I think I've made it pretty clear that I love sushi, but I also love Mexican food, specifically tacos! I could tell you about the time J and I were in Mexico and had the most amazing tacos al pastor at this little place in Playa del Carmen called "Tacos" or I could tell you about this small restaurant in Waltham, MA called Taqueria Mexico that serves really great tacos. I could tell you about this place in Framingham, MA called Acapulcos that has outstanding tacos al pastor and even better fish tacos or I could tell you about The Paramount in Boston and The Cottage in Wellesley, both serving great fish tacos. But I'm not going to tell you about any of them; I'm going to tell you about the fish tacos that I made.
My fish tacos consisted of a nice fresh cod fillet sliced up into one inch strips, seasoned with kosher salt and freshly ground black pepper, cooked on a cast iron grill pan and served in fresh corn tortillas that I warmed in the oven. I made some pico de gallo with diced tomato, jalapeno, red onion, lime juice, salt, and pepper and some aji verde to serve on top of the fish with some shredded cabbage and cilantro. The aji verde was super hot but extremely fresh tasting and perfect with the fish.
I plated the tacos with yellow rice and chipotle black beans. To make the beans I sauteed some red onion and garlic in olive oil, seasoned with salt and pepper, and then added in a can of black beans with four chipotle peppers from a can with the adobo sauce. I cooked the mixture over medium low heat for about five minutes and added in some chopped cilantro at the end.
These were great tacos; J said she thought they were even better than the ones we get at Acapulcos! This was about as spicy a meal as any that has come out of my kitchen. The pico was spicy, the aji verde very spicy, and the black beans, spicy. So to that I say, if you can't handle the heat, get out of the kitchen!