My favorite tacos are fish tacos. I fry or grill the fish for my tacos. I always use a mild fish such as cod, flounder, grouper, or orange roughy. Today I am going to share the recipe for a special pico made with cabbage that is perfect on a fish taco.
Cabbage Pico de Gallo
1/2 cup chopped red onions, 3 chopped jalapeno peppers, 1 lime, juiced, 5 firm Roma tomatoes, seeded and chopped, 1/2 cup fresh chopped cilantro, 1 teaspoon of granulated garlic, 1/2 teaspoon pepper, 1 teaspoon salt, 3 cups finely shredded cabbage, 2 tablespoons red wine vinegar, 2 1/2 tablespoons extra virgin olive oil, 4 dried apricots, thinly sliced
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, apricots, vinegar, olive oil, and shredded cabbage. Stir together and cover the bowl with plastic wrap and refrigerate for at least 2 hours, serve on your taco or eat with tortilla chips.