Update May 5, 2017: Happy Cinco de Mayo! This post was written way back in 2011 and I just updated the photos recently, so I wanted to re-share it with you all. It seemed timely with the holiday today too, right?! Hope you celebrate with a margarita and some tacos (fish tacos, maybe?!) and have a great weekend!
Isn’t it funny how our appetites and cravings change with the seasons? In the fall I eat so much pumpkin I almost turn orange. In the winter I forget fresh fruit ever existed and live off soups, stews, and casseroles. During the spring my plate is filled green vegetables. In the summer I crave fresh, light meals that can be cooked with minimal stove heat.
If you’re wondering why I’m all of a sudden so obsessed with not turning on the oven and annoyed with constantly talking about how hot it is, it’s because our new apartment is actually a duplex in an old house and it doesn’t have central air. Our little window A/C stood no chance against the 98 degree days we had this week and I broke a sweat just sitting on the couch. It wasn’t pretty.
That’s basically how I decided I was going to make fish tacos. I wanted to cook dinner, but not have to really cook anything. Even though I (happily) spent some time in the kitchen making the slaw and corn and avocado salsa, the stove was turned on for less than 10 minutes before dinner was ready. And really, if you use a bag of coleslaw mix, the chipotle slaw comes together super quickly!
It was the perfect scenario for me: lots of kitchen time and no excess sweating. The fish tacos turned out really tasty too! The tortilla crust added a semi-crunchy and flavorful outer layer to the fish. The slaw was the star of the meal, adding a mild spiciness to the tacos from the chipotle chile in the sauce. It was a perfect summer meal in my book!