We set out to make San Diego-style fish tacos. We took the essential elements to be (1) white fish (mahi mahi, cod, and halibut were some suggestions, cooked fried, grilled, broiled, whatever) (2) soft corn tortillas (3) shredded cabbage and (4) the white sauce.
We opted for broiled cod, marinated in olive oil, the juice of 2 limes, some oregano and some cumin; flaked it apart into chunks on the serving plate. The white sauce was made from equal parts mayo and sour cream, with the juice of a lime squeezed in. We added a tomato and avocado salsa because we had an avocado we wanted to put to good use. And of course, sprigs of fresh cilantro.
Just pair it with beer you say? We say nay-nay. Both of these Chairman's Selection white wines worked well: Firehose Gewurtztraminer and Kenwood Chardonnay. The Firehose is a nice inexpensive summer white to keep around for spicy food (hence the name.) We also love the Kenwood, the oak and vanilla are there but not too obnoxious.
The Kenwood is around, but you'll have to go to the somewhat skeezy South Street or Fairmount stores for the Firehose. The price is right though, if you like Gewurz.
Firehose Gewurztraminer California 2008
Chairman's Selection
PLCB Code: 32051
Size: 750ML
Price: $5.99
Region: USA > California
Alcohol Content: 13.5%
Kenwood Chardonnay Sonoma County 2009
Chairman's Selection
PLCB Code: 30899
Size: 750ML
Price: $9.99
Region: USA > California > Sonoma County
Grape Variety: Chardonnay
Alcohol Content: 13.5%
Comments