It’s that time of year again, and the Catholics have taken over the Friday night menus. I was informed that dinner would be fish or fish by-products before I even had breakfast. Naturally, I trusted to the freezer and existing food stocks to provide all the necessities for fish tacos. Turns out I was wrong.
First off, the freezer had only a couple of filets appropriate for fish tacos. However, shrimp was in abundance, on the approved list, and is easy to grill with a little butter, chili powder, and cayenne pepper. The basket doesn’t hurt either…
Fish tacos (and, by inference, shrimp tacos) should be made with corn tortillas, and here I ran into another unpleasant surprise. Three aging corn tortillas won’t feed five people. The only thing resembling a proper tortilla was some whole wheat things some health-conscious person snuck into the house when I wasn’t looking. Normally trips to TJ’s result in pizza dough, not whole wheat tortillas. So fish tacos turned into shrimp wraps.
I could continue this rant about the crushed tomatoes that should have been labelled puree for the Spanish rice, or need to cut hundreds of cherry tomatoes rather than a couple of nice Roma’s, or the not-quite-ripe avocados, but the end result actually tasted pretty good.
I guess that means it’s a wrap…
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I am soooo ready for summer veggies and fruits to get here. The tomatoes here are either crappy in quality or $5 a pound.
We have some good local produce markets in the area, so we haven’t suffered too much. At least when someone is motivated enough to actually go to them…