Tacos (or burritos or Mexican salad or whatever) are always a standard around my house. Chances are I have the staple ingredients in the cabinet, and the dish is a catch-all for any fresh produce I have. Zucchini in my tacos? Suuuure. (Especially this time of year, when zucchini goes in everything.) So last night when I thought, well, we can always have tacos, I then thought, why not fish tacos? And then I got really excited, because I love well-made fish tacos.
Now I should offer a disclaimer that the last time I made fish tacos, the fish I used (from an anonymous market in town whose name rhymes with ‘Bowl Moods’) was terrrrrible. It was mushy, mealy, and fell apart. The mealiness was the most offensive part- it was so bad I didn’t even eat any of it. So this time around, I was really looking to get it right.
And we did! We bought cod this time (again from the Market-Who-Shall-Not-Be-Named) and M whipped up a tempura batter for it. I got to work chopping cilantro and avocados for the delicious white, creamy sauce that compliments fried fish so well. I used a 1/4 cup of both mayo and sour cream, 1/4 cup chopped cilantro, 1/2 of an avocado, 1 diced clove of garlic, and a pinch of salt. Mix and mash it all together, et voila! I also topped my taco with tomato, green cabbage, and roasted corn. M likes cubed cantaloupe on his (blech) and wants you all to know that this is actually a picture of HIS taco. Since I was too hungry and excited to fuss with photos!