The other night, I made some pretty bang up fish tacos. I grilled off some fresh wild caught local sole, which I marinated in olive oil, lime juice, cayenne pepper, and some cumin. The tacos were topped with pickled red onions in lime juice, bibb lettuce, cucumber, and a homemade lime crema.
The crema was sour cream, lime juice, cilantro, and cayenne pepper, all mixed and left to marinate for a few hours. Drizzle on top and make homemade guac and salsa. This time, I tried my hand at pomegranate guac and a blender salsa. Both were a hit.
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