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Cali Fresh Fish Tacos

My fish tacos were inspired by fresh caught fish from my favorite fish monger. Unfortunately my beautiful cuts of fish stayed a little to long in the freezer.

Since they were frozen longer than I’d hoped, I decided to make California style fish tacos. After all, my fish did come from a California deep sea fishing trip!

I did a quick pickling on some shredded red cabbage and made a tangy white sauce with plain yogurt and mayo to accompany my wild caught fish. I used a thin beer batter (flour, cornstarch, baking powder and light beer) for a light but crunchy coating. Served on a warm corn tortilla…these fish tacos were perfect!

Cali Fresh Fish Tacos

Cali Fresh Fish Tacos

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JJ’s Mediterranean Wrap

My Mediterranean wrap came to be after one of those moments when you wake up and you’re starving and there is nothing easily accesible to eat in the kitchen. Usually I have some eggs I can whip up quickly but there were no eggs in the fridge. Which was fine because I don’t really like eggs, but I’m still hungry! I opened the pantry and it was like looking at pieces of a puzzle, so many random ingredients. I wonder, what can I throw together without much prep or work involved. And then, like a mystery being unravelled I begin to see the clues. As I look around the kitchen the ingredients highlight themselves. I start pulling out what has been revealed and begin to put the pieces of my puzzle together. My stomach will soon be rewarded. The best part of my wrap…it’s so easy to make and requires no cooking. Perfect for the summer time when you’re trying to keep the kitchen as cool as possible!

Mediterranean Wrap












Pieces of the puzzle:

  • 15oz can of chick peas
  • 3 tBs extra virgin olive oil
  • 1/2 of lemon 
  • salt & pepper
  • 1/2 cup of green olives
  • 1 garlic clove
  • spinach tortilla
  • romaine lettuce
  • sheep’s milk feta

-Drain and rinse chick peas. Pour into a bowl and add in; olive oil, juice from lemon, salt and pepper. With a fork or masher, lightly mash peas.

-With a garlic press add garlic to bowl. Slice olives and add to bowl. Stir everything together and give it a taste. Add salt and pepper if needed.

-Warm tortilla and start building your wrap!

  1. lay a piece of lettuce on tortilla
  2. spoon chick pea mixture over lettuce
  3. crumble feta over everything
  4. wrap it up and eat!

JJ’s Mediterranean Wrap

Cilantro Crusted Halibut Tacos W/Crispy Prosciutto

When I came up with this recipe, I had a few different leftover ingredients from various cooking jobs. I started putting ideas together in my head and got to cooking. What came out of the kitchen were these decadent Cilantro Crusted Fish Tacos!

I picked up some Alaskan Halibut on sale at the market but when I made it for my cooking show, I had to use Alaskan Cod. Halibut can be pricey but if you can afford it, use it! It’s a delicious white fish. Known as the “steak” of the ocean. Whatever fish you choose, you’ll want a thick cut of fish for this recipe. The ingredients for these tacos are quite basic and simple but the flavor is amazing! You won’t miss the lack of cheese or sour cream found in most tacos. The fish and prosciutto shine brightly together. If you’re a cilantro hater, just leave it out. The tacos will still be delicious.

Cilantro Crusted Halibut Tacos


  • 4 halibut fillets (or Cod)
  • cilantro
  • 1 pkg prosciutto
  • 1 shallot
  • 3 garlic cloves
  • olive oil
  • butter
  • lettuce
  • 1 lime (+ zest)
  • corn tortillas

Serves 4-6

  1. preheat oven to 350. rinse halibut and pat dry. remove leaves of cilantro from stems and run knife over leaves until you have a finely chopped pile of cilantro. zest the lime.
  2. lightly cover halibut with olive oil. season with salt and pepper, then pat cilantro onto fish (set aside).  heat oven safe skillet over medium high heat and drizzle olive oil.
  3. thinly slice prosciutto and add to skillet. let brown and crisp and remove from pan. set aside.
  4. add fish to skillet. cook for about 3-5 minutes. in the meantime thinly slice shallot and garlic.
  5. gently flip halibut over, turn off heat and add shallots and garlic to skillet. transfer skillet to oven and finish cooking, about 5 minutes.
  6. run knife through lettuce a few times. heat corn tortillas. remove fish from oven.

Lay lettuce on tortillas. Take pieces of halibut and lay on top of lettuce. Spoon a little sauce from pan over tacos, crumble crispy prosciutto over tacos and garnish with slices of lime.

