It’s Taco Tuesday.  One of my favorite tacos is grilled fish tacos. I always use a mild fish such as cod, flounder, grouper,  or orange roughy.  Today I am sharing the special pico recipe I use on my fish taco.

Cabbage Pico de Gallo

1/2 cup chopped red onions, 2 jalapeno peppers, chopped,  1 lime, juiced and zest, 5 firm Roma tomatoes, seeded and chopped, 1/2 cup fresh chopped cilantro, 1 teaspoon of granulated garlic, 1/2 teaspoon black 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

Mix the red onion, jalapeno peppers, lime juice, and zest 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.  Next, 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 1- hour to allow the flavors to marry. Serve on your taco or eat with tortilla chips.