Screw-the-Snow Fish Tacos
The weather, I promised myself I would not talk about the weather.
But forget it man, this is Minnesota, and we talk about the weather. So here it is: It rained ice last night, as John and I were on our way from not one but two fabulous dinners. I first dug into champagne, pommes frites, and escargot with the lovely and incredibly talented Susan Powers at Vincent’s.
Then John stopped by and whisked me off to Haute Dish for round two of champagne, this time alongside braised meat insanity, which of course I loved. Pork belly for me, because that’s what I always order, which prompted me to boldly declare braised pork my all-time favorite food ever.
Then John handed me a forkful of his braised beef short rib with this insane almost-chocolate thing going on and I remembered how much I love that too and I was – and still am – terribly torn.
Apparently I’m not ready to list my all-time faves. Except for fried potatoes in any form, I’m willing to float that out there.
And runny eggs – poached, fried, scrambled, boiled, bring it. But there I must pause.
Anyhow, after heavy meatness, and ice-turning-to-snow, today I needed something spicy, spicy, spicy. I have three jaw-droppingly fantastic salsas in my fridge thanks to Twitter friend Todd Tweedy, which I admit I’ve been eating with a spoon.
I decided that fish tacos – I used trout tonight – would be a mighty fine salsa delivery vehicle and in fact they were. They were also a nice screw-you to all the snow, which made me smile maniacally.
I layered in cabbage, avocado, cilatro, creme fraiche (OK, not Mexican, but I had it, and thinned with with cream for a pseudo-crema), and the insane salsa.
Screw the snow. See?
Screw-the-Snow Fish Tacos (Gluten-Free)
Makes 4 tacos
1/2 c. peanut or other high-heat oil
1/2 c. finely ground cornmeal
1/2 c. gluten-free, all-purpose flour
2 tsp. salt
2 tsp. chipotle chili powder (I like the heat, and smoke, but use what you like)
1/2 lb. fish (I used trout for these, but really…use whatever you like and is freshest), cut into 1×4-inch strips
1 c. shredded cabbage
1/4 c. creme fraiche or sour cream thinned with 2 Tbsp. cream
4 warmed corn (or flour) tortillas
1/2 ripe avocado, sliced
Pour oil into a large skillet and heat over medium-high heat.
While the oil heats, in a pie plate, toss together the cornmeal, flour, salt, and chili powder. Dredge the fish in the cornmeal/flour mixture and fry in hot oil until browned on both sides. Drain on paper-towel-lined plate.
Serve in warm tortillas with cabbage, cream, avocado, cilantro, and salsa.