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Hello, hello, and welcome to Friday Faves, May edition.

This week I made a preview meal of next Monday's Cinco de Mayo — my husband's favorite blackened fish tacos.

I pulled my wild Alaskan pollack from the freezer (I've really enjoyed this wild fish delivery box), dusted it with blackening spices and cooked it in mere minutes.

I topped the tacos with Mexican coleslaw (I made it with broccoli slaw) and served my cilantro lime rice and refried beans on the side.

Perfection on a plate — and healthy too!

With that, let's dig into this week's Friday Faves.

A few of this week's new or updated recipes

• ​The Best Bloody Mary​
• ​The Best Arugula Salad with Parmesan​
• ​Lemony Chicken Piccata Pasta​
• ​Asparagus and Mushroom Frittata with Goat Cheese
• ​Creamy Dilled Red Potato Salad​

Reader question of the week

Caitlyn asked: "I will be making these for Cinco de Mayo! But could I braise the pork ahead of time and then crisp up the day of?"

Yes Caitlyn, you can! It's a great make-ahead recipe. Bring the pork to room temp before re-heating so it doesn't take longer to warm and then dry out.

Enjoy!
Heidi

If you make FoodieCrush recipes please let me know! ​Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe, leave a comment, or share it on Instagram and tag me @foodiecrush. ✌️

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