Fish Tacos with Pico de Gallo

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 1/4 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 1/4″ pieces after removing the seeds and pulp. The onion is cut into 1/8″ 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
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5 from 2 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
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450kcal
Author Douglas Cullen

Ingredients

Pico de Gallo

  • 2 medium tomatoes or 3 plum tomatoes
  • 1/4 white onion
  • 1 jalapeño chile
  • 6 sprigs of cilantro
  • 5 limes
  • 1 tsp salt

Fish Tacos

  • 1 1/4 lb. mild white fish we used tilapia for this recipe
  • 8 corn tortillas or flour tortillas
  • 8 leaves romaine lettuce
  • 4 tbsp  flour
  • 1/2 tsp  black pepper
  • 1/2 tsp  paprika
  • 1/2 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 1/4” pieces.
  • Cut the onion into 1/4” 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

    2 comments… add one
    • Charlsie More

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

    • Charlsie More

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

    Leave a Reply to Charlsie MoreCancel reply

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