I’m baaaaaaack! To say 2018 was expeditious, exhausting, and left me spending far too much money on takeout would be an understatement. My company took on a massive undertaking with what we dubbed the “Emagine Project” and on January 2nd, we called it a success and should’ve taken a nap! We didn’t. The show must go on…

That being said, I didn’t have much time for cooking, let alone talking about my cooking. I could’ve made time, but I would’ve had to give up my sanity and sanity trumped food.

A lot happened, personally and professionally, in 2018. We moved into a new house. We both bought new cars. We lost a dog and gained a psychopath, whom we love dearly. I reunited with my best friend of 10+ years after a four year divorce. I became Team Lead. Then I became a Manager. Most importantly, I started a Hello Fresh subscription. You. Guys. It’s a game changer. Before I tell you why, below are some snaps of 2018.

Our sweet Rox – we miss her everyday.

Our sweet Brooks, our little pyschomaniac. He’s cutest when he sleeps.

I started Hello Fresh halfway through 2018 from a free week a friend gave away and now, 9 months later, I still get my biweekly box of gold. The best thing about HelloFresh, besides the grocery shopping being done for me, is the fact that I don’t have to THINK about what to make for dinner. It’s prepared in a brown bag in my fridge and I just whip it up. That’s the hardest part about dinners, right? Deciding what to cook. Something you didn’t make last week. Something that doesn’t take 2 hours to prepare. I think enough at work, I don’t want to come home and think some more. Pour me a glass of wine, give me my ingredients, and tell me what to make.

This is not a sponsored post for HelloFresh – but, if you haven’t tried it and your life is as bananas as my 2018, give it a shot.

Now to the goods. HF, as I will lovingly refer to it from now on, knows good food, but their specialty is… you guessed it, tacos. I’ve had blackened tilapia, southwest chicken, spicy pork… almost any way you can make a taco, but they always takes the classic ingredients and decorate them in glitter and unicorn rainbows. It’s inspired me to branch out with some of my own taco recipes. Below is my most recent creation. My sister called it “the best taco she’s ever had”. In my house, that’s a big deal.

Ingredients:

2 chicken breasts
1 packet fajita seasoning
2 radishes
1 roma tomato (or 1 container of grape tomatoes if you’re weird like me)
2 cups dole pineapple
1 tsp white wine vinegar
1 tsp white sugar
1 bunch cilantro
1 lime
2 tbsp. sour cream
salt
pepper
corn street tacos (# dependent of number of mouths to feed)

1. Slice radishes in thin disks
2. Thinly dice tomato
3. Zest and halve lime
4. Roughly chop cilantro
5. Dice pineapple
6. In a bowl, combine radishes, a pinch of salt and pepper, white wine vinegar, sugar, and a squeeze of lime
7. Dice chicken into small pieces and season all over with salt and pepper. Add 3/4 fajita seasoning. Heat EVOO in skillet on medium heat and cook until browned and cooked through. Remove from skillet and set aside.
8. Throw tomato in skillet and blister slightly (or save it and add to pineapple mixture if you like raw tomato)
9. In a small bowl, combine 1 tsp lime zest, a squeeze of lime, 1 tbsp. cilantro, diced pineapple, salt, and pepper
10. In another small bowl, add sour cream, a squeeze of lime, remaining 1/4 fajita seasoning, a pinch of salt and pepper
11. Wrap tortillas in paper towel and warm for 30 seconds in microwave
12. To tortilla, add chicken, sour cream mix, pineapple slaw, radishes and ENJOY

Now I didn’t take a picture of the above recipe, but I have made 84 tacos thus far in 2019 and below are the 2 pictures I did take 😉

I strongly encourage you add a sweet fruit to any spicy recipe from now. Tilapia and kiwi is another match made in heaven. Anyway, now that I’m not on Marco’s Pizzas VIP list, I will try my best to share my meals and the recipes more this year.

Bon Appetit, friends!