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Change up taco night with Cubano Tacos! It’s everything you love about a Cuban sandwich but as a taco!

Cubano Tacos - everything you love about a Cuban sandwich as a taco! Perfect way to switch up Taco Tuesday!


Let’s address it.

Yes, I put pickles on tacos.

But stay with me.

You like a Cuban sandwich, right? Who doesn’t love a Cuban sandwich?! So this is a Cuban sandwich. But as a taco.

Eh? It’s a good idea, right?

I had 4 the night I made them.

A few more the next day. I’m a little obsessed.

Click for the full recipe


(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).

Click for the full recipe


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This post sponsored by ALDI. All opinions are my own.

Slow Cooker Carnitas Street Tacos - delicious tender pork on top of corn tortillas with diced onion, fresh cilantro, and salsa on top! Your whole family will love this easy dinner!

My kids have started this thing where they expect tacos every Tuesday. Like, the littlest wakes up on Tuesdays and starts chanting “Taco Tuesday! Taco Tuesday!” before he’s even had his cereal.

We’ve always done Taco Tuesday off and on but now it’s an issue if there are no tacos on Tuesday.

Which is fine, tacos are my favorite food ever, but man, I’m worried I’ll forget one week and have a full-on revolt on my hands.

Click for the full recipe


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  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!

Barbacoa Beef
  • 1/3 cup apple cider vinegar
  • 4 teaspoons minced garlic cloves
  • 4 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 3/4 cup chicken broth
  • 3 tablespoons lime juice
  • 3 -4 chipotle chiles in adobo
  • 2 tablespoons vegetable oil
  • 3 bay leaves
  • 4 -5 lbs chuck roast
  1. To make the sauce, combine vinegar, garlic, cumin, oregano, pepper, salt, cloves, lime juice, and chipotle chiles in a blender and blend until well blended.
  2. Remove most of the fat from the roast and then cut into large chunks (approximately 6).
  3. Heat oil over medium-high heat. Once hot, add chunks of meat and sear on all sides.
  4. Place seared beef in the slow cooker and pour sauce on top.
  5. Pour in the chicken broth and add bay leaves.
  6. Cook on high heat 5-6 hours or on low for 8-9 hours.
  7. Remove meat and shred. Return to slow cooker to keep warm.
  8. Serve as desired.



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.