Circle B Kitchen
1 lb firm-flesh fish (cod is my favorite for this, but red snapper is great too)
1 large or 2 small roma tomatoes, chopped
2 cloves of garlic, minced
8 corn tortillas (preferably homemade or really fresh store-bought)
Tomatillo salsa (homemade or store-bought)
Quick and Easy Red Salsa (or your favorite store-bought)
1 1/2 cups shredded cabbage
3 tablespoons, chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
Queso fresco Mexican cheese, crumbled
Mexican Crema (or thin some sour cream with a little milk to a thick, pourable consistency)
If making your own, prepare your salsas. Refrigerate until ready to serve.
Heat a couple tablespoons of olive oil over low heat and add the minced garlic. Saute for a couple of minutes until fragrant and remove from the heat. Add the chopped tomatoes. Set aside.
Heat your grill or grill pan to medium high heat. Rub the fish with a little olive oil, salt and pepper. Grill until just opaque in the center or the fish begins to flake easily. Try not to overcook it. Remove from the grill and combine with the garlic and tomatoes. Keep warm.
Combine the shredded cabbage, lime juice, olive oil, cilantro and some salt and pepper. (Do not do this too far in advance as the cabbage gets soft very quickly).
When ready to assemble the tacos, heat a griddle or grill and place the tortillas on the heat, a few at a time just until soft and heated through. Remove them to a salad plate and place another plate on top of them to keep them warm.
To serve, either place the condiments out for everyone to assemble their own or you can assemble the tacos to be served and eaten.
To assemble your taco, place some fish in the tortilla, top with the cabbage, salsa, cheese, a drizzle of crema and avocado.