• fried fish taco
    Dinner,  Lunch

    Beer-Battered Fried Fish Tacos

    Maybe its the Irish girl in me or just that frying makes a lot of things pretty awesome. Either way, Fried Fish Tacos are pretty great. My first exposure to good fish tacos wash a few years ago when we went to San Diego. We went to this taco place in La Jolla called Puesto. They served a wide variety of smaller tacos but they all came on freshly made blue corn tortillas. Ultimately, these tacos draw inspiration from those tacos. I decided to go for beer battered cod (might not be Guinness, but still a good Irish tradition). We used a hazy IPA since it brings a good effervescence…

  • chicken mole enchiladas
    Dinner

    Chicken Mole Enchiladas

    Rob and I have been nibbling around the edges (no pun intended, lol) of making a Mole sauce for a while. There is something very intimidating about very traditional recipes, like Mole, that has caused us to hold back for a while. I find that many Asian recipes are very similar. There is something in the techniques and proportions that is not always intuitive; you sometimes need a level of tradition and taste from growing up with it. So anyways, we set out to try and tackle Mole. Turns out that, while very traditional, its pretty simple to get right. There are a few key elements that you need, but…

  • NY Strip Fajita
    Dinner

    New York Strip “Fajitas”

    These are not what you’d call traditional fajitas, but we were looking to mix up our Mexican-inspired menu a bit. We have done plenty of taco/enchilada variants so it was time for something along the vein of Taco Tuesday, just elevated. Enter this awesome New York Strip recipe. Rob really took the lead for the steak, as usual. It’s something he really enjoys cooking and experimenting with, so I am going to let him keep going with it. The steak cooking technique is old-school European in style. Rob took the traditional French butter basting technique but added a lot of Mexican inspired flavor. First was the spice rub for the…

  • tri tip taco instant pot
    Dinner,  Instant Pot

    Instant Pot Tri Tip Tacos

    I finally have another Taco Tuesday post for you all!! This time its a super easy tri tip taco made easy with the Instant Pot. It’s got loads of flavor, is super tender, and requires minimal effort. Rob and I made one of our not so common trips to Trader Joe’s recently. I love Trader Joe’s, you can find some great stuff for pretty cheap, its just not a particularly convenient location for us so our trips are somewhat more sporadic. On this particular trip, we spotted some vacuum sealed tri tip roast and decided to give it a try. Tri Tip comes from the sirloin of a cow and…

  • grilled shrimp taco
    Dinner

    Grilled Shrimp Street Tacos

    Rob and I could not stop quoting the Good Place the whole time we were making these tacos. Whether we were calling them “Shrampis” or joking about white chocolate sauce on them, we were laughing almost the whole time. I have recently started liking shrimp and I still don’t always like it. I really like them grilled or seared with a sauce. While eating out, I recently had a Korean shrimp taco that was awesome and that is what sort of inspired me to make these. I did stick to a more traditional flavor profile for this one with a lime-jalapeno marinade to start. To note, I didn’t let it…

  • Dinner,  Instant Pot

    Instant Pot Pork Carnitas Tacos

    Memorial Day is this weekend and that often means big get togethers. A popular get together option for my family is always the taco spread. You get bowls of all the toppings and let people do what they want with it. My slow cooker Pork Carnitas are on of my favorite taco meat options. They taste awesome and in reality are pretty simple. That said, trying to get the slow cooker ready in the morning on top of my workout and getting ready for work is a struggle. Enter the Instant Pot!!!! The Instant Pot take what would otherwise be a 8+ hour cook time and all the headache in…

  • taco dip
    Appetizer

    Taco Dip

    Taco Dip is the quintessential McKeown family party staple. I think this has made an appearance at almost every party regardless of the season or event. Engagement party? Yep. Thanksgiving? Yep. Christmas? Definitely. The best part is that Rob loves it too; he almost immediately took to this dip. It is dangerous at parties since its so easy to eat; people can pretty easily forget that its so filling. The best part of this dip is how simple it is. It has three ingredients: cream cheese, salsa, and taco cheese. Once you have those three you simply layer them in that order. Its best to microwave the cream cheese for…

  • steak tacos
    Dinner

    Flank Steak Tacos with Corn-Avocado Salsa

    Its almost Cinco de Mayo and that obviously means its time for a taco post. Flank or skirt steak remains one of my favorite taco meats. Its flavorful and easy to cook. For this one, I went with a pretty traditional fajita mix for the seasoning. I have gotten this spice mix down and didn’t really feel like messing with a good thing. The real highlight of these tacos is the Corn-Avocado Salsa. Roasted corn and avocado provide a really nice flavor and textural contrast that really enhances the taco experience. This was also the first time we tried queso blanco as our cheese topping instead of Cotija. I am…

  • Brisket Enchilada
    Dinner

    Brisket Enchiladas

    Brisket is easily one of my favorite cuts of beef. It is loaded with natural flavor and when cooked right is perfectly tender. The downside is the “cooked right” part of that previous statement. Brisket HAS to be cooked slowly, its a meat that takes a low and slow approach. That’s why it is definitely a good meat for some make-ahead prep. For these enchiladas, we wanted to go with a brisket for the meat. So, cooking the meat in advance became a requirement. Pot roasting it with a lot of classic Tex-Max flavors in advance provides a great starting point for the enchiladas that would follow. I used some…

  • Fish Taco
    Dinner

    Seared Blue Fish Tacos

    Well, if you are Catholic, its Lent and you know what that means: no-meat Fridays!!! (There is a hilarious joke in 30 Rock about this being because the Pope owns Long John Silvers) So that basically means cheese pizza or fish. Growing up, my mom HATED fish with a passion; so it was mostly the pizza option. Rob grew up eating fish and is helping me get used to it. I think I am really starting to work out the kinds of fish and preparations that I like. I definitely prefer a firmer fish texture and I like it with a good crust to provide a nice textural contrast. I’ve…