I know someone who cuts their onions crosswise. I would witness sometimes a half, other times a third of an onion cut crosswise, perfectly content with its shape, laying on their counter and wonder if my cutting onions lengthwise was wrong. Btw, here is a good slicing reference. Do you ever question why we make things a certain way? I guess most of it is “monkey see, monkey do” business. We carry family traditions with us like this one: There was once a little girl watching her mom prepare dinner. Mom was about to brown some sausages and before she placed them in a hot frying pan she cut the ends of each sausage. Eager to learn cooking skills, the girl asked her mom why she discarded perfectly good sausage ends. “That’s how my mom cooked sausages and I never asked why. It’s our tradition” answered mom in that “if it ain’t broke don’t fix it tone. Curious by nature the little girl proceeded to ask her grandmother. “I watched my mom do it that way for years. I don’t know the answer. You should ask her.” Now standing with anticipation in front of her great-grandmother the little girl repeated the question: “Why do grandma and mom cut the ends of sausages?” The old woman said in amazement: “They still didn’t buy a bigger pan?” …. Do you follow your mom’s way of cooking without a question or do you think outside the box and dare to switch it up?
Not that making fish tacos was our Bosnian tradition but instead of mashing avocados into guacamole I sliced them for added texture. Plus the tangy lime sauce gives enough of that creaminess. I like. I like a lot.
1 1/2 pounds Code or other white fish fillets
8 (6-inch) tortillas
1/2 teaspoon smoked Paprika
1 teaspoon ground Cumin
1/4 teaspoon ground Cayenne Pepper
1/8 teaspoon Salt
1/8 teaspoon Garlic Powder
2 cups shredded Romaine or other lettuce
2 cups chopped Tomatoes
2 cups shredded Cheddar Cheese
1 cup sliced Green Onions
Handful of chopped fresh Cilantro
Olive Oil or cooking spray
For tangy Lime Sauce:
2 teaspoons fresh Lime Juice
1/4 cup thinly sliced Green Onions
1/4 cup chopped fresh Cilantro
1 minced Garlic Clove
1 teaspoon grated Lime Rind
3 tablespoons Mayonnaise
3 tablespoons Sour Cream
Pinch of Salt and a turn or two of fresh ground Black Pepper
Rinse fish fillets and pat dry with paper towel. Combine paprika, cumin, Cayenne, salt and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of fish. Place fish on a greased baking sheet. Bake at 375 degrees Fahrenheit for 10-12 minutes or until fish flakes easily when tested with a fork. Combine cilantro, green onions, garlic, lime juice, and salt in a blender or food processor and pulse until almost creamy and pesto-like. You can also make it the old fashion way with a mortar and pestle.
Mix the pesto with mayo and sour cream. Add lime zest and pepper. Break fish into pieces with a fork. Heat tortillas according to package directions and top with lettuce. Divide fish and avocado evenly among tortillas; sprinkle with the cheese, cilantro, tomatoes, and green onions. Top each taco with 1 tablespoon of the lime sauce. Get your fingers messy. Lick your fingers clean.
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