About ten years ago, I was giving a political speech (in Spanish) to a very patient and ultimately forgiving group of local Latino-Americans. In the middle of trying to inspire and call to action, I somehow inadvertently mispronounced a word. Rather than rhetorically asking the group what something was worth, I instead referred to one of body parts… and no, it wasn’t my arm. Ever since then I’ve made it my public policy to limit any foreign language endeavors to just a few words; and in this case it’s “mas tacos por favor.”
More tacos, please! That’s exactly what you’ll be saying or asking for after trying this recipe and wine. There are two make-or-break ingredients to these addictive tacos. First, you have to get down to your local Indian shop for a jar of coriander chutney. The bright green spread is not only visually appealing, but it’s also a concentrated zip of spiciness and fresh cilantro. In Knoxville, you’ll find it at the India Market off of Downtown West Blvd. And my son, Anthony, can’t wait until he’s a little older to try some with his Jigumasi.
Second, you really need to use Japanese panko crumbs when frying your preferred fish. There’s something about the crunch. Plus it doesn’t overwhelm the delicacy of the fish like a beer-battered version does. Add diced onions, fresh lime juice, sour cream, and yes more cilantro to the mix and you’ll be putting these away like popcorn.
As of late I’ve been on this white Rhone kick. If you’re looking for an easy to find and yet affordable one, then grab a bottle of the Chapoutier Bila Haut Blanc. Although white blends have become ubiquitous, this Cotes Du Roussillon mix of Grenache Blanc, Grenache Gris and Macabeo grapes sets itself apart from the pack because of its simplicity, food friendliness and gulpability. Its salty, mineral penchant makes it a natural for fish foods, while its pink grapefruit and touch of lime finish will have you eyeing the bottle for a quick refill… and more tacos to down it with. Please!