We wanted to make some fish tacos, a desire of which I informed the staid fellow who is often there on Saturday mornings – a co-owner, I believe. So he suggested doing what
Next stop was just a block or two down
Then used a mandolin to thinly slice some cabbage.
Next was a quick sauce comprised of about a half-cup of sour cream, half a lime, about a tablespoon of ancho chile powder, and a little squeeze of honey.
Finally, threw the fish on the grill over fairly high heat (and also heated the tortillas on the grill as well). In about 6-7 minutes, the fish was cooked. Removed it to a cutting board, gave it a rough chop, topped it with the slaw, the sauce, and some chopped yellow tomatoes from the garden.