pico de gallo

Wahoo’s Fish Taco.   Have you heard of them?

That’s the very first place I ever tried a fish taco. This was back when Wahoo’s was just a couple of restaurants (compared to the zillion they’ve got now). I was new to the Southern California scene; artichokes, avocados, calamari and fish tacos were things I had yet to discover. My boyfriend at the time – a born and bred So Cal boy who grew up with the Lee brothers who own Wahoo’s – took me to the 19th & Placentia location in Costa Mesa to try one.

I thought I was going to be sick.

It’s true – my idea of Mexican at that point in my life was Chi-Chi’s and Taco Bell {shudder}.  But things have changed a lot since then and now I can’t imagine life without fish tacos.

Or artichokes, avocado & calamari, for that matter.

Years later, having kept in touch with Mingo & Cindy Lee and becoming great friends, I took over their HR department. And when I was 7 months pregnant with my first child and I left the company, my baby shower was held at their beautiful home.

So it’s safe to say that fish tacos have been in my life for a long time!

Later today I’m making my own fish tacos. These will be breaded, unlike the Wahoo’s version which are grilled, but I’ve been asked to make a breaded version and who am I to turn down a challenge?

Details on that later.

First, let’s talk pico de gallo.

Pico de gallo is that chunky, liquid-less salsa you’ll find in most Mexican taco stands and restaurants, especially in Baja, Mexico. Baja is where I solidified my love for pico de gallo and how satisfying it is with salty chips and an ice cold Mexican beer.

I normally make roasted tomato salsa; that smoky flavor is hard to beat. But a fresh, straight-forward pico de gallo will enhance – not compete – with other flavors which is why I like to use it to top most of my Mexican dishes. It’s also quick, uses common ingredients and there’s no need to dirty up my food processor like I do with my other salsa recipes.

Fish taco recipe coming tomorrow. It has a unique twist so don’t miss it!

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Pico de Gallo

• 3 medium tomatoes (or 5 plum tomatoes), diced
• 1/4 cup white onion, diced
• 1/2 jalapeno, stemmed, seeded and minced
• 1/4 cup cilantro, chopped
• 1 – 2 cloves garlic, finely minced
• juice of 1/2 lime
• 1/2 t kosher salt
• a few grinds of freshly ground black pepper

Mix all ingredients together. You can enjoy immediately but refrigerating a few hours to allow flavors to meld is recommended. Serve with salty tortilla chips, over grilled fish or on your favorite mexican dish.

A margarita or ice cold beer is also recommended!

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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