I've had the most particular cravings lately.

Sunday, after my Thanksgiving hankerings were satisfied, I couldn't rest until having a Turkey Burger from my favorite spot.

Every bite was better than the last.

Then, just a few hours later, I wanted a rice & grilled chicken skillet bowl. I had the rice & chicken, but I didn't have the peppers, onions, seasonings & other goodies to jazz it up.

By the time Monday rolled around, I was already dreaming about fish Tacos. So, I headed straight to the farmers market after leaving the office, and snatched up everything I needed.

Small flour tortillas
1 head of raw spinach
1 Bell pepper
1 Cucumber
1 Onion (whichever kind you prefer)
1 Small tomato
1 Lemon
2 Tilapia fillets
Dash of hot sauce
Garden fresh salsa (store bought, not pictured)
Questo (store bought, not pictured)

Okay, so I cheated on the salsa & queso, but I was too hungry to make everything from scratch, and I only needed a couple spoonfuls of each.

Once everything is chopped & measured, it only takes about 10 minutes to prepare the tacos.
I grilled the fish, but tilapia bakes up quickly & easily, and that's always another option. In my case, I wanted the peppers & onions lightly grilled, too, so I just threw them in once the fish was almost done.
The oven did come in handy for warming the tortillas & melting the queso.

Throw everything on the tortilla as you'd like & dig in!
Apparently white wine goes best with fish and complements its light & buttery texture. However, I like my wines more full-bodied, no matter the meal. Thankfully, I had a bottle of my favorite red handy, and in my opinion, it paired perfectly.