Easy Fish Tacos

6-7 tortillas (corn or flour)
8-10 fish fillets, battered and fully cooked (frozen store bought kind work if you don't know how to make them)
1 c. shredded cabbage
pico de gallo (below)
sauce (below)
feta cheese to taste
cilantro to taste


Sauce:
1/2 c. mayo
1/2 c. sour cream
1/2 bunch cilantro, chopped
2 tsp. diced jalapeno
1/2 tsp. cumin
1 tsp. cayenne
1 Tbsp. lime juice
salt & pepper to taste


Pico de gallo:
2 plum tomatoes, diced
2 Tbsp. FRESH cilantro, chopped
1 avocado, diced
dash salt
dash pepper
1 Tbsp. lime juice


For pico de gallo: Toss all ingredients together and let sit in the fridge for about 30 minutes.
For sauce: Mix all ingredients together until blended well.


Place a piece of fish into each tortilla shell and top with cabbage, sauce, pico de gallo, feta and cilantro.

Pecan Crusted Salmon

1 large salmon fillet (cut into sections)
2 c. milk
1 c. pecans (finely chopped)
1/2 c. flour
1/4 c. brown sugar
1 t. salt
1 t. Lawry's seasoning salt
1 t. pepper
vegetable oil

In a large ziploc bag place the salmon and milk together to soak for 10 minutes. Take the salmon out and get rid of the milk. Combine all of the dry ingredients into a bowl. Coat the salmon completely in the dry mixture. At medium-high heat brown both sides of the salmon in a small amount of vegetable oil. Spray a cookie sheet with cooking spray and then bake at 400 degrees for 8-10 minutes.