You’ll have to forgive me if I’m still ranting about the insufferable humidity here. It’s not getting any better. We’re still inside the monsoon season, getting patches of dry heat here and there. It rains most afternoons and unfortunately, I will have to wait a few more months before the raging weather systems quiet down.

The thought of relocating to cooler climes has definitely crossed my mind. But at the mo, it’s nowhere near practical. I’ve exhausted my supply of granita and to be honest, if I so much as put a teaspoonful of these icy shards near my mouth, I swear my teeth will scream, ‘Granita again @#$%^& ???’ Pure murder.

So I’ve decided to do something my dad taught me when I was about 8 years old. Instead of using cold to counter the heat, I’m fighting fire with fire!

Yes, I’m assembling fish tacos with just-bought tilapia fillets, my brother’s spicy mango salsa and sour cream that had been laced with hot sauce. With that much heat, I’m expecting to sweat like mad and imagining my skin beginning to feel cooler as the perspiration evaporates. Got my cold beer in one hand and a buri fan in the other, all that’s lacking right now are huge waves crashing into tropical beaches. And perhaps a few shirtless surfers parading their bangin’ beach bods for my viewing pleasure.

Hmmmm…. I’m beginning to like this sultry weather…



Fish Tacos

Makes 6 servings
Fish Taco recipe adapted from Tyler’s Ultimate


Fish Taco

6 3-inch wide tilapia fillets, halved lengthwise
1 cup flour
2 eggs, lightly beaten
1 cup Japanese bread crumbs
salt and pepper to taste

Pink Sauce

1/2 cup sour cream
1/2 cup mayonnaise
2 tbs barbecue sauce
6 dashes Tabasco sauce
salt and pepper to taste

Mango Salsa


6 6-inch flour tortillas
1/2 head cabbage
3 large lemons
1 cup Monterey Jack cheese, shredded


Season the Japanese crumbs with salt and pepper. Dredge the fish pieces in flour. Dip in egg and coat well with the bread crumbs. Deep fry in batches and drain on paper towels.

Prepare the sauce by combining the sour cream, mayonnaise, barbecue sauce and Tabasco. Season with salt and pepper.

Prepare the Mango Salsa and keep refrigerated until ready to use.

Lightly toast the flour tortillas on a dry pan and set on a towel-lined plate.


Take one tortilla and smear pink sauce right in the middle of it. Pile on 2 pieces fish fillets sprinkled with lemon juice, shredded cabbage, salsa and cheese. Top with more pink sauce if desired. Serve hot.

About Karima

A hospitality professional who has a passion for languages and the arts, Karima loves to travel to culinary destinations and acquire a deep understanding of their food philosophies. At home, she finds pleasure in cooking and mixing cocktails for her family and friends.

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