ADM and I are famous for our fish tacos. Well, maybe mostly in our own minds, but they are damn good nonetheless. In light of the beautiful weather this past weekend, we decided to fire up the grill and inagurate fish taco and beer drinking/stoop sitting season.
There are 6 key components to a fish taco party:
(Duh). We use tilapia, or sometimes cod or mahi-mahi. NO SALMON. I despise salmon.
The first time we did this last summer, I invented a lovely crunchy cabbage slaw. It’s been a key accompaniment ever since. Take about a cup of white wine/rice wine/champagne/white balsamic vinegar and salt and pepper and warm in a saucepan. Add sugar to taste- just enough to take the edge off the vinegar. Toss over half a head of shredded cabbage and let sit. That’s it. Make sure the vinegar is piping hot though, just short of boiling. You want it to cook the cabbage ever so slightly. Feel free to add peppers or carrots as well.
Lots. Fish tacos are best eaten outside, but can be consumed inside, provided that upon consumption, one moves outside to sit on the stoop, drink beer, and watch the cops drive up and down the street. I believe we had a mix of Land Shark, Magic Hat, Yuengling, and ADM’s super secret late night beer, which I will not reveal. This is as important as the fish, if not more so.
Cheese (I know, it’s supposedly sacrilege. Whatever). Guac (homemade please). Chips and salsa. Sour cream. Tomatoes, but only if they’re in season. Rice. Cilantro. And yes, champagne can count as a condiment. It goes with everything.
Fish tacos for 2 are great. Fish tacos for 8 are even better. Plus, that’s 6 more people to bring beer (see #3)
6. Milk Frother
Then she made cappucinos. Sold!
And there you have it folks. Welcome to spring!