So, I was at work the other day, having a conversation with a fellow foodie Eddie Kicklighter. I was telling him how I was so tired of making the same things over and over, and how I needed a good curve ball meal to expand my family's tastes. It just so happened that Eddie had made this recipe the night before. Boom, there it was. I knew immediately I had to put this on the table.
Simple Pico De Gallo is what it says. very simple. 4 diced tomatoes, 1 Large White Onion, I diced Yellow Bell Pepper, 1 Bunch of chopped Cilantro, and the Juice of Two Limes. That's it. The longer in advance that you can make it, the better it actually becomes. The day after when we were having leftovers, it was even more flavorful than before.
Now for the Cilantro Lime Slaw. At first mention, I admit that I thought it sounded weird. However, after thinking about it, it does make perfect sense. When you order a standard Fish and Chips, it is commonplace to squeeze lemon juice over your fish. Also, in most cases, fish and chips is served with slaw. So it started to make sense to me. Citrus, slaw, cilantro as a salute to the flavors of mexican style foods. Hmm, this could work.
I started out with a bag of pre-shredded slaw. Of course you could shred your own, but with all the things on the menu this evening, this was a shortcut worth taking.
Next I added 2 good spoons of regular mayo. Definitely less than the normal amount of mayo you would use in a plain cole slaw. Just enough to bind up all the ingredients.
Next, I seasoned it with salt and pepper. Don't forget this part!
After giving it a good stir, I added the juice of 2 limes.
Next, I finely chopped a bunch of Cilantro.
Then added it to the bowl and gave it a good stir.
In virtually all of the fish tacos that I have ever had, the fish is never over done with too many flavors. This is intentional, to let the flavors of the toppings just combine with the fish. I sprinkled on some salt and pepper, and a little Adobo Seasoning. Next, I melted some butter in a pan, and lightly browned the fish on both sides, being extremely careful not to overcook it. Rubbery Fish makes horrible tacos!
There we have it. After you take them out of the pan, let them rest (and cool a bit)
Take each piece and dice it up, leaving some size. If you dice it too small, it will loose it's fishy consistency.
Hey Dad, watcha gonna do with that fish?
Well son, I'm making it into tacos.
Say WHAAAAAAT??
Next, I lightly oiled my tortilla pan. (You can use a saute pan, I just found my "tortilla pan" at a garage sale.)
Load up a few chunks of fish,
top with some slaw,
add a bit of Pico De Gallo,
And there you have it. The flavors explode in your mouth!
This could be a very good way to incorporate more fish into your family's diet! It can be relatively cheap, and is also packed with acids that you can't get in another protein!
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