Fish Tacos with Pico De Gallo
Course: SeafoodDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
- Pico De Gallo
12 Oz Roma Tomatoes (diced)
½ Small White Onion (diced)
1 Jalapeno Peppers (seeded and finely chopped)
1 Serrano Pepper (seeded and finely chopped)
½ Cup Fresh Cilantro (chopped)
2 Tbsp Lime Juice
- Fish
3 Tbsp Avocado Oil
1 Tbsp Fresh Cilantro (finely chopped)
3 Garlic Cloves (minced)
1 ½ Pounds Firm White Fish (cut into pieces)
8 6-inch Tortillas
5 Oz Baby Cabbage (thinly sliced, regular cabbage works as well)
¼ Cup Sour Cream
Directions
- In a small bowl mix together your roma tomatoes, white onion, jalapeno peppers, cilantro, and lime juice; set aside.
- In a shallow, wide bowl whisk together oil, cilantro, and garlic.
- Toss fish into the cilantro mixture and coat thoroughly.
- Heat a large skillet over medium-high heat.
- Add the fish to the skillet and cook for about 3 minutes each side.
- Divide fish evenly among tortillas.
- Top with cabbage, sour cream, the pico de gallo, and a sprinkling of cilantro.