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4 tortillas, warmed up on the grill
4 ounces (55 grams) grilled Atlantic pollack or salmon
4 tablespoons tartar sauce
4 tablespoons Fish Grill Salsa (recipe below)
1/2 cup shredded cabbage
3 Roma tomatoes, diced
1/4 yellow onion, diced
1/2 jalapeƱo pepper, diced
1 and 1/2 ounces (40 grams) fresh cilantro, washed and chopped
juice of 1/4 lemon
3/4 teaspoon granulated garlic
3/4 teaspoon Gefen Salt
pinch Pereg Pepper
Place the fish on the tortillas, then add the tartar sauce, cabbage, and salsa.
Photography, Text, and Styling by Hudi Greenberger
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