New York has a way of turning sports into something much greater than just a game. When a team wins, it doesn’t stay confined to a scoreboard or a TV screen. It spills onto the streets, into strangers high-fiving each other, into music blasting from the streets, and people dancing around their neighborhoods. That’s what the Knicks victory felt like.
Saturday night was one of those rare city moments where everyone came together like family! People were proudly wearing blue and orange, jumping with excitement, honking their horns, and clanking their glasses. It wasn’t just celebration—it felt like a reset of the city’s mood and a reminder that shared joy still exists here.
I wanted to capture that feeling in food.
So I built a fish taco that mirrors the colors of the moment: orange and blue, bold and festive, simple enough to eat standing up in a crowd if you had to.
The base is blue corn tortillas, obviously. And the fish, salmon, of course. For the slaw, I used red cabbage (we’ll make believe it’s blue even though it’s more of a purple) and carrots to play into the color story, and add some crunch. For the sauce, I made an orange chipotle-lime crema that really pulls everything together.
The combination is simple, but intentional. Blue, orange, crunch, smoke, acid, heat. A celebration on a plate.
There’s something about making food after a city moment like that. It’s less about replication and more about interpretation—taking a feeling and translating it onto the plate.
Knicks Victory Fish Tacos!
Old Bay Flaked Salmon
4 slices salmon fillet
2 tbsp Old Bay seasoning
zest and juice of 1/2 lemon
2 tbsp olive oil
Preheat oven to 450 degrees. Rinse the fish and pat dry. Rub Old Bay seasoning over the fish until well coated and place on a parchment-lined baking sheet. Drizzle with olive oil, season with lemon zest and juice and sprinkle with salt. Bake for approximately 15 minutes, until the fish flakes easily with a fork.
Cabbage Slaw
1/2 small red cabbage, shredded
2 carrots, julienned and cut into small pieces
olive oil
fresh squeezed lime juice
fresh squeezed orange juice
kosher salt, to taste
Drizzle the cabbage with olive oil and season, to taste, with lime, orange juice and salt.
Chipotle Lime Crema
1 cup sour cream (can sub mayo or Greek yogurt)
1 chipotle pepper in adobo
1 tbsp adobo sauce
1 clove garlic
juice of 1/2 lime
kosher salt, to taste
Add all ingredients to a blender and blend until smooth.
For serving:
blue corn tortillas
fresh cilantro
lime wedges
To assemble fish tacos, heat the tortillas over an open flame until lightly blistered. Fill with the fish, cabbage slaw, crema and cilantro. Serve with lime wedges.
Related Recipes:
old bay fish tacos
Fish Tacos with Savory Plantain Tortillas
fish tacos with broccoli slaw
