Fish Tacos With Pico de Gallo
- Women`s Corner
- September 22, 2022
Elevate easy fish tacos with fresh homemade pico de gallo.
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 c. fresh cilantro, finely chopped
- 3 tbsp. fresh lemon juice
- Kosher salt
Read More: Cherry Chocolate Chip Scones
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 c. Mexican crema or sour cream
Method: Make 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. Heat grill or grill pan to medium-high. Prepare fish: In wide, shallow bowl, whisk oil, cilantro and garlic to combine.
Read More: Chocolate Chip Scones
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. Meanwhile, grill limes, cut sides down, until they begin to char, 3 minutes. Add tortillas and warm, about 1 minute. Flake fish into large chunks and divide among tortillas. Top with cabbage, pico de gallo, crema and sprinkling of cilantro leaves. Serve with grilled limes.
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
