Fish Tacos Encore...Because it Bears Repeating

This blog post is a re-post from January, 2011. I am making some fish tacos right now and I can hardly wait. They are so mind-bogglingly delicious to me, I am almost confused by the fact that they are also so virtuous--low cholesterol, low fat, low calorie, high protein, and high vitamin. Mmmm! Here's your re-post...I have to get to the table!

"My first fish taco was in Santa Monica, California...because what good, middle-class girl from Cleveland, Ohio had ever heard of a fish taco? My sister, who lived in Los Angeles, drove me straight from the airport to some boardwalk stand, with a line a mile long, and made me try me try this culinary oddity.

I was skeptical. Tacos were GROUND BEEF...jeez, everyone knows that. Putting fish into a taco was weird. Possibly wrong. Potentially gross.

But, on the contrary! Fish tacos are delightful. They are light and slightly sweet. They smell like a perfect afternoon at the ocean-side. They are enhanced, but not outdone, by sour cream, salsa verde, or guacamole.

I had some very sad-looking frozen pollack fillets in my freezer. I had tried to dress them up as Dover Sole and Trout Amandine on other occasions, but I finally gave up. I bought pollack specifically because it is not over-fished, not farmed, and generally responsibly marketed, which attracted the responsible omnivore in me, but it is a totally boring fish varietal, which saddens the aspiring gourmand in me.

I decided to put the last two fillets to rest by making fish tacos. I didn't have a recipe. I didn't even have very much motivation. I just had some fish, some cabbage, and some tortillas.

And Great Scott! You can make an awesome dinner with not much more than those pathos-inspiring ingredients. Scour the internet. Bobby Flay has a good-looking recipe. As does Martha Stewart. My methods were slapdash at best, and if I can achieve such greatness without much effort, imagine what might come together if you actually try, under the direction of a bona fide TV expert??

The tacos are light. I steamed my fish, so I felt no guilt about having 3. Fish tacos often include cabbage which is a "superfood"...the high fiber, high-vitamin, high-mineral, low-calorie stuff practically guaranteed to make you live one hundred years. I paired mine with full-strength Greek yogurt, which tastes an awful lot like sour cream, but it's a little less fattening and has all of those beneficial bacterias that are supposed to cure all your ills.

Tell me a fish taco story if you've got a family-friendly one. 'Cause boy-howdy, are they good and I want to know about everyone's favorite. "