Ladies in Navy: On the Menu: Wasabi Fish Tacos + Lipton Iced Tea

Tuesday, June 3, 2014

On the Menu: Wasabi Fish Tacos + Lipton Iced Tea

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. #TEArifficPairs #CollectiveBias


The Adored Life just recently posted that she doesn't care what the calendar says, it's summer. Amen! It's summertime! Un-officially and against the seasonal calendar's wishes. There's not a lot that says summer to Ben and I like iced tea on hot afternoons and fish tacos, followed by ice cream in the late evening when the breeze starts blowing in. All of those things seem totally inappropriate in the winter. Seriously. Who wants fish being fried in their cold wintry house? Who wants to sip on something iced when it's thirty-two out? And even though ice cream is okay during the cold months, I don't crave it. 

In need of an awesome iced-tea and fish taco pairing? Keep reading for the spice and the sweet you need in your summer-life. 


Snag family-size Lipton cold-brew tea (so easy) and your ice cream (Klondike bars and Ben & Jerry's) at Walmart.






Wasabi Fish Tacos

Vegetable oil
Cod fillet 
1/2 c. flour
1 tsp. paprika
Pinch of salt 
Pepper
1/2 lemon, juiced
4 tbsp. mayonnaise
Wasabi paste to taste
1/4 cabbage, shredded
Corn tortillas
Lemon wedges and chopped cilantro, for garnish

Heat vegetable oil in cast iron skillet.

Slice cod filet into strips (about 1/2" by 2"). Pour a light beer over cod. Shake off excess liquid. Roll cod in flour, paprika, salt, and pepper mixture. Once oil is hot, carefully fry cod strips for about 15-20 seconds per side. Be careful not to burn the cod (we ruined one batch before getting one right!)

Mix lemon juice, mayonnaise, and wasabi paste in a bowl. Serve drizzled on fish tacos in corn tortillas topped with shredded cabbage and chopped cilantro.

Lipton Cold-Brew Iced Tea

Lipton cold-brew tea (family size)
Turbinado simple syrup (recipe here)
Ice

Dunk two tea bags in 8 cups of cold water for 5 minutes, stirring frequently. Serve over ice in a highball glass with turbinado simple syrup.





We topped off our evening and our delicious, spicy fish tacos, with cooling ice cream treats. Ben and I's favorite ice-cream snacks, and ones that are always in our freezer in the summer, are Heath Klondike bars and Ben & Jerry's chunky monkey. I am not even a big banana fan, or a nut fan, but there is something insane about this flavor.

I think that a night of snacking on finger foods like fish tacos and ice cream bars cannot be topped. And can't be more summery. What're your summer staples and, because I can't resist, what would you do for a Klondike bar?

8 comments :

  1. So not only do you always to get eat out at the coolest places, you also made said cool food? It's not even fair. ;)

    ReplyDelete
  2. Oh, I love the photos - everything looks so yummy! x

    ReplyDelete
  3. my kinda meal! those tacos look dang good! I am impressed!

    kelseybang.com

    ReplyDelete
  4. Great post, looks delicious. Nice blog here. Would you like to follow each other on GFC? Please let me know on my blog so I can follow back. Thank you.
    xox
    Lenya
    FashionDreams&Lifestyle

    ReplyDelete
  5. Ohmygoodness, that looks heavenly! Just a perfect summer day, basically. I can't wait to try out the tacos myself. :D

    ReplyDelete
  6. i need a chocolate ice cream now!! ahhh!!

    xo,
    Sandy
    Sandy a la Mode

    ReplyDelete