Today on the Menu, Jen is cooking up Fish Tacos with her Pico De Gallo. The Ladies talk about the steps it takes to make tacos, the steps homesteading makes you take during the day, and the steps needed to ensure animals are where they are supposed to be or knowing they aren't where they are supposed to be when you can't find them.

Fish Tacos with Pico De Gallo
Ingredients:
- 3 Filet of Tilapia
- 1 Tbsp Butter
- Juice of Half of Lime
- Olive Oil
- Salt and Pepper-

Taco Assembly
- Hard Shell Corn Tacos
- Shredded Cheddar Cheese
- Tapatio Hot Sauce(or whatever hot sauce you prefer)
- Shredded Lettuce if desired

Pico De Gallo
- 1 Diced Red Vine Tomato
- 1 Diced Jalapeno
- Approx 4 stems of Cilantro leaves
- Approx 1 Tbsp Red onion(To taste)
- Juice of Half a Lime
- 2 Tsp Olive Oil
- A Few Dashes of Tajin seasoning
- Salt and Pepper

Cooking Instructions
Fish

1. Pre-heat oven to 400f
2. Cover filets with oil, salt and pepper
3. Bake in an oven friendly frying pan if possible
4. If from frozen, bake in oven for 25 minutes, or until flakey
   If thawed, or fresh, bake in oven for approx 12 minute or until flakey.
5. Remove Fish from oven, and place frying pan on stovetop on medium heat
6. Using a spatula, break up fillets into small bite size pieces
7. Add butter and lime juice, and stir allowing fish bites to brown to the point of crisping up. Cook for about 5 minutes
8. Serve into taco shells assembling them as desired.

Recommended Taco Combination: Hard Shell Taco, Fish, Shredded Cheese, Pico De Gallo and Hot sauce on top(could also include lettuce for more crunch)

Pico De Gallo

1. Dice all vegetables to uniformed sized pieces.
2. Top top of vegetables add olive oil, Lime juice, Salt, Pepper and Tajin seasoning, adjusting to desired taste.