Baja Fish Tacos with Fresh Pico de Gallo

For the pico de gallo:

Combine all ingredients in a medium bowl. Season with additional salt, lime, pepper and/or cumin to taste. Let sit for at least 30 minutes.

For the Creamy White Dill Sauce:

Combine all ingredients in a small bowl. Season with additional salt, lime, pepper and/or cumin to taste. Refrigerate for 30 minutes.

For the fish:

In a flat dish, combine flour, cornmeal, salt, pepper, cayenne pepper and garlic powder. In a separate dish, combine egg with 2 Tablespoons of water.

Pour oil into a large (12-inch) skillet to a depth of 1/4 inch. Heat oil on high heat until hot and then turn to medium high heat.

Dip fish into egg mixture and then dust lightly with flour-cornmeal mixture. Fry in the hot oil until golden brown on all sides, approximately 4-6 minutes. Remove promptly and drain on a plate covered with paper towels.

Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds.

To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference). Drizzle fish with desired amout of Creamy White Dill Sauce and pico de gallo. Top with sliced cabbage.

Enjoy!