My Baja Tacos (del Gringo) with 'mexican' rice for supper tonight: medium: canola and avocado oil @ 375 degrees Fish: Yellowtail Tuna (fresh from the monger); Batter: gluten free AP flour (mostly rice flour) - 1 Cup; baking powder - 1/2 tsp; coarse sea salt - 1 Tbsp; granulated garlic powder - 1 Tbsp; blackened seasoning - 2 Tbsn New Belgium Honey-Orange Tripel - 1 Cup (added slowly - to make pancake batter consistency) Garnish: pickled vandalia onion - half medium onion julienned put in with juice from 1 lime and a pinch of sea salt; smashed avocado (skinned and pitted) - smashed small hass avocado with 2 cloves of garlic, pinch of coarse sea salt and juice of one lime; shredded green cabbage; fresh crumbled cotija cheese Mango chutney: diced fresh mango; diced medium red bell pepper diced half medium vandalia onion; minced 3 cloves of fresh garlic chopped cilantro - stems and leaves juice of one lime coarse sea salt to taste Rice - base: 2 large 'sungold' tomatoes (homegrown); half vandalia onion; one large fresno chili (homegrown); 6 cloves of garlic; 1 cup chicken stock; cumin - 1 tsp; ground mustard - 1 tsp; turmeric - 2 tsp; coarse sea salt - 1 Tbsp blend until smooth. poured over 1 cup of toasted small grain rice; added 5 serrano's (homegrown) in a star pattern covered - 20 mins on low (14" cast iron); added the kernels from one ear of corn (fresh, no cook) not pictured: fresh taco sauce: 1 small tomatillo (homegrown); 1 large clove of garlic; 1/8 cup cilantro - leaves and stems; pinch of coarse sea salt; 1 large superhot (homegrown hybrid - ghost/reaper); juice of 1 lime; 1 tsp apple cider vinegar blended until smooth I didn't feel like making tortillas tonight, so I grabbed a bag off the shelf. yeah-yeah, plating is shit - that's OK. The goal was to eat this fine cookery, which we did without notice of placement, hahaha