Fish Tacos with Pico de Gallo


Pico de Gallo:

  • 2 medium tomatoes or 3 plum tomatoes
  • 1/4 white onion
  • 1 jalapeño chile
  • 6 sprigs of cilantro
  • 5 limes
  • 1 tsp salt

Fish Tacos:

  • 1 1/4 lb. mild white fish we used tilapia for this recipe
  • 8 corn tortillas or flour tortillas
  • 8 leaves romaine lettuce
  • 4 tbsp  flour
  • 1/2 tsp  black pepper
  • 1/2 tsp  paprika
  • 1/2 tsp  salt
  • 2 cups cooking oil


Pico de Gallo:

1-Cut the tomato in quarters. Remove the seeds and pulp and discard.
2-Cut the tomato quarters in 1/4” pieces.
3-Cut the onion into 1/4” pieces.
4-Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
5-Finely chop the jalapeño.
6-Finely chop the cilantro.
7-Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
8-Mix with a spoon until all of the ingredients are evenly dispersed.
9-Set aside while you prepare the fish tacos.


Image Source:*