Wednesday, September 23, 2009
Bug and Fish Tacos
Shortly after B and I lived in a box nailed to the side of a mountain, we moved to what seemed like a luxury apartment building next to a highway in the grand metropolis of Kernersville, NC.
It was there that Brady bought his first Bug. A 65 with the sweetest roof rack. When it ran, it was without heat, the windows didn't work, you could hear it from a mile away, I think 2nd gear was dead (?)... and all that on a good day :)
But it was ridiculously good looking, in a "she's got a lot of character" way.
Among the many interesting derivatives of that short-lived partnership (Brady and his Beatle), B got involved in a forum for Bug people. Apparently they were there to share useful information about Volkswagons. From what I gathered they spent most of their time bickering and ranting about everything but cars.
It was there that our family first heard about the virtues of the fish taco. So we tried them, and we liked them.
And now we sometimes eat fish tacos. And they're pretty good.
If you want to make and eat fish tacos, too- here is the recipe:
Fish Tacos (adapted from this adaptation)
12-16 oz flounder or other white fish
1 tablespoon butter (oil, etc..)
1 cup chopped onions
2 minced garlic cloves
1 c. finely chopped tomatoes (I used fresh)
2 T. chopped cilantro
1 t. cumin
1/2 t. coriander
fresh lime juice (1/2 a lime, or to taste)
1 cup sour cream
2 chipotle chilis in adobo+spoonful of adobo sauce
salt, to taste
6-8 small corn or flour tortillas, warmed
chopped fresh tomatoes
finely sliced red or green onions
shredded cabbage (red, green, savoy...)
Melt butter in a skillet, add onions, saute about 4 minutes, add garlic, cumin and coriander, saute 4 more minutes. Add fish and tomatoes, cook until fish is firm, white and cooked through, 3-5 minutes. Remove from heat, stir in lime juice and cilantro.
While fish mix cooks, stir together sour cream, chopped chipotles and sauce.
Place the elements in separate bowls, and build your fish tacos.
(We love sweet potato fries: Preheat oven to 425. Cut 3 sweet potatoes into thick wedges, Pile up on a non-stick cookies sheet, drizzle with olive oil, salt, pepper and cumin, mix with hands, then spread out on cookie sheet. Cook about 25-30 minutes, depending on how thick your wedges and how old the sweet potatoes are)