Thursday, October 25, 2012

Fish Tacos - all about the sauces

I love a good fish taco - the best thing about these was the sauces.  I'm not sharing this taco recipe because to be honest it wasn't the best - not sure if it was the fish I used or the batter, but it didn't hold up, so you're going to have to wait or let me know if you have one you like. But luckily I was able to cover up my fried fish mess with some lovely sauces. First was just a little mayo mixed with some lime juice to make it a little saucier. Next came my first adventure into tomatillos! Last year in our backyard a random plant of them came up - I had no idea what they were but our gardener said "Could be a good tomatillo or a bad tomatillo - you'll have to wait and see." I only got a couple off the odd plant so I can't really say as to it's traits. This year I bought at the farmer's market about 1/2 pound and peeled them of their odd paper skins and then cut them in half and put in a roasting pan with a 1/2 an onion, one clove of garlic and a quarter of a fresh hot pepper - drizzled with olive oil and baked for about 35 min or until tender then pulverized in my blender. S and P to taste and it has a really indescribable flavor - a little sour like it has lime juice in it yet sweet. The next day I mushed up an avocado and added some of the tomatillo sauce and it was awesome! If you are one of those people who thinks cilantro tastes good - you could add that too.

Would you look at that tomato - it looks like a strawberry it's so red!

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