Fish Tacos and Homemade Salsa

Ingredients:

Sauce:

1 cup of mayonnaise
6 ounces of plain yogurt
1/4 tsp of garlic powder
1/4 tsp of onion powder
2 - 3 tablespoons of lemon juice

6 fish fillets (Gorton's crunchy are my favorite)
6 corn tortillas
shredded green cabbage
lime juice
Salsa (optional) - recipe below

Directions:

Whisk the sauce ingredients together, and let sit in the fridge.

Bake the fillets according to package. 

When fish is a few minutes from being ready, heat tortillas. I usually use a flat fry pan over low heat, and repeatedly turn tortilla until warmed through.

Lay tortilla on a plate, add one fish fillet. Squeeze about a teaspoon of lime juice over fish, and sprinkle shredded cabbage over the top. Add the sauce. I like a lot of sauce on mine, but you can use as much or as little as you prefer. Finally, top with salsa if you are using it.




Mild Salsa (Pico De Gallo):

3-4 vine ripened tomatoes 
1/2 white onion
Cilantro, mostly leaves
1 small can of diced green chiles

1 tsp white vinegar
1 T ketchup
1 tsp lemon juice
1 tsp lime juice
1 T jalapeno juice (if I have a jar already open I use this)

Seasonings to taste:
Salt
Pepper
Garlic powder
Onion powder
Cumin
Red pepper (chipoltle, cayenne, ancho chile)

Directions:

I used to cut and dice everything by hand. Now I just rough chop the tomato and onion, and throw everything into my Ninja. I use the pulse option a few times, until it looks evenly chopped. This method melds the flavors better, and it is easier to use as a dip.