This recipe originally comes from Pinch of Yum, and it instantly became one of my favorite easy dips/sauces.
What makes it magic? It’s easy, it’s healthy, it’s versatile, it’s delicious!
Use it as a veggie or cracker dip. Smear it on just-cooked fish, chicken, or burgers. Use the thinner version to drizzle over fresh tomatoes, or roasted vegetables. I bet it would be amazing blended into twice-baked potatoes — or twice-baked cauliflower!
Yesterday morning, I was doing a writing exercise that asked me to think about painful places I don’t want to return to, and how that relates to my current writing. As I mulled over possibilities, one that came back to me was late 2009, when my dad was dying. At the same time, my mom was slipping deeper into the grip of Alzheimer’s, and our kids were either away at college or soon to be there.
So many exits, all at once. All that loss brought out something in me I hadn’t experienced since my teenage years: eating because I just wanted to stop hurting — even if it was just for 30 minutes.
I love fish tacos because:
- They taste great!
- They’re easy to prep ahead of time, leaving you just a couple easy things to do at the last minute.
- They’re so customizable. Depending on what ingredients you provide, they can be gluten-free, dairy-free, Paleo, Whole30, nightshade-free — pretty much whatever! If you have a vegetarian in the crowd, they can even leave off the fish and still have a nice variety of flavors to fill their taco with.
Find my original post here. It explains how to make the spicy crema sauce, and how to prep and set things up for a fish taco bar — great for a party, or a big picky family!