Hey Guys! I was strolling through Sobeys the other day with my mom when she called me over to tell me about how good of a price the pork shoulders were. She was right, and the butcher assisted us with picking one out for me, which cost a whopping seven dollars. It was supposed to be super hot the next few days so I knew I needed to figure out some way to cook it in the slow cooker that was still fun but didn’t require an oven for side dishes (because I loooove oldschool hashbrown casserole!). So, I took inspiration from the awesome roasted meat dishes in Pati Jinich’s Mexican Today cookbook (you guys should check it out!) and decided that this pork shoulder should be slow cooked with a chipotle adobo sauce. This was 100% an experiment. It could have been a 10$ total fail. But, I lucked…
Hey! Fish tacos are 100% one of my favorite indulgences in life. The crisp lettuce, spicy fish, cool and creamy avocado-lime crema and bright pico de gallo… it’s all so, so good. Plus, it’s actually pretty healthy (if you can force yourself to eat in moderation). Unfortunately a lot of the fish you get in fish tacos out a restaurants is breaded and then fried… so this is totally a make-at-home thing if you’re looking to keep it healthy! I love to make enough spicy fish and fixings to have tacos 2 ways- once for dinner as traditional tacos, and once as a bowl for a nutritious, low carb meal. I figure if I’m going to put in the effort, it may as well last me a few meals!. Fish Tacos 2 Ways! Makes 4 meals for $12.71 or $3.18 per serving For the crema: 2 avocados 1/4 cup greek yogurt…