Fish Tacos and Margarita Spritzers

In the next episode of Fancy Looks, Easy Cooks, I made fish tacos. I LOVE Rubio’s fish tacos. Alas, the closest one is something like 800 miles south. Years ago, Tyler Florence did a homemade version of Rubio’s tacos. His fish was hand breaded and fried, his crema sauce had canned, chopped chipotles in sour cream. I’m too lazy to do my own fish, and don’t use enough canned chipotles to use the rest of the can. So I simplified. A lot of this is to taste, so not a lot of quantity.

Tricia’s Fish Tacos

2 frozen fish sticks per taco (preferably small, whole fillet. One if they are bigger. But whatever)
2 corn tortillas per taco
Bagged cabbage slaw
Sour cream
Tabasco chipotle sauce
Bottled lime juice

Cook fish according to package. While cooking, place some cabbage in a bowl and add lime juice and mix. Let rest to wilt slightly. Mix sour cream in small bowl with chipotle sauce, lime juice, and salt to taste. Warm tortillas between very lightly damp paper towels in the microwave as fish is finishing.

In doubled tortillas, spread a dollop of crema, add some lime cabbage slaw, and two fish sticks. Put in your mouth as quickly as possible.



Margarita spritzer

Gold tequila
Triple sec
Lime juice
Salt
Lime sparkling water

In a glass, mix equal parts tequila, triple sec, and lime juice (a couple tablespoons each). Add a couple shakes of salt and stir. Add ice, then top with sparkling water. Drink up!