8 & $20 Recipe: Fish Tacos and Sauvignon Blanc

Can you feel it? Summer is almost here. Almost. (Or, at the very least, spring.) And another way to spell warmer weather is “fish tacos.” They’re good all year round, of course, but totally perfect in the summer, grilled or steamed and topped with a simple pico de gallo or salsa verde (tomatillos, chiles, cilantro and lime juice) and wrapped in a soft corn tortilla.

But here we are in this shoulder season between winter and full-blown spring. So what to do? The answer: Have fish tacos, but roast everything. Get a deep char on the tortillas over an open flame from a gas burner or grill. Make sure the tomatillos and onions get a bit burnt (just a little) in the oven before they hit the blender. Those details will help add a weather-appropriate depth to an otherwise very green and fresh dish.

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