Thursday 30 October
...without the tacos. A couple of nights ago we shredded up a half head of red cabbage and relaxed it using a marinade of a little sugar, kosher salt, and a drizzle of rice vinegar. Following the lead of Mazunte, tonight we added mayo and a quarter of a minced chilpotle pepper in adobo, for a dose of taste and heat. Result: very new-Mexican red cabbage slaw.
Then we cubed a couple of avocados and tossed them in lemon juice, with chopped cilantro, diced red onion, and a little salt.
And finally we layered the red and the green in our best cooking rings - crabmeat cans with the top and bottom removed.
Oh, and there was the fish: albacore steaks from the grill pan, with a zesty squirt of lime. Smokin'.