Wednesday, September 19, 2012
Fish Taco Update
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!