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!

simple cheese tortellini soup

I haven’t been food shopping in a little over a week – I ran in quick over the weekend and grabbed some fruit + veggies but was in no mood to be making it into an entire 2 hour shopping trip so needless to say I’m low on dinner ideas. on days when I’m prepared with ingredients and know what I want to cook – I’m eager to get into the kitchen and make whatever said meal is but on the days when I’m not prepared.. dinner can get dragged out to later and later because I have no motivation to get up and rummage through the pantry trying to find a substantial meal to call ‘dinner’. yesterday was almost one of those days – but after making a lunch that I was not so impressed with I knew I needed to get an early start figuring out dinner.

a pantry staple for me is chicken broth (well any kind of broth really – it’s such a great/simple way to add flavor.) immediately I grabbed two boxes (8 cups) and checked the dates to not get my hopes up too high. and I knew I had some pre-packaged tortellini in the fridge. generally I wouldn’t make soup in summer but like I said.. choices were limited and this was just too light + simple to pass up. plus after making this - i'll probably be making more soups all through the year.



- chicken broth (8 cups)
- tortellini (2 packages – I used one whole wheat + one spinach)
- basil leaves
- fresh ground pepper (to taste)
- parmesan
- bring the broth to a boil + season with pepper to taste. cook the tortellini in the broth until cooked through (about 8 mins – according to package). while tortellini are cooking – shred some parm + chop some basil. divide the soup. top with parm + basil.

** season to taste – I used low sodium chicken broth so this dish could have used a pinch of salt. next time I’ll keep that in mind. depending on the broth you use you may want to add salt.
** feel free to use any fresh herbs you have on hand – we have basil growing on the back porch so that’s my go to at the moment.

I love being able to ‘shop my pantry’ and find a meal.

what’s a meal you can almost always make with your pantry items?