Cape Hake Tacos

Instructions:

1. Dice the tomatoes and onion, seed and finely mince the jalapeno pepper, chop the cilantro, quarter the limes.
2. Make the pico de gallo: combine the tomato, onion, jalapeno, cilantro, the juice of two lime quarters or two tablespoons of lime juice in a bowl, add salt and pepper if desired, set aside.
3. Mix your green cabbage, purple cabbage, and romaine lettuce together in a bowl and set aside.
4. Pat the Cape Hake dry and sprinkle with taco seasoning.
5. Bake the Cape Hake at 350°F for 18-20 minutes.
6. Optional: Warm tortillas if desired. Cut Cape Hake into smaller pieces if desired.
7. Layer your tortillas with the blended lettuce mix, cheddar cheese, taco-seasoned Cape Hake pieces, top with pico de gallo.
8. Garnish plate with sliced limes.

Time Savers:

• Swap the cabbage and romaine for an Asian Blend salad mix
• Purchase pre-made pico de gallo instead of making your own