what's for dinner: fish tacos

 It has come to my attention that there Mexican is something that Australia doesn't really know how to do, and it is no secret to anyone else, Dane and I love our Mexican food!  We love it so much we served it at our wedding.  Classy I know right?  Oh those of you who were there know you loved it!

We love Mexican food so much, we usually have some form of it one night a week.  From tacos, taco salads, southwest chicken salads to fish tacos.

Fish tacos you say?  Yes, fish tacos. Started in Baja California, they have become quite popular around the states and in my heart.



Today I want to share with you, my own fish taco recipe, adapted from several friends recipes.  My good friend Sherry, who shared this recipe with me about two years ago, my friend Don, and most recently, my Swedish friends.

First off, you have to get your fish.  Now you can go to the work of beer battering your own fish, it really is ideal and delicious, but Dane and I don't have a frier, which is probably a good thing really and often we are pressed for time.  So my good friend Don taught me a little fish tacos secret him and his wife use.  Fish sticks.  Whoa, I know many of you just put the brakes on and stopped reading.  If you are like me, your only experience with fish sticks was some crazy persons combination of dinosaur shapes that tasted like fish served up on your school lunch tray.  But my mama has recently introduced me to the wonderful world of frozen fish sticks.  There really are some quality products out there.  Just remember, you get what you pay for, so don't skimp on this part.  I live in the land of fish n' chip shops currently, so the next time I make fish tacos, I will just stop by a fish shop and pick up a fresh batch of battered and fried fish.  Oh the beauties of living in a city on a coast.

Now the most important part of your fish tacos in the sauce.  I follow the recipe above for the most part, but have made a few adaptations to tone down the spice level for Dane and I.  Here is my fish tacos sauce recipe:

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1/8 teaspoon ground cayenne pepper
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• Now for the toppings.  Traditionally, fish tacos are topped with shredded cabbage, but this is something Dane and I don't have around the house often, so we opt for shredded lettuce, freshly diced tomatoes, and the latest addition, cucumbers.  Just trust me, the Swedes knew what they were doing when they decided to combine cucumbers with Mexican food.  
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• Now to build that delicious masterpiece.  Grab your soft shell, spread some sauce on it, top with a couple fish sticks and the veges.  Now fold and enjoy. 
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• They are so delicious!  Dane and I celebrated our 10 month anniversary with fish tacos, followed by a bike ride into the night to our local grocery store for ice cream.  Belgium chocolate for him, chocolate chip cookie dough for me.  Trust me, this is a big deal, you can't find chocolate chip cookie dough ice cream ANYWHERE in Australia.
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• I know, I know, some of you are thinking, seriously, you celebrate 10 months.  Dane and I celebrate each month in some little way.  Being married has been such a blessing to us, and life needs more celebrations.
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• love y'all
• the kids down under 
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