If you’ve read this blog five times and are a reasonably clever individual, you may have deduced that being a ‘Johnson’ is a fairly straightforward affair. All you need is (1) a seriously stubborn streak, (2) a sweet tooth, (3) the ability to stay up very late, (4) the inability to get up early and (5) an obsession with tacos.
The professor likes to tell other people that, before he met me, he never drank coffee and hardly ate sweets. I’m not sure if I believe him or not, but one thing I know is true: before I met him, I hadn’t so much as ingested a black bean. In fact, I recall visiting him in South America one summer and looking at a big pot of black beans and thinking: ‘no way could I eat that!’
Fast forward sixteen years and three boy-children later, and the dinners they eat most happily are those that involve beans and/or ‘tacos’. [Which is what they call anything that is served with a flour tortilla. Not corn.]
To that end, I am not embarrassed to admit that I have become a reasonably good maker of ‘tacos’. While the boys prefer the ones I make with meat – carnitas or ‘angus beef’ fajitas, I’m more partial to halibut or cod.
Inspired by a restaurant meal last summer, I’ve spent the last year trying to perfect my version of the baked fish taco and last Friday….eureka!
[Cod, sprinkled with salt and pepper and lime juice, and cooked in the oven. Red cabbage coleslaw with jalapeno, touch of mayo and lime juice. Salsa verde with tomatillos, onion, jalapeno, garlic, salt and possibly lime juice and avocado. Mango salsa with mango, avocado, cilantro, lime juice and possibly jalapeno.]
A meal that was both beautiful and delicious and relatively healthy – though I’ve capitulated on the ‘authentic front’ and allow the boys to eat theirs with flour tortillas instead of corn.
It turned into a clean-out-the-refrigerator sort of meal, which makes me more happy than I care to admit.
[Sauteed peppers, onions, garlic. Two pounds browned bison. Cumin. Salt. Two cans black beans. Leftover salsa verde. Leftover avocado salsa. Two chipotle peppers in adobo sauce. Cilantro. Lime-Cilantro Rice. Shredded Cheese. Guacamole.]
Yes, they were good. But even better: I have 15 burrito-taco things sitting in my freezer – ready for the next time (probably tomorrow) I don’t have anything planned for dinner.