Well, I say if you have the opportunity, go for it! Life is too short, go ahead and give the other person another chance. This is America (unless you're reading this outside of the U.S.) land of second chances! Here's some advice: if you want to re-live high school, become a high school football coach.
Remember last year when I told you fish tacos are actually really good and that you should give them a try (here's a link if you've forgotten)? Well, I decided to take another look at fish tacos and how I could make them better. Let's just say it was worth it.
Spicy Lime Cilantro Yogurt
- 1 cup Greek Yogurt
- 1 tablespoon Cilantro chopped
- 2 limes zested and juiced
- 1 Jalapeno minced
- After mincing the jalapeno and chopping the cilantro, mix into the yogurt and add the zest and juice. Refrigerate until the rest of the taco fillings are finished.
- 1 Pineapple chopped
- 1/2 cup Red Cabbage chopped
- 1/4 cup Red Onion chopped
- Juice from 1 lime
- 1 Carrot shredded
- After you have chopped and shredded all the produce mix together in a large bowl with the lime juice.
- Add to tacos once you make your fish.
Beer Battered Cod
- 1 lbs Cod cut into 1 inch cubes
- 1 cup Flour
- Plus an extra 1.5 cups to coat the cod pieces in.
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 teaspoon Cayenne Pepper
- 1/2 cup Shredded Coconut
- 1 Egg
- 1 bottle Beer (lager or a pilsner would work best)
- Canola Oil
- Whisk or sift together all the dry ingredients into a large mixing bowl.
- Mix in the wet stuff (egg and beer) and the coconut.
- Set up your workstation so you can effectively make the best fish of your life. First step to setting up your cod fryin' station is to establish a work direction. Go from cutting board with fish to the flour bowl to the batter to the oil to plate.
- Coat the cod cubes in the flour. Dust the cubes off and submerge in the batter. Let the excess batter drip off the fish before adding it to the hot oil.
- You heated up enough canola oil over medium high heat in a skillet to pan fry the fish right? Good. Cook each side for about 30 seconds or until golden brown.
- Let the excess oil drain from the fish on a plate before assembling your delicious fish tacos.
So instead of having the same-old-same-old for dinner, give fish tacos a second chance to change your mind. All these fishtastic photos by Katy Weaver