And last night, Bill came over and, at Cooper's suggestion, I made fish tacos. I don't cook a lot of fish at home, but I'm not really sure why. These were really easy.
I started with this recipe, but twisted it around a bit. I made the pickled onions and peppers exactly according to the recipe and they were fantastic. After only about two hours of sitting in the refrigerator, they were bright and acidic and a little sweet - a really nice complement to the lightly fried fish.
Speaking of the fish, I used tilapia and I skipped the cilantro in the buttermilk mixture. When I cooked them, I only dredged them very lightly in the flour - I didn't want a heavy fry - and I pan fried in olive oil instead of vegetable (have to be heart healthy, you know). It took forever, and I wish I had just cooked the fish in large pieces, then sliced it after cooking, but the flavor was great.
We served the fish and onions and peppers with those Trader Joe's handmade tortillas that are so good, plus pepper jack cheese, guacamole, salsa verde and salsal fresca, sour cream, and lettuce. We all ate too much.