Ingredients
Fish
1-1/2 lb boneless fish fillets
2 Tablespoons diced white onion
2 Tablespoons Olive Oil
2 Tablespoons fresh lime juice
2 Tablespoons Fresh lemon juice
1 Tablespoon minced cilantro
1/2 teaspoon mexican oregano
1/2 teaspoon kosher salt
Pico De Gallo
5 large ripe tomatoes, small diced
1 Tablespoon Cilantro, chopped
1 small white onion, diced
1 fresh jalapeno, diced
2 teaspoons kosher salt
juice of 1 lime
Avocaco Sauce
1/2 ripe avocado peeled
pinch kosher salt
Few drops of fresh lime juice
1 tablespoon water
1 tablespoon chopped cilantro
April’s secret sauce
1/4 cup mayonnaise
1 Tablespoon distilled white vinegar
1 Tablsepoon purchased mexican hot sauce (or more to taste)
For the tacos:
Corn totillas (small thin ones if possible)
Grated cabbage
Preparation
Fish Combine all marinate ingredients in non reactive bowl. Cut fish into several large pieces and place in marinade. Stir to blend marinade and fish pieces. cover and refrigerate for 1 hour.
Drain juice from fish. Place fish on hot grill pan on stove. Cook on medium high, and break fish pieces up as they cook. Do not overcook.
Pico De Gallo Combine all ingredients and let sit at least 30 minutes at room temperature before using.
Avocado Sauce Combine all ingredients and let sit with the Pico De Gallo Sauce.
Secret Sauce Combine all ingredients. Refrigerate until needed.
Warm the tortillas on the grill until soft. Be sure to warm both sides. Use two tortillas per taco.
Place fish on tortillas, top with secret sauce, avocado and pico de gallo and shredded cabbage. You can also serve diced onions and cilantro on the side.
