Crispy Fish Tacos with Pink Chili Mayo
It’s Monday morning, and it’s back to the grind for me after a lovely two-week stint tramping around Ireland and then a weeklong stint here in Chicago creating a ruckus with my 27th birthday festivities. Most people need a short vacation after vacation (you know what I mean), and in my cooking life, like in my work life, I needed to ease back into the swing of things with simple, basic tasks that reoriented me to the real world and to what’s going on around me.
For example, the food in Ireland was not the tastiest (or the healthiest) I’d ever tried, so the first thing I did when I returned was to eat as much flavorful food and vegetables as I possibly could in the span of 48 hours: I ordered crab Rangoon and spicy pad ki mao from Yes Thai around the corner; I chowed down on tacos al pastor and pork belly tacos from Big Star in Bucktown; and Doug treated me to samosas and chicken tikka masala at Treat in Logan Square for my birthday.
Although restaurant food is great and all, a homemade quick and easy meal is usually better for you and your wallet. In an effort to get back to the wonderful world of cooking after vacation, I’m bringing you a deliciously easy recipe: Crispy Fish Tacos.
