I should call these Revelation Fish Tacos.
I can't begin to describe how freakin' delish and easy this was. I've never had any desire to eat, much less make, fish tacos. Actually, that's a big fat lie. Several months ago, at a company Christmas party at Tacolicious, a platter of fish tacos passed before me. I tried one, just 'cuz it was there. Wow! Amazing! Who knew? No fish taco made it past me for the rest of the evening. I'm not a big fan of fish, yet, I remember thinking quite seriously: "I must figure out how to make these!" Then I forgot all about it. Until now.
While waiting for Gwyneth Paltrow's new cookbook to make it's way through the library wait-list to me, I got My Father's Daughter again. I am a big fan of this book. The photo of her fish tacos and fixin' spread was the first thing that caught my eye and attention this go-round with the book.
The fish (something white and flaky like cod or halibut is recommended-but if you're a big 'fraidy-cat like me, frozen tilapia works just fine) is cut into strips and batter fried in a 1-1 ratio of beer and flour with a little salt and pepper. Super simple.
The fixin's include:
- shredded cabbage with lime juice and salt
- crema: sour cream with lime juice and salt
- pico de gallo: red onion, halved cherry tomatoes, cilantro, lime & salt ~ chopped jalepenos optional
- sliced avocado sprinkled with lime and salt
- corn tortillas heated on the stove burner
Done & De-lish.
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