Here Fishy Fishy Fish (Tacos)...

I'm in New York, at my parent's house. We've been here since Sunday night, and are leaving on Thursday. My parent's house is most often interchangeable with "the place where I automatically gain 5 lbs." Does that happen to everyone when they go home? No idea why, but it probably has something to do with the fact that my mom has things I would never HAVE in my house, like a constant supply of feta-stuffed olives and every kind of hummus imaginable and cheeses up the wazoo. How can one say no?

Yesterday, before my mom and I headed out to do some errands, she asked me if I felt like cooking dinner. Um, hello...does she know me? OF COURSE I do! It's the best form of "being away from home out of control feeling" therapy I can think of, so I was all over it. The question of what to cook is always a tough one, but here it's even harder, because the world is literally my oyster. The market here is unbelievable for most people, but for a girl who lives in a place with no fish monger, no Trader Joes, no Whole Foods...it's mecca. (The fact that Mom picks up the tab for the groceries is also a huge bliss-factor, I won't lie.)

I mentioned tacos and Mom's eyes lit up. Done. Chicken or fish, depending on "what looked good at Adams." (I get giddy just being able to write that, let alone actually think it!) There was some lovely Scrod at the fish counter, among other things...so, done! I decided I'd oven-fry it, and picked up a bunch of other things to make to go with it. Cabbage slaw. Mango salsa. Black beans and rice. Blue AND white corn tortillas. Mmmmm.

I've made the oven-fried coating before, but for chicken. It was a bit tougher on the fish, due to the delicate nature of said animal product, so I think next time I would just steam it in the oven with some citrus and spices. And the mango salsa I've been making in some form or another since my days in NYC at E. 63rd Street when my sister and I FIRST started Taco Night. And the slaw...well, I made it up the moment we got home and it was awesome! The recipe is below for you, and I think it's not only the perfect pair for a fish taco, but for any kind of taco--especially in the warmer days. I might actually serve it with some mexican kind of bbq for Cinco de Mayo (also known as the day after my husband's birthday when we celebrate. A lot.)

My parents were more than impressed with dinner. I don't think I've seen my dad eat that much in one sitting in a very long time. J loved it and told me I outdid myself--always the real test of any meal I create, as he is always the most important critic in my opinion. We all sat around the dinner table, eating almost every last bite until we were all stuffed. Literally.

The best part? Mom did the dishes. Gotta love her.

Cabbage Slaw Salad (for fish or other tacos)
Serves 4 people

1/4 large head of red cabbage, finely shredded
1 red bell pepper, finely sliced
1/4 C good quality silver tequila (I used Cuervo 1800, it was in the bar)
Zest and juice of 1 lime
1/4 C olive oil
1/4 tsp salt
1/2 tsp black pepper

Combine cabbage and bell pepper in a bowl.
Mix the dressing (the remaining ingredients) and whisk together in a bowl.
Add to cabbage and pepper and toss VERY well.
Cover, let sit in the fridge for at least 30 minutes before serving.

Add in tacos with salsa, fish, whatever you'd like! And then snack on it at the dinner table in a way that irritates your mom because you refuse to put some on your plate and instead keep sticking your fork into the bowl.
Exclaim "ah, we're just family!"