Since my last entry about fish
tacos I continued to try them every chance I had all over the south
west on our summer road trip. I learned that I prefer sautéed fish over breaded and cabbage verses lettuce for
the vegetable. And I have discovered that slicing fresh cabbage (red or
green) really thinly combined with thinly sliced red onion and then sautéed in just a
bit of oil until wilted but just crisp is sooooo good. Then mix the sautéed mixture with a bit of sour cream and lime juice. And be ready to pass the hot sauce. Proportions depend
on the number of people and how hungry they are. Since good fish tacos
are divine, plan to serve more than 2 per person!
Cielito Lindo
11 years ago
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