Fish tacos are one of my favorite meals to prepare because you can stretch a little bit of fish into a much bigger meal, while still letting the true flavor of the fish shine.  The key to making great fish tacos are fresh fish, quality produce and this secret sauce. 

What to do with lobster heads if you’re not like my mom who sucks them dry and clean every time? Make bisque!

Poisson cru is a staple fish dish of Tahiti. It is what sashimi is to Japan, poke is to Hawaii and ceviche to South America. Poisson is the French word for fish and cru means coconut. These are the two main ingredients for this tropical and healthy meal that I personally enjoy eating over a bowl of brown rice.