March 10, 2014 Leave a comment
On Friday, Mr. M came home early enough to treat us to our very own fish fry. The only problem was, in spite of fasting for the pre-dinner part of the day, we still weren’t hungry enough to finish all the fish that got fried up.
“Should we throw this out?” asks Mr. M after dinner.
What do you think I said? Pffft. Darn right we kept the leftovers! This is, after all, the leftover Lent. So today we had fish tacos with Honduran slaw. Now, back when Mr. M was just my boyfriend and was doing a summer research project out in San Diego, he introduced me to the concept of fish tacos.
“Fish tacos? Ew!” I said.
“No, they’re really good! They have this sauce on them, and they’re full of shredded cabbage–“
I gave him a look sort of like this:
A few years later, we were a married couple visiting San Diego, and he took me to Rubio’s. And thus, Mr. M made me a believer in fish tacos, cabbage shreds and all. Since we’re out here on the east coast, Rubio’s is not an option, so we are forced to DIY. Those are quite good, but tonight we shook things up a bit. A family in our co-op is leading us on a tour of Spanish-speaking cultures, and at our last meeting, she had the kids make a Honduran feast: roast pork, some kind of salsa made with ground-up pork rinds (speaking of surprise YUUUUMMMM!), tortillas, tortillas, and more tortillas, and to get your veggies in….
Honduran Cabbage Salad
1/2 head of cabbage, shredded
1 carrot, peeled, cleaned & shredded
1/2 c apple cider vinegar
1/2 c water
1 T sugar
Combine ingredients and let sit for about an hour before serving. Use as a filling, delicious taco/burrito stuffing.