½ cup chopped red and yellow grape tomatoes

1 tablespoon chopped fresh cilantro

2 tablespoon minced red onion

1 tablespoon chopped fresh jalapeño

Zest and juice of 2 limes

½ teaspoon cumin

Salt and freshly ground black pepper to taste

In a bowl, combine all of ingredients for fresh pico sauce. Cover and refrigerate until ready to serve.


1 tablespoon olive oil

Zest and juice of 2 limes

1 teaspoon Southwestern style-seasoning

2 soft tortillas

2 catfish filets

2 fresh lettuce leaves such as Boston or leaf lettuce

In a bowl, mix the olive oil, lime juice and zest, and Southwestern sea-soning together and pour over filets. Heat a small skillet and spray with vegetable oil. Brown each tortilla on both sides. Wrap in aluminum foil and keep warm. Heat a grill pan over medium-high heat. Remove cat-fish filets from marinade and pat dry. Place each filet on hot grill pan and cook for several minutes on each side until golden brown. Transfer filets to a plate until ready to serve. Place warm tortillas on a work surface and place a lettuce leaf on each one. Tear filets into bite-size pieces and place in center of each tortilla. Spoon a couple of spoonfuls of fresh pico on top of the fish. Pull sides of tortilla together to form a cone shape. Place each taco in a shot glass to serve. Place each glass on a small plate and garnish with additional fresh pico.Yield: 4 servings