For dinner, we had fish tacos with shredded cabbage and pickled red onions in corn tortillas. The tanginess of the onions paired perfectly with the fish and the cabbage added a great crunch. We paired the tacos with more Mexican corn. 
Wednesday, July 8, 2015
Intercontinental Dinner
Bob and I finally had the chance to have dinner together again tonight and we had a Mexican dinner with a Red, White, and Blue wine cocktail thanks to our friends at Anderson Winery.
For dinner, we had fish tacos with shredded cabbage and pickled red onions in corn tortillas. The tanginess of the onions paired perfectly with the fish and the cabbage added a great crunch. We paired the tacos with more Mexican corn.
The best part of the evening may have been relaxing on the patio with a Red, White, and Blue wine cocktail. We used a half glass of Anderson's Vineyard White and a half glass of Anderson's Vineyard Blush topped with a splash of Anderson's Vineyard Blue table wine. The sweet wines mixed beautifully and tasted amazing!
For dinner, we had fish tacos with shredded cabbage and pickled red onions in corn tortillas. The tanginess of the onions paired perfectly with the fish and the cabbage added a great crunch. We paired the tacos with more Mexican corn. 
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