FISH TACOS AND MEXICAN SLAW

FISH TACOS  Serves 6

For the Pico de Gallo:

1/2  medium onion chopped fine

2 large tomatoes, seeded and chopped

1 large jalapeno pepper,  seeds and ribs removed to prevent heat and chopped fine

1/3 Tbsp.  FRESH Cilantro chopped fine

3  Tbsp. lime juice

salt and pepper to taste

Taco Sauce:

Mix together and set aside: 

1/2 cup mayonnaise and 1/2 cup plain yogurt. 

For the Taco filling:

12 cod,  pollack, mahi mahi, halibut or other firm white fish breaded 

3 Tbsp. oil for frying if using fresh fish

12   6 inch corn or flour tortillas warmed

3 cups shredded cabbage

4 limes cut into quarters

Mix Pico de Gallo ingredients and refrigerate for at least 2 hours to meld flavors.

Mix  Taco Sauce ingredients and set aside.

Lay each tortilla flat and start with the sauce.  Spoon and spread 2 Tbsp. sauce on each tortilla.   Lay 1 or 2 fish filets on the sauce.  Top with shredded cabbage,  Pico de Gallo and finish with a generous squeeze of lime.

MEXICAN SLAW

1 large bag cole slaw mix

1 red sweet bell pepper  or combine 1/2 red  and 1/2 yellow, sliced very thin and cut into 2 inch pieces

1/3 cup fresh chopped cilantro

1 large jalapeno pepper, seeds and ribs removed and sliced into 

very thin strips

Dressing:

4 Tbsp. good quality olive oil

3 Tbsp. fresh lime juice

1 tsp. white wine vinegar

1 tsp.  ground cumin

1/4 tsp salt and pinch of black pepper

Mix all slaw ingredients together and whisk dressing in a bowl til thick and emulsified.   Pour dressing over slaw and refrigerate for about 2 hours.