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    You are here: Home / Fish & Seafood / Fish Tacos with Pico de Gallo

    Fish Tacos with Pico de Gallo

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    Tacos de Pescado con Pico de Gallo

    Enjoy these easy pan-fried fish tacos with pico de gallo salsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan-fried instead of battered and deep-fried and the taste of the fish is more delicate.

    Fish Tacos with Pico de Gallo Salsa

    Gather Your Ingredients

    You will need 1 ¼ lb. of a mild white fish, a head of romaine lettuce, corn tortillas or flour tortillas, flour, paprika, black pepper, and salt to make these easy fish tacos.

    Ingredients Fish Tacos

    Preparing the Fish

    Start by mixing the flour, black pepper, paprika, and salt in a mixing bowl.

    Flour Paprika Black Pepper

    Cut the fish into 2″ to 3″ inch pieces.

    Portioned Fish Fillets

    Cover the fish with the flour mixture.

    Flouring Fish Fillets

    Set the floured fish aside while you heat the oil to cook it.

    Floured Fish Fillets

    In a large frying pan, heat the 2 cups of oil to medium-hot. Cook the fish for about 3 minutes per side until it is golden on the outside and just cooked on the inside.

    Pan Frying Fish Fillets

    Set the fish aside on a paper towel covered plate to remove the excess oil.

    Fried Fish Fillets for Fish Tacos

    While the fish is draining, heat the corn or flour tortillas in a dry frying pan or on a comal.

    Pico de Gallo

    Pico de gallo is a simple salsa made with raw chopped tomato, onion, jalapeño, or serrano chile and cilantro. The cool, fresh crunch of the onion and chile peppers complements the hot fried fish.

    Pico de Gallo with Lime

    Gather your ingredients for your pico de gallo. The fresher the ingredients the better your salsa will be.

    Pico de Gallo Ingredients

    Chop the ingredients. The tomato is cut into ¼″ pieces after removing the seeds and pulp. The onion is cut into ⅛″ pieces. The jalapeño is chopped finely after removing the seeds and veins. The cilantro is chopped finely too.

    Pico de Gallo Ingredients Chopped

    Mix all of the ingredients in a bowl with the juice from 1 lime. Set aside while you prepare the fish.

    Pico de Gallo Salsa

    Serving

    Warm the tortillas on a hot griddle or comal until they are pliable. Keep the tortillas warm by wrapping them in a clean dish towel or keeping them in a tortilla warmer.

    On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish. Top with a spoonful of pico de gallo and serve with a lime wedge on the side.

    To finish, add a pinch of salt and a squirt of lime juice to each taco if you’d like. Sour cream and a dash of hot sauce are easy additions too.

    Fish Tacos with Pico de Gallo Vertical
    Fish Tacos with Pico de Gallo Salsa
    Print Pin
    4.67 from 6 votes

    Fish Tacos with Pico de Gallo

    Easy pan fried fish tacos with pico de gallo salsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried. The taste of the fish is more delicate. 
    Course Fish, Lunch
    Cuisine Mexican
    Keyword fish, fish tacos, fried fish, pico de gallo, seafood, tacos
    Prep Time 30 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 45 minutes minutes
    Servings 4 servings
    Calories 450kcal
    Author Douglas Cullen

    Ingredients

    Pico de Gallo

    • 2 medium tomatoes or 3 plum tomatoes
    • ¼ white onion
    • 1 jalapeño chile
    • 6 sprigs of cilantro
    • 5 limes
    • 1 teaspoon salt

    Fish Tacos

    • 1 ¼ lb. mild white fish we used tilapia for this recipe
    • 8 corn tortillas or flour tortillas
    • 8 leaves romaine lettuce
    • 4 tbsp  flour
    • ½ tsp  black pepper
    • ½ tsp  paprika
    • ½ tsp  salt
    • 2 cups cooking oil

    Instructions

    Pico de Gallo

    • Cut the tomato in quarters. Remove the seeds and pulp and discard.
    • Cut the tomato quarters in ¼” pieces.
    • Cut the onion into ¼” pieces.
    • Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
    • Finely chop the jalapeño.
    • Finely chop the cilantro.
    • Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
    • Mix with a spoon until all of the ingredients are evenly dispersed.
    • Set aside while you prepare the fish tacos.

    Fish Tacos

      Preparation

      • In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
      • Rinse and dry the 8 leaves of romaine lettuce.
      • Cut the fish into 2” to 3″ pieces.
      • Coat the pieces of fish in the flour mixture and set aside.
      • In a large frying pan heat the cooking oil to medium hot.
      • Fry the fish for about 3 minutes per side.
      • Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
      • Heat the tortillas in a frying pan or comal.

      Serving

      • Warm the tortillas on a hot griddle or comal until pliable.
      • On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish. 
      • Top with a spoonful of pico de gallo and serve with a halved lime on the side.

      Notes

      Optional

      • Sour cream or Mexican cream (crema)
      • A dash of your favorite Mexican hot sauce. We like Cholula, San Luis, or Tapatío

      Complementary Salsas

      We have another pico de gallo recipe that you will like too. These tacos also go well with our avocado salsa or restaurant salsa. Provecho!
      Try the creamy chipotle fish taco sauce too!

      Nutrition

      Calories: 450kcal | Carbohydrates: 48g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 928mg | Potassium: 878mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5720IU | Vitamin C: 36.3mg | Calcium: 108mg | Iron: 3.5mg

      More Mexican Fish & Seafood Recipes

      • White Fish a la Veracruzana
      • Shrimp with Curried Rice
      • Fried Fish Sandwich with Sweet Potato Chips
      • Garlic Shrimp Tacos
      • Shrimp Ceviche

      More Fish & Seafood

      • Mexican Shrimp Skewers with Rice
        Mexican Shrimp Skewers
      • Tuna Patties
      • Shrimp Ceviche Acapulco Served with Avocado and Crackers
        Shrimp Ceviche Acapulco
      • Garlic Shrimp Tacos Recipe
        Garlic Shrimp Tacos

      Reader Interactions

      Comments

      1. Charlsie More says

        March 19, 2017 at 10:52 am

        Love these recipes! Got one for fresh(uncooked) green sauce?

        Reply
      2. Charlsie More says

        March 19, 2017 at 10:53 am

        I love the recipes. Have one for raw green sauce?

        Reply
      3. Kevin says

        December 14, 2020 at 9:46 am

        5 stars
        These were muy delicioso – I used Zatarain’s New Orleans Style Fish Fri (seasoned) and the fish was perfectly lightly coated. The Pico was delicious as well.

        Reply
      4. Sadie says

        August 14, 2022 at 7:20 am

        Any fish taco receipe is so good.. love my fish taxes ❤️

        Reply

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      D. Cullen Profile Picture

      Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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