If you’ve never had fish tacos, you’re in for a treat.
Of course, you have to like fish and be open minded about a nontraditional filling such as meat or chicken. But on these hot summer days, a fresh, crunchy, tangy fish taco or three – paired with a crisp white wine – make for a great summer supper.
One day recently I had a hankering for fish tacos. For me, that “hankering” builds up over time – maybe only a few days, or if it’s fattening I may think about it for months – and then I’ll go on line, type in the key ingredients and wait for the options to unfold.
In this case, Simply Recipe’s Fish Tacos with Mango Salsa won. (Link to Simply Recipes) I made the salsa first so all the juices could mingle, and I put it in the fridge for at least an hour before dinner. The cool mango and spicy hot jalapeño work great together.
Even though I usually find better fresh fish in the midwest than here in the desert (no duh, right?) the fresh fish just didn’t look great that day. But I did find frozen talapia on sale – individually wrapped fillets, and they were great.
With fish, grain, fruit, vegetables and wine – this dinner covers all the food
groups! For a quick dessert, serve fresh strawberries with Lindt’s dark chocolate squares. My favorite combination is Chili and Intense Orange. Yes, chili-flavored dark chocolate. Believe it or not, I buy them at Walgreens.
Yum. When’s dinner?