I have fallen into a food love over the past year. If you stop by here regularly, you know I crave all things spicy and from the sea. So it makes sense that fish tacos - with my own spicy chipotle crema - have their hooks in me.

You can use the fishy of your choice. Grill it, bake it, fry it - you're in control. I happen to get all tingly for lightly breaded, crispy fried or baked fish in my tacos, because that thin layer of crunch adds another layer to an already multi-textured dish and I just...oooh...I need a moment to compose myself.

{sigh} Oh. So, as I was saying.

Fish tacos can be super simple and light. You could even make it so easy as to, I dunno, buy top-quality, wild-caught fish sticks. Cook them according to package instructions. Serve them in warmed, store-bought flour tortillas. Top them with shredded cabbage, diced tomatoes, thinly-sliced sweet onion, slices of avocado and my frighteningly easy chipotle crema.



I often do make such shortcut fish tacos -- can you say 'frozen aisle'? -- for a quick weeknight dinner {especially during winter, when the delicious villagers local citizens don't walk the estate at night}. You can go so far as to make side dishes, like rice and beans or a salad, or you can just go full-on taco feeding frenzy.

Just remember, you'll have to clean up that mess.