Fish Tacos With Pico de Gallo

Name: Fish Tacos With Pico de Gallo
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb. plum tomatoes, cut into 1/2-inch pieces; 1/2 small white onion, finely chopped; 2 Fresno peppers, seeded and finely chopped; 1/2 c. fresh cilantro, finely chopped; 3 tbsp. fresh lemon juice; Kosher salt; 2 tbsp. olive oil; 1 tbsp. finely chopped fresh cilantro, plus more for sprinkling; 1 clove garlic, finely chopped; 1 1/4 lb. fresh mahi-mahi or other firm white fish fillet, cut into 8 pieces; Kosher salt and pepper; 2 limes, halved; 8 6-inch corn tortillas; 4 oz. green cabbage, very thinly sliced (about 2 cups); 1/4 c. Mexican crema or sour cream

Fast and flavorful!

By Curtis StonePublished: Dec 8, 2021

Be the first to review!

fish tacos with pico de gallo on a platter

Danielle Daly

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

375

Jump to recipe

Elevate easy fish tacos with fresh homemade pico de gallo.

Advertisement - Continue Reading Below

Ingredients

For Pico de Gallo

1 lb.
plum tomatoes, cut into 1/2-inch pieces
1/2
small white onion, finely chopped
2
Fresno peppers, seeded and finely chopped
1/2 cup
fresh cilantro, finely chopped
3 Tbsp.
fresh lemon juice
Kosher salt

For Fish

2 Tbsp.
olive oil
1 Tbsp.
finely chopped fresh cilantro, plus more for sprinkling
1
clove garlic, finely chopped
1 1/4 lb.
fresh mahi-mahi or other firm white fish fillet, cut into 8 pieces
Kosher salt and pepper
2
limes, halved
8
6-inch corn tortillas
4 oz.
green cabbage, very thinly sliced (about 2 cups)
1/4 cup
Mexican crema or sour cream

Directions

1. Step 1Make pico de gallo: In bowl, toss tomatoes, onion, Fresno peppers, cilantro, lemon juice and 1 teaspoon salt. Let sit, tossing occasionally, until ready to serve.
2. Step 2Heat grill or grill pan to medium-high. Prepare fish: In wide, shallow bowl, whisk oil, cilantro and garlic to combine. Lightly coat fish in oil mixture and season with salt and pepper. Grill until barely opaque throughout in thickest part, 2 to 3 minutes per side.
3. Step 3Meanwhile, grill limes, cut sides down, until they begin to char, 3 minutes. Add tortillas and warm, about 1 minute.
4. Step 4Flake fish into large chunks and divide among tortillas. Top with cabbage, pico de gallo, crema and sprinkling of cilantro leaves. Serve with grilled limes.

NUTRITIONAL INFORMATION (per serving): About 375 calories, 13.5 g fat (3.5 g saturated), 30 g protein, 685 mg sodium, 34 g carbohydrate, 5 g fiber

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below