Fish Tacos with Pico De Gallo
METHOD
1.
2.
3.
4.
Preheat the griddle to 425°F.
In a wide shallow bowl, whisk oil, chopped cilantro, and garlic to blend. Lightly coat fish with oil mixture and season with
salt and pepper. Brush griddle plate lightly with oil. Add fish to griddle for 2 to 3 minutes per side, or until barely opaque
when flaked in thickest part with tip of a small knife. Using a spatula, transfer fish to a cutting board and let stand for 2
minutes.
Meanwhile, place limes cut-side down on griddle for about 2 minutes, or until beginning to char on bottom. Remove from
griddle. Add tortillas to griddle and cook, turning halfway through, for about 1 minute, until warmed.
Coarsely break or cut fish into large flaky chunks and divide it among tortillas. Top with cabbage, crema, cilantro leaves,
and pico de gallo. Serve hot with grilled limes.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
1 1/4 pounds fresh mahi mahi fillet, cut into 8 pieces
Kosher salt and freshly ground black pepper
2 limes, halved
Eight 6-inch corn tortillas
2 cups very thinly sliced green cabbage
1/4 cup Mexican crema or sour cream
Fresh cilantro leaves, for garnish
Pico de Gallo (recipe follows)
Pico de Gallo
METHOD
1. In a medium bowl, toss tomatoes, onions, jalapeños, cilantro, lemon juice, and salt together. Set aside at room
temperature for about 30 minutes to allow flavors to blend, tossing occasionally.
Makes: about 1 1/2 cups
INGREDIENTS
4 ripe plum tomatoes (about 1 pound total), cut into 1/2-inch pieces
1 small white onion, finely chopped
2 red jalapeño peppers, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
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