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