Fish Soft Tacos With Pico De Gallo Black Bean Sauce Recipes

FISH TACOS WITH PICO DE GALLO

Fish Tacos with Pico de Gallo image

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

Ingredients

1 1/2 lb firm white fish fillets (halibut, cod, red snapper), cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
2 tablespoons fresh lemon juice
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed
1/2 cup pico de gallo salsa
Sour cream, chopped avocado, chopped tomatoes, chopped lettuce, if desired

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

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