Taquerías in the middle of Ireland? Nada. The first time my Irishman had a taste of fish tacos was during a trip we took together to Mexico in 2002. Ever since then, fish tacos are never too far from his mind. He has an uncanny ability to sniff out the nearest taquería from miles away. Literally. It’s pretty scary. Though, I’m not entirely convinced it really has anything to do with the tacos themselves. I suspect it’s more the supporting cast members that drive his constant craving. The chips. The salsa. The guacamole. The sour cream. And of course, The Cerveza.
I don’t mind really. Actually, I don’t mind at all. There are just some nights when the primary focus is on minimum cooking and more importantly, minimum washing up. Fish tacos do the trick every time. Like the Caprese, this is another dish that only requires mainly assembly and chopping skills. YES! Just grab a piece of your favorite fish (prawns work great too), grill it up and pile on your favorite taco toppings. Organic black beans, fresh avocado, red onions, vine tomatoes, cilantro and a squeeze of lime are always in the mix for us. In less than 15 minutes, it’s 2002, and we’re back in Mey-hee-ko.