Last Thursday this time Slip and I had arrived in Austin, TX and headed to Takoba with my dear friend Amelia to begin the serious chowdown that occurred throughout the long weekend in TX. What a great decision! To be greeted by 70 degree breezes, mango habanero margaritas, and fresh guacamole sounds wonderful to me. 

If you’re in Austin (lucky you!) definitely head here for the margaritas and chips and salsa alone— they are all three divine. The chips are super thick and crispy and salty, essential to fine dipping in fresh avocado.

Between the 3 of us we got 3 kinds of tacos— two versions of their pork tacos and I ordered the tacos de pescado. Slip’s came with cactus on the plate!

(See the cactus? Back right. It was lovely!)

Mine came with a delicious, spicy green salsa, that gave these tacos a nice kick.

All these tacos had bold flavors with a clean finish. If I lived in or was traveling to Austin I’d definitely head to Takoba for an afternoon drink and dine, and I heard their Happy Hours are great! Inspired by these ones I actually made my own tacos de pescado this week, which were also really tasty— recipe to follow.

Happy St. Patty’s Day!

One of my favorite make-in-a-flash dinner from the past few weeks: tilapia seasoned with old bay (my fav), whole wheat cous cous with craisins, sauteed onions and garlic, and edamame. Mmmmmm edamame.

How to make the tilapia: shake in a ziploc bag with some skim milk, flour, salt, pepper, and old bay. Cook in a pan over medium heat in canola oil a few minutes on each side til done (flaky).

On Tuesday nights I babysit for these cutie kids and lucky for me their dad, P, is an awesome chef. He always has something vegetarian and healthy for me to eat and it is just awesome. Tonight he made a quick dinner before he had to head out and it was so good I have the basic recipe to share (because if I can’t cook I’m definitely going to share someone elses yummy bites.)

Easy Tilapia

(Serves 4)

• Good tilapia filets (not frozen!)
• Skim milk
• Kosher salt and freshly ground pepper
• Spices
• Whole wheat flour
• Vegetable Oil
• Lemon juice

1. Put the 4 tilapia filets into a ziploc bag with some skim milk, salt and pepper, flour, and spices of your choice. Sorry that I don’t have exact measurements, but go with enough milk and flour to coat the filets, salt and pepper to taste, plus whatever spices you enjoy to make things interesting. I’d suggest cayenne pepper or Italian seasoning.
2. Heat up 3-4 tbsp. vegetable oil in a pan. Place tilapia in the pan once hot. Squeeze the juice of half a lemon on top of the fish. When the first side has formed a crust flip and cook the other side 4-6 minutes. Squeeze more lemon juice over the other side of the filets.
3. That’s it! If it’s not done well enough for you, you can bake it in the oven at 400 degrees for a few more minutes.
4. P served this with tabbouleh (from the box) mixed with cucumber, carrots, tomatoes, fresh parsley, and lemon juice, as well as some fresh avocado. It just tasted healthy, filling, and delicious.

Ok, I know frying is not the most healthy, so feel free to bake, but this is good. Better than the fish and chips I had at Pub and Kitchen. Good job, P!