Ingredients:
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
Instructions:
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.
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Image Source:*mexicanfoodjournal.com
Source:mexicanfoodjournal.com