The Eternal Taco Tuesday

I had a roommate in school that loves tacos. I say this in current tense because she will never stop loving tacos I also don't say this phrase lightly. She loves tacos. In fact, an often repeated roommate conversation was about how much we wished that the taco emoji was a thing, because that would be directly relevant in 77% of our conversations. (Sidenote: apparently the taco emoji has come to pass and will soon be available. Win.) This roomie is now in Texas having adventures without me, but more importantly, is now eating tacos with out me. As an attempt to keep our taco Tuesday (read: Wednesday, Thursday, twice on Friday) tradition alive, fish tacos were a must for this week's menu. I may not be in Texas, but I can make my own fish tacos. More importantly, sister L. was out of town this week which meant that fish tacos could rule the menu for the week. Seafood loving is out of her comfort zone, so I took full advantage of her being gone...both in the kitchen, and with her closet.

If I learned anything from a taco loving roommate, it was that all you needed was some really good sauce, corn tortillas, avocado and some sort of protein...bam, tacos. The college-ness of our tacos varied from missing somewhat crucial ingredients, but somehow "tacos" made with a meat and a few different kinds of salsas and verdes were pretty great at 12:30 AM. Especially when this roommate came back from visiting Texas and returned with carefully packaged jars of "That Green Stuff": it's spicy, slightly textured from some sort of blended pepper, green stuff. It was poured onto many a tacos, and also eggs. And roasted veggies.And pasta. And toast. That green stuff goes well on nearly anything.

I composed a non-college version this week: Blackened halibut, topped with lime crema and a cilantro/cabbage slaw rounded out for some dynamic flavors for this batch of tacos. I also recommend serving these with twice as much avocado as you think necessary, because avocados help make the world go round (basically). I seasoned the fish with cumin, paprika, quite a bit of cheyenne for kick and some garlic salt to mirror the garlicky vinegar I tossed the slaw with. Oh yeah, they were that good.

Taco Tuesday should be everyday.