- Finely chopped onion1/8
- Sweet Corn1/4 Cups
- Tomato chopped1
- Chopped Fresh Cilantro2 - 3 Tablespoons
- Apple cider vinegar1 Tablespoons
- Oil1 Tablespoons
- Sugar1/8 - 1/4 Teaspoons
- SaltAs per Taste
- PepperAs Per Taste
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How to Make The Best Fish Tacos! Corn Pico De Gallo & Cumin Lime Sauce.
A lovely hard shell taco filled with white flaky fish, topped with lime cabbage, corn pico de gallo, and drizzled with a cumin lime sauce.
Bake or Grill a white fish. I used Wild Caught Ocean Perch. Its a very mild white fish. 350 for 15 to 20 min. Broil for 2 or 3 min for added color. sprinkle lime juice over the fish for extra flavor.
The Fish is Seasoned well with Give It Inferno! Its a wonderful smoke heat, that brings the fire to this mother watering dish.
Corn Pico De Gallo
Cumin Lime Sauce – Its Amazing!
3 TBLS Just Mayo – it is Vegetarian / Vegan
1 TBLS Sour Cream – I used light, or non dairy sour cream
1 TBLS Lime Juice
1 tsp Cumin
Pinch of salt and pepper to taste
Slice Cabbage thin, and dress with 1 to 2 tsp lime juice, and salt and pepper.
Heat up some corn taco shells, and chunk of the fish. Layer the fish in the bottom of the Shell, followed by some cabbage, and the pico, and then the sauce. Top with a few pieces of cilantro.