Real Recipes From Real Home Cooks ®
Baja Fish Tacos with Fresh Pico de Gallo
INGREDIENTS
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For the Pico de Gallo Salsa:
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2 medium tomatoes on the vine, diced
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1/2 small red onion, chopped
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1/2 tsp. jalapeno pepper, seeded and finely chopped
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4 sprigs cilantro, roughly chopped
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1 green onion, finely chopped
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1 garlic clove, minced
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1 tbsp. fresh lime juice
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1/8 tsp. kosher salt
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1/8 tsp. freshly ground black pepper
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1/8 tsp. cuminFor the Creamy White Dill Sauce:
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1/2 cup mayonnaise
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1/2 cup plain yogurt
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juice from 1/2 a lime (approx 2 tbsp)
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1 tsp. jalapeno pepper, minced
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1 tsp. cayenne pepper
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1/2 tsp. dried oregano
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1/2 tsp. kosher salt
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1/2 tsp. cumin
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1/2 tsp. dried dill weed
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1/8 tsp. garlic powder
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For the fish:
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1 lb. fresh rock cod or sea bass fillet, cut into strips of 2-3 oz. portions
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1/4 cup al-purpose flour
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1/4 cup cornmeal
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1/2 tsp. kosher salt
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1/4 tsp. cayenne pepper
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1/4 tsp. garlic powder
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1/8 tsp. fresh ground black pepper
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1 egg, beaten
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2 tbsp. water
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Canola or vegetable oil
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