The change-up you never knew your tacos needed
There is maybe only one thing that Joe loves more than Taco Tuesday, and that is buffalo chicken. So much so, that when Sweetgreen took their buffalo chicken salad off their menu, it may have been the saddest day of his year. Last week, when I was at a loss for what to throw together for that week’s TT experiment, with the nostalgia and heartbreak of the Sweetgreen salad still fresh, Joe’s eyes lit up with love when he proposed the idea of buffalo chicken tacos. Although not a personal favorite flavor of mine (I know, the blasphemy), there was no way I could deny the request after seeing that type of spark of joy. I am proud to say, that not only were this a huge hit in his opinion, and, potentially, helped him forget about his lack of salad lunch option availability, but I also fell in love. Looking to switch up your taco spread with an unusual combination but one that everyone loves? Look no further.
A flavorful combination of two of my favorite things
I wish I was lying when I said these tacos legitimately came to me in a vision like format. I was lying in bed, day-dreaming, before getting up and starting my day. Usually, and embarrassingly, a lot of this time is spent thinking about food. No lie, it is often the first thing I think about when I wake up. Moments like this, I’m grateful for these “visions”, because it gave me this incredible combination. I don’t know why I’ve never thought about combining these two delicious things (tacos and Greek food), but oh my God, am I glad I did. I have a recent, and serious, love affair with Greek food, and majority of it is centered around the flavorful punch lamb packs to a dish. These tacos are no exception.
Behind the scenes look at hosting friends for my favorite night of the week
From following me on Instagram, you all know by now that there are two things that are very important to me: taco Tuesdays, and cooking for friends and family. Growing up in a family that continuously hosts others, it is one of my favorite ways to use our apartment. While Joe and my tradition of Taco Tuesday is consistently just us, and often times our weekly date night, there are many times we open our doors to any friends free to join us. Last week when I was heading home from Florida on a Tuesday morning, I realized it was about to be taco time. Firing out a quick text to see who wanted to join us, and put our new and very overdue dining room table to work, I realized this would be a perfect opportunity for a behind the scenes #FFTacoTuesday VLOG. In an effort to show how easy it can be to throw a dinner party together when serving this crowd-pleasing spread, I’m here to show you all the necessary steps. From creating a grocery list on the plane all the way to the final product, this video and corresponding recipe is here to assist you host your own classic Taco Tuesday with all the fixings.
Close your eyes and pretend you’re in California for a second
As part of my ode to Taco Tuesday and the promise of switching things up each week, I recently tossed a new combo into the ring: these shrimp tacos. Boy, they did not disappoint. If you’re like most New Yorkers and intimidated by the act of cooking shrimp for the fear it will stink up your apartment, I promise, it’s not that bad! Plus, this avocado crema makes it all worth it. The perfect creaminess on top of a perfectly charred tortilla with some juicy shrimp. For a second, you can close your eyes and convince yourself you’re actually in California and not this muggy still feels summer when will it ever be fall city. We can dream, right??
A mess-up became a fix up meal
To be totally transparent, this recipe was a total “mess-up becomes a fix-up.” This was a saying my fourth-grade teacher taught me and one I use quite often in my life. Nothing, and sure as heck no one, is perfect, so why stress over all the mistakes we can make? Since Joe and I are now making the family tradition of Taco Tuesdays in our apartment, I set the goal of stepping outside the box to try new taco recipes and keep things interesting. I mean, yes, I could have the same ground beef tacos once a week for the rest of my life, but I’d also be missing out on trying a bunch of new combinations and hopefully inspiring you all! To divert from our usual Tuesday spread, my idea for this recipe was to make tacos with beautifully juicy and gorgeously shredded pork. I turned to my handy dandy freezer and found that we had 1lb of pork tenderloin in there. Without consulting the internet and realizing that I should’ve instead used my slow cooker vs my instant pot for this result, I plopped this baby in my instant pot, turned it on, and got preparing my sides. To my dismay, this pork was in fact not at all the kind that I could shred, but instead a perfectly cooked, tender, and juicy meat. Instead of beating myself up over the fact that dinner was no longer going to look as I had hoped, I sliced the tenderloin, noticed how beautiful and tasty it was, and moved forward with the new star of the show. Turns out, this recipe is one of Joe’s favorite things I have ever made and provided some delicious leftovers for my younger sister. Plus, considering I never told anyone about the original plan, the mistake went was nonexistent. I’d call that a win in the mess-up becomes a fix-up category if I do say so myself.