I love fish tacos. I fry and grill the fish for these tacos. I always use a mild fish such as catfish, cod, flounder, grouper, orange roughy, or tilapia is acceptable. Today I am going to share the recipe for a special pico made with cabbage that is perfect on a fish taco.
1/2 cup chopped red onions, 2 chopped jalapeno peppers, 1 lime, juiced, 3 cups Roma tomatoes, seeded and chopped, 1/2 cup fresh chopped cilantro, 1 teaspoon of granulated garlic, 1/2 teaspoon pepper, 1 teaspoon salt, 2 cups finely shredded cabbage
My neighbor Mrs. Rivas share a secret with me, she said, mix the red onion, jalapeno peppers, and lime juice in a bowl, set aside for 10 minutes. In a separate bowl, add the tomatoes, cilantro, granulated garlic, lime juice, pepper, and salt; allow to stand 15 more minutes. Add the red onion mixture and shredded cabbage. Stir together and serve on your taco or eat as pico with chips.