My favorite tacos are those composed of ground beef, a packet of taco seasoning laced with mass amounts of MSG, Ortega crunchy taco shells, cheese, sour cream, and shredded iceberg lettuce- specifically the ones my mother sets under the broiler until the cheese melts into the ground beef and the taco shells begin to freckle. None of the ingredients in these beef numbers should exceed $5.99.
But fish tacos are a close second. Mostly because they’re outrageously fresh-tasting with a real juicy, delicate bite. They just feel healthy. But also because
they remind me of last summer when I dined on the waterfront in Seattle with Camille, just before we kayaked into a *barge on Lake Union.
*Only the barge retained its dignity.
The flaky white fish in these corn tortillas is soaked in the flavors of smoked paprika and cumin. I love the addition of cilantro lime crema for the way it cools down the heat of cayenne pepper. Cabbage adds crunch and color.
For the best flavor, eat them outside- preferably in drenching humidity with a mosquito halo.