Fridays have quickly become my favorite day. It's the official start of our weekends, and it usually means a little sleeping in, a pretty walk, a little list-makin', a little grocery shopping, and planning the next two days' projects. This weekend we might even be squeezing in a little new living sitch perusal, which, you can't see me but I'm doing back handsprings, and dancing through a wildflower field with my cat over that prospect. The start to the weekend also usually entails an easy dinner, enter: these tostadas. First, let me just say, crispy tortillas are LyFe, and in this case, the perfect vehicle for tender, chipotle lime butter-basted salmon. Also, if you add said chipotle-lime butter to some crispy baby new potatoes, life seems like, 17% more rosy. Avo, cotija, tons of cilantro, and quick pickled onions are always welcome accouterments, in addition to the most addictive cilantro vinaigrette ever. Are they called "fixings" because after you're done eating, you feel like you've solved all your problems? Just something to think about.
For all the amazing food in Austin, I find myself severely missing two things since moving from San Diego: Sushi, and Mexican food, namely fish tacos. I know, I know, Austin is known for tacos but they just aren't the same! Fish tacos, particularly Baja style remind me so much of childhood. They make me think of salty, sandy, hair, warm evenings riding razor scooters, getting home in time to watch Legends of the Hidden Temple on a Saturday, etc. The best ones usually come from the tiniest, most shitty-looking of shacks. If it's attached to a random gas station, even better. Have I mentioned nostalgia is a hobby of mine?
Let's talk taco constitution. This little number just so happens to have a batter that is perfectly crisp-yet-light, a chipotle-lime crema that brings just the right amount of heat, creamy avo, cotija, tart pickled onions, crunchy radishes, and lots of cilantro. A squeeze of lime sets everything over the top, and if you happen to have a good IPA in your fridge, good on ya.
To kick things off, make your chipotle lime crema. Combine your sour cream or creme fraiche, with 2 tbs chopped chipotle peppers in adobo, your garlic, lime juice, and either puree with a food processor or immersion blender. Cover with plastic wrap, and refrigerate.
Thinly slice half an onion, and add to a small bowl. Cover with red wine vinegar, and 1/2 teaspoon salt, cover with plastic wrap, and add to your fridge as well.