Today I had fish tacos, one of my most favorite and simple dishes. I also added a side of sauted collard greens splashed with Texas Olive Oil’s True Love rose-infused balsamic vinegar. Best to keep the greens separate from the taco, though.
The taco is made this way: broil some of San Miguel Seafood’s snapper or grouper (end pieces, or belly flaps that are quite inexpensive and easy to peel away the flesh once broiled). Take the tender white meat and divide into small bite-sized pieces.
While the fish is baking, chop up fine whatever you have that is crunchy and tasty from the farmers market, e.g. carrots, cabbage, onion, squash, par-steamed green beans or broccoli, etc. and put it in little piles on a plate for loading up in the tacos.
Toast or just warm some organic corn tortillas (I don’t fry the tortillas because I want to keep this dish as healthful as possible).
Once the fish, veggies, and corn tortillas are done, then place the fish (about 1.5 oz) into a small tortilla, top with a mixture of the vegetables, then–the grand finale, top with the Rios Brazilian malagueta sauce. Repeat for one or two more tortillas.
I think I am going to go sparingly on the rose vinegar and think about what Mediterranean dish I can use with this–lamb perhaps. It’d be great for some type of sauce reduction.