The Hawthornes Make Moreover Fish Tacos With Lemon Sriracha Aioli.

Remember the fish tenders
Mr. Hawthorne made a few nights ago?
We didn't finish off all the fish,
so I'm making Moreover Fish Tacos for lunch
and Mr. Hawthorne is preparing a special sauce/dressing -
Lemon Sriracha Aioli.
 In case you're not familiar with Sriracha sauce,
 it is a Thai hot sauce named after Si Racha
, a coastal city in Thailand where it was first produced.
 It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

Ingredients for Lemon Sriracha Aioli:
 1/2 cup lemon juice
1-2 TB Sriracha sauce
1/4 cup Splenda
 1/2 cup mayonnaise
 Mix all ingredients. Taste test and adjust accordingly.

For his sauce/dressing Mr. Hawthorne started out just shy of 1/2 cup of lemon juice.

1-2 tablespoons of Sriracha sauce. Start with 1 tablespoon and taste test at the end. If you're game for it, add in the extra tablespoon. We started out with the 2 tablespoons.

Mr. Hawthorne used 1/4 cup Splenda but you could use sugar.

Add in 1/2 cup mayo.

Stir until smooth and pour into a squirt bottle. I find those little squirt bottles (like you see for mustard and ketchup in diners) indispensable for storing my sauces in. They make for a very nice presentation when adding a sauce to your dish. Sauce with a flourish!

My additions to the Fish Tacos: diced cucumbers sliced scallions sliced red onions diced tomatoes shredded lettuce

We heated up the fish tenders in the toaster oven and placed them on top of a bed of shredded lettuce in the taco.

Sprinkle cucumber, tomato, onion, scallion and lettuce over top. Drizzle dressing.

Oh my.

This was delightful. The fish tenders were delicately battered and lovingly fried. The aoili had a nice bite and heat to it from the Sriracha sauce which was refreshingly tempered by the coolness of the cucumber, tomato, and lettuce. This is one of those dishes that's the perfect package for me. You've got your meat. You've got your vegetables. You've got your corn taco. You've got all the pretty colors. You've got a bright accent with the aoili. You've got the delicateness of the fish and the crunch of the taco. You've got the spice of the Sriracha and the cool of the cuke. You've got both warm and cool temperatures. You've got contrasting textures. It's yin and yang. Everything comes together. It's elementally balanced. Feng shui food, if you will.