Thursday, 4/6/17

Fish tacos, more or less from the NYT. The fish might have been more delicious had it been deep-fried, but oven roasting them was certainly easier and felt more virtuous. They were actually more fish burritos, since I bought the wrong tortillas. As promised in the recipe, the pickled red onions were the real star. I would enjoy them more next time with smaller corn tortillas instead, I think.