Mexican and Tex-Mex foods are so freakin' fun. They're always super bright and colorful and filled with fresh fruits and vegetables. It's the best style of food to eat with others, whether it's a huge piled of supreme nachos, a taco bar or big bowls of salsa and guac (guacamolly's guacamole, of course!). However, Tex-Mex food is also typically easy and fast to prepare, making it ideal for busy weeknights.

It's the perfect food. It provides sustenance given that it can be prepared quickly and is relatively nutritious. However, it can be a totally pleasurable experience by adding unique flavors and enjoying it with friends and family.   

The other night I was in the mood for something fresh and fun, so I whipped up some fish tacos using the fresh trout John caught. 

I ended up going a little overboard. I made cilantro + lime rice, cumin black beans and not one, but TWO taco toppings: 1) pineapple + jalapeno salsa and 2) purple cabbage slaw. I also made enough food for 10 people even though it was only John and I.  I had tacos for breakfast for quite a few days. 

The slaw was easy-peasy. Thinly sliced purple cabbage and carrots mixed with a dressing of vinegar, olive oil, a little mayonnaise and some s + p. It's such a simple dish, yet that little bit of crunch and freshness brings tacos to a new level. 

I think the real star of this meal was the pineapple + jalapeno salsa. It was sweet, spicy and refreshing. 


  • 1/2 fresh pineapple - cut into chunks
  • 2 jalapenos - seeded and minced
  • 1/2 red pepper - diced
  • 2 small tomatoes - diced
  • 1/4 red onion - diced
  • 2 cloves garlic - minced
  • big bunch of cilantro - chopped
  • 2 limes- juiced 
  • splash of olive oil
  • splash of vinegar 
  • pinch of cumin
  • s + p

In a bowl combine the vinegar, olive oil, lime juice, cumin and s + p. Whisk to combine. Add all other ingredients and let sit in the fridge for 10 - 30 minutes before serving. 

This was such a fun meal to make and eat. Although it was a random weeknight, the food turned the experience into a mini fiesta. Ole!  

AuthorMolly Streuli