The cooking endeavour tonight took me south of the border (no passport required). Using what I had on hand here, I concocted a blackened fish taco served over a bed of black bean, roasted jalepeno, and lime salsa along with sides of fresh pico de gallo (lots and lots of cilantro added) and tortillas with an uber secret dip. The dip and tortillas would normally be served as an appetizer, but as I was cooking for one, I really didn't care too much about staggering the courses.
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