My favorite dish was this Be Salad at Be Tulum — with avocado, cucumber, celery, green apple, mango and walnuts tossed in a mango/passion fruit dressing. Every bite was fresh and sweet and glorious. I’m determined to recreate it this weekend. Standby for results…

What’s a trip to Mexico without fish tacos? Our new friends Mike and Carrie (friends of our Infatuation friends) brought us here, to Taco La Eufemia, and it lived up to all of their hype.

The frozen margaritas helped, of course. This is what we washed down our tacos with — pineapple for B, mango for me — and the mango won because when it came time for round two, he switched his order to mango.

Another frozen treat… this ice cream in a jar at Casa Jaguar. It was a little steamy during our meal so I told B I could go for some ice cream. Lucky for us, this was one of their two desserts: vanilla ice cream with layers of berries on the bottom. We raced to the bottom because it was melting so fast; the only race that everyone wins is a race to the bottom of a jar of ice cream.

This guy was our last meal in Tulum and while I’d love to take credit for finding this spot off the beaten path, I can only take credit for following the directions provided in the New York Times’ 36 hours in Tulum. Chamico’s has no menu, no website, and they don’t speak a word of English… but it’s some of the most fresh, authentic food we’ve ever had. And the sand is white! (It’s the beach photo at the top of this post.) The perfect taste to leave in our mouths as we boarded the plane home. Til next time…

The payoff? B not only told me this was his favorite dinner party meal yet, but he also confessed this: “I realized this was going to be my first time ever having tacos without cheese — and I was nervous — but they really didn’t need it. The slaw and avocado cream were more than enough flavor.”

So it passes the true litmus test: my meat and dairy eating boyfriend loved the no meat, no dairy meal.

And don’t worry about the prep time — the best part of this meal was that I could make everything well in advance — the fish marinade, simple slaw and avocado cream. (And I even think it got tastier while in the fridge for a few hours.)

Next time I’m going to make the tortillas a little crispier and have more toppings on the table — maybe some peppers? — let me know in the comments what you put on your fish tacos.