I Would Eat That Off A Squirrel

          When I met David Sedaris, I said to him, "I really like your pencil case" (it was a rather jazzy pink, green, and purple pattern), and he said to me, "How do you feel about fish tacos?" I admitted that while I love fish, and I love tacos, and I harbor a not so secret fondness for food served with sour cream, I was just not sure that it all went together. He insisted that there was nothing fishy about it; fish tacos were one of man's greater inventions. "Embrace the fish taco," David Sedaris said to me, and then drew a turtle on the title page of my book. I am pleased to say that last week I honored Mr. Sedaris' request at a delicious lunch stop in Maine. I will say that the fish was heavily breaded in panko flakes, so much so that the fish flavor was nearly non-existent. The texture, when combined with the rest of the taco fixin's, was entirely cravable, but next time I think I would like to savor the seafood a little more with a little less breading. And then, the tomatillo salsa verde, the cilantro, and the fact that I got to assemble the tacos myself, all added a little something extra to the meal.