How Not to Make Fish Tacos
Sometimes Midwestern gals have cravings.
I really thought this was a good idea. I had it in my head for two days and I sprinted home from work, eager to put together a wonderful fish taco meal.
I open the fridge and inventory my stash. Corn tortillas. Check. Sour cream. Check. Cabbage. Check. Awesome.
Now I don’t have any lime or fresh cilantro, but I do have some green salsa and dried cilantro. That’ll do. I add both to the sour cream and shred the fairly old green cabbage.
What about the fish you ask? It’s in the freezer! Yes, Gorton’s fine original-recipe fish sticks were the targeted center for my fish tacos.
Blech.
Fish sticks belong with ketchup and Kraft dinner. They are absolutely no substitute for a freshly fried cod, halibut or mahi mahi.
Did I mention these were blech?
Sometimes I really miss living in Southern California. Does anyone know if Rubio’s delivers?
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