Fish Tacos with Pico de Gallo Salsa
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5 from 1 vote

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. 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Fish, Lunch
Cuisine: Mexican
Keyword: fish, fish tacos, fried fish, pico de gallo, seafood, tacos
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 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

    • 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

    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