Mexican Pizza

I knocked it out of the park on this pizza. I used ground turkey and turkey peperoni for a healthier take and it wasn’t even noticeable! Here’s what I threw together…


  • 1/2 lb ground turkey
  • jj’s taco seasoning- 2 tbs chili powder, 1 tbs smoked paprika, 1 tsp garlic powder, 1 tsp cayenne pepper (or you could use a package but i wouldn’t recommend it)
  • 1/2 bell pepper (i had red but use whatever you like)
  • 2 green onions
  • colby jack cheese
  • 2-3 tortillas (i used corn and flour for two different pizzas)
  • pickled jalapenos
  • turkey peperoni
  1. heat oven to 425 degrees. (i use a pizza stone) place stone on lowest rack.
  2. heat a saute pan over medium low heat. coat with olive oil and add in jj’s taco seasoning. stir spices and oil together allowing seasoning to infuse in the oil. about 5 minutes. (make sure the heat is low so you don’t burn the seasoning).
  3. add ground turkey and turn up heat to medium high. season with salt & pepper. mix and coat turkey in seasoning. cook until done about 15 minutes.
  4. grate cheese. (about 2 cups) dice bell pepper and chop green onion.
  5. lightly coat tortillas with olive oil. lay cheese on bottom. then ground turkey, sprinkle on bell peppers and green onion, cover with cheese and place jalapenos and turkey peperoni on top.
  6. place pizzas on stone.  cook for about 15 minutes. until cheese is melted and bubbly and tortillas are crispy. let cool a few minutes before slicing.



Breakfast Taco

I’m not kidding when I say I ❤ Tacos!

Breakfast Tacos: black beans, seasoned ground beef, smoked cheddar, jj’s salsa, on corn tortillas. YUM!

JJ’s Salsa

Store bought salsa is fine to buy when you’re in a hurry or just really want some chips and salsa, like I so often do. But, I’ve never found a brand I really really like. Salsa is one of those things that’s easy to make yourself and you can easily jar it up and store it in the fridge the same way you would the store bought ones. Making your own, though, you control what goes in it. Add more peppers for extra spicy or less onion or more garlic. Customize it however you like and you don’t have to worry about added colorings or preservatives. Just fresh ingredients and great taste. I have several different ways of making salsa, just depends on what’s in my kitchen that day. Here’s one I just did that made my tastebuds dance with joy 😉 …

Ingredients: 4 roma tomatoes, 1 serrano pepper, 1 garlic clove (peeled), 1/2 white onion, handful of cilantro , 1/2 lime, salt & pepper.

Makes about a 16 oz. jar of salsa

  1. in a small pot, put tomatoes and serrano pepper in. cover with water. heat over medium heat. let it come to a slow boil and cook for about 10 minutes. once skin starts to pull away from tomatoes remove from heat and drain water from pot.
  2. let cool for a few minutes then gently remove skin from tomatoes. place tomatoes in food processor. chop the stem off serrano and toss in food processor. add, garlic clove, onion, cilantro and salt & pepper (about 1 tsp of each). mix it all together.
  3. squeeze lime in and mix again. taste. add more salt & pepper if needed.

Store in a jar in the fridge and enjoy your healthy delicious homemade salsa!

JJ’s West LA Turkey Tacos

Being a Texas native I’ve grown up perfecting my taco palette. My Mexican grandmother also helped my young taste buds develop by introducing her grandkids to many different types of Mexican cuisine.


  • 1 lb. ground turkey
  • JJ’s taco seasoning– 2 tbs chili powder, 1 tbs smoked paprika, 1 tsp garlic powder, 1 tsp cayenne pepper
  • 2 limes
  • 2 avocados
  • cilantro
  • 2 bell peppers (any color)
  • 2 sm. jalapenos (or 1 large)
  • corn tortillas
  • smoked provolone cheese
  1. heat skillet up over medium high heat. add turkey to pan, season with salt & pepper and let the meat start to brown.
  2. in a small bowl, mix together chili powder, smoked paprika, garlic powder  and cayenne pepper. sprinkle over meat and mix it all together.
  3. seed jalapeno, dice and add to pan. turn heat down to medium and let it simmer.
  4. heat another skillet  over medium high heat. slice bell peppers in half lengthwise and remove seeds. then slice into thin strips. drizzle pan with olive oil and add peppers. season with a little salt & pepper. when peppers start to brown and caramelize turn heat down to low.
  5. slice the avocado, place in a bowl and squeeze 1/2 a lime over it. season with a little salt and pepper. give cilantro a rough chop and place in a bowl. grate cheese and place in a bowl. warm tortillas.

For a cocktail try a Cuba Libre…
You’ll need- limes, rum and coke. squeeze half a lime in glass. fill with ice. pour about 2 oz of rum and top with coke.
The second time I made turkey tacos I used 3 different types of cheese… smoked cheddar, smoked provolone and sharp cheddar. It’s all about having fun with your tacos!

*Latest version- lettuce, tomato, jalapeño, labne (or crema), hot sauce

Franklin's Teleme Cheese

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