Twyla Sorrells's Recipe

Fish Tacos with Homemade Pico de Gailo

Category: Meats

Fish Tacos

Taco Shells, home fried or pre-formed
Beer Battered Fish Filets; I used Gorton’s frozen, and baked them for 20 minutes, then broiled for about 3 more to crisp the top side
Chili Powder (or Paprika) to taste
Pico de Gallo, Salsa, or Picante Sauce
Shredded Lettuce
Chopped Tomato
Grated Cheddar Cheese
Créma or Sour Cream

Lightly dust the fish with chili powder and cook according to directions. If you’re frying the fish you will probably want to add the chili powder after cooking. Warm the taco shells in the oven if needed.

Place one fish filet inside the taco shell… If it’s like mine, the shell will be small and it will break. Use it anyway.

Top this with the Pico de Gallo, or whatever spicy sauce you like, and then squeeze in a little of each of the veggies and sour cream. Notice that as you walk to your seat everything will fall out of the taco shell except for the fish. Simply push it back in with your fingers, or dip the taco in it as you eat. Keep several napkins nearby.

Look surprised because you never thought the words “fish” and “taco” should be mentioned in the same conversation, let alone in the same dish. Go back for seconds. Enjoy your meal and act as if you never, ever questioned the validity of Fish Tacos as a preferred meal under any given circumstances. Smile.

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Pico de Gallo
Makes about 4 cups

1 can Ro-Tel tomatoes and 1 can diced tomatoes OR
2 cans diced tomatoes and chopped green chilies to taste
1 large onion, chopped fine
3 or 4 garlic cloves, minced
About a half-cup to 3/4 cup fresh cilantro, rough chopped
Pinch salt
About a teaspoon of cider vinegar
1 – 2 teaspoons sweetener (sugar, honey, agave nectar, stevia)

Mix together. Let set awhile before using to allow the flavors to “marry.” Note that if you’re adding the chilies to taste, they will become stronger as they set.