I just walked in the door from a gathering and was reminded of what a delicious dinner we enjoyed tonight. The aroma still lingers. But in the best way possible. Don't let the aroma deter you. It's totally worth it.
Fish Tacos, Baby.
Really, there is no recipe for fish tacos. Just a mind blowing combination of a few of God's good gifts. Tacos can be way overdone and, um, greasy. But that isn't necessary people. Let the simple goodness of a few tasty ingredients take center stage on this one. Please, my friend, follow along with me for a minute….we makin' tacos.
This is how we rock fish tacos on the homestead, but changes are optional and totally welcome. Unless you eat them here with us, in which case, this is how we eat them and no changes are allowed.
First, I slice up my purple cabbage. I think purple cabbage is sweeter and a little crunchier. I prefer it for tacos. Thin strips….
Perfect, there we go.
Now, I add some cilantro. Gotta have the cilantro. Unless you are my friend Justin, who thinks that cilantro tastes like the nasty food left in the bottom of a sink (and he would know how?). He can no longer be my friend. Goodbye, Justin.
There's our cilantro all green and good. Green = Good = I love.
Now, keep playing along with me for a minute. Imagine that you have sour cream and a lime. Imagine that you weren't a brain fart and actually put those ingredients on the grocery list like you meant to a thousand times. Imagine, then, putting about a quarter cup of sour cream and the juice of one lime over this nice cabbage/cilantro slaw. Thank you for your cooperation.
Ah, yes, the avocado. Avocado is a must for fish tacos. It's creamy. It's smooth. It's decadent. It's the creme brulee of vegetables….er, fruits? Or whatever the heck it is. (One of the worst parts about blogging I have realized is that everyone figures out quickly how much you DON'T know!) Slice that bad boy. Here's a tip, which you probably already know: Use a spoon to loosen the avocado from it's skin. Then, while it's still in the skin, slice it with a knife. Much easier than cleaning the green goo off your cutting board.
And, here I was, thinking I was just full of useless information.
…and here are the beautiful onions. Grilled, just a wee bit to take the harshness and stickiness out of them. Onions have GREAT flavor, but man they can be smelly! If they were sweet onions I would just slice them super thin to eat raw on the tacos, but I only had a purple one. And they can be potent. So I cooked it a lil.
Now here's the fish. Wild-caught Cod. Previously frozen – because that's all they have this time of year. Dang winter is crampin' my fresh style, man. I cook the cod in a cast-iron skillet on the grill (this keeps the fish smell from comin' inside!) Grill the fish for maybe, 10 minutes or so, or until it's flaky.
Little bit of olive oil:
Little bit of cumin:
Little bit of chili powder and salt:
Now, for the novice fish taco maker, this is something VERY important. You must, must MUST use corn tortillas. They are flavorful and corny and the perfect size. Homemade is BEST, but these guys are pretty good too (especially when you're in a hurry!) Use corn tortillas. Just do it. Throw them on the grill when your fish is just about finished (maybe, 30/45 seconds per side). They get nice and warm and toasty – a must.
So here we are:
– Sour Cream
– Dash of lime juice
…all served nicely on a corn tortilla. Use your hands at this meal. Make 'em as you eat 'em at the table. That's half the fun.
I ate four. I'm not kidding.
Then, I ate a cup and a half of ice cream.
And I'm still hungry. I'm starving, really. I'm ravenous!
I love nursing because I burn at least 11,000 calories a day.
Which means I get to eat 13,000.
Which means that I'm going to