I prefer battered fish tacos. Grilled are fine, but it has to be the right type of fish. More like a steak than a flaky fish.

Yep, battered is the way to go. I'm not a fan of Trader Joe's pre-made products generally, but will occasionally beer batter and fry cod or another affordable fish for tacos. Beer battered halibut along with some fries and homemade tartar sauce would be my go to fish and chips, but I don't make that often enough.

This feels like the start of one of those logic puzzles where you're given 5 sentences and have to solve it by comparing and contrasting. I'm still not awake enough for that...So...grilled fish tacos, but what kind of toppings do you put on it?
Whether grilled or battered, I love a good slaw on top. For me, it's usually cabbage, red onion, a big scoop of tomatillo salsa, and a mix of mayo and lime juice. Probably not even close to traditional, but not much I make is after I finish "enhancing" it. :)

I saute (not grill) the fish with sautéed onion & bell pepper, plus white wine. I tend to buy the fish with salmon and the cheap bottle of white, as I’ll poach the salmon with white wine the previous night.

Making birria quesa tacos tonight.

Using a few of my ghost peppers so it may get a little spicy.

fantastic! What is your birria recipe? I only use short ribs or some other singular meat. Do you use cinnamon stick? I was surprised to see it. I use this for my spice part, taken from a Birria recipe that I found online. I would send a link by request.

Spices
1 cinnamon stick (or see notes) 6 whole cloves ( or see notes) 1 teaspoon cumin seeds
2 teaspoon coriander seeds
8 peppercorns
2 bay leaves
—
1–2 canned chipotle peppers (optional), or 2–3 tablespoons adobo sauce ( from the can)
1 tablespoon honey, or sugar

My compliments to the chef! The missus just made us another one of them delicious French almond pear tarts :)
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Another successful breakfast side dish this morning from the missus - Chinese donuts (Youtiao?) with condensed milk for dipping!

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Chipotle in adobo, cinnamon stick, mexican oregano, cumin seeds, honey, garlic, peppercorns

Using cubed stew meat, a leftover sirloin cap slice, and the end of a roast I portioned.

Grilled cheese on San Luis sourdough with tillamook medium cheddar
grilled cheese & beet on Tartine country loaf with tillamook Swiss, safeway sharp cheddar, and beets; some cheese on outside per finkface
grilled avocado
leftover cold roasted beets (no extra seasoning other than the EVOO & salt from original roasting)

Cheddar, onion, and bell pepper scramble with a few strips of crispy bacon.

Saturday brunch carbs
chocolate croissants (higher-end version that kipper mentioned ages ago)
chocolate croissant (final Trader Joe’s version)
plain mini croissants
tartine toast with butter
bunny buns with peanut butter / cherry preserves
bunny buns with matcha milk jam

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For dinner I made a garbage salad of all the stuff I had in the fridge and needed to use:

lettuce
bell pepper
carrot
grape tomatoes
a slice of deli Swiss cheese
a slice of deli pepper turkey
a hard boiled egg

And a slice of sourdough toast with a little butter

And wine (a Rhone blend)

And in a bit I'll have the oatmeal raisin cookie I got at Standard Baking this afternoon.

That salad sounds delicious.

Sunday fun day bruncheon:

assorted toasts with spreads including matcha milk jam, crunchy peanut butter, cherry preserves, & butter
french toast with Safeway organic maple syrup
Poppy bagel with scallion cream cheese and sliced tomatoes / red onion
Galia melon, balled
Coffee with oat milk
iced water
sparkling water

Griddled flour tortillas for big tacos with leftover turkey taco meat, beans, rice, avocado, & jalapeño - topped with leftover lime, chopped onions & cilantro/parsley, and pico de Gallo

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For breakfast, baked Irish oatmeal with cinnamon, raisins, crunchy sugar and cream and a side of Johnsonville sausage paddies. So much left over that I'll be having it for breakfast all week. (Yum)

Then late lunch/early dinner of Lou Malnati's pepperoni and green pepper deep dish and a side salad with Lou's sweet vinaigrette.

I was all set to hit the like button but then I got to "green pepper " and started gagging .

I love lou malnattis so much. I should try the green pepper next time for my own pizza. I’m not making Deep dish and I won’t bring pepperoni into the house but boy is pepperoni pizza a forever favorite. I also love love love the Lou salad with their dressing. I love Lou sooooo much.