Fish Stick Tacos

I thought I'd share one of our favourite quick and easy meal ideas. This is perfect at the end of the week or on weekends when you don't need leftovers for lunch the next day. There are so many things to love about fish stick tacos: it takes about half an hour to prepare and it isn't a heavy meal. Plus, Howard and I can usually finish everything, meaning there's no waste or leftovers to pack away.

To start, purchase your favourite breaded or battered fish stick brand and follow the baking instructions. I bake around 5-7 fish sticks depending on how hungry we are. The ones we buy take about thirty minutes in the oven, which gives me time to prepare everything else. We also buy large size tortillas.

Garnish #1
1 medium size tomato
1 medium size onion
1 sprig of cilantro

Dice up the tomato and onion.
Keep 3/4 of the tomato and onion in a bowl.
Put the remaining 1/4 of tomato and onions in a blender. Set aside.
Chop up one sprig of cilantro and mix it into the bowl of tomatoes and onions.

Garnish #2
1 mango

This can be optional, but we love the sweet taste of mango with the fish sticks. Dice up the mangoes and set it aside. If you want more sour notes and crunch, don't use ripe mangoes, use firm ones instead (similar to mango salads).

Garnish #3
2 small-medium sized avocados
1 clove of garlic
1 sprig of cilantro
1/4 of diced tomatoes
1/4 of diced onions
1-2 small limes
Salt and pepper to taste

Add the avocados, garlic, cilantro, lime juice, salt, and pepper into the blender with the chopped tomatoes and onions. Pulse until smooth. See how quick and easy that was? Guacamole in under a minute!

Lettuce is also optional, I think as long as you have garnish #1 and #3, the flavours are there to work with the fish stick. But, if you have a bit more time and ingredients on hand, include the mango and lettuce.

You leave all of the mise en place out and warm up the tortillas. When the fish sticks are ready, everyone grabs a plate and piles on the deliciousness. You can even have wedges of lemon out if people want to squeeze some more citrus over their taco creations.

Enjoy!

Paradise Island, The Bahamas

Our last and final stop on the cruise was Nassau in the Bahamas. For this island, we decided we would spend our time at Atlantis on Paradise Island. Along with many of our cruise-mates, we all piled on a bus that would take us there.

The resort is gorgeous from afar and when we hopped out of the shuttle bus, I couldn't help but notice a very fishy smell. Of course, it dawned on me when we toured the resort that the smell was coming from all the aquariums and habitats. But honestly, the smell doesn't register for long because of all the wonderful sights.

Here is the main lobby of the resort and one of the three aquariums. Just stunning isn't it?

Outside, there are water parks, beaches, and restaurants. Don't think we would be bored if we stayed for a week here.

A school of fish swim by as we eat lunch.

This place is so grand looking!

My favourite part of the resort, all of the aquariums.

You sir, are bigger than me!

Our tour guide holding up a conch. You can eat these in town, they're served in many different ways.

We are saving up, this is one spot we want to return to! Not only for all the aqua-adventures, but for the food too. The resort has restaurants by chef Nobu Matsuhisa, Jean-Georges Vongerichten, and Bobby Flay.