“ F ish ta co s
(above left
)
are one o f th e m ost
p o p u la r an d d elicio u s
co m b in atio n s e v e r to
com e out o f M ex ico ,”
Joanne sa y s. “ F or m y
v e rsio n , I b a k e th e h alib u t
in a foil p a c k e t w ith
o ran g e p ee l, lim e p ee l,
to m a tillo s, an d g arlic.
T h e fla v o rs h a v e n o w h ere
to go b u t in to th e fish .”
“ T o rtilla soup
(above)
is u su a lly p r e tty fillin g ,”
Joann e sa y s. “ F or sp rin g ,
I’v e m ad e it lig h te r an d
fre s h e r w ith ch u n k s
o f
zu cch in i an d b a b y p eas;
crisp -co o k ed to rtilla strip s
g iv e it cru n ch .
“ F re sh p e a s b rin g
s w e e tn e s s , te x tu r e , an d
v ib ra n t g re e n color to
gu acam o le (Ze/f),” sa y s
Joanne. “ T h e y ta k e it
one b ig ste p b ey o n d
th e e x p e c te d .”
R e c i p e s b e g i n o n p a g e
184
.
