Tonight's first fish tacos of the summer confirmed that, yes: prepared correctly, these are one of the absolute best things you can be assembling on/in your plate/mouth on a warm sunny day. The lineup for this evening was two regulars (chipotle slaw, pico de gallo) and two variations of familiar themes (papaya/pineapple-madame jeanette salsa and a sweet cucumber relish with a touch of Indian lime pickle). And Bridgetown black beans.
At a certain point we realized that, if I've ever written down the very boring but critically important "fish taco" spice, I can't find it. So here it is.
black pepper (lots)
oregano (a little)
cayenne pepper (a little)
oil fer fryn
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