I am newly obsessed with called plated. all I have to do is choose the meals I’d like off the weekly menu – they pack up everything I need (with some exceptions like salt + pepper) and on the day I choose delicious ingredients + recipes show up on my door step!  I joined up with plated to help get re-motivated and inspired in the kitchen and so far it has exceeded my expectations.

this pizza looked so delish that I immediately got to work making it for the lunch as I was unpacking the box. the kids weren’t too excited about it - just too many veggies for them - which is fine because that just means more for me. now I’ve got today's lunch, tonight’s dinner + tomorrow’s lunch ready to go. it does take a bit of effort to make this pizza but I’m telling you it’s totally worth it. not only could it be lunch or dinner – since it’s delicious and gorgeous you could absolutely serve this while entertaining guests!

veggies:

- 1 zucchini, sliced

- 1 yellow bell pepper, sliced

- 1/2 a red onion, sliced

- 1 tbsp. olive oil

- salt + pepper

- a few basil leaves, chopped (top pizza at the end – after coming out of oven)

sauce:

- 1 tbps. olive oil

- 2 cloves garlic, minced

- 1/8 tsp. crushed red pepper flakes

- 2 tbsp. vodka (optional)

- 1 can crushed tomatoes

- 1/4 cup heavy cream

- salt + pepper

other:

- pizza dough (homemade or just grab some from the grocery store – I find ours near the deli)

- 1 tbsp. flour

- 3 oz mozzarella cheese, shredded

- 1/4 cup goat cheese, crumbled

- heat oven to 450. toss zucchini, pepper + onion with salt, pepper + one tbsp. olive oil. head grill pan over medium high and cook in single layer about 4 mins per side. when done – set aside. meanwhile make the sauce by heating 1 tbps. oil then add garlic + crushed red pepper flakes until fragrant. *optional* add in vodka + let it cook off. add crushed tomatoes and let sauce simmer about 10 minutes. add in the heavy cream – season with salt + pepper. set aside. sprinkle flour on clean/dry surface – roll out dough to shape of pan you’re using. *I used a rectangular baking sheet with parchment paper* move dough to pan – top with sauce – mozzarella cheese – veggies + goat cheese. bake pizza for about 10 minutes *I actually baked this pizza for 13 minutes* take it out + top with chopped basil. enjoy!

what veggies do you like to add to pizza?

if you have any questions about plated ask away + I’ll attempt to find any answers.. this was only my second box!

basil + almond pesto

we love this pesto! the first time I made it I knew I was going to get the whines of dislike from at least zachary before even trying it – and he didn’t disappoint – but after convincing him to just try one bite he changed his tune and this has become a summer staple in our house. I do make this year round but in the summer if I only have one plant growing it is always basil. I’m not against buying basil from the store – I do that often – but when it’s warm enough to have a bunch on the back porch you better believe I’m doing whatever I can not to kill it!

anytime I make something that disappears it automatically goes on the obviously-making-that-again list. so far they haven’t gotten tired of it even though I’ve been making it at least once a week since we’ve had basil. classic pesto has pine nuts in it but I never have those on hand – what I do almost always have on hand are almonds. I also don’t usually toast the nuts because that’s just one more step that I don’t feel like doing, but I have a handful of times and if you have the patients it’s worth it!

I like to use my mini food chopper/processor that unexplainably ended up in my cart while shopping at target.. crazy how that happens. I don’t really have exact measurements on ingredients – other than the slivered almonds because I buy the 1/2 cup little bag – because I just go by taste. if you add a little salt/pepper to start you can always add as you go. if you’d like more exact measurements just email me or leave a comment and I’ll pay better attention next time I make it.



- salt + pepper to taste.
- olive oil. (about 2ish tbsp)
- heaping handful of roughly chopped basil leaves.
- 1-2 cloves of garlic.
- 1/2 cup slivered almonds.
- 1/2 cup shredded parmesan.
- toss the almonds, garlic and some salt + pepper into the processor and pulse a few times. add in the parmesan and pulse a few more times – try not to over pulse to keep some texture (you don’t want baby food). add in the basil and pulse just to mix everything together. now slowly add in a little oil at a time pulsing in between adding. (if you’re using a processor with an opening at the top use that to stream the oil in a little at a time while you’re pulsing.) once it’s to the consistency you want - you’re done!
** I like to keep the pesto a little bit thicker when I know it’ll be going onto pasta and then I’ll use some reserved pasta water to thin it out while mixing.

what’s you’re favorite sauce to make?