Monday, May 7, 2012
Breaded cod, or other white fish, pieces (I like Schwan's)
Pico de gallo (I prefer the fresh kind in the refrigerated case)
Small white corn tortillas
Shred green cabbage and squeeze a lime over the shreds. Toss with sea salt and let sit for at least 10 minutes. Bake fish. Whisk up the sauce: mayo, white vinegar, chili powder, garlic powder, ketchup. Warm tortillas a few at a time in the microwave between damp paper towels. Place a couple of pieces of fish in tortilla, dribble the sauce on top, top with shredded cabbage and pico de gallo.
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