Kevin Godbee · Oct 19, 2016 · 1 min read
From page 218 - 100 Days of Real Food: Fast & Fabulous - Get the Book Here!
For years I claimed I did not like fish tacos, but I'm here to report that I've come to my senses. This is one of my husband's favorite dishes, so little by little (bite by bite of his) I warmed up to the idea. Now I'm excited to share this super easy version that’s quick enough to throw together on any busy weeknight!
Easy Fish Tacos with Pico de Gallo
Ingredients
Pico de Gallo
- 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
Fish
- 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
Instructions
Pico de Gallo
- Make the pico de gallo: In a medium bowl, toss together all the ingredients.
Fish
- 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.
Notes
Easy Fish Tacos with Pico de Gallo from 100 Days of Real Food
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