Pico de Gallo

Cup of Yum
1. Cut the tomato in quarters. Remove the seeds and pulp and discard.
2. Cut the tomato quarters in ¼” pieces.
3. Cut the onion into ¼” pieces.
4. Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
5. Finely chop the jalapeño.
6. Finely chop the cilantro.
7. Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
8. Mix with a spoon until all of the ingredients are evenly dispersed.
9. Set aside while you prepare the fish tacos.

Fish Tacos

Preparation

1. In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
2. Rinse and dry the 8 leaves of romaine lettuce.
3. Cut the fish into 2” to 3" pieces.
4. Coat the pieces of fish in the flour mixture and set aside.
5. In a large frying pan heat the cooking oil to medium hot.
6. Fry the fish for about 3 minutes per side.
7. Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
8. Heat the tortillas in a frying pan or comal.

Serving

1. Warm the tortillas on a hot griddle or comal until pliable.
2. On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish. 
3. Top with a spoonful of pico de gallo and serve with a halved lime on the side.