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Fish Taco

Yes, I do love fish tacos! You can just go so many ways, this time I went with pan fried seasoned cod, crispy tortillas, red cabbage slaw, chipotle crema, and sliced avocados.

Lunch was some Chicken Soup

First the slaw for some brightness and color. Shred some cabbage – I got some red this time.
Squeeze 1/2 a lime over it and mix in some dried cilantro. Let it sit while you prepare the rest of the taco.
Next is the chipotle cream. Start with a can of chipotles in adobo.
Get 1 or 2 peppers, they can vary in size.
Pup about 1/4 cup each yogurt and mayonnaise into the blender.
Plop the peppers in, and a teaspoon of the sauce.
And give it a whir.
Slice an avocado in half. Half now and half for Bacon Avocado Toast tomorrow.
So many theories on how to keep avocados from browning, leave the pit in, cover in oil, cover with lime/lemon/vinegar. What browns avocados is air. I use good old water. Yup, just water. Remove the pit and place cut side down in enough water to seal against the skin. That’s it.
Gather the seasonings – cumin, coriander, smoked paprika, garlic & onion powder, salt.
Season the the fish well – this one I do almost a blackened style, lots of seasoning crusted the outside hot pan for some good color.
Get some oil heating in the cast iron for crispy tortillas.
Start the fish in a second pan with a bit of oil over medium high heat.
Flip after just a couple minutes.
Look at the seasonings against the flaky delicate white fish.
Break the fish up into large chunks.
Slice the avocado in the skin, either very gently with knife, or you can use a spoon.
Fill the crispy tortillas with fish, avocado, chipotle crema.
Add the vibrant slaw and a squeeze of lime.
So much color.
The lime makes the red cabbage more vibrant, tangy and tender.
Freeze the remaining chipotle’s separated in snack size bags. Again the potato masher works as a third hand. I had it out for the tortillas anyway.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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