Skillet-Charred Fish Tacos
















For the Spicy Mayo:

– 1/2 mayonnaise
– 1/4 cup Sriracha

For the Fish:

– 3 tablespoons chili powder
– 1 1/2 tablespoons minded garlic (about two cloves)
– 1 1/2 teaspoons kosher salt
– 1/2 teaspoon ground black pepper
– 3 tablespoons oil
– 1 1/2 lbs. tilapia fillets (or another white fish)

For the Green Pepper Sauce:
– 4 serrano peppers (hot)
– 6 cloves garlic
– 3 tablespoons fish sauce
– 1/2 tablespoon brown sugar
– juice and zest of 1 lime

For the Tacos:
– 8-10 corn tortillas
– 1 cup shredded red cabbage
– 2 small tomatoes, diced
– 1/2 cup sliced scallions
– cilantro for garnish and lime wedges for serving
– Avocado, radishes (optional)


1. Make the spicy mayo: In a small bowl mix mix together the mayo and Sriracha until blended and smooth.

2. Cook the fish: In a medium bowl combine the chili powder, garlic, salt, pepper and 1 1/2 tablespoons of oil. Rub the spice mixture over all of the fish filets. Heat a skillet with the other 1 1/2 tablespoons of oil over medium to hight heat. Place the fish filets in the hot oil. Cook on each side about 3 minutes until golden brown and slightly charred. You may need to do this in a few rotations depending on how large your skillet is. After fish is cooked put on a plate and gently flake it with a fork.

3. Make the green pepper sauce: Add the peppers, garlic, fish sauce, brown sugar and the lime zest and juice to a blender or food processor. Pulse to chop up the peppers, then blend until smooth.

4. Assemble the Tacos: Grill the tortillas over a gas stove using thongs. Place the flaked fish on the tortilla. Top with the scallions, cabbage, tomato, spicy mayo, green pepper sauce and cilantro and a squeeze of lime juice.

I LOVE TACOS. I think I crave them more than any food in the world. To some people comfort food is chicken noodle soup or mac n’ cheese. My comfort food is tacos. I especially love fish tacos. I have made several versions of a fish taco, with all different toppings, sauces, torrillas, etc…but this recipe I think is my absolute favorite I have made. There is so many flavors and a good kick of spice. The recipe is a tad bit time consuming, but these are PERFECT for a weekend at home dinner-date!

This recipe does have a lot of components, but it is beyond delicious! Cody loved it, too! Fresh toppings, a creamy spicy mayo and a green sauce with a kick atop crispy, flaky and spicy fish with a fire charred corn torilla. BOOM! so good! Do it! Use it as that gap meal between Friendsgiving and Thanksgiving this week. We paired ours with refried black beans and a rice and orzo pilaf. Magnificent! My tummy was for sure happy after this meal!

I hope your Monday is wonderful! I hope your (hopefully) 3 day week is amazing!

Thanks so much for reading!


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Toaster Oven Roasted Balsamic Brussels Sprouts

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Growing up, I would say that I was not a picky eater. I would pretty much eat any vegetable my mom put on the dinner table in front of me; broccoli, green beans, spinach, corn, etc…. However, when brussels sprouts landed on my plate, I REFUSED. I thought they were like disgusting little heads of bitter tasting cabbage. YUCK!

Fast forward to adulthood, where I actually prepare and eat my own vegetables without parental influence. I admitted to myself that I may have been too harsh on the mini heads of sour cabbage as a kid, and reluctantly sauteed myself some brussels. Still, disgusting. That was it, I had officially given up on them. For good.

Then, I had a vegetable epiphany!

