BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK
Happy National Catfish Month! In honor of the beloved mudcat, I made fish tacos – a really fresh, tasty treat.
My son inspired the dish by taking me to a restaurant the other day where we both had some. That’s when I realized the best way to season fish is a spicy rub, not marinade. So, here, I’ve given that a whirl. It hits all the right notes, and if you want to go spicier, have at it!
My daughter-in-law made a nice veggie dish to complement the tacos – chopped zucchini, squash, garlic, black beans, cumin and a store-bought Mexican sauce cooked in an iron skillet.
This fish taco recipe does not disappoint. It’s also a fun entree for a crowd. Give it a try.