Let’s Talk About Tacos

I LOVE TACOS! If you don’t love tacos this is not the blog post for you. Please read below to find out: some good places to get tacos, a taco recipe, and an acrostic taco poem.

Torchy’s Tacos (Texas, Oklahoma, and Colorado): I like the unique tacos that Torchy’s offers. The vibe is cool, the food is always awesome, and it’s worth the wait. I like to get the fried avocado and the independent. They also have killer breakfast tacos. If you’re there you should also get some queso cause why not?

Mas Tacos Por Favor (Nashville, TN): Wow. Not only some of the best tacos of my life but also really good elote and horchata. The food is what you would expect from a food truck (in the best way) but it offers a place to sit. Although there were some tourists there (like me) you couldn’t really tell. Felt like a local hang out. A definite must if you’re ever in Nashville!

Taco Bell (everywhere): If you need to get your taco fix and you need it now look no further than Taco Bell. While I would much rather have a taco from somewhere else Taco Bell isn’t awful. If you’re gonna eat a fast food taco might as well get the cheapest one. Also, I’m pretty sure that sauce could make anything taste good!

Taco Truck (the closest one you can find): I don’t discriminate. I will try ANY taco truck. My rule of thumb (and most people’s)- the sketchier it looks the better the food is. Find your nearest one ASAP and try it out. Please report back with your findings.

Now for a recipe:
Easy Fish Tacos

  • 1 pound firm white fish, such as cod or mahi mahi
  • 2 medium limes, halved
  • 1 medium garlic clove, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons vegetable oil, plus more for oiling the grill grates
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • 6 to 8 soft (6-inch) corn tortillas
  • Sliced avocado
  • Guacamole
  • Salsa
  • Sour cream
  • Hot sauce
  1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
  2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
  5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
  6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

An original poem
By: Kathryn Lella
Organic (they can be)

Happy Cinco de Mayo, have a taco and think of me! Have a fabulous weekend!


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