I've had a rough week, so this Sunday, I'm serving up fish tacos and margaritas.

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My husband wrote a book about Baja California so we spent a happy four months traveling from our home (at the time) in L.A. to places like Tijuana and Tecate, and all the way down to Cabo San Lucas. Along the way, this became one of our favorite (and easiest) dishes to make at home. Hope you enjoy!

Fish Tacos

12 small soft corn tortillas
1/2 head of cabbage, shredded
1 egg beaten
1 and 1/2 pounds of firm white fish, such as cod, cut into strips
1/2 cup of canola oil
1/2 cup flour
3/4 cup bread crumbs (We like the crispness of panko, Japanese bread crumbs which are available at many supermarkets)
1/4 mayo
3 limes

diced tomatoes and guacamole optional.

Fill the frying pan with a 1/4 inch of canola oil. Heat on medium high until water flicked into the pan causes a sizzle. Place flour, beaten egg, and panko breadcrumbs in three adjacent bowls. Dip fish strips into flour, then egg, then panko and rest on a plate. Place strips in hot oil and cook for about three minutes until the edges become golden. Then flip and cook the other side for an additional three minutes. Remove fish to a plate covered in paper towel (to soak up the excess oil.) Repeat process with remaining fish. Mix 1/4 cup mayo with juice from 1 lime to create a crema (quarter the other limes and set aside to sqeeze onto tacos. Warm tortillas in oven at 350 for five minutes. Place cabbage on tortilla first (it provides a buffer so they don't get soggy), then place two to three pieces of fish and a dollop of crema. You can also add guacamole and tomatoes if you like.

Guacamole

2 avocados
juice of 1/2 lime
cumin
salt
pepper
fresh cilantro, chopped

In a bowl, mix juice with cumin, salt, and pepper. Cut avocados in half and scoop out insides into bowl (if you're not serving guac within the next 15 mins, save one of the seeds). Add cilantro and beat with a fork. Serve immediately.If you'll be serving it later, place one seed atop the guac and cover with saran wrap. For some mysterious reason,leaving the seed in the guacamole keeps it from turning brown as if it "tricks" it into thinking it has been picked from the tree! Remove seed before serving.You can serve the guacamole with chips as a starter, but I like to put some aside to serve with the fish tacos.

Margaritas

2 oz tequila
1 1/2 oz. fresh lime juice
1 oz. Triple sec

Put all ingredients in shaker with ice and shake until cold. Pour over ice.

This recipe makes one margarita, quadruple it for a pitcher! You can also play with different flavored margaritas, we especially like using blood orange juice instead of the lime juice to give this a little twist. Do you have any favorite margarita recipes that you'd love to share? More over, what's your cocktail of choice?