Cabo San Lucas, Baja, Mexico: What a crazy life. Yesterday we were in Vietnam, and tonight we are in Mexico. Did I ever mention we have a Lear Jet? No? Maybe that is because we do not have a Lear Jet.
We travel the world with our bellies.
On my bike ride this morning, I rode around and around and around and around the west golf course in the Motorcoach Country Club. (No one was golfing. Maybe because no one is here?) Without golfers or campers, the bird life in this park has come alive. If I had wings (or a Lear Jet), wouldn't it make sense to hit the flyway to cooler climes? The geese are still here. About twenty or so. No babies this year. So odd. On the golf course this morning there were two green herons (they don't mind me), one huge grey heron (s/he minds me), ducks, ravens, and one roadrunner.
No coyote in sight.
A beautiful blossom has popped-up on a nearby cactus. Seriously brilliantly colored - so neon, it is difficult to photograph. Especially if you are using a phone instead of a camera.
No trip to Baja would be complete without a bowl of guacamole and fish tacos, so that is what I prepared for Taco Tuesday.
Guacamole and fish tacos!
There is nothing so wonderful as opening an avocado and finding it to be perfectly ripe. No brown spots. It's like winning the avocado lotto.
RV Baja Fish Tacos are a really simple recipe - if you have an oven and are not adverse to baking batter-dipped fish fillets in the oven.
Battered fish fillets (not fish sticks!) from the grocer freezer - topped with shredded cabbage and cilantro - all wrapped in a warmed corn tortilla. Top with "pink sauce" and you have yourself a very inexpensive vacation to Baja. A six-pack of beer is options, but always recommended. (Recipe below.)
Until my next update - where we will be jetting-off to India - I remain, your globe-trotting correspondent.
RV-Easy Baja Fish Tacos
I adore fish tacos, and found an easy way to prepare them in my RV kitchen, because the chances of me deep-frying breaded fish fillets in my motorhome kitchen are slim. This RV-easy fish taco tastes just a like a fish taco! Imagine that.
First you are going to need to make the sauce. My "pink sauce" has three ingredients. One - the Crema Mexicana - may not be available in your area, (if Crema Mexicana cannot be located, I suggest diluting sour cream with a little milk until the consistency resembles bottled creamy salad dressing). You will also need a Mexican hot sauce (not Tabasco!) such as Cholula or Tapatio. I love Cholula. I love Cholula. I love Cholula.
Did I mention I love Cholula?
½ cup Crema Mexicana
1 Tablespoon fresh lime juice
1 Tablespoon Mexican Hot Sauce
Mix the sauce ingredients together, stir well to blend and refrigerate for an hour or so for the flavors to meld.
Frozen battered fish fillets (I like the halibut from Trader Joe's)
Corn tortillas (do not use flour tortillas, or I will cry)
Chopped fresh cilantro
I am going to suggest two tacos per person. The halibut fish fillets from Trader Joe's are large enough that only one is needed per taco. No matter how many tacos you are preparing, the directions are the same: Oven bake the fish fillets according to package directions. Heat a skillet and brush the bottom with a little vegetable oil. Warm the tortillas, one at a time, in the skillet, turning after a minute (or less) on each side. Remove to a plate. Place a fish fillet on each tortilla. Sprinkle with a little cabbage and cilantro. (Do not use lettuce!) Drizzle with pink sauce; fold and eat.