Seduced by Food and Wine Magazine’s April cover, I’ve been eating fish tacos all month. Actually, my taco obsession started last summer with a late afternoon lunch of succulent, yucatecan pit-barbecue style pork tacos with with spicy pickled red onions at Dos Caminos in Soho. I’d forgotten about the tacos until I saw the little meat and veggie beauties on the magazine cover.

I began my search for fish tacos which began and ended with a few Mexican fast food restaurants. I wasn’t satisfied. The fish was either a cold, fried little fillet or the taco, a wet sloppy mess. I decided to take the matter into my own hands and just make them myself. Not letting a few failed attempts at making fish tacos in the past get me down, I searched the web for recipes. I knew that cabbage played a key role, along with a creamy sauce, of maybe guacamole or sour cream.

Again, Food and Wine Magazine didn’t disappoint, as they recipe I was looking for – something with lightly seasoned cabbage, guacamole and of course fish. I altered the recipe a bit, cheating a bit with bagged grated cabbage and frozen fish fillets (which I don’t recommend unless you want a really bland piece of fish). I made a quick pico de gallo and added a touch of sour cream to the finished product. The leftovers were a bit better, since I seasoned the fish a bit before popping in the oven and heated the corn tortillas until blistery with grill marks. I’m looking forward to my next batch which will undoubtedly be much better with fresh fish and fresh grated cabbage.

Food and Wine Recipe: Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw