My wife and I travelled to Nashville about a month ago and had a terrific time. Neither of us are huge country music fans, but we’d heard so much about the city’s burgeoning food scene and it’s deep recording industry heritage, that we decided to give it a whirl. We spent most of our first day at the quite excellent Country Music Museum and Hall of Fame and were having such a great visit that we totally lost track if time. Before we knew it, it was mid-afternoon, we were weak with hunger, and needed to nosh. Looking for something quick and cheap we popped down to the lobby level and grabbed a few fish tacos at Bajo Sexto. To be honest, we weren’t exactly expecting stellar fish in land-locked Nashville, but the tacos we had there were among the best we’d ever eaten! Light, fresh, crisp, boldly flavored, and washed down with a well chilled, locally brewed IPA, we were both in heaven. While that lunch wasn’t the best meal we had in Nashville (more on our amazing meal at The Catbird Seat in a later post), it absolutely inspired me to put fish tacos on my to-make list when we got home. This recipe is the result of that inspiration.
