Charred Corn and Bacon Guacamole – a delicious and easy twist on the classic! A super simple guacamole recipe with grilled corn and bacon!

Charred Corn and Bacon Guacamole - a delicious and easy twist on the classic! A super simple guacamole recipe with grilled corn and bacon!

Hey guys, happy almost Friday! I’ve got your weekend plans right here! Make up a batch before you head to the beach or the pool or whatever

When my mom was here last week, I was trying to sell her on Texas and I was all, “Mangoes are only $.50 in the summer! And avocados are 3 for $1! THREE AVOCADOS FOR ONE DOLLAR!”

Didn’t convince her to move here and help me take care of all my kids but hey, it really is one of my favorite things about Texas.

So yeah, I’ve been buying avocados by the dozen it seems like and then all of a sudden, they’re all about to go bad and I’m forced to make a huge batch of guacamole and then eat it all myself since my kids won’t touch it.

Rough life, right?

Click for the full recipe


Grilled Corn Guacamole - an easy homemade guacamole recipe with some grilled corn mixed in. Perfect for summer!

Happy Monday! 

Monday feels a lot better when you don’t have to get up early, pack lunches, find shoes, etc, etc, etc. 

I hope you had a fabulous weekend. We are all sunburned and exhausted and that is a sign of a good weekend in my book. 

Yesterday I went on a crazy hunt for a beach chair. Like one of those that lays down flat – you know what I mean? I’ve been on the lookout for weeks and no one has them. I mean, I get that we aren’t near a beach but I can’t be the only one that likes to lay out in my backyard with a icy drink, right?

Anyway, I finally found one and spent the rest of the day outside, reading in the sun. It was amazing. 

I took a break and made this Grilled Corn Guacamole and then ate all of it. The entire batch. No shame.

Y’all know I love guacamole anyway but it’s extra amazing with some grilled sweet summer corn mixed in. 

Grilled Corn Guacamole - an easy homemade guacamole recipe with some grilled corn mixed in. Perfect for summer!

Click for the full recipe


Okay guys, who’s been watching Once Upon a Time since the beginning?

I think I mentioned that I was obsessed with it and I watched all of season 1 within a day and a half or something ridiculous like that.

But now I’m stuck on season 2. Because Mulan’s there. And I had it in my brain that only classic fairy tale characters were allowed in Once Upon a Time and dangit, Mulan doesn’t belong there!

And Frankenstein. Frankenstein shouldn’t be there either!

What is happening.

Then I went to the IMDB page for the show, and I see what appears to be the Frozen girls? In really bad wigs? Stop, just stop.

Tell me, is it worth continuing? I’m just not into it like I was and it’s kind of depressing because I have the worst time finding new shows to watch.

Speaking of dressing up in bad wigs, Halloween is just over a week away and I cannot be more excited. Mostly because I gave up wine in an attempt to lose the 10 pounds of tacos and wine I’ve put on since July and I’m totally allowing myself some before/during/after trick-or-treating. Because kids. Kids everywhere. Kids ringing the doorbell. Eep.

If you’ve got a Halloween party coming up, I’ve got the perfect thing for you to make! Who doesn’t love a layer dip? Especially if it’s dressed up as a Jack-O-Lantern?!

Click for the full recipe


If you’ve been reading my little blog for awhile, you might remember that last summer I was very pregnant and obsessed with Mexican food. I’m talking enchiladas-three-times-a-day obsessed. Priority number one when we go to Colorado was finding the Mexican restaurant that would satisfy all our my needs. We found that place and visited at least once a week.

I gave up my habit once the baby was born and we didn’t go back until the week before my husband deployed. Since I was no longer pregnant, I decided not to eat my weight in deep fried beef tacos and instead ordered the fish tacos. This came out. It was some kind of minced fish swimming (get it?!) in a mayo-based sauce. It was awful! And I’ve been dreaming about perfect fish tacos since that day.

These tacos are everything I wanted in a fish taco. Light, fresh, and so tasty! It’s just pan-fried filapia with lime guacamole and a cabbage slaw made with coconut oil (!!), all wrapped in a fluffy flour tortilla. I cannot imagine a better fish taco!

The coconut oil in the slaw was so perfect. It really adds more of a scent than a taste but it gives the taco an even more tropical feel. If you don’t have coconut oil or just don’t want to use it, vegetable oil would work perfectly.

One year ago: Baked Peanut Butter Doughnuts with Chocolate Glaze

Fish Tacos with Guacamole and Cabbage Slaw
adapted from Food & Wine
  • 2 avocados halved, pitted and peeled
  • 1 small jalapeño seeded minced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped cilantro
  • 5 tablespoons fresh lime juice divided
  • kosher salt and freshly ground pepper
  • 4 cups about 1 bag of coleslaw mix
  • 2 tablespoons coconut oil melted
  • 2 pounds tilapia cut into 2-inch strips
  • 10 7- inch flour tortillas warmed
  • 2 roma tomatoes diced
  • Lime wedges for serving
  1. In a medium-sized bowl, mashed avocados with jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice until it reaches desired consistency. Season to taste with salt and pepper. Set aside.
  2. In a large bowl, toss together coleslaw mix, coconut oil, and remaining 2 tablespoons of lime juice. Season to taste with salt and pepper.
  3. Heat a skillet over medium heat. Spray with nonstick cooking spray once hot. Lay strips of tilapia in the skillet. Cook only a couple minutes on each side, until browned and cooked through.
  4. To assemble tacos, spread a large spoonful of guacamole on each tortilla. Top with fish, tomatoes, and slaw. Serve with lime wedges.