Lifestyle

Best Fish Tacos With Pico de Gallo Recipe

Orignally published on 2021-12-08 17:58:00 by www.goodhousekeeping.com

Danielle Daly

Elevate easy fish tacos with fresh homemade pico de gallo.

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Cal/Serv:
375

Yields:

4


servings

Total Time:

0

hours

25

mins

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

For Fish

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

4
oz.

green cabbage, very thinly sliced (about 2 cups) 

1/4
c.

Mexican crema or sour cream

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  1. 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. 
  2. 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.
  3. Meanwhile, grill limes, cut sides down, until they begin to char, 3 minutes. Add tortillas and warm, about 1 minute. 
  4. 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.

NUTRITIONAL INFORMATION (per serving): About 375 calories, 13.5 g fat (3.5 g saturated), 30 g protein, 685 mg sodium, 34 g carbohydrate, 5 g fiber

Did you make this recipe? Comment below!

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Orignally published on 2021-12-08 17:58:00 by www.goodhousekeeping.com

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