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Monday, May 5, 2008

Dinner Tonight: Fish Tacos w/Pico De Gallo


I had my first fish taco in L.A. county a few years back and found them to be a nice light alliterative to the beef taco. Since then I've had them in a few different establishments here on the east coast and while I found them good I thought there was room for improvement. One common trait that I found was the deep frying of small cubes of fish. The problem I find with this method is when you bite into the taco sometimes you will get a piece of fish and sometimes you wont. I wanted to insure that I would get a mouthful of fish and every bite. Right away I though about Cod and the way it flakes when you cook it.

I wanted to top the fish taco with a fresh Pico de Gallo which is a simple condiment consisting of tomatoes, onions, cilantro and chilies.


For the Fish Tacos:

1 lb Cod
1 tspn ground cumin
1 tspn chili powder
1 tblspn vegetable oil
Chopped lettuce
Flour or corn tortillas.
Juice of one lime
dash white wine
salt and pepper to taste.



Wash the fish and cut into cubes. Heat the oil in a skillet and add the fish. Mix in the cumin and the chili powders. Add the wine and cover the skillet and simmer for about ten minutes. While the fish is cooking prepare the tortillas according to the package. Uncover the fish and add salt,pepper and lime juice. With a fork gently flake the fish pieces. If the fish is not yet flaky cover and cook a little longer. Arrange the tortillas on a plate and add the chopped lettuce. With a slotted spoon add the fish to the tortillas over the lettuce. Spoon some Pico De Gallo over the fish and serve.

Serves 2


Pico De Gallo:

3 large ripe tomatoes seeded and chopped
1 small chopped onion
2 Jalapeno Peppers with seeds and pith removed
3 tblspns chopped fresh cilantro
Salt and pepper to taste

Mix all of the ingredients and refrigerate for at least an hour before serving


Tips:

*Feel free to try another type of fish besides cod. Scrod will also flake similarly to cod.

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