My husband loves to fish. Its a hobby he picked up two years ago. He really enjoys it, plus our freezer is always stocked with fish. At least once a month, we'll eat fish and my favorite way to eat it is to make fish tacos. Now, I tried different recipes and ways to do it. I deep fried the fish, I blackened it, grilled it, you name it.  I think beer batter fried cod is the best type of fish for the tacos, but the salmon he catches...I season it well and blacken it on little bit of olive oil and its to die for. What you layer it with is totally up to you. Personally, its not a fish taco unless it has some kind of cream base, shredded lettuce, red onion, lime, cilantro. Everything else is negotiable.Also, corn tortilla matters. White flour is just so filling and it drowns the other ingredients, I'm just not a fan. If you toss the corn tortilla in a pan, you'll give your fish taco nice crunch and heat.

With all that said, here is an incredibly easy fish taco recipe. Again, I cook for two, so double or triple up the amount of your ingredients if you have larger family.

In a bowl, I combined little over a cup of shredded white cabbage with 1 small red onion, 2 spoons of sour cream and half lime juice. If you are fasting for Holidays, replace sour cream and mayo with Vegenaise. That stuff is incredible and completely VEGAN. Add little salt, pepper, mix well and set aside in the fridge to chill it.

To season the fish:
  • 1/4 teaspoon of Cayenne Pepper
  • 1/2 tspn of garlic powder,
  • 1/2 tspn of salt
  • 1/2 tspn of black pepper
  • 1/2 tspn of ground cumin
Season the fish. Dump it on hot olive oil. 5-7 minutes per side. The pieces I had were very thick.

Separate the fish in chunks so you can load up your taco.

Now this is optional, the aioli topping. I personally LOVE it and its so simple to make.
1/4 cup of mayo
salt and pepper
chipotle hot sauce
couple of cloves of garlic (I always add extra)
lime juice
chopped chives (optional)

Combine until its saucy and spicy.

I threw my white corn tortillas over few drops of olive oil, to give them a nice little char and heat.
To assemble: take the cabbage/onion/sour cream mixture from the fridge, place it on bottom of tortilla, top it with fish, little bit of aioli and of course....TON OF CILANTRO. Do not bother with Mexican food if you do not eat or like cilantro. Its a food group in my house.

You can top it with pretty much anything. Usually, I'd have some fresh avocados but I was out at this moment. You can add fresh onion, tomatoes, anything your heart desires.

And there you have it: easy fish tacos. This entire meal took me less than 15 minutes. Bon apetit!

Pumpkin Bread with Sweet Cream Cheese filling

 Im not gonna toot my own horn here. Ummm...screw that I will, this is the best pumpkin bread I have ever eaten. Now I know some people have unnatural hatred of all thing pumpkin but I'm not one of those people. Gimme that pumpkin spice lattes and candles and breads n all...give it to me I don't care. Pumpkin is delicious, low calorie and it goes into everything. I usually make my banana bread with this sweet cheesecake mixture filling so I decided to put it into this pumpkin bread and it turned out fantastic!


For the cream cheese filling:

  • 1 packet of room temperature cream cheese
  • 1/2 cup of regular, granulated sugar
  • 1 tbsp of all-purpose flour
  • 1 egg
  • 1 tspn of vanilla extract

If you have, use an electric mixer to combine these well. I added a spoon of honey just to give it more flavor.

For the bread (dry mixture)

  • 1 2/3 of cup of all-purpose flower
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 tspn of cinnamon
  • 1/2 tspn of nutmeg
  • 1/2 tspn of pumpkin spice

Combine all these together.

Wet mixture:

  • 1/2 cup of vegetable oil
  • 1 1/2 cups of granulated sugar
  • 1/2 cup of greek yoghurt (yoghurt gives any bread load moistness) I refuse to bake without it.
  • 2 eggs.

Mix all this with electric mixer.

Now you have 3 different bowls of 3 different textures. Fold the dry mixture into wet little by little so that flour does not clump. Use a whisk or something.

Grease a loaf pan really well. Put one half of the bread mixture on the bottom. Spread the cream cheese filling on top of it. Pour rest of the bread mixture on top and bake for about an hour at 325F.

