Every winter I say the same thing. “This cold, I cannot stand it! I can’t live here another winter. Why haven’t I moved south yet?” And every winter I’m still here, freezing my butt off in Indiana. Now realistically I’d miss snow like crazy. I’d hate having a warm Christmas. I’d miss cozy sweaters and scarves. Regardless, I’m a good cold-weather complainer.
This winter has been incredibly mild as of yet, and I should really be keeping my whiney mouth shut. I’ve been able to run outside comfortably in January. Like I can feel all of my fingers the whole run. Yet I still curse the frost on my car windows every morning and swear this will be the last winter I spend here.
So to brighten up even the mildest winter and to give you a breath of summer, I give you fish tacos. This dish is a favorite of mine to order at restaurants. A good fish taco starts with a corn tortilla, a small one please. It’s filled with a few strips of flaky fish, grilled or breaded, I’m not picky. It’s topped with a fresh, bright, tomato-heavy salsa, cabbage, and a dollop of sour cream. It’s like a fresh party in your mouth!
I’ve made the fish tacos in The Essential New York Times Cookbook twice now, and, in my humble and not highly refined fish taco palate opinion, these fit all of the above requirements. This meal is probably one of the only times I will cook out of season. You can totes find decent tomatoes at your local Whole Foods. They’re probably from Mexico, but this one time I say, you support that foreign food economy! Just be sure to buy extra butternut squash at the farmers market this week.
Make some fish tacos for dinner. Go. Remind yourself that winter does have an end, that warm weather will come, that even if you live in a cold locale you can still taste summer.
Piebelly 