FISH TACOS WITH PICO DE GALLO
Enjoy these tacos made with fish, pico de gallo salsa and Old El Paso® flour tortillas - tasty Mexican dinner that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Brush fish fillets with 1 tablespoon of the olive oil; sprinkle with cumin, salt and pepper. Set aside.
- In 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Stir in garlic; cook 1 minute. Add fish fillets; cook 5 to 7 minutes or until fish flakes easily with fork. Drizzle with lemon juice.
- Spoon fish onto each tortilla; top with pico de gallo. Roll up tortillas. Serve with remaining ingredients.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Taco, Sodium 320 mg, Sugar 0 g, TransFat 1/2 g
FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO
Steps:
- For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
- For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
- For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
- Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
- To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
EASY FISH TACOS WITH PICO DE GALLO
Steps:
- Make the pico de gallo: In a medium bowl, toss together all the ingredients.
- Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
- In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
- Serve the fish with warm tortillas and freshly made pico de gallo.
FISH TACOS WITH PICO DE GALLO
Elevate easy Fish Tacos with Pico de Gallo using a homemade salsa. Perfect for weeknight dinners!
Categories gluten-free main dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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. 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.
Nutrition Facts : Calories 375 calories
FISH TACOS WITH PICO DE GALLO
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.
Provided by Douglas Cullen
Time 45m
Number Of Ingredients 14
Steps:
- Cut the tomato in quarters. Remove the seeds and pulp and discard.
- Cut the tomato quarters in 1/4" pieces.
- Cut the onion into 1/4" 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.
- 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.
- 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.
Nutrition Facts : Calories 450 kcal, Carbohydrate 48 g, Protein 35 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 928 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
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