(This post originally published in 2014. Photos updated on February 18, 2017.)
Can we talk TV for a minute? I have to get this off my chest.
We finished Breaking Bad last week. I have heard so much about it over the past few years so I just knew we were going to love it. We kind of hated it. Well, we hated the first 3 seasons. It took us 3 months to get through them. I finally got really into it in the last episode of the 4th season. Like, really into it. Like, WE HAVE TO WATCH ALL THE EPISODES RIGHT NOW into it. And then when we finally made it to the very last episode? That everyone said was perfect? That everyone said they cried over?
It was stupid. And I hated it. And I wish I’d never even started the show.
Ugh. It was like LOST Part 2 for me. Super frustrating ending where nothing was really wrapped up.
I’ve given up on TV. Except I’m currently marathoning The White Queen (again) because I’ve been sucked into The Cousins’ War book series by Phillippa Gregory (again).
If you know me at all, you know that I am a Qdoba addict. Ad. Dict. I could honestly eat there once a week for the rest of my life and never get sick of it. I love the burritos, the nachos, the guacamole, everything.
But a couple months ago I was watching something and someone mentioned how they were hooked on the the barbacoa beef tacos at Chipotle and that was it. I was at Chipotle the next day (after picking up Jack in the Box for my husband), ordering the barbacoa tacos. And I’ve been back pretty much every week since then.
The barbacoa at Chipotle is shredded beef that’s cooked with chipotle peppers, cumin, gloves, garlic, and oregano. It’s kind of spicy but Â not so much that my wimpy self can’t handle it. It’s absolute perfection in the crunchy taco shells with some crisp lettuce and a teeny bit of cheese. And maybe a little salsa. That’s all it needs.
This tastes pretty much just like Chipotle’s. I ate my weight in tacos the night I made them. And it’s so simple to make since it’s in the slow cooker. A hundred times easier than taking 3 kids into Chipotle and yelling your order at the poor person behind the counter because everyone else in there is so freakin’ loud.
If you like the barbacoa tacos like I do, you must try this!
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 theÂ Mexican restaurant that would satisfy all ourÂ 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.