Fish Tacos with Pico de Gallo
User Reviews
4.7
12 reviews
Excellent
Fish Tacos with Pico de Gallo
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Easy pan fried fish tacos with pico de gallo salsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried. The taste of the fish is more delicate.
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Ingredients
Pico de Gallo
- 2 tomato medium or 3 plum tomatoes
- ¼ white onion
- 1 jalapeno chile
- 6 cilantro sprigs
- 5 lime
- 1 teaspoon salt
Fish Tacos
- 1 ¼ lb. white fish we used tilapia for this recipe, mild
- 8 corn tortilla or flour tortillas
- 8 leaves romaine lettuce
- 4 tbsp flour
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp salt
- 2 cups neutral cooking oil generic cooking oil
Instructions
Pico de Gallo
- Cut the tomato in quarters. Remove the seeds and pulp and discard.
- Cut the tomato quarters in ¼” pieces.
- Cut the onion into ¼” pieces.
- Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
- Finely chop the jalapeño.
- Finely chop the cilantro.
- Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
- Mix with a spoon until all of the ingredients are evenly dispersed.
- Set aside while you prepare the fish tacos.
Fish Tacos
Preparation
- In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
- Rinse and dry the 8 leaves of romaine lettuce.
- Cut the fish into 2” to 3" pieces.
- Coat the pieces of fish in the flour mixture and set aside.
- In a large frying pan heat the cooking oil to medium hot.
- Fry the fish for about 3 minutes per side.
- Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
- Heat the tortillas in a frying pan or comal.
Serving
- Warm the tortillas on a hot griddle or comal until pliable.
- On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
- Top with a spoonful of pico de gallo and serve with a halved lime on the side.
Notes
- We have another pico de gallo recipe that you will like too. These tacos also go well with our avocado salsa or restaurant salsa. Provecho!
- Try the creamy chipotle fish taco sauce too!
- Sour cream or Mexican cream (crema)
- A dash of your favorite Mexican hot sauce. We like Cholula, San Luis, or Tapatío
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
48g
(16%)
Protein
35g
(70%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
71mg
(24%)
Sodium
928mg
(39%)
Potassium
878mg
(19%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
5720IU
(114%)
Vitamin C
36.3mg
(40%)
Calcium
108mg
(11%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 928mg | 39% |
| Potassium | 878mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 5720IU | 114% |
| Vitamin C | 36.3mg | 40% |
| Calcium | 108mg | 11% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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