It’s not really fall here in southeastern New Mexico so much as the days are no longer in the triple digits, merely the high 80s, and the days are shorter with (finally!) cooler nights. To me, it just feels like summer somewhere that has a climate that doesn’t try to give you heat stroke 8 months out of the year. While it seems like everyone else is making soups and pumpkin everything, I’m still operating on “if I turn on the stove we will roast” time. Par for the course in the desert. I’m counting down the days until I can officially call myself a resident of the Pacific Northwest.
As I wrote about last week, my favorite recipe for fish tacos has been taken offline, and like the genius that I am, I never bothered to write it down or print it out.
Not wanting to leave you all hanging while I kept the taco goodness to myself, I
slaved over whipped together what I could remember of the original recipe, and I gotta say – I’m still of the opinion that it is my favorite fish taco ever.
I like how customizable it is. My daughter doesn’t like cabbage or anything spicy, so she just eats her fish tacos with cheese. I enjoy a little kick, and I’ve found that Sriracha sauce complements so many dishes without being overwhelming – when used in moderation, of course! You can add as much Sriracha to the sour cream as you want, or even make smaller batches of mild, medium, and hot if you have a lot of taste buds to cater to.
I also like a lot of lime and cilantro, so you might find that you use less.
I’m eager to know if you think these are as great as we do!