Andie's Baja-Style Fish Tacos
I took different elements from different recipes for Baja fish tacos, and tweaked them to my taste, hoping they would work together. They are great together! It is a very quick weeknight meal.
Dice the avocado as small as you dice the tomatoes. You can use a bag of coleslaw instead of shredded cabbage, and parsley instead of cilantro, if you like.
Make fish tostadas by grilling a corn tortilla, topping the round with torn/cut/broken fish strips, sprinkling with pico de gallo and cabbage, then drizzling with sauce.
Make coleslaw with any leftover shredded cabbage and sauce! Just add salt, white sugar, vinegar, and ground black pepper to taste.
If you have a gas stove, put each tortilla directly on the metal grate until char marks appear on the tortilla, roughly 30 seconds per side.