Tilapia Tacos + Black Bean Salad

My name is Maggie, and I am a taco-holic.

This is the sixth taco recipe that I've posted on A Bitchin' Kitchen. If I could open a restaurant or a food truck that exclusively sold tacos, I would. In addition to being insanely delicious, they're one of the most versatile foods ever. Do you want a quick and healthy taco? You're looking at them in this post. Do you want a slow-cooked and indulgent taco? Allow me to refer you to my barbacoa recipe. Do you want to show your hippie vegetarian friends some love? Black bean and sweet potato tacos make them happy.

You name it, I've probably tried to stuff it in a tortilla. Chicken. Vegetables. Donuts. Soup. Cans of beer. Okay, the last 3 didn't happen. I'd never disrespect a beer like that.

Today, our tortillas are stuffed with seasoned tilapia, a spicy jalapeno and cilantro onion salad, and fresh slices of ripe avocado. I mixed up a quick black bean salad to go on the side, which, incidentally, would also be great stuffed in a taco. If you're into planning ahead, make the salad the day before you want to eat it - it gets better with age.

One more thing - I know a lot of you follow this blog via Google Reader. As you may have heard, Google Reader is shutting down on July 1st, and I don't want to lose you guys as readers! I recommend switching over to BlogLovin' or Feedly as a replacement. I always update Facebook with new posts, so following me over there will keep you up to date as well. Thanks in advance for taking the time to make the switch!

Lemon-Lavender Shortbread Cookies

I'm having a bit of trouble focusing on this blog post, because I just got done watching the season finale of Girls for the second time. I have so many things that I could write regarding this episode, especially pertaining to Shoshanna's speech (which I won't elaborate on because I don't want to spoil things for those of you who haven't watched yet), however, my main bit of confusion stems from one minor detail of the episode: why the heck did Marnie steal the menorah? What was the point of that? Am I missing something here? Thank you Lena Dunham for messing with my mind, yet again.

Let's talk cookies. That's why you're here. These are my attempt at summoning spring weather. I love winter, but I'm at the point of the year where I'm over it, and I'm ready to experience the two glorious weeks of beautiful weather that DC gets before becoming disgustingly hot and humid.

Typically, I avoid using hard to find ingredients here on A Bitchin' Kitchen, because I want you guys to actually make the stuff I post. Half the fun of blogging is getting a comment from someone telling you that they made and loved your recipe (not that this one is my invention, credit goes to Kristin for that!) However, these are really tasty, and worth the pain of finding culinary lavender (there's a link to buy it in the recipe below.) The lavender taste is subtle in these, but don't be tempted to add extra. You want these to taste like cookies, not soap! The lavender gives these a nice, light, floral flavor and scent, and you mostly taste lemon and butter.

Toasted Sesame Ginger Salmon

Remember last August when I started an oven fire, and 5 firemen had to come and save me help this nincompoop who couldn't properly operate a broiler?

That was an embarrassing day.

This is the recipe that caused the fire! I know you're all dying to make it now, given that I'm prefacing the recipe with a story about it bursting into flames.  For obvious reasons, it took me about 7 months before I decided to make this again, but now that I know how to cook it without it igniting, it will be on the regular dinner rotation. This is officially my new favorite way to eat salmon. It gets popped in a quick marinade, broiled until crispy, and topped with a sweet, gingery glaze. Serve it with brown rice and you've got yourself an easy dinner for two.

When I first cooked this in August, I made the grave error of putting the oven rack as close to the broiler as possible. Don't do that. This is an oil-based marinade that's going to spit and splatter while cooking, and you do not want it to splatter on the broiler coils.  I'm no expert on oven fires, but I'm pretty sure that's why things went awry last summer.

I can't say I'd mind if 5 firemen showed up again, but I'd prefer that it be for reasons other than extinguishing my kitchen fires. Just sayin'...