7 years ago I woke up before the sun. Not because of a crying child, but because I had to get ready for a very special day. I day I would pledge, in front of friends and family, to love Thatboy with everything I had to give, for as long as I could give it.
Prior to that moment we'd had discussions of marriage. Most of which involved Thatboy questioning if I'd ever be ready, and me questioning myself as to whether I wanted to bind my life to this man. We were so very young, with so much unknown in front of us.
Two years after that walk on Half Moon Bay, we made it official. Exchanged rings and vows. Celebrated with those close to us. And the road since then hasn't been easy. We've dealt with moves, loss of jobs and loss of family. But we've also gained friends and family. Weddings, births, and obviously Thatdog. We're still learning new things about each other, even though I never would have thought it possible, and we're still learning to work together in our relationship.
Thatboy and I didn't get to eat at our wedding. There was too much wandering from table to table, celebrating with our friends and family. I don't think I had anything but champagne in my stomach the entire day. Our coordinator noticed this, and rather than box us up something to take with us, she had a meal sent to our room. Thatboy and I took a nap - in our wedding clothes, and woke up to a hot meal waiting for us. We ate it on our balcony, overlooking the water, as husband and wife.
This is not that meal. In fact, I haven't cooked on our anniversary ever! And tonight is no different. This meal, however, reminds me of our first anniversary trip to Puerto Vallarta. Chicken marinated in tequila, topped with fresh strawberries and avocado, and wrapped in a warm tortilla. It's the perfect marriage of sweet and sour, crunchy and smooth, warm and cold. Things that just compliment each other.
Tequila Lime Chicken Tacos
1 chicken breast, sliced
1/3 cup olive oil
1/4 cup tequila
juice and zest of 2 limes (divided)
1 1/2 tsp ground coriander (divided)
1 avocado, chopped
1 tomato, chopped
4 strawberries, chopped
2 sprigs of cilantro, chopped
1 1/2 cups panko
4 Tbsp flour
- Combine chicken, oil, tequila, juice and zest of one lime, and 1 tsp coriander in a ziplock bag. Refrigerate for 30 minutes.
- In a small bowl, combine avocado, tomato, strawberries and cilantro.
- Add juice and zest of remaining lime.
- Season to taste with salt and peppe.
- Preheat oven to 450. Spray a baking sheet with cooking spray. Combine panko, flour, lime zest and `/2 tsp coriander in a bowl.
- Dip chicken in panko mixture and then place on baking sheet. Bake for 20 minutes, flipping halfway through.