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Fish Tacos with Pico de Gallo
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Prep Time:
25 minutes
Total Time:
25 minutes
Mexican-inspired fish tacos with flaky white fish, fresh pico de gallo salsa, and Old El Paso™ Flour Tortillas ready in 25 minutes for a delicious meal.
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 and Fajitas (10 Count), warmed
  • 1/2 cup pico de gallo salsa
  • Sour cream, chopped avocado, chopped tomatoes, chopped lettuce, if desired
Instructions:
  • Coat fish fillets in a drizzle of olive oil, then season generously with cumin, salt, and pepper. Let the flavors marry while you prepare the next step.
  • In a 12-inch skillet, heat the last 1 tablespoon of olive oil over medium-high heat. Stir in garlic and cook for 1 minute. Add fish fillets and cook for 5 to 7 minutes until easily flaked with a fork. Finish with a drizzle of lemon juice.
  • Spoon the flavorful fish onto each tortilla and add a generous helping of fresh pico de gallo. Roll up the tortillas to create delicious wraps. Serve alongside the extra ingredients for a complete and satisfying meal.

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