Visitor in the Kitchen – Meal 2: Fish Tacos with Mango Pico De Gallo

This was actually our last meal together. I am skipping the Otsu Noodle dinner and Tam’s Noodles (Beef and Bok Choy stir-fry) because the photos are sub-par and the recipes need some work.

Instead, I’m choosing to focus on our delicious Fish Tacos! We went all out: fresh grilled tilapia, homemade cabbage slaw and mango Pico de Gallo, and some sliced avocado on the side. All four elements made for a mouth-watering feast (fiesta in my mouth).

In Mexican cuisine, Pico de gallo (Spanish for “rooster’s beak”) is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chiles. Other ingredients may also be added, such as lemon or lime juice, fresh cilantro and fresh firm pulpy fruit such as mango.

Source: Wikipedia
I’ve put together all the recipes with pictures from our dinner below (click on image to enlarge/print):
Sources:
Fish tacos and cabbage slaw = Williams Sonoma Cookbook Eat Well (from Grace)
Mango Pico de Gallo = Savory Sweet Life

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