Fish Tacos with Wilted Cabbage

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By Freya Bellin

There’s something about fish tacos that just screams summer to me, and, true to form, the flavors in this taco are fresh, simple, and nearly beachy. Tomatillos are a great choice here if you can find them. They taste fruitier than a tomato, and very tart and crisp, almost like a Granny Smith apple. The tomatillo and avocado combo makes a great simple salsa, and serves as a nice contrast to the soft, slightly spicy cabbage. I used purple cabbage for the color, but green cabbage would work also. For the fish, any thick white fillet is fine. I used a combination of halibut and striped bass, but go with whatever looks freshest. A cold beer (and a beachfront view) makes this meal even better. Recipe from The Food Matters Cookbook.

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Posted in Mexican, Seafood

Semi-Traditional Tacos, Straight Out of the Garden

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By Kerri Conan

No one drives a taco truck yet in my neck of Kansas, but since the craze is contagious and we do have access to good local corn tortillas, I too have become an aspiring tacologist.

In this new science, those behind the wheel of the taco truck trend provide both our inspiration and some ground rules: All of our experiments will be delicious. We will be respectful of—but not hamstrung by—authenticity. And the toppings should be crunchy, colorful, maybe creamy, and more interesting than iceberg lettuce and Jack cheese.  Continue reading

Posted in Mexican