Fish Tacos

Ever since I moved to California, I've seen fish tacos listed on menus everywhere. My first reaction was, "Ewww."

Let me explain...

Growing up, our idea of Mexican food was a) Taco Time or b) burritos and tacos made with Rosarita refried beans, ground beef mixed with Schilling's taco seasoning, grated cheese, lettuce and tomato and El Paso salsa.

I was introduced to a whole world of culinary delight when I moved to California. Suddenly my Mexican menu included enchiladas, fajitas, tortilla soup, tamales. Ahhhh...tamales.

My first boyfriend's mother made homemade tamales every year for Christmas. The first time I went to their house for the holidays, everyone talked excitedly about her tamales. I couldn't figure out why anyone would take the time to make homemade tamales. When it came time to eat dinner, I was confronted with a platter of chicken, beef and pork tamales. I put one on my plate and stared at it in confusion.

You see, in my world, tamales were these little red, spicy candies. You know...Hot Tamales. This dish was entirely different. And more delish.

When I told that story to Chad, he laughed and asked how the heck I didn't know what a tamale was. I remind him that he didn't know what smelt or sturgeon was until I told him. He'd also never had hush puppies, salmon loaf or crab. Different regions produce different food. Especially twenty years ago.

Back to fish tacos...

For years, I've put off trying them. I just couldn't get my mind wrapped around fish replacing ground beef and combined with refried beans and a crispy taco shell.

Finally, this year, I decided to go for it. I was looking for something light and semi-healthy when we were out to eat and, in a burst of epicurean adventure, ordered the fish tacos.

I'm in love.

I'm craving.

I adore.

I must have more.

I'm now on the hunt to find the most perfect fish tacos in the County. After I succeed in that quest, I'll expand to the State.

It should prove to be a delicious exercise.