Way back on my "Veggie Tacos" post, Jessica posted a recipe for fish tacos. It looked so good, that I knew I would be making it soon. Well, last night was the night. Wow! They were off-the-freakin'-hook. I pretty much followed her exact recipe, substituting Cod for Tilapia. I asked Sleek to bring home some taco shells a couple nights ago, and brought "Garden of Eatin" blue corn shells. They were perfect. I may never buy yellow corn shells again.For the cole slaw, I made the dressing as recommended by Jessica. I did add a pinch of cumin. It almost tasted like the slaw at one of our favorite locally-owned restaurants, Black Bear Burritos. (Jessica, I think I remember you liking Black Bear as well.) Add too much cumin would take away from the flavor of the fish, though. So, I definitely didn't want to go overboard with it.
I also made some refried beans and a side of roasted asparagus to go with it. I just place the asparagus on a baking sheet, drizzle with a little oil, and a sprinkling of Kosher salt. Roast at 400 degrees for 10 minutes, take it out and give it a toss, roast for 8 more minutes. It's so good and so easy!
Yesterday in the kitchen, my daughter wanted to play computer games, so I was forced away from NPR. Oh, well. I decided to listen to Clinic's album, "Walking With Thee". It is fantastic, and apparently the Radiohead guys were really into Clinic when they were creating their "Hail to the Thief" album. The two albums definitely have a similar sound. The guys in Clinic sure must have thought it was super-cool to be influencing a band as great as Radiohead.
9 comments:
So insanely good we had them again for breakfast.
We did indeed.
Glad to hear that you enjoyed them. I think I burnt my family out on them this summer, but it's about time to serve them again.
BTW, DM, I tried the honey baked lentils the other night and loved them. I couldn't get red lentils (our natural foods store was out) so I used brown. I could see how the red would be better, but they were still very tasty.
Oh, I was going to mention that I served the lentils with a shrimp and soyrizo saute, that was spicy and provided a good balance to the sweet. It was an adapted recipe, as so many of mine are, and very basic. Just saute, EVOO, garlic, soyrizo and shrimp, then stir in parsley at the end.
That sounds really good, Jessica. Where do you get the soyrizo?
I'm ashamed to admit this, especially publicly, but I got it at Wal-mart. As much as I despise the evil empire that is Wal-mart, they do carry some veg products that I can't get at Kroger or my local natural foods store.
Jessica, that is HILARIOUS! I may break and go to Wal-Mart for soyrizo.
OMG! I love fish tacos!
Okay, if you ever make it to Charleston, we're going to Cilantro's.
rebecca: I will make it to Charleston one of these days. My grandma lives there and I really need to visit her.
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