Fishing for tacos in central Ohio

My cousin Jeanette comes to stay with us for a few days in July to attend the annual Longaberger Basket Bee. As a transplanted North Carolinian, I look forward to it every year — yes. Family in town.

This year, Jeanette’s visit coincided with the 2012 Summer Olympics in London (the London that’s part of the United Kingdom, that is). Our days were filled with Bee activities, day trips to shop at The Homestead in Frazeysburg and the shops at Dresden, and catching up on a year’s worth of family news.

Nights were spent watching Olympic coverage and cheering on the American athletes.

Part of our annual fun is eating out. It’s become traditional to go to a certain central Ohio seafood restaurant once while we’re together. Portions are ample — leftovers inevitable, fridge stuffed.

What can you serve a night or two after that doesn’t scream warmed up, slightly soggy “leftovers?”

That depends on what you bring home. Pecan-crusted trout was on the menu for both my husband and my cousin the night we dined out. One large, yummy meal at a restaurant yielded a bonus dinner at home this time.

Here’s how to turn choice leftover fish into fish tacos.

FISH TACOS

3/4 cup cooked skinless fish fillet

4 cups shredded green cabbage

3/4 cup chopped fresh tomatoes

2 tablespoons mayonnaise

2 tablespoons lime juice

2 ears corn, kernels removed

*Dash of salt

*Dash of ground black pepper

6 whole wheat tortillas, warmed

1/3 cup mild salsa

In a large bowl toss together cabbage, tomatoes, mayonnaise, lime juice and corn to make a slaw.

Taste and add salt and pepper if desired. Flake fish into bite-size pieces. Gently mix fish and slaw.

Fill tortillas with slaw and fish. Serve with salsa.

Serves six.

In this case, the pecan coating added a slightly nutty crunch to the tacos.

Linda Conway Eriksson can be reached by e-mail at ieatatmoms@gmail.com.