Tacos are one of my favorite things because they’re so full of yummy fillings! And you can make them with so many different things – shrimp, fish, beef, tofu! So many delicious options. I think my top favorite is fish. Followed closely by shrimp. But I knew I’d be posting a healthy fish taco recipe sooner or later. Sorry for making you wait so long for this 😉
Speaking of tacos, a new tacos & tequila place opened up in my town the other day! It’s called Sugar Skull Cantina. It has a super fun and colourful vibe. I went with Brett and a friend to try it out and I LOVE it! They have a nice little menu with yummy selections like guacamole and other dips with chips, a few different varieties of tacos (ie: porkbelly, candied yam, coconut shrimp, etc) and ice-cream sandwiches for dessert! Yum! Brett and Steve got churro ice-cream sandwiches and I got a key lime one that came inbetween 2 double chocolate cookies. What a great idea! I need to go back and try some of that tequila sometime though, their menu had a nice selection to choose from. I’ll definitely be back soon.
Yesterday is also when I made these tacos, too. You’d think I was inspired by the restaurant but I was in fact planning on making these tacos before I knew we’d be going there. So it may not have inspired the idea but it definitely inspired the motivation! I was super eager to make them after seeing their delicious menu and watching my friend Steve stuff his face with a chorizo taco. Then I went home and stuffed my face with this delicious baja fish taco bowl.
If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme