(For more on this once-and-future series, see this post. Or find all the harebrained episodes via tag in the sidebar.)
I love fish tacos. My friends love fish tacos. My friends still eat fish tacos (or any tacos, actually), but alas, I do not. Too many empty calories in the common taco delivery system, be it wheat or corn based.
But! (with a finger pointing, I think)
It turns out what I love about fish tacos is the fresh, crisp flavor combinations inside, not outside, the taco. Authentic delivery system be damned.
Oh, the old lettuce trick, you say. Probably skeptically. But take a closer look: thick, crunchy, stalky lettuce with a nice center rib much like a taco shell. Black beans. Fresh salsa (often homemade, but this time Trader Joe’s did the work for me). Scallops. Homemade tomatilla salsa on top.
Wait a second, you cry. Did you say ‘scallops’?! I did indeed. Lightly seared, and perfectly distributing fish (okay, shellfish) throughout my taco.
Tell me more about this tomatilla salsa, you say. Pshaw, it’s easy. And we put it on everything. Every. Thing.
6 or 8 tomatillas (Farmer’s Market)
1 green pepper (Farmer’s Market)
1 jalapeño pepper
1 leek (CSA)
1 small bunch of kale (CSA)
About a half T. Of kosher salt
Remove the papery coverings on the tomatillas and boil them for ten to fifteen minutes (depending on size and quantity). They’ll turn a richer green. Immediately throw them into a powerful blender or food processor and smash them to smithereens. Add the rest of the ingredients, or modify to your liking. Garlic and/or onion is good. Additional jalapeño is, too. Fresh cilantro or other herbs, whatever. Blend the hell out of everything, transfer to a container and chill in the fridge for several hours so the salsa can set.
Enjoy with fish (or shellfish) tacos or anything else you eat. Or just eat it by the spoonful. I won’t judge.