Monday, on John’s first day of retirement, the alarm sounded bright and early. The 4:45 wake up call signaled time to get out on the water for a day of fishing. An hour later he and my dad were throwing in their lines and at 7:45 I received a text message: Fish tacos tonight!
We feasted on a quick and easy dinner of fish tacos with black beans and rice.
- Bass filets
- Olive Oil
- Old Bay seasoning
- 2 cups Cole slaw
- 1/2 cup sour cream (may want to add more)
- 1/4 cup mayonnaise (light)
- 1/2 teaspoon cumin
- 1/8 teaspoon black pepper
- juice from one lime
- 1/2 teaspoon chili powder
- 3 Roma tomatoes, chopped
- 4 tablespoons cilantro, chopped
- taco sized tortillas
Thoroughly mix mayonnaise, sour cream, cumin, chili powder, pepper, lime juice and a tablespoon of finely chopped cilantro. Refrigerate until ready to use. (This is best made 30 minutes or more before serving.)
Tomato Cilantro Topping
Combine tomatoes and cilantro.
Brush fish filets with olive oil and then sprinkle with Old Bay seasoning. Grill ’til flaky, flipping once, over medium low heat (about 5-7 minutes).
Place a couple teaspoons of Cole slaw in the center of the taco shell. Add fish pieces. Top with creamy sauce and tomato and cilantro mixture. Serve with black beans and yellow rice and sangria.
Another good reason to go fishing.