the easiest freakin' fish tacos

since i've banned restaurants with goo for the foreseeable future, the only way to eat fish tacos anytime soon was to make them myself at home.

i totally cheated and bought fish sticks. but i did open a box of fish sticks, turn on the oven, spray a pan and lay out a dozen fish sticks. lovingly. mother of the year, yes?

honestly, i could have just eaten this slaw and skipped the fish sticks altogether. this slaw is my love letter to baby bok choy. if you haven't tried it, baby bok choy is very delicate and has a much more subtle flavor but isn't as rough as it's green sisters, spinach and kale. it also maintains its crunch after hours of marinating in asian condiments. this is essential in my book. 

after such a breezy dinner assembly, the last thing i wanted was any sort of work. translation: i was not even about to consider trying to get atticus to eat these delicious fish tacos. i'm not totally insane. and it was friday, remember? also i'm a member of the DALS philosophy: we're eating some of the same items in the same room at the same time and goddammit that's dinner and family time. so nelson and i ate these fish tacos. atticus had fish sticks and greek yogurt with jam. friday dinner at its classiest.

the easiest freakin' fish tacos

dozen fish sticks
half dozen corn tortillas
baby bok choy, 3 heads, shredded
2 persian cucumbers, diced
2 tbsp rice vinegar
1 tbsp srirachai
1 tsp sesame oil
2 tsp sweet chili sauce
2 tsp hot thai chili sauce
salt and pepper
1/4 cup greek yogurt

mix chopped bbc and diced pc in a bowl
whisk: rice vinegar, sri (save 1 tsp), sesame oil, sweet chili sauce, hot thai chili sauce and a bit of salt and pepper in a small bowl.
pour vingiarette over veggies, let sit in fridge for a few hours
cook fish nuggets according to directions
mix greek yogurt with last tsp srirachia
fry individual corn tortillas till crispy and warm
fill each tortilla with two fish sticks, lots of slaw, greek yogurt and extra sri