Fish Tacos

Homemade version. Apologies for the lack of measurements, but I really do just throw this together to taste.

Breaded cod, or other white fish, pieces (I like Schwan's)
Green cabbage
1 lime
Pico de gallo (I prefer the fresh kind in the refrigerated case)
Mayonnaise
Garlic powder
White vinegar
Chili Powder
Ketchup
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.

Fish Tacos

I ordered this new menu offering at Red Robin and was pleasantly surprised. These fish tacos tasted suspiciously like my home-made ones. The only difference was that I sprinkle the shredded cabbage with lime and salt and let it sit for a few minutes before adding the mixture to the tacos. And, I bake the fish.