In May Cody, his friend Collin and myself took a trip down to the San Diego Zoo for my birthday (where I, of course, fed the giraffes and it was the most magical moment of my life so far). That evening we met up with some of Cody and Collin’s other high school friends and had dinner at this super awesome little bar restaurant called Bayside Landing. There was like 8 of us in the party and a bunch of different appetizers were ordered. Someone ordered their crispy brussels sprouts. Somehow the universe knew how I felt about brussels sprouts and they landed on the table right in front of me. I immediately gave a disgusted face and the waitress must have seen it, because she asked me “you don’t like brussels sprouts?” I shook my head no. She said “well, you’ll love these, everyone does. They are the most popular appetizer!” I was thinking, ok lady, I am not your kid and you can’t make me eat these. But then everyone else started digging in and gushed about how delicious they were. So, I stabbed a few with my fork and took a bite. OH MY LANTA! They were crispy, yet squishy and perfectly seasoned with just a little bit of tang to them.

Here is my best rendition of the crispy-tangy brussels that changed my mind about brussels sprouts forever:










What you’ll need:

-1 bag Brussels Sprouts (mine are from TJ’s)
-5 table spoons olive oil
-3 table spoons balsamic vinegar
-Smoked Paprika
-Garlic Powder
-Small toaster oven sized tray/pan
-Thongs for tossing


Preheat your toaster oven (or regular oven) to 450. Cut off the “butt” of the brussels sprout and then chop it length-wise as seen in the photos above. I would cut it into thirds if it was a bigger one, and into halves for a smaller one. Once you have all of the Brussels cut up, put them into a small/medium sized mixing bowl. Add 5 table spoons of olive oil, and 3-4 table spoons of balsamic vinegar. Toss well with your thongs to evenly coat all of the brussels in the olive oil and balsamic. Then you will evenly spread all of the chopped and coated brussels onto your mini tray/pan. After the brussels are evenly spread onto the the pan season them with salt, pepper, garlic powder, and smoke paprika. Give them a toss. Sprinkle again with the pepper, garlic powder and smoked paprika, but not the salt. Put them into the oven for 25 minutes on broil. Toss with thongs every 5-10 minutes.

They will come out so crispy and delicious! They may look a little over-cooked in the photos, but that is just the crispy-ness. YUM!

You can use a regular oven for these, as well. I just like to use the toaster oven because the regular oven makes our apartment SO HOT during the summer.

They are so easy and quick to make. Sometimes I will prepare these first if I am also preparing something else to go with them so that they can cook while I am cooking. Cody and I probably have these for dinner at least 2 times a week!

As always, thanks so much for taking the time to read my little bloggy! I hope you enjoy these brussels as much as I do!

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End of Summer Neutrals


I just had the most relaxing and wonderful weekend. I started it off in San Diego hanging out with one of my very best friends for her birthday. It was truly a needed BFF reunion. Then I headed back to OC to have some “chill time” with my favorite guy.

Speaking of relaxing, nothing makes me feel for calm and relaxed than wearing neutrals. There is something very California casual about them. As I get older I tend to gravitate toward wearing less colors and combining more neutrals. You can pair as many neutrals as you want together and still look polished.








Twist-front top, jeans from T.J. MAxx, similar here: $, $$, Similar Espadrilles, kinda similar but REALLY cute little cross body bag

Yes, just so fresh and clean. LOVE my neurtals! As always thanks so much for reading. Have a wonderful Monday!

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Black Bell Sleeve Dress & Cognac Booties

HELLO and happy Saturday!


Today I am sharing with you some goodies I got from the Nordstrom Sale. All of these items can be worn now and also transition into fall quite nicely.

I can see myself wearing these cut out booties in the fall with jeans and a flannel. I would most definitely layer some type of vest over the dress and maybe wear some higher boots later in the year. The bag….come on. It is nearly the perfect little date night bag that goes with almost my entire closet. Win, win, win.









Dress comes in a ton of colors/patterns | Booties are re-stocked after being out of stock in all sizes after the Nsale. | Perfect little Bag | Necklace

What are your must-have summer to fall transitional pieces?! Thanks SO much for reading! Hope the rest of your weekend is FABULOUS!

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