So once again tonight I opted for fish tacos, but with a different and much lighter presentation, perfect for a light summer meal.The broiled, seasoned fish I topped with roasted red and green bell peppers and onions stuffed into a warm, white corn tortilla and served with a side of fresh pico de gallo (loaded with diced jalepenos and cilantro) and accompanied by lime wedges. The pico de gallo is served in a shot glass, which is about the right amount for two tacos (and will be suitably apt for a special fish marinade I'll use when making this dish again).
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