My oven is pretty strong since its a gas oven. Electric ones may need more time. Use your best judgement. Toothpick in the middle is a good test. If it comes out clean, the bread is done. You don't want to overcook it otherwise it it will be too dry. Enjoy!

Please ignore my disgusting nailpolish

Portobello Mushroom Burger with Avocado, Bacon & zesty chipotle aioli.

This is my recipe. Yes, one would think i'd take credit for a more complex dish but no, I'm not that good. Most of my cooking comes from other people's recipes. This one, I put together because I had ingredients that needed to be used or tossed soon enough. Voila the portobello mushroom burger with avocado, bacon and zesty chipotle aioli. You can also make this vegetarian/vegan (just take away the bacon)...and the aioli I made, I used "fake" mayo. Again, I only cook little..for two people. If you want more, add more. Its customizable and you can add literally whatever you want. I personally find these ingredients to be a complete palette: the crunch, the green, the zest and the cream.

2 big portobello mushroom. Remove stems, wash, throw some salt n pepper, cover with papertowels to soak up excess water.
1 avocado. Cut in pieces. No salt needed if you're using bacon.
1 leaf of romaine lettuce.
10 pieces of bacon. (Husband and I have 5 each)
2 brioche buns (any buns you want)

Just sea salt and ground pepper
Cook the bacon first. Set aside in paper towel to soak up extra fat. Drain half of the fat left and use it to cook your mushrooms and toast the buns. For vegetarian option, ignore the bacon and use olive oil

For zesty chipotle aioli:
Spoon of ketchup, spoon of "fake" or real mayo,  small spoon of dijon mustard.
Season it with garlic powder, onion powder, chipotle paprika and table spoon of pickled olive juice. Mix together and voila! Your buns are ready to be sauced!

Make sure the mushrooms are cooked throughly...as in, once they "let" the water out. Otherwise, your buns will be soaked in shroom juice. Unless thats something you like. You can also grill them....which you know, having 2 Weber's 10 feet from me, one would think I wouldn't stink up the house with bacon but whatever, the cats enjoy it.

Add the greenery and enjoy!

Banana Bread filled with Eurocrem & toasted almonds

You asked and here I am delivering. Here is the recipe for this delicious banana loaf. I've made it so many times and its absolutely tried & true. You can basically fill it with anything you want. I've made it with chopped walnuts and filled it with sweet cream cheese and little bit of honey. Anything goes. I chose the chocolate cream (brand is Takovo, made in Gornji Milanovac, Serbia) because its my favorite chocolate spread on the planet. Many would pick Nutella, but Eurocrem is my holy grail for toast and crepes (palacinke.) Plus its better than Nutella. Come at me bro.

This recipe makes 1 loaf, so if you want more...obviously double up :)

3 ripe bananas. (Or 4 if you have small ones. I have made them with fresh ones, and it was not as sweet as I would have liked. Make sure your bananas are RIPE. Mush them - chunks are ok. Gives your loaf more texture. Set aside. Bananas will be folded in.)
1 large egg
1/4 cup of light brown sugar
1/4 cup of regular granulated sugar
1/4 cup of sour cream or Greek yogurt. (THIS is important. Its what keeps the loaf moist)
1/2 cup of melted butter (1 stick. Personally, I like to melt it in a pan but microwave is just fine too.)
2 teaspoons of vanilla extract.
1 cup of flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder.
Pinch of salt.

Combine sugars, butter, egg, sour cream and vanilla extract together. You can use a whisk or electric mixer. Pour the mushed bananas and fold them in. Once all combined, add the flour (little by little as you fold), baking powder, baking soda and salt. Combine well. 

This is where you can get creative and its totally up to your preferences. I put in chopped slivered almonds. About half a cup. You can throw in chocolate chips, walnuts, pecans...whatever you want.

Grease a 9"x5" loaf pan well. (I made a mistake of taking it easy on the greasing, and the bread was completely stuck and destroyed once i tried to pry it off, grease your pan well.)

Pour half of the mixture in the pan. On top, spread Eurokrem or Nutella, no specific amount. I think I put about half a cup of it. Once its nice and spread, pour the other half of the mixture on top.

350F, 50 minutes, use toothpick to check the center and voila, done!

Cool in the pan for 15,20  minutes before dumping it out on a serving dish.