Fish Tacos with Pico de Gallo
Prep Time
Serves
Cooking Mode
3 tbsp lime juice
2 tbsp Sensations by Compliments Chipotle Aioli, plus more for garnish if desired
2 tbsp olive oil
⅛ tsp each salt and pepper
1 lb 1 pkg Compliments Coleslaw Mix
1 cup finely diced English cucumber (½ cucumber)
1 cup finely diced tomato (3 medium tomatoes)
¼ cup finely chopped green onion
1 lb cod (in 2 Seafood Steamer bags, 1 Garlic-Parsley Butter Puck per bag)
8 whole-wheat tortilla wraps (7 in./18 cm), warmed
1 cup cilantro sprigs or other microgreens such as pea shoots
3 tbsp lime juice
2 tbsp Sensations by Compliments Chipotle Aioli, plus more for garnish if desired
2 tbsp olive oil
⅛ tsp each salt and pepper
1 lb 1 pkg Compliments Coleslaw Mix
1 cup finely diced English cucumber (½ cucumber)
1 cup finely diced tomato (3 medium tomatoes)
¼ cup finely chopped green onion
1 lb cod (in 2 Seafood Steamer bags, 1 Garlic-Parsley Butter Puck per bag)
8 whole-wheat tortilla wraps (7 in./18 cm), warmed
1 cup cilantro sprigs or other microgreens such as pea shoots
Directions
1In large bowl, whisk together lime juice, aioli, olive oil, salt and pepper. Add coleslaw; toss to coat. In separate bowl, combine cucumber, tomato and green onion. Set aside.
2Cook fish according to Seafood Steamer bag instructions.
3Meanwhile, set aside 2 cups (500 mL) of coleslaw mixture to serve alongside tacos or at another time. Divide remaining coleslaw mixture (⅓-cup/75-mL portions) onto tortilla wraps. Drain and discard juices from Seafood Steamer bags; divide cooked fish on top of coleslaw. Sprinkle on cucumber mixture. Top with cilantro sprigs or microgreens. Garnish with additional aioli, if desired. Fold over tortilla wraps to serve.
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Personal Note
Personal Note