Seven o’clock on a hot summer’s Friday night, what are you doing? Hot date? Steaks on the grill? Latest ‘vie in a blissfully air-conditioned theater? Cold beer and guacamole on the deck? None, some, or all of those lovely options? Then VOTE online for Kim & Susie to be the next Discovered Divas in FM 107’s Undiscovered Divas contest! After 7 p.m. tonight, start voting here – you can vote as many times as you want! So please, vote, vote, and vote again, and tell your friends to vote as well. If they win, my minxes will have a two-month, weekly two-hour radio show with yours truly calling in as a guest to talk about…yes…FOOD! How fun! They’re very excited – and deserving! – so here’s to Kim & Suz kicking some diva ass! Yeah baby!
When I’m done voting, John and I will be eating fish tacos for dinner, mmm… I got the idea yesterday from Suz, who was making them for her family last night. Crispy white fish (I bought tilapia), garnished with chopped raw cabbage, tomatoes, onions, sliced avocaaaaahdo, and a creamy, spicy sauce, all wrapped up in a warm, soft tortilla – NICE, huh? Washed down the throat of a tanned face, with an ice-cold beer, on a 100-degree day, sheesh, is this SoCal or what? Minnesooooota, you say? But of course! Gnarly, dude…
Fish tacos – simply a must do. Wow – why the hell have I not made them before? (Recipe posted in comments, below.) I’ve certainly enjoyed the fast-food version at Baja Sol, many times, over several years. Damn they were good – so good that John said, don’t talk to me!, while he was wolfing one down. What a nice (NICE!) Friday – sick hot, but made cool by a swim, shower, beer, and fish taco… Come on, top that, I honestly don’t know that it can be done. Except by…a trip to bed, into cool, clean, crisp sheets, ohhhhh, yeah,good, good, GOOD.
Hey, at least I didn't call them PINK Fish Tacos, unlike the unsubtle (and nasty, I say, NASTY!) Chino Latino Pink Fish Taco billboards. I damn near rear-ended a car when I saw that thing by Minikahda Country Club, sheesh!
I'm not going to say anything about your fish taco. Of course in not saying anything, I just did. heh heh.
1/3 c. peanut or canola oil
½ c. flour
½ c. instant masa harina (available in the Mexican section of grocery stores)
1 tsp. salt
1 tsp. cayenne pepper
1.5 lbs. mild white fish (tilapia, grouper, halibut, snapper, etc.), cut into approximately 1-inch by 4-inch strips
8 small flour tortillas
½ sweet onion, thinly sliced
2 ripe tomatoes, chopped
1 ripe avocado, sliced
2 c. chopped white cabbage
Spicy Creamy Sauce (recipe below)
Heat oil in a large skillet over medium heat. Meanwhile, combine flour, masa harina, salt, and cayenne pepper in a Ziploc bag. Add fish pieces, seal bag, and toss to coat. Fry fish, several pieces at a time, without crowding the pan, until golden brown on both sides. Remove to a plate lined with paper towels, until all the fish is cooked. Place tortillas on a plate and microwave for 20 seconds to warm. Assemble tacos: a few pieces of fish in a warmed tortilla topped with Spicy Creamy Sauce and garnished with onion, tomato, avocado, and cabbage.
Spicy Creamy Sauce
¼ c. sour cream
¼ c. mayo
2 Tbsp. taco sauce
¼ tsp, cumin
¼ tsp. ancho chili powder, or more to taste
juice of ½ lime
½ tsp. salt
Whisk ingredients together in a small bowl.