I know I’ve mentioned it before … but I LOVE mexican food. in fact, my employer is picking me up a carne asada taco and 3 rolled tacos covered in queso and guacamole, right now. he asked what I felt like, and I said … “mexican!”
really, it’s never a surprise.
in particular though, I love tacos and burritos … and the fact that most mexican meals are comprised of the same ingredients in a different form. easy to keep those staples around the house!
last night, in the midst of this 100+ degree weather, erik and I halted our work on the projects we were wrapped up in, at the realization that we were both starving.
in an effort to think of something that would not require the heating of the house via the oven (and even the stove), we agreed on grilled fish tacos.
and can I just say, they were pretty fantastic. we had tilapia steaks in the freezer and given their thin nature, they thawed in a matter of minutes.
erik spread them over a foiled bed of olive oil, lemon pepper, & garlic salt, then topped them off with the same seasonings plus a squeeze of lemon and a drop of butter. and then he grilled those babies to perfection.
meanwhile, I prepared the tortillas, using a new trick I learned in mexico. a trick that has increased my love for tacos even more … and I didn’t think that would have been possible.
at our favorite taco stand in mexico, we saw them throw the cheese directly onto the grill … genious.
after a second or two, they threw the tortilla right on top. they let it sit, then used a spatula to flip the tortillas, cheese and all. amazing.
I prepared a couple of tortillas and stacked them, allowing the hot, gooey cheese to keep them warmer, longer.
and then, we topped them off with lettuce (our last minute decision for fish tacos meant the lack of cabbage), tartar sauce, and hot sauce.
can I just say, I was in heaven ….