The Best Fish Tacos. Ever.

A few months ago, we took a fantabulous two-family five-day trip to Palm Springs. Four adults, and four boys, six and under. We played. We swam. We jacuzzi-ed. In the evenings we took turns cooking: chicken nuggets, pasta, tuna salad with crackers and sliced cheese for the minions.

For us: expertly-prepared and divinely seasoned steak, fresh fruits and salads, and fish tacos the most deliciously moist, cilantro-fied and lime-kissed halibut tacos I have ever eaten. 

Normally, I don't write down recipes. At best, I half-guess cups and tablespoons and simply throw in dashes of herbs and pinches of flour, tasting as I go, ultimately ending up with a delicious result, but never exactly the same as a previous iteration. But these were so so good. 

Hence, for posterity's sake, le recipe, courtesy of my lovely friend, Flour Girl Wedding Cakes.

halibut
salt & pepper
1 bunch cilantro
2 or 3 limes
3 or 4 cloves garlic
olive oil

Cut halibut into bite-sized pieces and throw in a bowl. Season with salt and pepper. Zest one lime and squeeze the juice of the others over the fish. Chop the cilantro, and add to the bowl. Mince or press the garlic, toss it with the fish and other goodies then generously drizzle with olive oil. Marinate for 2-5 hours in fridge. When ready to devour, throw in sizzling skillet until nice and yummy! Serve in tortillas (obviously) with guacamole, lettuce, tomatoes, more squeezed limes and hot sauce.