I tried fish tacos for the first time a few weeks ago and have been searching for the perfect recipe ever since! Unfortunately, I didn't find anything that suited my taste, so this is a combination of modified recipies from chow.com and allrecipes.com. Enjoy!

This is probably the most involved dish I've posted so far (until I make my famous Gumbo that is) but it's WELL worth it. This is for the slow cooker and it comes out Fanfreakintastic! I've made this a few times and I've finally got it perfected. This isgood for a party or as in my case, something to make and eat for a week.The mix of the biting chipotle with the lime infused into the pork and the fresh, light slaw on top followed by the subtle zing of the cilantro.. Well, it'll make this a new favorite of anyone who tries it! I had the idea for this a couple years ago and couldn't find a recipe exactly as I imagined. So I made my own. After a few rounds of trial and error over the years I've finally got the methods down for the best results.I use purple onion because yellow, white and green were too strong. I now add the chipotle to the base instead of after pulling the pork because chipotle is very strong. It can easily overpower the subtle, delicious flavors we're infusing into this dish for hours. The trick is having the perfect blend of the spicy, tangy, zesty slaw and the savory of the cilantro. I use honey in the marinade because the sugars in it makes a world of difference in the caramelization of the sear.... Anyways just, Mmm, SO good!Enjoy! That's an order!

There's a million ways to make fish tacos, and this is my version. Because I'm a proud West Coast Canadian, I used salmon instead of the usual whitefish, and put a hint of maple syrup in the sauce. The best thing about this recipe is that everything can be made ahead of time, and assembled at the table.

The star of this leftover wonder is the salsa. I was just hungry for fresh. Fresh something. I had a small pineapple from my yard and some jalapeño from our pepper plants. I was trying to use up things that were going south. So we fired up the grill and had a feast.

My kids got this recipe on the farm after strawberry picking. I modified it a little so I could make it right away without having to run to the grocery store.

I'm known for healthy, simple meals I can cook in a small kitchen. I added cheese and lettuce to mine.

In the picture I also made a mango salsa. 1-mango, half a red onion, cilantro, and squeezed 2-limes. Diced it up and mixed it all together. Great on the tacos or with chips!

I LOVE to cook and love even more to try and match or outdo delicious meals I find eating out. It's always healthier and usually tastes better. These are inspired by Rubio's Shrimp Tacos. I served them with Salsa and a side of Chipotle Pinto Beans