Fish Tacos

Some like it hot, some like it not so hot!

I made these fish tacos the other night for the whole family.  I used Ian's Gluten Free Fish Sticks for Hannah's tacos.  I used Van De Camp's fish sticks for the rest of us (much less expensive).  I have also made these with tilapia or cod battered and fried, but that was not Hannah food safe.  One time, Kim, my husband, made the Pico De Gallo recipe that follows.  The other night, I used a store bought fresh Pico De Gallo from the produce cases at Fred Meyer.  In both cases, the jalapeno pepper in the Pico De Gallo was little much for Hannah and Emily, her younger sister. The picture above has the store bought Pico De Gallo on it.  I suggested to Hannah the next time we have fish tacos, maybe she would just like to use salsa on her taco.  So if you can't handle the heat of a little bit of jalapeno, just use your favorite salsa!

1-2 tacos per person is a good rule of thumb.  3 tacos if you have big eaters.

Needed for 1 Taco:
1 corn tortilla
3 fish sticks, cooked
Shredded cabbage
Pico De Gallo (recipe follows or fresh from the store) or salsa of your choice
White Sauce (recipe follows)
1/4 lime to squeeze over all

The Pico De Gallo, if you make it yourself: (Makes enough for 8-10 tacos)
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped (wear gloves!)
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper

White Sauce:  Makes enough for 8-10 tacos.  Half the recipe to makes enough for 4-5 tacos.
1/2 cup Follow Your Heart Vegenaise, Soy-Free or Earth Balance Mindful Mayo made with Olive Oil
1/2 lime, juiced
1/4 tsp dried oregano
1/4 tsp. ground cumin
1/4 tsp. dried dill weed
1/2 tsp. chili powder

1/2 a head of cabbage will usually make enough cabbage for 8-10 tacos.

To soften the tortilla:
Prepare a plate with paper towels ready to layer between each tortilla as it comes out of the oil.
Heat a saute pan to medium-high heat.  Add about 1 T. oil.  Heat.  Carefully place one tortilla into the hot oil. Cook only about 15 seconds, carefully flip with a flat spatula, cook another 15 or so seconds, just enough to soften and warm the tortilla. Cook it too long and it will get too crisp.  Remove the tortilla to a paper towel on the plate, cover with another paper towel to prepare for the next tortilla.  Repeat the remaining tortillas.

Assemble:
Take a softened, warmed corn tortilla.  Place 3 fish sticks in the middle, add cabbage, pico de gallo, white sauce and squeeze of lime.  Fold up and enjoy!