INTRODUCING MY “TACORICUA” (A MEXICAN DISH MEETS AN ITALIAN CONDIMENT/SAUCE AND IS EATEAN BY A “BORICUA”)

Just kidding. I am talking about my Pesto-Pico-de-Gallo-Fish-Tacos. I had the taco ingredients at home to make fish tacos. However, I was seriously craving for some pesto in my life. Therefore, I decided to make a dish combining both to satisfy my craving. Yeah, I heard you, this is not your typical taco, but then again, I am not your typical home cook, LOL!
 
The cover photo of today’s post was my plate; however, my husband had another idea of how he wanted to eat his tacos, you’ll see his dish in my slide show, smile.
 
Approximate Prep and Cooking Time: 40 minutes
Approximate Cost: $12.50 or $6.13 per serving
Difficulty Level: __X__ Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients for Pico de Gallo ($2.50)
5 large gourmet cherry tomatoes (or 1 large Roma or regular Tomato) (.50)
¼ cup of chopped Red onion (.20)
1 large chopped garlic (.20)
¼ cup of chopped cilantro or flat parsley (.30)
2 lemons (½ tsp.  for juice) (1 to garnish) (.75)
1 tbsp. olive oil (.35)
1 tsp. lemon pepper (.20)
 
Directions for Pico de Gallo
Chop and add to a medium size bowl the cherry tomatoes or the Roma or regular Tomato, the red onion, garlic and cilantro or flat parsley.
Add the lemon juice, olive oil and lemon pepper, stir and refrigerate.
 
Ingredients for Fish Taco ($9.75)
2 filet of white flaky fish (I used haddock, you can use any other) ($6.30)
1 tsp. lemon pepper (.20)
1 tbsp. my Basting Oil (.40)
4 Corn Tortillas (.60)
2 tbsp. Pesto (store bought this time, smile) (.70)
1 avocado ($1.25)
2 jalapenos (.30)
 
Directions for Fish Taco
Pat dry the fish, cut in half and then in 1” stripes, season with lemon pepper, basting oil and refrigerate.
Slice the jalapeno, lemon and avocado and refrigerate.
In a skillet with a tad of basting oil, golden brown the tortillas, when done remove from skillet and place folded in the serving plates.
Immediately, add the fish to the skillet and cook just until it turns white, remove from skillet, place on your plate and add a generous strip of Pesto on top.
Place the salsa bowls in the middle of the plates.
Garnish with jalapeno, lemon and avocado.
Enjoy! 

 NOTE: You can add spinach or mixed greens, cheese, sour cream, etc.