Pico De Gallo Wcabbage Recipes

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

RACH'S CLASSIC PICO DE GALLO

Steps:

• Combine onion, jalapeño, cilantro, lime juice and zest, hot sauce and cumin (if using) in a bowl, season with salt and pepper, then let sit for several minutes
• Mix in chopped tomatoes when ready to serve

CABBAGE SALSA - MEXICAN COLESLAW

Steps:

• Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl.
• Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.
• Chop or shred green cabbage and add to pico de gallo mixture. Stir to combine and serve.

CABBAGE PICO DE GALLO

Steps:

• Mix cabbage, tomatoes, red onion, yellow onion, jalapeno pepper, cilantro, lime juice, garlic, and salt in a large bowl.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

FISH TACOS WITH PICO DE GALLO

Steps:

• Cut the tomato in quarters. Remove the seeds and pulp and discard.
• Cut the tomato quarters in 1/4" pieces.
• Cut the onion into 1/4" pieces.
• Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
• Finely chop the jalapeño.
• Finely chop the cilantro.
• Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
• Mix with a spoon until all of the ingredients are evenly dispersed.
• Set aside while you prepare the fish tacos.
• In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
• Rinse and dry the 8 leaves of romaine lettuce.
• Cut the fish into 2" to 3" pieces.
• Coat the pieces of fish in the flour mixture and set aside.
• In a large frying pan heat the cooking oil to medium hot.
• Fry the fish for about 3 minutes per side.
• Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
• Heat the tortillas in a frying pan or comal.
• Warm the tortillas on a hot griddle or comal until pliable.
• On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
• Top with a spoonful of pico de gallo and serve with a halved lime on the side.

PICO DE GALLO W/CABBAGE

Steps:

• Shred with food processor cabbage and red onion into large bowl. Add: Chopped tomatoes, juice of limes and chopped up leaves from cilantro. Add remaining ingredients and stir. Can be stored in refrigerator for several days. Stir before serving.

CRISPY FISH TACOS WITH PICO DE GALLO

Steps:

• Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, place in the fridge to marinate for 20-30 minutes (it doesn't need to marinate for too long as the fish is already tender).
• Heat around 1 inch of oil in a large frying pan on a medium-high heat until hot. Preheat the oven to a low heat to keep the fish warm once cooked.
• Mix together the fish coating ingredients (except the oil) in a bowl. Take the fish out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the fish in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the fish is coated.
• Place the fish pieces carefully in the oil, 4-5 pieces at a time and fry, turning once until golden and crispy (about 3-4 minutes per batch). Once cooked, removed from the oil with a slotted spoon, place on a baking tray and place in the oven to keep warm. Repeat with the rest of the fish.
• Meanwhile, mix together all of the pico de gallo ingredients in a bowl.
• Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned, then turn over and cook the other side until lightly browned (should take around 30-60 seconds each side). Place on a plate and repeat with the rest of the tortillas.
• Mix together the mayonnaise and sriracha and put to one side.
• Now it's time to assemble. Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tbsp of the pico de gallo and drizzle on a little of the sriracha mayo.
• Repeat until you have filled all 6 tacos, then serve immediately.