Best Fish Tacos With Pico De Gallo Recipes

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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

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

FISH TACOS WITH PICO DE GALLO



Fish Tacos With Pico de Gallo image

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

For Pico de Gallo
1 lb. plum tomatoes, cut into 1/2-inch pieces
1/2 small white onion, finely chopped
2 Fresno peppers, seeded and finely chopped
1/2 c. fresh cilantro, finely chopped
3 tbsp. fresh lemon juice
Kosher salt
For Fish
2 tbsp. olive oil
1 tbsp. finely chopped fresh cilantro, plus more for sprinkling
1 clove garlic, finely chopped
1 1/4 lb. fresh mahi-mahi or other firm white fish fillet, cut into 8 pieces
Kosher salt and pepper
2 limes, halved
8 6-inch corn tortillas
4 oz. green cabbage, very thinly sliced (about 2 cups)
1/4 c. Mexican crema or sour cream

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

EASY FISH TACOS WITH PICO DE GALLO



Easy Fish Tacos with Pico de Gallo image

Provided by Kevin Godbee

Categories     Main Dish

Time 30m

Number Of Ingredients 15

1 medium (1/2 pound) tomato (seeded and diced)
½ cup white onion (diced)
½ serrano or jalapeño pepper (seeded and minced)
¼ cup Fresh Cilantro (chopped)
1 tablespoon fresh lime juice
1 pinch Salt
½ cup whole wheat flour
1½ teaspoons chili powder
½ teaspoon Ground Cumin
½ teaspoon Salt
¼ teaspoon cayenne pepper
1 pound white fish (such as cod, rockfish, or tilapia) (cut into 1-to 2-inch chunks)
3 tablespoons butter
1 lime (halved)
Warm whole-grain corn or flour tortillas (for serving)

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 CREAMY CHIPOTLE SAUCE AND PICO DE GALLO



Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 23

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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.

FISH SOFT TACOS WITH PICO DE GALLO-BLACK BEAN SAUCE



Fish Soft Tacos with Pico De Gallo-Black Bean Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 14

6 ounces cooked fish, such as baked cod
4 flour tortillas
1/2 cup pico de gallo
1 can black beans, drained
1/4 cup sour cream
1/2 teaspoon ground cumin
Mixed stir fried vegetables, recipe below
Lime wedges
2 teaspoons olive oil
1 cup sliced red onion
1 carrot, peeled and thinly sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 bunch asparagus, ends trimmed and spears cut into 2-inch pieces

Steps:

  • Preheat oven to 425 degrees F.
  • Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.
  • In a bowl, combine pico de gallo, beans, sour cream and cumin.
  • Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side.
  • Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft.
  • 8 servings (or 4 servings for fish tacos, and leftovers for another dish like Robin's Mixed Vegetable Quiche)

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