July 14, 2009
My husband didn't start eating tacos until he was in college. He told me that the just the word "taco" used to make him ill when he was a kid because the only tacos he knew were the ones they served in his school's lunchroom: a hard shell that tasted like cardboard, greasy Sloppy Joe mix, wilted lettuce, soggy tomatoes and cold cheese. When he finally had a real Mexican taco in college, he said he couldn't believe how delicious the real thing was.
I don't know why fish tacos remind me of summer time, but they do. Maybe it's because they seem lighter than chicken or beef tacos. All I do know is that it makes me hungry just thinking about all the fresh flavors like ripe tomato, fresh onion and fragrant cilantro all on top of cumin seasoned fish.
This is a fantastic and extremely healthy recipe to serve to a crowd by the pool or at the beach because it's easy to double or triple the ingredients to suit your needs and I find that people love building their own tacos. Especially kids. Kenya is the master of building a taco from the tortilla up. I guarantee if you let kids add their own accompaniments and even roll them up like a taquito, they will be a fun meal and activity all in one!
Accompaniments: Guacamol-Wee, Sour Cream, Salsa and/or Lettuce