[Linesider82]

here's another rendition of fish tacos which works well with frozen fillets:

Flour tortillas.

toppings: Cotija cheese, sliced campari tomatoes (sweet), ripe avacado. pickled red cabbage and red onion (see below), sauce (see below)

take you fillets out of the freezer, mine were in vac sealed packages so I put them still in the package into a bowl of cool water to thaw, while that is happening start the pickling.

A quart jar, bag of shredded red cabbage, a small/med red onion sliced thin 1/8" slices, place into the jar. boil the following, 1c water, 1/2 c apple cider vinegar, 1/2 c white vinegar, 1 tsp salt, 1 teas black pepper, 1.5 tbls honey or maple syrup, 1 tsp sugar. after boiling, pour into the jar (in the sink and let cool on own), when it gets to being warm you can place it in the fridge.

Next make the sauce: 1/2 c sour cream, 1/3 c mayo, 1.5 tsp garlic powder, 1/2 tsp siracha, 1/2 a lime using a spoon squeeze all the juice into the mix and whisk til mixed and place in the fridge, mix again b/f serving.

In a baking sheet, place parchment paper down (NOT WAX PAPER)
lay you (patted dry) fillets on this, I used Tog. In a small bowl mix 3 table spoons olive oil, 1/2 tsp black pepper, 1/2 tsp salt, 1 tsp ground cumin, 1/4 tsp cayanne, paint it on your fillets with a brush, then add a thin slice of butter on the high point of each fillet. This will bake for 20-25 min at 375. check at 20 min to see if it just barely separates. The fish will be spicy to taste but the rest of the ingrediates smooths it out.

the onions and cabbage only need 30min to an hour to be ready.

If you have never had mexican street corn, it is basically this above sauce, with cotija cheese on cooked and grilled corn. It would be a super pairing for late august when the corn is stupid good already. Complete with a crisp beer and sliced citrus accent.

Cotija Cheese: is at the major grocers, it crumbles into small bits by hand, it is creamy but unmistakably different texture, a single package if the seal is unbroken is good for about a year. If you have never tried it, I highly recommend it. It's the only way for street corn imo.